If you’re already picking up some stout to celebrate St. Patrick’s Day later this week, why not use some of it to braise short ribs, which turn meltingly tender cooked in an Instant Pot? Made with dark-roasted barley, stout lends a rich, deep color and a bittersweet flavor to this rich cut of meat. Serve the ribs with the traditional Irish potato dish colcannon for the ultimate St. Patrick’s Day feast.
Instant Pot Stout-Braised Short Ribs
- 4 lb. (2 kg) beef short ribs
- Salt and freshly ground pepper
- 2 Tbs. canola oil
- 2 yellow onions, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, sliced
- 1 1/2 cups (12 fl. oz./375 ml) stout, such as Guinness
- Juice of 1/2 lemon
- Fresh flat-leaf parsley for garnish
1. Season the short ribs generously with salt and pepper.
2. In an Instant Pot set to “sauté more,” warm the canola oil. Working in batches to avoid crowding, sear the ribs, turning as needed, until browned all over, about 10 minutes per batch. Transfer the ribs to a plate.
3. Add the onions, carrots, celery and garlic to the pot and sauté, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Add the stout to the pot and bring to a boil. Return the short ribs to the pot. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 45 minutes.
4. When the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the short ribs to a platter and cover with aluminum foil.
5. Using a large spoon, skim the fat off the sauce. Set the Instant Pot to “sauté” and bring the sauce to a boil. Cook until reduced by about half and thickened, about 8 minutes. Season with salt, pepper and a squeeze of lemon juice.
6. Transfer the ribs to individual bowls and spoon the braising liquid on top. Garnish each serving with parsley and serve immediately. Serves 6.
Williams Sonoma Test Kitchen