Easy Tender Juicy Braised Short Ribs But Without The Wine!

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My Favorite part of this 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!

Prep Time 15

Cook Time 45

Total Time 1

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 Short Ribs

▢ 5 lbs Beef Short Ribs
▢ 1 tablespoon Olive Oil
▢ Pinch Salt & Pepper

Braising Sauce

▢ 1 tablespoon Fish Sauce
▢ ¾ cup Soy Sauce
▢ ½ tablespoon Brown Sugar
▢ 3 tablespoon Rice Vinegar
▢ 2 tablespoon Hoisin
▢ 1 teaspoon 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 tablespoon butter
▢ 1 pinch Salt
▢ ½ cup milk

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Instructions

Braising Sauce

Combine into a cup or bowl , mix well and set aside
¼ cup Beef Broth, 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

For the Short Ribs

Preheat your pressure cooker to high, and once its heated up, add in oil
1 tbsp Olive Oil
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.
5 lbs Beef Short Ribs, Pinch Salt & Pepper
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 Potatoes
Once the ribs are all browned, set aside.

For Braising

To the Pressure cooker, Add in the minced garlic , diced onions, smashed lemongrass and ginger until fragrant.
1 Onion (large or 2 small) , 1 tbsp Minced garlic, 1 smashed Lemongrass, 1 slice Ginger
Deglaze the pot with the 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.
¼ cup Beef Broth
Add in the rest of the braising ingredients, Celery sticks Sticks cut into 1 inch segments, Carrots cut into 1 inch segments, and Bay Leaf.
3 Celery Sticks cut into 1" segments, 3 Carrots cut into 2" segments, 1 Bay Leaf
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.
Pour the braising sauce over the ribs
Add the cubed potatoes into a stainless steel bowl, and into the instant pot.
Cook on high for 45 minutes, and Natural Pressure Release 10 minutes.
Once the pot is done cooking and has released pressure for 10 minutes, carefully release the rest of the pressure.
Remove the bowl of potatoes
Add corn starch slurry to the sauce if you prefer a thicker sauce (2 tablespoon corn starch mixed with 3 tablespoon water)
Corn Starch Slurry (optional to be added after cooking) 2 tablespoon corn starch and 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 butter, milk , and Salt to taste ( Adjust according to taste)
1 tbsp butter, ½ cup milk, 1 pinch Salt

Notes

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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