An instant pot is a quick way to braise meat. I will show you how to braise beef short ribs in an instant pot. And we will see how they turn out because I have never done beef short ribs before.
Braising beef short ribs in an instant pot can be done in less than an hour. The short ribs will be cooked enough so that the connective tissue is broken down and the meat is tender.
There is no button that says braise on the instant pot. Although, there is another function that will allow to braise meat.
Can you braise short ribs too long in an instant pot?
You can braise short ribs too long in an instant pot. The length of time that is needed to braise the short ribs is determined by how many short ribs are going to be braised. If the short ribs are braised too long in an instant pot then they will become mushy.
There is also another setting that will affect the length of time you need to braise short ribs in an instant pot. It is a high or low setting. I always use the high setting so that they cook faster.
The size of the short ribs can affect the time needed to cook them as well. The bigger the short ribs, the longer they will need to cook.
How much liquid do you use to braise short ribs in an instant pot?
The liquid should cover most of the meat except for the top surface and it should come to halfway up the meat. When braising, the meat is not fully covered. The same goes for when you are braising meat in an instant pot.
What is a good braising liquid for short ribs in an instant pot?
You can use any liquid to braise short ribs in an instant pot. Some good examples are water, broth, beer, and wine. The liquid that will be used to braise will turn into a sauce that you can use on your food after the braise.
I personally only use clean water. This is because I don’t use the sauce for anything afterward. And I also think the meat still gets a good amount of flavor if you salt it correctly.
How to braise short ribs in an instant pot?
The steps that I take are to season the short ribs. Then I let them rest with the seasoning so it can get absorbed into the meat. And so the meat can come to room temperature.
The next thing I do is sear the meat in the instant pot until the entire surface has a nice brown sear. Then I pour in the liquid and braise the meat in the instant pot. After the short ribs are cooked I let them rest.
I put a list of the steps below:
- Seasoning
- Let meat salt brine and come to room temperature
- Sear meat in the instant pot
- Pour the liquid into the instant pot
- Braise meat in the instant pot
- Let meat rest
Season: you can season your short ribs how you like. I personally only put salt on any beef that I eat.
Let meat salt brine and come to room temperature: when you salt meat before you cook it, the meat will absorb the salt into its surface. I like to let it set for at least 10-15 minutes before cooking. Salt is very important for the flavor of the meat.
Letting the meat come to room temperature is important as well. When you do this and then cook the meat, the meat will cook better on the surface and get a better sear. This is because it is easier to sear well at room temperature.
Sear meat in an instant pot: when you sear meat, it makes it taste better and creates a browning or Maillard reaction. This gives the meat more flavor. I like to do this in the instant pot on the sauté function with a little butter for about 5-10 minutes on each side or until golden brown.
Pour the liquid into the instant pot: After searing the short ribs, you want to pour in the liquid you are using for the braise into the instant pot.
Braise meat in instant pot: Use the pressure cooker function for this and make sure it is on high.
On average, with a couple of pounds of meat, I cook it for about 45 minutes. You want to check it after it is finished to make sure the meat is fully cooked. At 45 minutes, it will usually be medium well done.
Let meat rest: This is important because this process will let the meat absorb the juices and become extra juicy. I do this after I pull it out of the instant pot for about 10-15 minutes.
Conclusion
I did not like the way the beef short ribs came out of the instant pot. It was the first time I have ever had beef short ribs and I think I can say that I am not a fan.
They seem to be very fatty. The way I could tell was by eating them and seeing all of the fat left in the liquid after they were done cooking.
I am sure if I cooked them a different way with some sauce they would have been very good. So many cooks out there swear by beef short ribs, but they have to be prepared correctly.
The instant pot is still a very fast way to braise the short ribs and it cooks them well. I just didn’t like the way mine came out because I didn’t do anything extra with them to give them more flavor.
I still recommend using the instant pot to braise meat. But if you are braising beef short ribs, I recommend putting more flavoring and turning them into a better dish than what I did.
