· 6 - 10 pieces (1116g) bone-in short ribs ((1.5 - 2 inches thick))· 6 cloves garlic (, crushed and chopped)· 2 (300g) small onions (, sliced)· 2 (170g) medium carrots (, chopped)· 2 ribs (90g) celery (, chopped)· ½ cup (125ml) red wine (Cabernet Sauvignon)· ½ cup (125ml) unsalted chicken stock or good quality beef broth· 2 tablespoons (30ml) balsamic vinegar· 1 - 1.5 tablespoon (14-21g) brown sugar· 1 tablespoon (15ml) regular soy sauce· 1 tablespoon (15ml) fish sauce· 1 tablespoon (15ml) olive oil· 2 bay leaves· A pinch dried thyme· Kosher salt and ground black pepper to taste· 2.5 tablespoons (22.5g) cornstarch· 3 tablespoons (45ml) cold water· 3 - 4 russet potatoes (, halved)· 100 ml whole milk· 1 - 2 tablespoons (14g - 28g) unsalted butter
Step 1Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.*Pro Tip: Avoid overcrowding by browning short ribs in batches.Step 2Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).Step 3Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.Step 4Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.Step 5Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook:-With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes-No Potatoes: High Pressure 45 minutes + Natural Release 15 minutesStep 6Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.Step 7Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).Step 8Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!