Instant Pot Ribs

Zinfandel-Braised Short Ribs with Salsa Verde Pressure Cooker

Zinfandel-Braised Short Ribs With Salsa Verde Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 30 minutes at HIGH pressure

SHORT RIBS

• 2½ to 3 pounds bone-in beef short ribs (6 to 8 ribs), trimmed of excess fat and silverskin
• 2 teaspoons salt
• 12 grinds freshly ground black pepper
• ¼ cup all-purpose flour
• 3 tablespoons olive oil
• 2 medium onions, halved and cut into ½-inch-thick half moons
• 2 medium carrots, cut into 1-inch chunks
• 2 ribs celery, chopped
• 1 tablespoon tomato paste
• 1½ cups beef or chicken broth
• 1 cup Zinfandel or other dry red wine
• 1 tablespoon chopped fresh thyme
• 1 bay leaf

SALSA VERDE

• 1 clove garlic, smashed with the flat side of a knife, peel removed
• 1 oil-packed anchovy fillet
• pinch salt, plus more to taste
• 1 cup packed fresh flatleaf parsley leaves
• ½ cup packed fresh mint leaves
• ½ cup packed fresh basil leaves
• 1 tablespoon capers, drained
• 1 teaspoon chopped fresh rosemary, marjoram, or oregano
• ½ cup extra-virgin olive oil (or more, if needed)
• 1 tablespoon fresh lemon juice
• freshly ground black pepper

Method

1. Season the meat all over with the salt and pepper, then dredge in the flour, shaking off the excess
2. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Working in batches, brown the ribs in a single layer on all sides, 6 to 8 minutes per batch
4. Transfer the ribs to a platter
5. Pour off all but 1 tablespoon of fat
6. Add the onions, carrots, and celery to the pot and cook over medium-high heat, stirring occasionally, until lightly browned at the edges, 3 to 5 minutes
7. Add the tomato paste and cook, stirring, 1 minute longer
8. Pour in the broth and wine, stirring to scrape up any browned bits from the bottom of the pot
9. Return the short ribs and any accumulated juice to the pot, pressing down on the meat so most of the ribs are covered with liquid
10. Add the thyme and bay leaf
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 30 minutes
15. Make the salsa verde
16. In a food processor, combine the garlic, anchovy, and salt
17. Process, pulsing on and off, until coarsely chopped
18. Add the parsley, mint, basil, marjoram, and capers; pulse until finely chopped
19. With the machine running, slowly pour in the oil, then add the lemon juice and pepper to taste
20. If the mixture is too thick to pour, process in another tablespoon or two of oil
21. Taste for salt
22. Transfer to a bowl
23. Remove the pot from the heat
24. Open the cooker with the Natural Release method; let stand for 15 minutes
25. Be careful of the steam as you remove the lid
26. The carrots should be cooked through and the meat fork-tender and falling off the bone
27. Discard the bay leaf
28. Using a slotted spoon, transfer the meat and vegetables to a warm shallow serving bowl
29. Skim any fat from the top of the sauce
30. If you prefer a thicker sauce, boil, uncovered, over high heat to reach the desired consistency
31. Alternatively, return the onions, carrots, and celery to the pot and puree with an immersion blender to thicken the sauce
32. Taste for salt
33. Spoon the sauce over the meat
34. Drizzle about 2 teaspoons of salsa verde over each short rib, and pass the remainder at the table

Zinfandel-Braised Short Ribs with Salsa Verde and Olives: Stir in ½ cup pitted Nicoise olives to the beef in Step 5.