Ingredients

• 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

Directions

• 1. Brown 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.
• 2. Saute 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).
• 3. Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
• 4. Deglaze 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.
• 5. Pressure 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.
• 6. Set Instant Pot to High Pressure 45 minutes + Natural Release 15 minutes
• 7. Thicken & 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).
• 8. Serve 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!

Nutrition