Ingredients
Scale
- 2–3 lbs. boneless beef short ribs
- 1 teaspoon each salt and black pepper
- 1 large shallot, sliced thinly
- 4–6 garlic cloves, smashed
- 1 heaping teaspoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon sweet smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 14oz. can roasted tomatoes
- 1/2 cup beef bone broth
- 2 limes, cut into wedges
- 1 small bunch cilantro, roughly chopped
Instructions
- Heat your Instant Pot on saute high heat. Sprinkle the short ribs on all sides with salt and pepper. When the Instant Pot is heated, add the short ribs (you may have to work in batches) to the bottom of the pot so that one side of each of the ribs is touching the bottom. Sear for 6 minutes or until they are nice and brown. Turn over and repeat on the other side (just need to do 2 sides of the ribs). Repeat until all the ribs are seared.
- Turn the settings to high pressure for 50 minutes. While it is heating up, add all the ribs to the pot. Add in the shallots, garlic cloves, tomato paste, cumin, dried oregano, smoked paprika, chili powder, onion powder and red pepper flakes (if using). Stir to combine.
- Pour in the roasted tomatoes and beef bone broth. Place the lid on and tighten it. Let the Instant Pot do it’s thing.
- When the time is up, let the pressure release slowly on it’s own. I like to unplug mine and then wait 10-25 minutes.
- Turn on your oven to broil. Transfer the meat to a baking sheet tray with sides. Add in 1 ladle or 1/2 cup of the cooking liquid to the tray. Move the meat around so that it covers the sheet tray and the meat is seperated a bit.
- Place in your oven and let broil for 4 minutes. Check it and turn the pan 180 degrees. Broil for another 4 minutes or until the tops of the meat are browned and caramelized.
- Remove from the oven and squeeze the limes over the meat and add the chopped cilantro. See Notes for a pro tip – love adding the cooking liquid back to the meat. It keeps it moist and adds so much flavor. Serve hot.
Notes
Pro Tip: After removing the ribs from the Instant Pot, pour the cooking liquid into a bowl or large measuring cup. Place in your freezer for 30 minutes. Skim the layer of fat off the top and discard. Add about 1-2 cups of the liquid to the meat. This is a great technique to use if you are storing the meat in your refrigerator or freezer for another time.
- Prep Time: 10
- Cook Time: 50
- Category: beef
- Method: Instant Pot
- Cuisine: Beef