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Instant Pot port wine short ribs may be a little fussy, but they are totally worth it.
Instant Pot Port Wine Short Ribs
Anyone who has read my site for a while knows that I am crazy for beef short ribs. I like them any way I can get them from slow roasted to gussied up.
Many also know of my recent dental journey–eventually, I will have implanted arches but in the meantime I have to put up with a temporary set of (what they call) “teeth.” To make a long story short, I have to eat food that’s relatively soft. What better way to tenderize any red meat but in the Instant Pot.
With these port wine short ribs, I don’t feel like I’m sacrificing anything. I will say that it’s not a dump-and-go recipes but it’s worth any extra steps because it’s awesome.
Which Port?
Your best bet here is either red or tawny port.
My advice is to buy a decent brand. The reason here is the taste for the recipe, of course, but it also makes a pleasant nip for dessert on it’s own. It also pairs well with a good bold cheese.
You could substitute a medium red wine if that’s what you have on hand but bear in mind that it won’t taste the same. It’ll be good, but just not the same.
Beurre Manie
This is a fancy name for soft butter mixed with an equal amount of flour.
It’s a great way to thicken any rich stew because it adds a lot of flavor and it really doesn’t have any starchy taste to it.
Beurre manie is an excellent way to thicken leftover gravies that have gone watery–especially ones made with corn starch. I always keep a bit in the fridge for handy use–1/4 cup soft butter blended with 1/4 cup all-purpose flour.
The Recipe
Instant Pot Port Wine Short Ribs
Ingredients
- 3 lbs beef short ribs
- 5 tbs flour divided
- 2 tbs olive oil
- 1 large clove garlic minced
- 2 tbs tomato paste
- 1 1/2 tsp each marjoram and thyme
- 1 bay leaf
- 1 cup port wine divided
- 1/2 cup beef stock
- 1/4 cup steak sauce
- 2 tbs brown sugar
- 1 tbs Worcestershire sauce
- 1 lb carrots cut into 2-inch/5 cm pieces
- 1/4 cup chopped onions
- 2 tbs unsalted butter softened
- 1 tsp red wine vinegar
Instructions
- Dredge ribs in 3 tbs of the flour. Reserve leftover flour.
- Preheat Instant Pot on Sauté high/more setting; add oil.
- Brown ribs in 2 batches on all sides. Remove from the pot.
- Add garlic to the pot and heat until fragrant, about 30 setons. Stir in tomato paste, marjoram, thyme and bay leaf. Sauté until tomato paste darkens in color, about 1 minute, then stir in reserved flour from dredging.
- Deglaze the pot with 1/2 cup of the port, scraping up any browned bits then cook until port is reduced by 1/3 then stir in the stock, remaining 1/2 cup of port, steak sauce, brown sugar and Worcestershire sauce.
- Return ribs to pot and add the carrots and onion. Close and seal the pot and set on Manual or Pressure Cook for 45 minutes.
- Do a quick release on the pot and transfer the ribs to a plate. Cover with foil and let them rest for 10 minutes. Remove carrots to a serving bowl.
- Mix the softened butter and the remaining 2 tbs of flour together to form a paste (this is called beurre manie) and whisk this into the liquid to thicken. Stir in the wine vinegar
- Garnish with parsley if desired.
Marsha Kimmelman says
Hello, Happy Easter,
I do not have a Instant Pot. I do have an electric skillet and a Crock pot. Kindly forward the recipe either for the electric skillet or crock pot.
Thank you so very much.
Judith Hanneman says
In the crock pot, you’d need at least 6 hours to get them tender but they will taste great. You just have to do the browning and reduction in a skillet, but everything else should work with the same measurements. Happy Easter to you too.
Sandra says
Is that 6 hours on high or low?
Judith Hannemann says
That’d be low–on newer models. If you have one from the 80s you’d have to allot more time since they cook at lower temps.