It’s time to ditch the #Covid15, so back to cooking at home instead of Doordashing dinners I go!
These short ribs pressure cook to a fork tender, falling off the bone, delicious finish in under an hour and are great with a simple salad and cauliflower mash. I used ground Chipotle, but you can use any pepper spice you prefer. I prefer it smokier with the bourbon.
Bourbon Short Ribs
- 2 1/2 Pounds Bone-in Short Ribs (About 6)
- Salt & Pepper
- Olive Oil
- 1 Medium Onion, Chopped
- 1/2 Cup Bourbon
- 1 TBLS Paprika
- 2 tsp Ground Cayenne, Adobo, or Chipotle (1 tsp if you want it milder)
- 3 TBLS Granulated Sugar (you can use a sugar substitute if you’re strictly counting every carb)
- 3 TBLS Balsamic Vinegar
- 6 Cloves Garlic (Iused 1 TBLS jarred chopped garlic)
- 3-4 Sprigs Fresh Thyme
- 1 Can Beef Consommé
- 1TBLS Cornstarch + 1 TBLS Cold Water mixed together
Fill a large bowl or pot with cold water. Immerse the short ribs, and rinse the ribs in the cold water to wash off excess blood and bone dust.
Drain and pat dry the short ribs with paper towels. Generously sprinkle salt & pepper on all the ribs, on both sides.
Switch on the Instant Pot to the saute setting on high. When the instant pot is hot, pour in about 2 tbsp of oil. When the oil is hot, place about 3 – 4 short ribs in the instant pot to caramelize or to sear. It’s important not to overcrowd the bottom in order to get nice caramelization on your short ribs. Sear the short ribs on all sides, about 2 – 3 minutes per side. Place the caramelized short ribs on a plate.
Repeat with the rest of the short ribs.
Place the onion in the pot, and add the boubon. De-glaze the bottom of the instant pot to make sure that all of the caramelized bits on the bottom are mixed with the bourbon (de-glazing is an important step, so don’t skip it). Add the paprika, cayenne pepper, sugar, balsamic vinegar, garlic, and thyme.
Bring just to a boil, then turn off your instant pot.
Place the short ribs, fat side down, back in the instant pot.
Pour the consommé over the short ribs. Close the instant pot. Choose the manual pressure function and set it to high. Cook the short ribs for 45 minutes, followed by a 10 – 15 minute natural release.
Gently remove the short ribs on to bowl, and turn the saute function back on to thicken the liquid in the instant pot.
Dissolve the cornstarch in the water and add it to the sauce in the instant pot. Mix it in and bring it to a simmer until the liquid has thickened. Taste and season the liquid with more salt, pepper, or balsamic vinegar, if needed. Turm the Instant Pot off and put the short ribs back into the instant pot to coat with the sauce.
Serve over your cauliflower mash (I grilled some summer squash) with the sauce. #ThisGirlLovesToEat