I’ll be honest, I thought I would use the instapot more than I do. I mostly wanted it to alleviate cooking bone broth overnight because the aroma kept me awake all night long…not to mention wondering if the stove was still lit or if the house was filling with gas.
I do like it, I just realize I’m not as much of a crock-potter as I used to be. However, when it’s super handy when I want an all-day taste in less than 2 hours. If you’re a short rib fan- this is simple and hearty, really awesome for those cold weather days. Serve over mashed celery root (or potatoes) to complete the flavors.
Instapot Garlic Short Ribs
1 tbls avocado oil
1/2 yellow onion
2 celery stalks
handful of sundried tomatoes
2.2 lbs short ribs (give or take)
1 whole head of garlic
1.5 cups red wine
1 cup beef broth or stock
2 thyme sprigs
1 tbls arrowroot starch + 1 tbls water
Pink salt and pepper
Set the instapot to sauté and add a drizzle of oil. Season the ribs well with pink salt and pepper. In batches, brown the short ribs on both sides, set aside.
In the meantime, chop the onion, celery and carrots. Remove most of the paper from the exterior of the garlic head and slice in crosswise; if one half falls apart, simply remove the paper from those garlic pieces. Dice the sundried tomatoes.
Once all the ribs are browned and removed from the pot, add in all the chopped onions, celery and carrots at once and sauté for at least 5 minutes or until softened. You will likely need to reset the saute button on the instapot between the browning of the ribs and cooking the veggies.
Deglaze the pot with the wine and broth. Nestle the ribs into the pot with the thyme an the sliced garlic along with any garlic pieces that didn’t stay intact and the sundried tomatoes
Secure the lid and set the pressure cook function for 1 hour 15 minutes. Allow Instapot to release naturally. Carefully remove the sliced garlic head and the ribs. Set to saute. Mix together the arrowroot starch and water, whisk into the sauce. Adjust seasonings as needed, let simmer for a few minutes to thicken slightly.
Option to use an immersion blender to blend the sauce for a creamier outcome; I tend to leave it as is- the veggies become extremely soft and mostly melt into every bite. The garlic is amazing spread onto bread or just plucked out of the paper shell and straight into the mouth.
Serve the sauce drizzled around the ribs. Sprinkle with flaky sea salt if desired.
Note: This recipe + the celery root puree fed 2 people 2+ meals.
If not using an instapot, simply use a dutch oven to saute then bake in the oven for 3 hours or until ribs are fall-off-the-bone tender.