Mel uses a lot of “tougher” cuts of meat which I really appreciate as I enjoy a good long braise.
But here is my problem.
I’m impatient. Like super impatient. Also, I bought an Instant Pot about 6 months ago and when people said it was life changing they WERE NOT KIDDING.
So, now I want to use it for everything. I adore Mel’s recipe for Thyme Braised Short Ribs which calls for cooking them on the stove top for four hours.
But I didn’t start cooking dinner until 6PM because I was super busy brewing beer.
This is what I did.
I took Mel’s original recipe and made the following changes:
- I turned the Instant Pot on to saute and seared the short ribs
- After removing the short ribs from the pot, I added the veggies.
- I mixed 1/4 cup of balsamic vinegar and the tablespoon of tomato paste and the tablespoon of dry thyme together and then poured that over the veggies. I skipped the water all together. I mixed it up together and cooked the veggies for a bit. Maybe 5 minutes
- I put the short ribs back in the pot, poured two cups of chicken stock over the top
- Then I closed the Instant Pot, set it for 35 minutes on high pressure and walked away
- After the timer beeped, I waited 15 minutes and did the quick release of pressure because I wanted to eat.. because.. impatient
- I used my fancy schmancy Oxo Fat Separator and then poured about a cup of the liquid into a small saucepan and reduced the drippings
- While the liquid was reducing, I pulled the bones out of the meat and pulled off the fat bits
Short ribs in half the time.