This recipe prepares beef short ribs in a pressure cooker or instant pot which delivers delicious tender ribs in half the time. We use our espresso balsamic to add a tangy depth to the ribs. This recipe was adapted from Cassy Joy Garcia from Fed & Fit who always has fantastic recipes. This short rib recipe is fancy enough to be served on a special occasion but simple enough to do on any night.
Ingredients
- 2 tablespoons Olive This! Rosemary Olive Oil
- 3 pounds beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 large cloves garlic minced
- 1 cup red wine
- 1/3 cup Olive This! Espresso Balsamic Vinegar
- 2 tablespoons lemon juiced
- 2 sprigs rosemary
- 2 sprigs sage
Directions
Season the short ribs with salt and pepper. Turn your pressure cooker or Instant Pot to sauté mode and add the rosemary olive oil. Once it is hot, add the short ribs to the pot to brown, about 5 minutes per side. Most likely you will need to work in 2-3 batches to make sure you don’t overcrowd the pot.
Once all of the short ribs are browned and removed from the pot, add the garlic, and sauté for 2-3 minutes until fragrant. Add the red wine and scrape up the browned bits on the bottom of the pan. Then add the espresso balsamic vinegar and lemon juice. Add the short ribs back to the pot along with the rosemary and sage.
Place the pressure cooker lid on and set it to pressure cooker on high temperature. Set timer to 45 minutes. Once it is complete let the pressure naturally release for about 15-20 minutes, then open the pot. Remove the short ribs from the pot. Set the pot to saute mode on medium-high and cook down the sauce for about 20 minutes until it thickens and the sauce is reduced to about half.
Add the ribs back into the pot and serve.
We served the espresso short ribs on top of goat cheese califlower mash although mashed potatoes would work just as well. The asparagus was seasoned with salt, pepper and blood orange olive oil before roasting in the oven for about 20 minutes. If you haven’t tried it, there is something magical that happens when asparagus is prepared with orange olive oil.
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