Mouth-watering Beef Short Ribs That Fall Off The Bone #instantpotrecipes

A delicious Instant Pot Beef Short Ribs dinner in 90 minutes !
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⏱️TIMESTAMPS⏱️
00:00 Introduction
00:37 Stella V Starts The Lesson
01:22 The Beef Short Ribs
01:42 The Aromatic Trio
01:54 The Recipe Card
02:05 The Ingredient’s
02:39 Sauté And Brown The Meat
04:16 Add Aromatics To Build Flavours
04:52 The View From The Top
05:31 Deglaze The Pot
06:03 Add Brown Sugar, Balsamic Vinegar, Soya Sauce, Fresh Thyme
06:28 Last Ingredients: 2 TBLS Tomato Paste
06:46 Add 1 Cup Beef Broth
07:01 Add Beef Into Pot Again
07:32 Lock Lid For Pressure Cooking
08:52 Quick Release Wait For The Button To Drop
09:18 Remove Beef From The Pot
09:46 Thicken Gravy With Cornstarch Slurry
10:29 The Finished Short Ribs Over Mashed Potatoes

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And here’s what we’ve been waiting For absolutely delicious save yourself four to 5 hours beef short ribs in the instant pot an hour and a Half Hi everyone I’m Stella V and thank you for coming and cooking with me today and for those of you just joining us we spend our Winters in Mexico so here I am in aiek Mexico for the next few Months on today’s menu beef short ribs now now we’ll be using the instant pot and we’ll be saving of your time by doing that and if you’re not prepared to make this dish today come back and look at the video when you’re ready and thank you for subscribing it’s so inspiring to

Me to be able to bring these beautiful recipes to you the star of the show I’ve got beautiful beef short ribs they’re cut into about two or 3in pieces I’ve got about 2 lbs here and they’re well seasoned with salt and pepper and they’re at room Temperature along with that we have some aromatics our Trio of sliced onions carrots and Celery adding flavor some brown sugar sugar soy sauce balsamic vinegar and some spices garlic and Thyme and the liquids will be using some red wine dry red wine beef stock and a little slurry made from cornstarch at the end to thicken the gravy and to add another lir flavor just

A couple of tablespoons of tomato paste there you have it it’s a very simple recipe but it is going to be so delicious and you’ll love serving it to your family and friends we’re going to start adding lots and lots of flavor by sauteing and Browning our meat first I’ve hit the

Saute button and I’ve added a couple of tablespoons of olive oil to the pot and now we’ll be adding our meat and we’re not going to overcrowd that pan we’ll be Browning all of the Sides The key to delicious tasting food is adding layers and layers of flavor and we started that with the salt and pepper seasoning our beef and now the Browning is adding tremendous flavor to the finished dish right now it’s sizzling and you can tell that bat me is starting to break

It’ll take about 3 or 4 minutes to completely Brown the pieces of beef you’ll know when the meat is sufficiently brown because it’ll be really easy to pick it up and turn it over is it sticking to the pot not ready yet now these are fairly substantial

Pieces so you’re going to have to Brown them on all four sides the beef pieces are beautifully Brown and you can see that caramelization that caramelization means that there’s delicious flavor that’s been left in the bottom of that pot and now it’s time to start building even more flavor by

Adding our aromatics that is our onions carrots and Celery the pot is still on saute and we’ll be sauteing these vegetables for about 3 or 4 minutes until they’re soft give it a good stir and make sure that you start taking any of the brown bits from the meat lifting it off the bottom of the pot otherwise you’ll get a burn

Notice you don’t want that burn notice if that happens we’ll have to empty the pot and start all over again the vegetables have been cooking down for about 3 or 4 minutes and now we’re ready to add the chopped garlic you never add the garlic at the

Same time as the onions because it’ll definitely burn on you right now I’m putting them on top of the vegetables and that way it can cook down without burning it’s been about a minute and you can smell the garlic you can smell the vegetables it’s really building wonderful

Flavor the vegetables are soft the garlic is infused and now time to deglaze the pot I’m using half a cup of red wine a dry red wine you can also use half a cup of beef broth if you don’t want to use the wine you can hear that Sizzle and now

Really take your wooden spoon and scrape off any brown bits I’ve completely deglazed the pot there are no BR bits sticking and time to add the rest rest of our aromatics I’m adding a couple of tablespoons of brown sugar a couple of tablespoons of balsamic vinegar a tablespoon of soy

Sauce and some fresh thyme a couple of sprigs if you don’t have fresh thyme you can always use a teaspoon or dried and the last ingredient to be added 2 tablespoons of tomato paste again for more depth of flavor I’m giving everything a good stir just to

Make sure it’s all Blended and we are now ready to turn off the saute Function the last step is adding our liquid which in this case is about a cup of beef broth we’ve infused so much flavor into that sauce and now we’re ready to add the beef back into it The beef is all nestled into this liquid and make sure you just take every last bit of flavor by adding any juices that are in the pan all the beef is now laid into that stock settled amongst the vegetables and it’s ready to be pressure cooked I’m now

Locking the lid into place making sure it’s at the ceiling position I’m using a Duo and the duo has an extra knob to make sure it’s in ceiling position I’ve pressed the pressure cook button and we’ll be setting it now to 45 minutes now 45 minutes it may seem like

A long time but you can go ahead with your life get on with other projects and and you don’t have to worry about it we’re getting new subscribers every day and I want to thank you it’s so encouraging and if you like what you see hit that like

Button leave me a comment I love to hear from you tell me if you’ve made this dish and how much you enjoyed it we spend our Winters in Mexico so here I Am as we discover wonderful new places I’ll be Shar sharing them with you we have local butchers and marketplaces and every week we’re discovering new ones 45 minutes in a pressure cooker that is one of the longer cooking times however if you were to do that in your oven it

Would take at least four or five hours to develop the same depth of flavor we’re in our final stages and it begins by taking the lid off oh wow that a few finishing touches and we’re ready to serve I love having these over mashed potatoes which I had time to make while

The ribs were cooking I’m just removing these to a pan and I’m going to be adding a cornstarch slurry to the gravy just to thicken it a little bit now we’re going to turn off the keep War function and put on the saute button I have prepared a corn starch

Slurry and that is simply a couple of tablespoons of corn starch with 3 tbspoon of cold water I’m adding that into the gravy we’ll be giving it a Brisk whisking while it’s on saute and that way we’re just really thickening the gravy a little bit it just smells

Wonderful there’s so much flavor and one of my favorite ways of serving short ribs is to put them over mashed potatoes once the gravy is as thick as you’d like it you can either strain the vegetables out or I like to leave them in just extra flavor and there there we have it

Absolutely fall off the bone delicious the depth of flavor is incredible the smell is amazing and I can’t wait to dig in a final garnish just some fresh flat leaf Parsley and here’s what we’ve been waiting for Absolutely absolutely delicious save yourself four to five hours beef short ribs in the instant pot an hour and a half cook with me I’m Stella V if you like what you see today make sure you hit that subscribe button and and the next video you should see is right Here