The Best Easy Braised Short Ribs!

This BRAISED SHORT RIBS recipe will knock your socks off and anyone that you cook for!

My Favorite part of this Braised Short Ribs recipe is that it all cooks inside one pot with only 15 minutes prep time. Usually braised short ribs would take around 2.5 to cook on a stove top. With the help of a pressure cooker, and my bowl in pot method for the potatoes, you can get this entire entree together in just about an hour!

If you know me, you know I LOVE WINE, but sometimes I like to braise short ribs without it.

This Braised Short ribs recipe is bursting with Asian flavors, and I prefer not to add wine because the wine sometimes over powders the subtle Asian flavors. If you want to try with wine, feel free and let me know what you think!

Are you looking for more INSTANT POT MEALS? Here are a few of my favorite Instant Pot Dishes :

• Kalua Pork
• Chicken Porridge

Equipment

• 1 8 QT Pressure Cooker I used an 8qt pressure cooker to fit 5 lbs of short ribs.
• 1 Stainless steel bowl that fits inside the cooker

Ingredients

For the Braised Short Ribs

• 5 lbs Beef Short Ribs - I used an 8qt Instant Pot so if yours is the 6 qt you may need to split the recipe in half
• 1 tbsp Olive Oil
• Pinch Salt & Pepper

For Braising

• 1 Onion (large or 2 small)
• 1 tbsp Minced garlic
• ¼ cup Beef Broth
• 3 Celery Sticks
• 3 Carrots
• 1 slice Ginger
• 1 Bay Leaf
• 1 smashed Lemongrass

Braising Sauce

• 1 tbsp Fish Sauce
• ¾ cup Soy Sauce
• ½ tbsp Brown Sugar
• 3 tbsp Rice Vinegar
• 2 tbsp Hoisin
• 1 tsp Black Pepper
• ¼ cup Orange Juice
• Corn Starch Slurry (optional to be added after cooking) 2 tablespoon corn starch and 3 tablespoon water

For the Potatoes

• 4 Potatoes
• 1 tbsp butter
• 1 pinch Salt
• ½ cup milk

Instructions

Braising Sauce

• Combine 1 tbsp Fish Sauce, ¾ cup Soy Sauce, ½ tbsp Brown Sugar, 3 tbsp Rice Vinegar, 2 tbsp Hoisin, 1 tsp Black Pepper, ¼ cup Orange Juice into a cup or bowl and set aside

For the Braised Short Ribs

• 1. Preheat your pressure cooker to high, and once its heated up, add in 1 tablespoon oil
• 2. Season the short ribs with salt and pepper and sear on both sides 3-4 minutes until browned. Cook in batches so the pot is not too crowded.
• 3. While the pot is heating up, and ribs are browning, prepare the veggies. Peel and cube potatoes, cut celery into 1" segments, carrots into 2" segments, slice one piece of ginger, mince garlic and dice onions.
• 4. Once the ribs are all browned, set aside.

For Braising

• 1. To the Pressure cooker, Add in the minced garlic , diced onions, smashed lemongrass and ginger until fragrant.
• 2. Deglaze the pot with the ¼ cup beef broth. Use a wooden spoon or spatula to remove all the browned bits from the pot. Be very careful to remove all the browned bits so we don't get the dreaded overheat error code on the pot.
• 3. Add in the rest of the braising ingredients 3 Celery sticks Sticks cut into 1 inch segments, 3 Carrots cut into 1 inch segments, and 1 Bay Leaf.
• 4. Add the short ribs back in, stacking them in a circle, leaving a small hole in the middle to add the bowl of the cubed potatoes.

• 5. Pour the braising sauce over the ribs
• 6. Add the cubed potatoes into a stainless steel bowl, and into the instant pot.
• 7. Cook on high for 45 minutes, and Natural Pressure Release 10 minutes.
• 8. Once the pot is done cooking and has released pressure for 10 minutes, carefully release the rest of the pressure.
• 9. Remove the bowl of potatoes
• 10. Add corn starch slurry to the sauce if you prefer a thicker sauce (2 tablespoon corn starch mixed with 3 tablespoon water

For the Potatoes

• If there is some juice from the braise that has gotten into the potato bowl, pour that back into the pot.
• Mash and season the potatoes with 1 tablespoon butter, ½ cup milk , and Salt to taste ( Adjust according to taste)

Notes :

• I used an 8qt Instant pot so if yours is smaller, you may need to adjust the amount of short ribs if you are also doing the bowl in pot method to cook your potatoes at the same time. If you are just cooking the ribs, the 5lbs of short ribs should fit.
• When deglazing the pot, be very careful to scrape off all the burnt bits off the bottom of the pan because that is what will cause our dreaded overheat error code.

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