Port Braised Short Ribs (Instant Pot)

These port braised short ribs are a snap to make in the Instant Pot. They are beefy and fall off the bone tender. 

Beef short ribs are one of the most flavorful cuts of beef. They are amazing braised until they fall off the bone, and the meat is also delicious ground and added to burgers (the most flavorful burgers ever). 

I used bone-in short ribs to get that added flavor. You probably won't be able to serve them on the bone because you'll find most of the bones at the bottom of your pot when you lift the lid. Even the ribs that were still attached to the bones fell off the bone when I lifted them out of the multicooker. They are so tender. 

In this recipe for pressure cooker short ribs, the sauce is made with Port wine, chopped leeks, chopped carrots, fresh ginger, orange zest, and beef stock. 

How to prep the short ribs for cooking in the pressure cooker:

Prepping the ribs before cooking them is probably the most effort you will have to make, but it's worth it. First, you marinate the ribs with a dry rub of salt, pepper, torn bay leaves, crushed star anise, and garlic for at least an hour. 

Next, you sear the short ribs to brown them on all sides. You can do this in the Instant Pot using the sauté function, but you'll have to do it in batches. I used two large skillets to brown all of them at the same time. 

How to turn the braising liquid into a sauce:

After you have braised the short ribs in the pressure cooker, remove them, and then change the setting on your multicooker to sauté, and cook the liquid for about 10 minutes until it reduces and slightly thickens and then skim off the fat from the top and fish out any stray bay leaves and star anise pieces. 

You can either strain the sauce, puree it, or just smash the carrots in the sauce into smaller pieces, which is what I did. 

These short ribs are also delicious the next day. In fact, you can make them in advance, along with the sauce, and refrigerate both. You can reheat them in the microwave or on the stove top and they will be just as delicious. 

Serving suggestions:

I served these short ribs over garlic mashed potatoes. They would also be delicious with polenta, or Instant Pot mashed potatoes. 

I even used some of the leftover meat for homemade hard shell tacos and soft tacos. Both were delicious. 

Welcome to another Multicooker Monday, hosted by Sue of Palatable Pastime! Check out everyone's recipes using small appliances. 

Multicooker Monday January 2021:

Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Instant Pot Port-Braised Short Ribs

Yield: 6 servings

Author: Karen Kerr

These port braised short ribs are a snap to make in the Instant Pot. They are beefy and fall off the bone tender.

Ingredients

• 4 pounds bone-in beef short ribs
• 3 bay leaves, torn in half
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 5 star anise pods, crushed
• 5 garlic cloves, minced, divided
• 2 tablespoons olive oil
• 2 leeks, white and green parts only, halved lengthwise and thinly sliced
• 2 carrots, peeled and cut into 1/2 inch slices
• 2-inch piece of ginger, peeled and cut into 1/2 inch pieces
• 1 wide strip of orange zest
• 1/2 cup Port wine
• 1/2 cup beef stock
• 1/4 cup chopped parsley for garnish

Instructions

1. Rub the short ribs with the bay leaves, 2 teaspoons of the salt, the pepper, anise, 3 of the minced garlic cloves. Cover and refrigerate for 1 hour or longer, up to overnight. 
2. Brown the ribs on all sides (3 to 5 minutes per side) in the olive oil over medium heat. You can use the sauté function of the multicooker or use a separate skillet. 
3. If you used the multicooker to brown the ribs, remove them to a plate. 
4. Using the sauté function of the multicooker or the skillet you used to brown the ribs, sauté the leeks, carrots, the remaining salt over medium heat for about 8 minutes. Add the remaining garlic, ginger, and flour, and cook for an additional 2 minutes. 
5. Add the orange zest, port, and stock. 
6. If you are cooking the sauce in a skillet, pour it into the multicooker. Nestle the ribs in the sauce. Lock the lid of the multicooker and cook the ribs with high pressure for 40 minutes. Let the pressure release naturally. 
7. Move the ribs to a large bowl and switch the multicooker to the sauté function. Cook the remaining sauce for 10 minutes to reduce and thicken it. Strain out any bay leaves and star anise seeds and skim the fat off the top. If you prefer, you can puree the stock with an immersion blender or just mash the remaining carrots with a fork. 
8. Serve the ribs with the sauce and garnish with chopped parsley. 

https://www.karenskitchenstories.com/2021/01/port-braised-short-ribs-instant-pot.html

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Recipe adapted from Dinner in an Instant by Melissa Clark.