Imagine falling-off-the-bone tender short ribs that melt in your mouth, infused with rich, deep flavors that transport you straight to an authentic Italian kitchen - all prepared in under an hour with minimal effort! This Instant Pot Short Rib Osso Buco is not just a recipe; it's a culinary experience that will revolutionize your dinner game, turning an ordinary weeknight meal into a restaurant-quality feast that will have your family and guests begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set aside. This will help streamline the cooking process.
- Season the short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add a tablespoon of oil (olive or vegetable oil) to the pot.
- Carefully place the short ribs in the pot, searing them on all sides until they are browned. This should take about 4-5 minutes per side. Remove the short ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
- Add the minced garlic to the pot and sauté for an additional minute until fragrant, being careful not to let it burn.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Stir in the diced tomatoes (with their juices) and beef broth. Mix well to combine all the ingredients.
- Return the seared short ribs to the pot, making sure they are submerged in the liquid as much as possible.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' mode and set the timer for 50 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then switch the valve to 'Venting' to release any remaining pressure.
- Carefully open the lid and check the tenderness of the short ribs. They should be fork-tender and falling off the bone. If they need more time, you can reseal the pot and cook for an additional 5-10 minutes.
- Once done, remove the short ribs from the pot and let them rest for a few minutes. Meanwhile, you can use the remaining sauce in the pot to make a thicker gravy if desired, by setting the Instant Pot back to 'Sauté' and simmering until it reduces to your liking.
- To serve, plate the short ribs and spoon the sauce over the top. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious Instant Pot Short Rib Osso Buco with your choice of side, such as creamy polenta or mashed potatoes!
Tips
- Choose high-quality, well-marbled short ribs for maximum flavor and tenderness.
- Take time to properly sear the meat - this crucial step develops a rich, caramelized exterior that locks in incredible flavor.
- Don't rush the natural pressure release; it helps the meat become incredibly tender.
- For an even more luxurious sauce, consider straining and reducing the cooking liquid after removing the ribs.
- If the sauce is too thin, use cornstarch slurry or continue simmering to achieve desired consistency.
- Fresh herbs like parsley are not just a garnish - they add a bright, fresh contrast to the rich, hearty meat.
- Pair with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 488kcal
Carbohydrates: g
Protein: 35g
Fat: 30g
Saturated Fat: g
Cholesterol: 100mg
