Instant Pot Short Rib Osso Buco
Take the fancy meal you love and throw it in the Instant Pot! It's oh-so easy, flavorful and tastes like heaven.
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ingredients
OSSO BUCO
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 lb thick-cut bacon cut into lardons
- 8 bone-in beef short ribs patted dry with a paper towel
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 Tbsp unsalted butter
- 1 onion diced into 1/4-inch pieces
- 2 medium carrots diced into 1/4-inch pieces
- 1 celery stalk diced into 1/4-inch pieces
- 3 garlic cloves thinly sliced
- 1 tsp tomato paste
- 2/3 cup dry red wine
- ½ cup beef stock
- 1 14.5 oz can diced tomatoes drained
GREMOLATA
- ¼ cup finely chopped fresh parsley
- Finely grated zest of 1/2 lemon
- 2 garlic cloves minced
- Pinch of kosher salt plus more as needed
instructions
- Tie together thyme and rosemary with twine and set aside.
- Set Instant Pot Max to Saute. Once hot, add bacon and cook until crispy. Remove bacon from Instant Pot and save for later use.
- Season short ribs with salt and pepper. Add short ribs in batches, searing on all sides. This will take about 5 to 7 minutes per batch. Remove short ribs to a plate and set aside.
- Unplug the Instant Pot to cool slightly, about 3 minutes. While Instant Pot is cool, melt butter and stir in onions, carrots and celery.
- Turn Instant Pot back on to Sauté. Cook vegetables until softened, about 5 minutes. Stir in garlic and tomato paste.
- Add wine and deglaze the pan, scraping up any browned bits at the bottom. Stir in stock and tomatoes. Nestle meat back into the pot.
- Add herb bundle, cover, and cook on High pressure for 40 minutes. Naturally release pressure.
- Remove meat and simmer sauce on Sauté until reduced, about 5 to 7 minutes.
- While sauce is reducing, stir together ingredients for gremolata in a small bowl.
- Serve short ribs with sauce spooned on top. Sprinkle with gremolata.
notes
I highly recommend serving this dish with mashed or roasted potatoes!