In a big bowl, add some Worcestershire to the
ribs to nicely coat. Set aside. Heat Instant Pot
on Saute High. Add oil. When hot, sear/brown
ribs on all sides, working in batches. Set ribs
aside in a bowl. In same pot, add celery and
carrots and a splash of beef broth. Deglaze pot.
Turn off heat.
Nestle ribs among the celery and carrots. The add
onions, bay leaves, garlic, salt and pepper Pour
in the beef broth. Cook on High Pressure for 45
minutes. Natural release. Take off lid and let
cool. Then refrigerate overnight. This lets the
flavor incorporate and also allows you to scrape
away the hardened layer of fat from the top
before reheating.
Chop lemon and orange zest with parsley. Reheat
braised short ribs. Top with gremolata. Serve
with warm bread, cooked rice or egg noodles.
Originally Submitted
3/10/2018
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