Instant Pot
The Instant Pot Short Ribs I Could Make in My Sleep
A case for pressure-cooked beef (and 40-minute naps).
In the introduction to Dinner in an Instant, Melissa Clark writes about how the Instant Pot is "not about what you can make in it, but what you should make."
One of the things you should make? Short ribs.
Not just because the electric pressure cooker winds down the laborious cook time of oven-braised beef short ribs from 3 hours to a mere 40 minutes. And not just because science tells us that we can still achieve the Maillard reaction without searing (read: less effort, same savory oomph). But because they come out better, softer, and more flavorful, as well.
Though I love the slow, measured process of Dutch-oven braising—especially searing the gorgeous, marbled ribs I get from my local butcher, then pouring in half a can of whatever beer I've popped open after work, deglazing the pot, transferring the heavy pot to the oven, and baking for 1 1/2 hours, flipping, then baking for another 1 1/2 hours—the Instant Pot is a little more...well, instant. Here's a case where the appliance-driven shortcut actually makes the end result taste better. And when the food tastes better, and the method is easier and faster, and the cleanup is so much chiller—why the heck wouldn't you?
I've written before how I love slow-cooker food because it almost requires you to go binge-watch Netflix for six to eight hours. Well, as much as I love television, I also love closing my eyes for short bursts of time. The Instant Pot lets you do all of that and more: As your meal pressure-cooks for 40 minutes, you can go take a nap and have dinner waiting for you at the end of it.
For the softest short ribs you'll ever eat, all you have to do is throw bone-in beef short ribs (seasoned generously with salt and pepper), one jalapeño (I love the fresh heat it lends), garlic (4 cloves), and beer (the bitterness is lovely here) into the Instant Pot, and pressure-cook on High for 40 minutes. (Don't forget to release the pressure!)
You could just as easily skip the aromatics because the true star of this dish, if I'm being honest, is the fresh mint sauce. Its vinegary herbaceousness picks up the deeper unctuousness of the beef and keeps things clean and light. This way, too, you still taste the meat in all its brawny glory.
As ever, I like to eat this with white rice and a cold beer.
| 1 to 1 1/2 | pounds bone-in short ribs (about 4 large pieces) |
| Kosher salt and freshly ground black pepper, to taste | |
| 1 | large jalapeño, halved |
| 4 | cloves garlic |
| 1/2 | cup your favorite beer (I like a nice bitter IPA) |
| 1 to 1 1/2 | pounds bone-in short ribs (about 4 large pieces) |
| Kosher salt and freshly ground black pepper, to taste | |
| 1 | large jalapeño, halved |
| 4 | cloves garlic |
| 1/2 | cup your favorite beer (I like a nice bitter IPA) |
| 2 | cups fresh mint, roughly chopped |
| 1/4 | cup hot water |
| 2 | tablespoons rice vinegar |
| 1 | teaspoon sugar |
| 1/2 | teaspoon kosher salt, plus more to taste |
| 2 | cups fresh mint, roughly chopped |
| 1/4 | cup hot water |
| 2 | tablespoons rice vinegar |
| 1 | teaspoon sugar |
| 1/2 | teaspoon kosher salt, plus more to taste |
What do YOU like to cook in the Instant Pot? Let us know in the comments below.
Written by: Eric Kim
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