I’ve made this recipe 6 times in the past month. Thanks so much. They’re restaurant quality and very delicious. Only thing I do differently is use 1 red and 1 white onion, add 1 tablespoon of Worcestershire sauce and instead of 45 minutes, I do 1.2hrs. And I place the ribs in BONE UP. Thanks again for a new favorite.
Yup Worcestershire sauce, rips up, I may change it to one and a half hours because they are cooking right now, about 1minute so far! Lol as I was adding all the ingredients I was going like " oh yeah, oh yeah!" I know that these are going to be wonderful. I wish I could submit a picture of how they look when they're done. You can find me on Facebook where I will post the pic and tag A Mind Full Mom.
works great. i love that it has stainless steal pot inside th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
OMG. Just made this recipe. Super delicious. A combined a few of the suggestions here. Increased the cooking time to 1:15 minutes. Added Wooster. I increased the amount of wine another 1/3 of a cup. I served it with a side of herbed province whipped mash potatoes and polenta. My my my. It really was delicious. One of the best things I have ever eaten.
Ok, made these this week as I am learning to conquer my fear of the instapot. HOLY WOW were these so good. I used boneless short ribs as that is what we bought. It was even better the next day and the meat still fell apart. I added extra beef broth for more gravy. I served it over egg noodles. I will for sure do again and thank goodness I didn't ruin the expensive meat. We all LOVED this. - An amateur instapot user.
This is the first thing I ever made in an instant pot. It was absolutely delicious. Follow the recipe very closely - specifically let the pressure release for at least 15 minutes. Gravy was so wonderful, meat fell of the bone. Wow. This is good.
First meal prepared in the Instant Pot. Followed your recipe, and the results were fantastic. I can't find a reason to use the dutch oven and heat up the kitchen. All around great experience. Thank you.
Just made it in a ninja 15 in 1. Absolutely fantastic! I added some oyster and worcestershire sauce with the wine & balsamic to add to the depth of flavour. 100% will be making this a regular meal! Thank you
I just tried these tonight and loved them! I cooked them longer because of others' comments (1hr15), and loved how soft they were, but next time will try 1 hour for a tad bit more structure. I also partially pureed the gravy (after removing the bay leaf, of course!). The gravy was just the right amount of sweet! I was more generous with black pepper than salt, and added some kombu seaweed for extra umami and iodine. These were minor changes. For everything else I followed the recipe! So easy and healthy, which is what I always aim for, thank you!
Thank you!!! This is definitely THE BEST short rib recipe I have ever tried. Making them for the second time right now. I crave them. Thank you for sharing this delicious recipe 😍
Dry red wine and balsamic vinegar are an awesome duo that benefit any meat-based recipe! I think when I try this recipe out, I am going to overnight-season the ribs with kosher salt, black and white pepper, onion powder and garlic powder; that should create a tasty crust during the sauté time. Thanks for the recipe, and have a blessed day!!
Kristin! I made this today. When you were describing the flavors, I gave you a teeny weeny side eye. I used all the ingredients you said to use. I didn't have the brown sugar, so I used some molasses. I only had cooking sherry, but everything else I had. Girl ... I was not ready for the dance the went through my taste buds. I knew you knew what you were talking about. Seriously, you look like that chick. The side eye was all on me, lol. I'm going to keep this recipe forever, and now I'm going to subscribe to your channel. Hey, thank you. What a delicious meal. And I hope you are feeling great these days!!!
Thanks so much for your detailed instructions. I have just bought the New Zealand equivalent of an Instant Pot and was a bit nervous about using the pressure setting. You detailed everything step-by-step so I could follow along. Yummy results.
Tried this recipe and it did not disappoint! Ribs were just about falling off the bone. Thickened the sauce into a gravy and served over rice….game changer!!!
I've made this recipe around 8 times with both bone in and boneless. I follow your instructions to a tee except I add some diced brown mushrooms during the onion saute step. I serve over garlic mashed potatoes and I think this is my families favourite meal! Thanks for posting.
Omg look delish! Will try your recipe, we don’t just season with salt and pepper, we seasoned the meat a day before with complete seasoning and leave it overnight getting happy in the fridge. Thank you 😊
Made this last night for me and my fiancée and she literally licked the bowl clean lol, so good! Thank you for sharing, adding this to the recipe book!
I made these tonight, following the recipe to a T. In my wannabe instant pot, I should have let it go for another 15 to 30 minutes. They were done, but not falling off the bone. Lesson learned for my "instant pot." But the real star of the show is the gravy. Oh My! that was fantastic.
Really enjoyed this short rib video! And, happy you explained about not cooking the garlic too long, and the depth of flavor from the balsamic to the soy. 😊
I made these with some minor changes and man were they so good. I added both thyme and rosemary and ditched the bayleaf and I also added a couple of fresh chopped tomatoes and two small chillis.
Cuz, that is one awesomers e recipe. We will be trying it soon right after i break into some parking meters to purchase the short ribs. Thanks it does look easy and delicious.
This was very good. It's not quite as good as making it in an oven, but the vast amount of time and energy saved is absolutely worth it. Some improvements I would recommend are to skim off a lot of the beef fat that ends up on top and to boil the liquid down more to concentrate it and instead only using a little bit of corn starch. The sauce also needed a bit more salt, but I was using homemade stock so that might have been why.
Thanks for making this video. I made this for dinner & it was a huge hit. My cooking has usually been limited to the grill, so this was extremely helpful for me.
I haven't made this yet but plan to in a few days. I really think your instant pot version is the best looking ribs yet. Can't wait to try them. I live that the meat is still intact and doesn't crumble the minute you pick it up. It's a much better presentation but still looks nice and tender.
looks great, thanks so much, you are very likeable and easy to watch and you trying the food made me laugh, I could almost taste it myself, excited to try this
This is a delicious recipe!!! I’ve made this recipe several times & it Always comes out so Delicious!!! I do omit the vinegar, just a personal preference. Thank you so much for sharing this recipe & will be looking into your other recipes. ⭐️⭐️⭐️⭐️⭐️
wow Kristin. What a dish. had these for dinner today. Followed your directions to the letter with one addition. I added a tbsp of tomato paste. You are a fine IP tutor. I will definitely be back for more.
Absolutely delicious, I just made this recipe along with your instant pot mashed potatoes and they were both perfect, definitely saving and sharing this recipe with my family :)
@@AMindFullMom The ribs were amazing. Thank you so much. I usually smoke them, but these were soo good, Leftovers today! You go the extra mile to make things that are amazingly good. Trying Beijing beef tomorrow. Not using the Instant Pot for it, but I did fined it on TH-cam. I work in Radiology,, so praying all's going well for you❣ 🙏
@@robertwren2289 I love hearing you enjoyed Robert! And thank you for your prayers--truly appreciated. We are doing okay here (our health is stable, but we have still been pretty isolated to protect ourselves--very fragile lungs!)
I dont eat beef for several years, i stopped, and then i tried cooking this for my 21 yr old son, but i need to taste it, 😅 now i ate beef again after many years, i couldnt helped it its so delicious 😅
Well, I tell you what...that gravy should have a copyright on it. I made the recipe exactly; well, except for adding the tablespoon of Worcestershire sauce and extending cooking time to one hour on Max with natural release. And I used my Cuisinart blend stick at the very end before serving to blend all those veggies into the gravy. Wow, that was amazing. And my husband loved the short ribs. Those short ribs are ridiculously expensive, so I'm happy I chose the right recipe to make them. This is a keeper. I am using the gravy for leftover short ribs and mashed potatoes and I have enough to use with some leftover meatloaf from the freezer. I'm new to Instant Pot and, so far, I am hooked. Thanks for this great recipe.
@@AMindFullMom I tried the beef stew recipe yesterday. Not so good. I cooked only 30 min but the meat was too soft and so were the veggies. The gravy needs some flavor also. FYI. Maybe a quick release would have been better than natural.
@@patriciabrannan9710 I am sorry you didn't enjoy this recipe. I would suggest a natural pressure release, as that would cause your meat to be tough. Can I ask what type of meat you used? As for the veggies, you can cut larger in the future to avoid them getting too soft. I prefer a softer texture in stew.
@@AMindFullMom I used a top round steak I think. I thought you said to use a natural release. It took about 15 minutes. The meat was super tender. I could have shredded it. I’m new to Instant Pot.
@@patriciabrannan9710 I meant "I would suggest a natural pressure release" Sorry about my typo. It honestly was likely the type of beef in this case. Top round is a much leaner type of beef than chuck roast (common cut for stew meat) it needs less time.
My friend and I just spent the afternoon making this recipe and we both agree that we just enjoyed the best meal we have ever cooked ourselves. It was on par with a meal we enjoyed at a Wolfgang Puck restaurant. Neither of us had ever used an Insta Pot so we did not realize there would be time for the pressure to build up and we panicked, thinking we had done something wrong with the timer. I would say your prep time is way too short and the cooking time should include the 30 minutes it takes to brown two batches of short ribs on all sides, the time to saute the veggies and the time for the InstaPot to build up the pressure. For us, that added almost an hour to the cooking time. We still agree that this meal was totally worth the time and effort and next time we'll know to give ourselves an extra hour to prepare this meal. We can't wait to make it again.
You will notice that most instapot recipes don't include the prep, saute or time to build up pressure.. Thats just the way it goes for most instapot recipes.. It is still so much faster than an oven would have been and love that it doesnt heat the kitchen up in the summer! My first recipe was for corned beef and it was the best I ever made in 25 years! Added the Veggies ( carrots, cabbage and potates) to it once the corned beef was done and they only took like 5 more mins.. I'm now so in love with the instapot!!
Oh my gosh Sweetheart I can’t wait to try this one! Thank you for your fabulous recipes and ideas I always look forward to your videos and your website is the BEST, keep it up Sweetheart ❤️
Hi I just made this recipe. My husband gave me a high five. He has never done that before thanks so much. Now I am about to make your mashed potatoes!!!😂😂😂😂😂
Thanks for the video. The sauce/gravy is definitely on the sweet vs. savory side so, not to my preference. The meat was indeed very tender. The benefit to using the InstaPot vs. traditional is you cut down the time in the oven and you don't heat up your kitchen, so that's a plus. The prep time is still the same and there is still a lot of grease to skim and basically the same amount of clean up. Cooking time saved: appx. 2 hours.
Hi Tracy. I don't find that sauce too sweet, but really rice and savory myself--but everyone's preferences are different :) You can certainly adjust the spices and omit the brown sugar for a moe savory dish.
Same thing happened to me; too sweet for my taste… I don’t know if it was the carrots, the soy sauce or the wine that caused the sweetness; I need to adjust the spices to see. I like more a sour flavor on meat; I don’t like sweet
I’m Having 7 adults over for dinner we LOVE this recipe in the Instant Pot…Is It possible to make this in a crockpot so I can make enough for 7 adults??
You can double this recipe and still prepare this recipe in the Instant Pot. If you would like to use the slow cooker, I would add an additional 1/2 cup of stock and cook for 12-14 hours on low.
Hi Kristen, I'm back again! I purchased a couple of short ribs, only a couple because it's just me. So do I cook them for less time because there's only a few of them or do I still cook them for the 45 minutes that you did? Thank you as always! Can't wait to try them!
@@AMindFullMom I only bought two short ribs because they were so expensive! But they sure were delicious! I them both over a half of a baked potato versus Mashers. Yum!
They were! I have an Instant Pot Recipe: amindfullmom.com/instant-pot-mashed-potatoes/ or stovetop: amindfullmom.com/perfect-mashed-potatoes/ I often make stovetop since the short ribs cook in the IP
Hi from North-Norway :) I made your recipe today, it was an success :) Short ribs is not so common here in Norway, so I had to search online to find a recipe when we got some short ribs of Hereford. Even if I am a trained chef, I have never made anything with short ribs before. It was so delicious and both my husband and I love it, thank you for a great recipe :) I wonder I have an IP group in FB, is it possible I could translate your recipe to Norwegian many find english recipe and measurement challenging ;)
Nice recipe! I want to try making this for 5 people. How can I fit 10 short ribs to submerge into a 6 qt instant pot? Can I add more liquid and ingredients ?
@@AMindFullMom thank you for responding :). if it’s only 10 shorts ribs as opposed to 8 as your recipe says….I guess adding more ingredients wouldn’t make a difference ? Should all the ribs be touching the liquid ?
@@raularagon3141 Oh my goodness, you are right. In my head I was doubling the recipe! I answered too quickly. Simply add 2 more short ribs. You likely won't even need additional liquid. Just be sure to season all short ribs well before browning.
That just means to NOT try to open your lid prior when your pressure valve floats down. Some models have a knob that moves from venting to sealed and you dont' want to move your knob from the sealed to the venting position--let the lid unlock on it's own. This video on Natural Pressure and Quick Pressure Release should help better explain: th-cam.com/video/qwnhnrZ4r6o/w-d-xo.html
I really like your recipe and I have a question regarding the Red Wine. My wife doesn’t like Red Wine and she picks up on the taste even when it is cooked in a dish. I know you said we could replace it with the additional Beef Stock, but I feel the Wine adds so much to the dish. It makes it much richer and I agree. However, could I replace it with some other type of dry wine such as a dry White Wine or should I reduce the amount of Red Wine and add more Beef Stock to balance it out more to her taste? What would you suggest? So, you know. I like your recipe as you present it. Can you also tell me what size Instant Pot you used for this recipe in this video? Thanks
Hi Errol! If you wife detects the wine in even small amounts, I would omit and use an extra tablespoon of balsamic for richness. As for the size, I tested this with both the 6 and 8 quart model.
My husband loved this dish. I was out of celery so I crushed some coriander seeds, put them in a herb bag and used that. Hubby said it was beyond restaurant quality. I will take that compliment. I didn’t have time to check out your mashed potato video so I just made regular mashed potatoes. Served everything with a salad. This was an easy meal that made the kitchen smell wonderful and it was so very good. Thank you!
Hi there! Adding more liquid will change the amount of time it comes to pressure, but it should still be fine. I would add additional seasonings as well.
![[TH] 2024 PMSL SEA W1D5 | Fall | เก็บแต้มของจริง คือวันนี้](http://i.ytimg.com/vi/EciIAlCXg5k/mqdefault.jpg)
I’ve made this recipe 6 times in the past month. Thanks so much. They’re restaurant quality and very delicious. Only thing I do differently is use 1 red and 1 white onion, add 1 tablespoon of Worcestershire sauce and instead of 45 minutes, I do 1.2hrs. And I place the ribs in BONE UP.
Thanks again for a new favorite.
Oh wow--I love hearing this has become a favorite! Thanks for sharing!
Yup Worcestershire sauce, rips up, I may change it to one and a half hours because they are cooking right now, about 1minute so far! Lol as I was adding all the ingredients I was going like " oh yeah, oh yeah!" I know that these are going to be wonderful. I wish I could submit a picture of how they look when they're done. You can find me on Facebook where I will post the pic and tag A Mind Full Mom.
works great. i love that it has stainless steal pot inside th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
OMG. Just made this recipe. Super delicious. A combined a few of the suggestions here. Increased the cooking time to 1:15 minutes. Added Wooster. I increased the amount of wine another 1/3 of a cup.
I served it with a side of herbed province whipped mash potatoes and polenta.
My my my. It really was delicious. One of the best things I have ever eaten.
Wonderful!
Ok, made these this week as I am learning to conquer my fear of the instapot. HOLY WOW were these so good. I used boneless short ribs as that is what we bought. It was even better the next day and the meat still fell apart. I added extra beef broth for more gravy. I served it over egg noodles. I will for sure do again and thank goodness I didn't ruin the expensive meat. We all LOVED this. - An amateur instapot user.
Glad you like them and that you are conquering your fear!
You should have a million subs Kristin. Your recipes are the BEST! Thank you :).
You are so sweet. Thank you😘
This is the first thing I ever made in an instant pot. It was absolutely delicious. Follow the recipe very closely - specifically let the pressure release for at least 15 minutes. Gravy was so wonderful, meat fell of the bone. Wow. This is good.
Wonderful! I am honored this was the first recipe you tried! Thanks for sharing!
First meal prepared in the Instant Pot. Followed your recipe, and the results were fantastic. I can't find a reason to use the dutch oven and heat up the kitchen.
All around great experience. Thank you.
Great to hear!
Just made it in a ninja 15 in 1. Absolutely fantastic! I added some oyster and worcestershire sauce with the wine & balsamic to add to the depth of flavour. 100% will be making this a regular meal! Thank you
Fantastic! I love hearing you enjoyed so much! Thank you for sharing!
I never made great tasting ,tender short ribs.,until I tried this recipe.Thank you so much!
You bet!
I just tried these tonight and loved them!
I cooked them longer because of others' comments (1hr15), and loved how soft they were, but next time will try 1 hour for a tad bit more structure.
I also partially pureed the gravy (after removing the bay leaf, of course!). The gravy was just the right amount of sweet!
I was more generous with black pepper than salt, and added some kombu seaweed for extra umami and iodine.
These were minor changes. For everything else I followed the recipe!
So easy and healthy, which is what I always aim for, thank you!
Glad to hear you enjoyed! I think you will really prefer the less cooking time in the future.
Thank you!!! This is definitely THE BEST short rib recipe I have ever tried. Making them for the second time right now. I crave them. Thank you for sharing this delicious recipe 😍
I absolutel love hearing this Susan! Thanks for sharing!
Dry red wine and balsamic vinegar are an awesome duo that benefit any meat-based recipe! I think when I try this recipe out, I am going to overnight-season the ribs with kosher salt, black and white pepper, onion powder and garlic powder; that should create a tasty crust during the sauté time. Thanks for the recipe, and have a blessed day!!
Enjoy! And have a wonderful day yourself!
I seasoned overnight as well with complete seasoning not just black pepper and salt
I was thinking the same as you. I'm going to pull em out to thaw now
I have had amazing beef short ribs out at multiple restaurants, but I've never made them myself. That's about to change! Yum!
Hope you enjoy
Kristin! I made this today. When you were describing the flavors, I gave you a teeny weeny side eye. I used all the ingredients you said to use. I didn't have the brown sugar, so I used some molasses. I only had cooking sherry, but everything else I had. Girl ... I was not ready for the dance the went through my taste buds. I knew you knew what you were talking about. Seriously, you look like that chick. The side eye was all on me, lol. I'm going to keep this recipe forever, and now I'm going to subscribe to your channel. Hey, thank you. What a delicious meal. And I hope you are feeling great these days!!!
LOL! LOVE IT!!! I am so glad you enjoyed it so much! I am feeling well right now, thanks for asking! Take care!
Thanks so much for your detailed instructions. I have just bought the New Zealand equivalent of an Instant Pot and was a bit nervous about using the pressure setting. You detailed everything step-by-step so I could follow along. Yummy results.
Wonderful!
Tried this recipe and it did not disappoint! Ribs were just about falling off the bone. Thickened the sauce into a gravy and served over rice….game changer!!!
Wonderful! I am glad you enjoyed!
I've made this recipe around 8 times with both bone in and boneless. I follow your instructions to a tee except I add some diced brown mushrooms during the onion saute step.
I serve over garlic mashed potatoes and I think this is my families favourite meal! Thanks for posting.
Fantastic! I am just thrilled you enjoy it so much!
Omg look delish! Will try your recipe, we don’t just season with salt and pepper, we seasoned the meat a day before with complete seasoning and leave it overnight getting happy in the fridge. Thank you 😊
Hope you enjoy
Kristen, you have saved me with your instapot recipes on so many sport nights and game days. THANK YOU!
You are so welcome! Thanks for sharing!
Made this last night for me and my fiancée and she literally licked the bowl clean lol, so good! Thank you for sharing, adding this to the recipe book!
That is awesome! I am so happy to hear this will now be a staple :)
I made this today and was blown away. So good! Thank you!!
Glad you liked it!! Thsnks for sharing!
I made these tonight, following the recipe to a T. In my wannabe instant pot, I should have let it go for another 15 to 30 minutes. They were done, but not falling off the bone. Lesson learned for my "instant pot." But the real star of the show is the gravy. Oh My! that was fantastic.
Really enjoyed this short rib video! And, happy you explained about not cooking the garlic too long, and the depth of flavor from the balsamic to the soy. 😊
Thanks so much
Thank you for this amazing recipe! I didn’t know how to make short ribs and there were delicious! Now is one of our favorites dishes.
You are so welcome! I love hearing you enjoyed!
I made these with some minor changes and man were they so good. I added both thyme and rosemary and ditched the bayleaf and I also added a couple of fresh chopped tomatoes and two small chillis.
Wonderful! So happy to hear you enjoyed so much!
Cuz, that is one awesomers e recipe. We will be trying it soon right after i break into some parking meters to purchase the short ribs. Thanks it does look easy and delicious.
LOL! I mean the cost of beef is SO ridiculous right now. But these are worth a splurge--once in a blue moon ;)
This was very good. It's not quite as good as making it in an oven, but the vast amount of time and energy saved is absolutely worth it. Some improvements I would recommend are to skim off a lot of the beef fat that ends up on top and to boil the liquid down more to concentrate it and instead only using a little bit of corn starch. The sauce also needed a bit more salt, but I was using homemade stock so that might have been why.
Thank you for sharing your modifications. I am glad to hear you overall enjoyed the short ribs.
Just made. Unbelievable! Thank 😊 🙏 you.
My pleasure 😊I love hearing you enjoyed!!
I just subscribed! Your awesome. Thank you for the lovely recipe I will be using it tonight for baby back ribs
Hope you enjoy
So excited to try, just got a delivery from a local rancher! Thank you so very much for your amazing video!
Hope you enjoy it!
Thanks for making this video. I made this for dinner & it was a huge hit. My cooking has usually been limited to the grill, so this was extremely helpful for me.
Fantastic! I am thrilled to hear you enjoyed!
Made this for dinner tonight-what a HIT!! Delicious. Thanks for the recipe.
Glad you liked it!!
I made this recipe and it came out perfectly delicious!
Great to hear!
My girlfriend loves making this for the both of us, IT TASTES SOOOOOO GOOD!!! Thank you so much for this recipe on behalf of my girlfriend and I :)
My pleasure 😊 I am so happy to hear you both enjoy!
I haven't made this yet but plan to in a few days. I really think your instant pot version is the best looking ribs yet. Can't wait to try them. I live that the meat is still intact and doesn't crumble the minute you pick it up. It's a much better presentation but still looks nice and tender.
Thanks so much! This recipe does have great reviews and we love it. I hope you enjoy it as well!
Great recipe Kristen finished meal looks great, thanks for taking your time to share.
You are so welcome!
looks great, thanks so much, you are very likeable and easy to watch and you trying the food made me laugh, I could almost taste it myself, excited to try this
Glad you enjoyed the video AND I hope you enjoy the short ribs :)
This is a delicious recipe!!! I’ve made this recipe several times & it Always comes out so Delicious!!! I do omit the vinegar, just a personal preference. Thank you so much for sharing this recipe & will be looking into your other recipes. ⭐️⭐️⭐️⭐️⭐️
I love hearing you enjoyed this Susan and I hope you find many more recipes to enjoy here!
Thank you for sharing! I’ve got the ribs in the pot now!
Hope you enjoy
I just made this for my family...super good! Thanks for this
My pleasure 😊
wow Kristin. What a dish. had these for dinner today. Followed your directions to the letter with one addition. I added a tbsp of tomato paste. You are a fine IP tutor. I will definitely be back for more.
Wonderful! I love hearing you enjoyed Charlie!
Thank you for all the videos you share. I always check ur instant pot videos to see if we're on the right track with recipes. God bless🙌.
You are so welcome!
Absolutely the best! My husband loved them. The flavor😍
So good! I am glad you enjoyed.
Thank you so much!! I needed a quick easy yet delicious meal to make to someone special.
Hope you enjoy
Just made this tonight wowza !! So delicious
Wonderful! Thanks for sharing that Helen!
Absolutely delicious, I just made this recipe along with your instant pot mashed potatoes and they were both perfect, definitely saving and sharing this recipe with my family :)
Wonderful! I love hearing you enjoy
Making it today. I'm new with this pressure pot thing, but I'm learning. Thanks for helping me out!
Welcome to the world of Instant Pot :) I hope you enjoy the short ribs and please let me know if you ever have questions or need help.
@@AMindFullMom The ribs were amazing. Thank you so much. I usually smoke them, but these were soo good, Leftovers today! You go the extra mile to make things that are amazingly good. Trying Beijing beef tomorrow. Not using the Instant Pot for it, but I did fined it on TH-cam. I work in Radiology,, so praying all's going well for you❣ 🙏
@@robertwren2289 I love hearing you enjoyed Robert! And thank you for your prayers--truly appreciated. We are doing okay here (our health is stable, but we have still been pretty isolated to protect ourselves--very fragile lungs!)
@@robertwren2289 Thank you for providing feedback! I’m making them today as well, they look so good!
I agree with you about dried thyme. Fresh is best.
Most dried spices will work, but thyme is not the same!
We made this recipe last night. Amazing! Thanks for posting.
Glad you liked it!!
I dont eat beef for several years, i stopped, and then i tried cooking this for my 21 yr old son, but i need to taste it, 😅 now i ate beef again after many years, i couldnt helped it its so delicious 😅
Sorry, but not sorry! LOL~this is irresistible.
This is my third time making this recipe is absolutely delicious. Thank you for this recipe.❤
My pleasure 😊 I love hearing you enjoy so much!
Thanks so much dear for such a delicious recipe. I can't wait to cook it myself. I love short ribs
Hope you enjoy
Well, I tell you what...that gravy should have a copyright on it. I made the recipe exactly; well, except for adding the tablespoon of Worcestershire sauce and extending cooking time to one hour on Max with natural release. And I used my Cuisinart blend stick at the very end before serving to blend all those veggies into the gravy. Wow, that was amazing. And my husband loved the short ribs. Those short ribs are ridiculously expensive, so I'm happy I chose the right recipe to make them. This is a keeper. I am using the gravy for leftover short ribs and mashed potatoes and I have enough to use with some leftover meatloaf from the freezer. I'm new to Instant Pot and, so far, I am hooked. Thanks for this great recipe.
I am THRILLED you enjoyed so much! (And found this recipe worth it)
@@AMindFullMom I tried the beef stew recipe yesterday. Not so good. I cooked only 30 min but the meat was too soft and so were the veggies. The gravy needs some flavor also. FYI. Maybe a quick release would have been better than natural.
@@patriciabrannan9710 I am sorry you didn't enjoy this recipe. I would suggest a natural pressure release, as that would cause your meat to be tough. Can I ask what type of meat you used? As for the veggies, you can cut larger in the future to avoid them getting too soft. I prefer a softer texture in stew.
@@AMindFullMom I used a top round steak I think. I thought you said to use a natural release. It took about 15 minutes. The meat was super tender. I could have shredded it. I’m new to Instant Pot.
@@patriciabrannan9710 I meant "I would suggest a natural pressure release" Sorry about my typo. It honestly was likely the type of beef in this case. Top round is a much leaner type of beef than chuck roast (common cut for stew meat) it needs less time.
Making this as soon as I get my hot water back on, thx!
Oh good luck!!!!! Dealing with water issues stinks!
I’m going to pare it down for my 3 quart IP, but your instructions were great, this look TASTY. Thanks 😎
I hope you enjoy Terrance!
My friend and I just spent the afternoon making this recipe and we both agree that we just enjoyed the best meal we have ever cooked ourselves. It was on par with a meal we enjoyed at a Wolfgang Puck restaurant. Neither of us had ever used an Insta Pot so we did not realize there would be time for the pressure to build up and we panicked, thinking we had done something wrong with the timer. I would say your prep time is way too short and the cooking time should include the 30 minutes it takes to brown two batches of short ribs on all sides, the time to saute the veggies and the time for the InstaPot to build up the pressure. For us, that added almost an hour to the cooking time. We still agree that this meal was totally worth the time and effort and next time we'll know to give ourselves an extra hour to prepare this meal. We can't wait to make it again.
I LOVE hearing how much you all enjoyed the ribs! And thanks for the feedback on the timing!
You will notice that most instapot recipes don't include the prep, saute or time to build up pressure.. Thats just the way it goes for most instapot recipes.. It is still so much faster than an oven would have been and love that it doesnt heat the kitchen up in the summer! My first recipe was for corned beef and it was the best I ever made in 25 years! Added the Veggies ( carrots, cabbage and potates) to it once the corned beef was done and they only took like 5 more mins.. I'm now so in love with the instapot!!
Oh my gosh Sweetheart I can’t wait to try this one! Thank you for your fabulous recipes and ideas I always look forward to your videos and your website is the BEST, keep it up Sweetheart ❤️
You are so welcome!
Hi I just made this recipe. My husband gave me a high five. He has never done that before thanks so much. Now I am about to make your mashed potatoes!!!😂😂😂😂😂
Aw! Yay! So happy that your husband enjoyed so much!
Amazing recipe and instructions. Thanks!
Wonderful! I am happy to hear you enjoyed!
you should have 1M subscribers!!!
Maybe one day ;)
I’m new here and was looking for a yummy short ribs instapot recipe.Bamm!!! Yours looks divine 😋😋😋
Hope you enjoy
Trying tonight 😊
Update: It was so delicious! Kids loved it!
Fantastic!
Momma Mia I’m making these tonight i can’t wait
I hope you LOVED the results
Looks amazing .
great and tasty ... This has been added to my "will make again" list
LOVE hearing that!
I’ve gotta try your recipe. Thanks!
Hope you enjoy
Looks delish! Can’t wait to try it
I hope you enjoy
Pretty amazing and it was a hit. thanks.
Glad you enjoyed it!
IM MAKING THIS DELICIOUS MEAL THIS SUNDAY TO MY CRUSH, WISH ME LUCK :)
CHEERS FROM CHILE
They will LOVE it!
Thank you.
You're welcome!
Thanks for the video. The sauce/gravy is definitely on the sweet vs. savory side so, not to my preference. The meat was indeed very tender. The benefit to using the InstaPot vs. traditional is you cut down the time in the oven and you don't heat up your kitchen, so that's a plus. The prep time is still the same and there is still a lot of grease to skim and basically the same amount of clean up. Cooking time saved: appx. 2 hours.
Hi Tracy. I don't find that sauce too sweet, but really rice and savory myself--but everyone's preferences are different :) You can certainly adjust the spices and omit the brown sugar for a moe savory dish.
Same thing happened to me; too sweet for my taste… I don’t know if it was the carrots, the soy sauce or the wine that caused the sweetness; I need to adjust the spices to see. I like more a sour flavor on meat; I don’t like sweet
I made these today in my instant pot and they were amazingly tender. The meat fell right off the bone.
Thank you so very much! I am so glad you enjoyed them so much!
That looks incredible!!
It is amazing!!! I hope you try it!
@@AMindFullMom gathering ingredients now.
Thanks for this recipe I will prepare this for dinner tonight!
I hope you enjoy!
@@AMindFullMom I'm happy to report that it was delicious, I paired it with steamed rice and broccoli!
@@sewaldodiy YAY! So happy to hear that
Followed recipe ! Amazing!
Fabulous, thanks for sharing
Exactly the recipe I am looking for
Hope you enjoy
Canola oil, vegetable oil, etc are really bad for your gut. I would use beef tallow.
Thanks for the tip. We don’t consume pork (lard). I wasn’t aware of beef tallow.
Yes, these seed oils are originally made for industrial lubricants.
Hi big instant pot fan here, like your recipe too! Also has anyone said you are a doppelganger for Linda McCartney? 👍
That is the first I have heard that.
Great pacing.
Many thanks!
What do think about adding a cup of sliced Portobello Mushrooms.
FABULOUS!!!
Your face when you take a taste lol. Looks sooooooooo damn good!!!!!!! Imma try it with pork ribs tonight. Thanks for the idea!
I hope you love it--it is so good!
It frigging just melted in my mouth haha. I wish I could send you a picture!
@@RedneckSamurai126 SO SO happy to hear you enjoyed!
I’m Having 7 adults over for dinner we LOVE this recipe in the Instant Pot…Is It possible to make this in a crockpot so I can make enough for 7 adults??
You can double this recipe and still prepare this recipe in the Instant Pot. If you would like to use the slow cooker, I would add an additional 1/2 cup of stock and cook for 12-14 hours on low.
This was great, thank you
Glad you enjoyed it!
Thank you for the great recipe! I am going to make it . How long should I cook it in IP if I need to double the amount of short ribs ?
Hi Anat! To double the recipe, double the ingredients, but keep the cooking time the same. It will take a bit longer to come to pressure :)
Hi Kristen, I'm back again! I purchased a couple of short ribs, only a couple because it's just me. So do I cook them for less time because there's only a few of them or do I still cook them for the 45 minutes that you did? Thank you as always! Can't wait to try them!
You would cook for the full 45 minutes. The cooking time is based on the size of 1 short rib :) I hope you enjoy!
Great! Thanks!
@@AMindFullMom I only bought two short ribs because they were so expensive! But they sure were delicious! I them both over a half of a baked potato versus Mashers. Yum!
@@homehelpheart7440 So happy you enjoyed (even if it was a smaller batch)
Using a pressure cooker for years I’ve never experienced tough meat using a quick release
I can't tell you how unusual that is.
Omg that looks incredible. Were the mashed potatoes homemade?
They were! I have an Instant Pot Recipe: amindfullmom.com/instant-pot-mashed-potatoes/ or stovetop: amindfullmom.com/perfect-mashed-potatoes/ I often make stovetop since the short ribs cook in the IP
Great job again! Last time I had short ribs was in hells kitchen in Vegas and now I know how to cook them thanks
Thanks! I hope you enjoy this recipe
Hi. thanks for the video. I dont like to use wine, can I use the red wine vinegar instead? and if yes, can I still mix with the balsamic vinegar?
Hi Maria! I would use beef broth, not red wine vinegar in place of red wine.
Hi from North-Norway :)
I made your recipe today, it was an success :) Short ribs is not so common here in Norway, so I had to search online to find a recipe when we got some short ribs of Hereford. Even if I am a trained chef, I have never made anything with short ribs before.
It was so delicious and both my husband and I love it, thank you for a great recipe :)
I wonder I have an IP group in FB, is it possible I could translate your recipe to Norwegian many find english recipe and measurement challenging ;)
As long as you credit me and link to this video or my site, of course you can share!
@@AMindFullMom Thank you, and of course I will credit and also link to your video. That is excellent as it show how it is done :)
Nice recipe! I want to try making this for 5 people. How can I fit 10 short ribs to submerge into a 6 qt instant pot? Can I add more liquid and ingredients ?
Hi there! Yes! You can double the number of short ribs, but I would also double the other ingredients. Keep the cooking time the same and enjoy!
@@AMindFullMom thank you for responding :). if it’s only 10 shorts ribs as opposed to 8 as your recipe says….I guess adding more ingredients wouldn’t make a difference ? Should all the ribs be touching the liquid ?
@@raularagon3141 Oh my goodness, you are right. In my head I was doubling the recipe! I answered too quickly. Simply add 2 more short ribs. You likely won't even need additional liquid. Just be sure to season all short ribs well before browning.
@@AMindFullMom Thank you!! If I had dinner at 7:30pm but wanted to make them around 4pm, how would I keep them warm until then so they don’t get tough
@@raularagon3141 Simply leave them in the inner pot with the lid on on the keep warm function. Enjoy!
I loved it.
Wonderful! Thank you for sharing!
Has anyone tried wrapping some baby potatoes in foil and putting them on top of the short ribs? Do they turn to mush or overcook?
The foil may prevent them from turning to mush, but I honestly haven't tried.
That looks great. Love to try them. But how do you do a 'slow release'?
That just means to NOT try to open your lid prior when your pressure valve floats down. Some models have a knob that moves from venting to sealed and you dont' want to move your knob from the sealed to the venting position--let the lid unlock on it's own. This video on Natural Pressure and Quick Pressure Release should help better explain: th-cam.com/video/qwnhnrZ4r6o/w-d-xo.html
I really like your recipe and I have a question regarding the Red Wine. My wife doesn’t like Red Wine and she picks up on the taste even when it is cooked in a dish. I know you said we could replace it with the additional Beef Stock, but I feel the Wine adds so much to the dish. It makes it much richer and I agree. However, could I replace it with some other type of dry wine such as a dry White Wine or should I reduce the amount of Red Wine and add more Beef Stock to balance it out more to her taste? What would you suggest? So, you know. I like your recipe as you present it. Can you also tell me what size Instant Pot you used for this recipe in this video? Thanks
Hi Errol! If you wife detects the wine in even small amounts, I would omit and use an extra tablespoon of balsamic for richness. As for the size, I tested this with both the 6 and 8 quart model.
@@AMindFullMom Thank you, I will try that. You do a very nice job.
@@erroldengler9065 Thank you!
I made this recipe I use beef stock and red wine and the red wine was wine that I brewed myself proud for me yay
Amazing
WOW! I’m cooking this tonight.
Hope you enjoy
My husband loved this dish. I was out of celery so I crushed some coriander seeds, put them in a herb bag and used that. Hubby said it was beyond restaurant quality. I will take that compliment. I didn’t have time to check out your mashed potato video so I just made regular mashed potatoes. Served everything with a salad. This was an easy meal that made the kitchen smell wonderful and it was so very good. Thank you!
@@JustaGirl5946 That is a huge compliment! Thanks for sharing! So happy you all enjoyed!
Can we double the gravy liquids to make a bigger batch?
Hi there! Adding more liquid will change the amount of time it comes to pressure, but it should still be fine. I would add additional seasonings as well.
Kristin, No negative comment meant, BUT your printable instructions after step 7, does not mention REMOVING the short ribs before thickening.
I will updated that now. I appreciate you bringing that to my attention :)
Wow i want to make this !
What’s the difference between pressure cook and stew
The pressure cook function allows you to control the time and temperature. Stew function is often preset. And I hope you enjoy the short ribs.