Tender Braised Short Ribs (Instant Pot)

Servings : 4

Ingredients:
2 pounds Beef Short Ribs
½ teaspoons Salt
¼ teaspoons Black Pepper
1 ½ teaspoons Olive Oil
1 ¼ cups dice Onion
1 teaspoon mince Garlic, Cloves
½ cups Red Wine
⅓ cups Ketchup
1 ½ tablespoons Soy Sauce
1 tablespoon Worcestershire sauce
1 tablespoon Brown Sugar
1 individual Thyme, Fresh

Method:

Make it now:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. Place ribs back into pot.
8. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour over ribs.
9. Place sprigs of thyme on top of ribs.
10. Lock cover into place and seal steam nozzle.
11. Cook on high pressure for 35 minutes.
12. Naturally release pressure for 5 minutes then quick release remaining pressure.
13. Remove thyme sprigs.

Freeze for later:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
8. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. Label and freeze.

Make from frozen:

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
2. Place frozen contents into inner pot. Saute for 5 minutes.
3. Lock cover into place and seal steam nozzle.
4. Cook on high pressure for 35 minutes.
5. Naturally release pressure for 5 minutes then quick release remaining pressure.
6. Remove thyme sprigs.