Best Instant Pot Short Ribs Recipe Ever...

[@churchmouse2540]

Sue Rainey is correct. Oil is just a conductor of heat. The meat sticks to the metal because the meat protein molecule has a sulfur atom that is aggressively attracted to the metal atoms in the pan. If you leave it stuck until the bottom caramelizes to a golden brown it will be easier to release from the bottom. Great dish. Hope to try it soon. Thanks for the cool post.

[@khadijahsanders6964]

Omg I made it and it’s so delicious, thank u so much for helping me with sauce idea . I did substitute the red wine for tablespoon of apple cider vinegar, added my own 5 Chinese seasons , Rosemary , barbecue sauce, hoisin sauce and 1 star. My son who never eats steak loved it ..

[@suerainey9250]

If you put meat in a hot pan and then try to move it immediately, it will stick. It comes loose easier after the meat gets a crust.

[@santoventura311]

heat pan first drop oil food no stick

[@Allensanity]

Also letting your meat come up to room temperature helps

[@Dirtyboxer1]

Yep. It's just like searing a steak. Put it in the hot pan and leave it until it releases.

[@toordog1753]

@@Allensanity if you bring your food up to room temp before cooking it has a harder time absorbing the flavors of the spices and liquids. A trick we do in cooking is keep it cold as you can, just like you would with a good steak.

[@torontoknightking2391]

I was just going to say that myself!

[@Shannyfrizz]

first time doing short ribs in the IP, I was skeptical because I have a tried and true oven method, but wanted try. they came out awesome!! I used my own recipe, but this one-pot method and loved the way they turned out!! Thank you!!

[@gardenfork]

Great to hear Shanny , thx!

[@hawaiihaolematt]

its a good night when I come back to this video. Ive almost got the recipe down after maybe a half dozen times watching, but I may always play it anyways. Thanks and cheers 🍷

[@JakobNoone]

Good methodology and timing! I used it and a not-so-stellar set of ribs turned out great. Thanks for sharing.

[@Gamer0900]

With the oil and the sticking ribs, your way works great! But if anyone is wondering: when the ribs stick to the bottom of the pot, just wait...and they will release when browned. Uses less oil this way.

[@claytonjuan]

I'm making it right now. The weather is hot today in SF (89 F / 32 C) and I still want hot short ribs. Following you following Amy + Jacky's IP short ribs recipe is a breeze-which is what I am praying for right now.

[@natandsarasgran]

Regarding amount of oil, I totally agree with you, Eric. It’s been my experience too that you always need more oil for browning than prescribed in the recipe. I also like your idea of the fat separator for reintroducing liquid back into the pot. Thanks.

[@joelzdepski9884]

for releasing pressure on my instant pot I put it on my stove too so I can vent through the fume hood. I take a big cast iron skillet, and turn it upside down on the cook top. It gives a nice "flat" surface to put the instant pot on, and you won't worry if a burner was used recently, or the legs falling between and the pot not being level.

[@yvonnesiber9803]

I also mess up recipes, omit, wrong order, whatever, usually the recipe turns out tasty & okay. I'm gonna try this tonight. I have a pkg of several short ribs, I'd been looking for some way to cook them quickly. Thank you for sharing!

[@BalbinaSantana]

Thank you so much!! This is the second time I follow YOUR instructions and they taste incredible!!!! I love them!!!!

[@mariabalcorta362]

My first time cooking this came out really really good!! On top of some mashed potatoes. 👌 Thank you for sharing and explaining ☺️

[@bbredhead70]

Quick tip about beef. Let the oil heat up and make sure the pan is hot before putting your meat in. Then once you place the meat in, let it sit there a minute before you move it. The when it browns it will release the meat without tearing.

[@mekiamonroe4289]

I actually loved your humor in making this awesome meal! We need more comfort recipe videos “great job” I’m gonna try this!

[@gardenfork]

I’m doing a new vid with the IP soon. Thx!

[@FlannelAcres]

I think I will try this with country style ribs, which go on sale frequently here. Similar size hunks of meat, so should work just as well. Side note: I think it's okay if the meat sticks initially, as it's part of the searing and the little stuck bits will be deglazed anyway. :-) Hope you are having a fun holiday season! Thanks for the fun videos!

[@docohm50]

Try to use kosher salt. After pulling salted meat from fridge take paper towels and wipe the meat dry. Dry meat means more of that desired crust. Don't move the meat in the oil, it will release once the crust forms. Cool video!

[@tcatzmeow]

Making this now, my house smells amazing, thanks!

[@gily3344]

Winter is the best time to fatten up for winter.

[@goddsontour]

Great video. Are they really that tender? I'll give it a go. If they stick when browning, it is usually because the oil is not hot enough.

[@SA-ru1ps]

Love your personality! Keep up the fun videos

[@davidlevin_]

Tip: ditch that canola oil and go with either olive oil, coconut oil, or even ghee if you want some buttery flavor.

[@tybo09]

"This dish calls for a lot of garlic" = Instant subscribe!

[@gardenfork]

Yeah!

[@sherryn39455]

It’s sticking because you’re not suppose to move it until it is browned and it will let go easily

[@danmartin5504]

I was just getting to type the same advice.

[@brandondavis3163]

Exactly. "What went wrong here? You need to let a crust develop, at which point it releases from the pan.

[@arunavagreen]

That’s a great tip to use your unused stove top to put your IP on. I don’t cook anything on stove top anymore as I use an induction top for other things.

[@fxm5715]

Good timing. I just came in from shredding cardboard for garden mulch while listing to your chemicals podcast. Thank you, Eric, for bringing some rationality to the never ending drumbeat of fear mongering that runs amok online. And as for the oil, don't worry about it; there's a lot more fat that renders from those ribs.

[@gardenfork]

Yeah! i'm trying to fight the good fight. we all are fighting each other instead of focusing on helping each other. appreciate the kind words.

[@davidbentley5275]

Eric there’s nothing better than food 🥘 and friends.Enjoy. Happy Holidays to you and yours!

[@gardenfork]

Yeah David the ribs were good. So were the friends. Thx!

[@TheBekker_]

One pot dishes are the best! especially when you hate washing up :P About your sticking issue. You wanna let them sit and then they should let go when they formed a good caramelization :) At least thats what i usually do when i use non-nonstick pans for steaks n stuff :P

[@gardenfork]

Good to know Christian, i realized the bottom of the pot in this instant pot is curved, with the center higher than the sides. thx! eric.

[@seamus9750]

Instant pot is hopeless for sautéing...i sear in a hot cast iron pan and then transfer to the pot to do it's magic...AWESOME!!!!

[@WaterGirl49]

I'm keto so I use bacon drippings .. amazing flavor :)

[@danrousseau9333]

used pork belly fat left over from yesterday, bnls shortribs were awesome used a red merlot for wine

[@cgorham6333]

Im keto too. Love bacon drippings

[@jgfunk]

I save bacon drippings for same reason. Great flavor

[@brandensoutdoorb-channel8084]

Don't need much oil because beef has enough fat. It won't stick if you wait long enough before turning. Add pepper before browning.

[@YevgeniyShcherbakov]

I'm used to cook middle-eastern dishes in the cauldron where you fry beef. The meat will stick for some time, but do not touch it. It will unstick ones it reaches a light crust. Some people try to get it unstuck and mess up, making things worse.

[@gardenfork]

Good to know that Yevgeniy, thanks for the tip, eric.

[@VickiB585]

End result is where it counts ...looks scrumptious!

[@gardenfork]

Exactly Zara!

[@Shmoman45]

It's called FOND when it sticks.....good stuff....

[@Genxr-u8o]

Should use ghee instead of seed oil

[@karinapique7118]

I can't wait to try it for my family

[@kenwhitaker1962]

Merry Christmas to the GardenFork Family!

[@gardenfork]

Ho Ho Ken!

[@jamesgoacher2433]

That looked really tasty. I agree about the oil measurement. Got to get me one of those oil separator thingies.

[@gardenfork]

Yeah James, I even knew where my oil separator gizmo was! How unusual...

[@mrhalloweenguy]

Looks amazing!!! Cold meat + hot oil can also make the meat stick try to let the meat reach room temperature if possible.

[@tiannagangloff4457]

How many people were you able to serve with these portions? I want to make this for a family gathering. Please and thank you!!

[@KevinFelker]

Thanks for inviting me into your home! I learned two new tips to daily use of using an IP: There's a fat separator and also the lid fits into the pot. Definitely like the notion of getting out fat and then cooking sauce down.

[@snowpony001]

Looks good! I’ve never made short ribs, going to have to give that a try. I agree with you on the amount of oil, but it seems like whenever I watch a video, they always say 2 TBS. but what they actually put in looks like a considerable amount more. As far as the sticking, the meat will usually release once it has browned, though I have had times where it didn’t but sometimes I think that I am too impatient. Thanks for another great video and recipe! Merry Christmas to you all.

[@gardenfork]

Same here! It sometimes still sticks. Thx!

[@fedbeast8094]

This was greatly made! Gotta try it! Keep up the good work!!!

[@Davebaker364]

We use ours all the time and we love it!

[@klimber10001]

I bet your house smells amazing! looks great too!

[@gardenfork]

It's so good!

[@francessantiago6183]

Love it. It is what it is. I also do not follow all the instructions😂

[@mariamrahman7132]

I agree with you on the oil

[@NormanMcGregor]

Yum! Doing this tonight!

[@38kimpossible]

I received an instant pot for Christmas!! Haven’t used it yet... oh but I will!!!

[@matsteel2292]

They look delicious going to try them tonight!

[@mitchramer1523]

Really enjoyed your video! Just wanted to say awesome work!

[@drich4life]

You totally rock friend. I like your bedside manor and demeanor and you would be someone cool to hangout with. Look forward to Learning from you buddy

[@gardenfork]

Yeah!

[@TalkSickOne420]

1:45 the kids call it a "hack" nowadays lol cheers brother! Dope recipe 🔥

[@Mike-ik7dl]

I agree on the oil quick tip let them stick they will release in about a minute it's normal trust me looks great

[@SBakall2]

I cook with my instant pot regularly and I will tell you, I rarely do my sauteeing in it bec it takes so long. I do the saute portion in a frying pan and after it's done browning, I will transfer it into the instant pot to cook. Afterward, I deglaze the pan with some stock, wine or water and add in whatever bits are stuck to your frying pan. I find it faster and better bec my frying pan is bigger than the base of my 8qt instant pot. Drives me nuts to have to brown in batches in the instant pot.

[@gardenfork]

Wow Sophie, good info, had not considered that. Yeah, the browning takes a while, and i'm all for making it a bit faster. and i now have another good reason to open some wine 😉 any other tips? eric.

[@SBakall2]

I think a bottle of wine should be opened EVERY time you cook with your IP.. :D I also use my IP to do part of the cooking, then finish it in the broiler in the oven so it has "color".. For instance, I do ribs this way.. 12 mins in the IP, 10 min natural release then put on a sheet and sauce and broil for 12-15 mins.. The meat is tender and delish. I also use it to cook "hard to figure out" veggies.. I steam artichokes (10 mins then 5 mins natural release in IP) and spaghetti squash (7 mins, instant release). Fast and easy sides..

[@gardenfork]

I just read an article about cooking Kombucha squash in the Instant Pot! that is intriguing . thanks for all the info Sophie, appreciate you taking the time to write. ERic.

[@forgiven212]

Making this right now, and feeding my Pug Milo baby carrots, lol. He loves it!

[@lumpyq6385]

That looked great. I like the Sauce, I may reduce further and use it as a Glaze. Nice job!

[@BlairKennedy-s1l]

Can you use red wine vinegar?

[@AboM7mmad]

Excellent.. Thanks

[@robgig8821]

Eric do you still cook with your IP? Please make more IP videos. We are new to this.

[@gardenfork]

yes i use it every week to make beans, rice, etc. i'll make more. thx!

[@robgig8821]

@@gardenfork Thank you very much. Will be waiting!

[@DC-vg1yl]

The pan should be hot before adding oil. Oil should be hot before adding protein. Then be patient. The short ribs will release once they are ready. It will be perfectly browned.

[@GaryBoyd02]

Eric you have to have faith the meat will self release when it is supposed to. This will also render out some fat and you won't need quite so much oil! You just have to have e faith. I would throw a splash of balsamic vinegar in with those ribs too!

[@gardenfork]

Good info Gary! I am cooking some short ribs right now. Any other suggestions?

[@kingperogieandcharlie7385]

It may be easier if your brown the meat in a frying pan first or maybe even put them in the oven for 15 to 20 minutes at 400 with tin foil brown ing purpose

[@rhodabailey8852]

Looks good

[@uhn-uh-bash-id-lee-k-ran]

I always let my instant pot read hot before adding oil. I put fat side down meat first and don’t touch 2-3 min before turning.

[@DragonFruitDelish1]

What can I use instead of red wine?

[@WaterGirl49]

Get a piece of wood to put on your burners so you can be sure when you put your instant pot on it or anything thing else for that matter things will be safe. I have a small kitchen too :)

[@gardenfork]

Good point had not thought about the instant pot on the stove at first. Thx!

[@tinaknutsen929]

I don’t know why; but you just remind me of Walter White off of Breaking Bad😂 your channel is pretty bad ass!!!

[@mikeathony7845]

Bless you Sir! I was wondering when somebody would say something about the oil measurement poured in the air fryer. They say two table spoons but it's more like a quarter of a cup or more. So thank you for nothing and saying something about it.

[@TheKamakuraGardener]

Wow, that looks delicious 😋😋😋🤤🤤🤤👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾

[@gardenfork]

Yeah, it came out really nice, we had a nice dinner, thx!

[@jamescockroft3054]

You said you didn't have brown sugar. 1 to 2 tablespoons of molasses in 1 cup of white sugar makes brown sugar.

[@gardenfork]

Good to know James, ends up this didn’t need any more sweetener. Thx!

[@judidunham5037]

TIP: Meat will stick in a hot pot if you move it immediately. The meat will AUTOMATICALLY release when it’s ready to turn.

[@janetcecil7713]

Eric, Love, love, love your videos! Would love for you to do one on which Instant Pot to purchase. Soooo many variables but before I buy I want to make sure I get the right one. Thanks!!!!

[@gardenfork]

Hi Janet, I have the basic Instant Pot, its simple to use and is good for most GF fans, I think. (this is my affiliate link) amzn.to/2QKHsHk

[@gardenfork]

you can buy fancier instant pots, but I think most people don't need all the bells and whistles. thx!

[@vallang4832]

Put a cutting board on top of your burner for a better shelf for your instant pot

[@PeaSoupDesigns]

Lord!!!! I had my IP on the stove and some crazy way the stove turned on and melted my pot. I was so sad. Hubby bought me a new one, INSTANTly (ok bad pun). Guess he likes the good food from the pot. 🍯

[@ashagon]

Regarding the oil, salt,etc.etc. I think the recipe authors just don’t want to deal with the people from the food police. The way you make it looks great to me.

[@MrBeav1018]

i just got my instant pot yesterday and i was thinking the same thing about the oil. i baked a chocolate cake it it today.

[@gardenfork]

Wow. Chocolate cake? Could you post a link to the recipe ?

[@jennybugsification13]

I'm back again. It's March 2023, and raining cats & dogs. Ty always.

[@michelejohnson7040]

I’ll make this recipe tonight thanks for the demo. 👌🏽

[@fionajane56]

Do you let your ribs get to toom temperature before you start cooking

[@gardenfork]

No Fiona, they warm up quickly in the instant pot. Thx!

[@josephlogiudice7417]

Your right about the oil

[@sockowe1209]

2021 here. 🤔Your recipe looks an awful lot like Scott Rea’s oxtail recipe from thescottreaproject on KZbin. I did that recipe a while back and it was marvelous. For short ribs though, I’m thinking about just grilling them. If I could find a good recipe that combines the instant pot WITH the bbq grill, then I’m game.

[@prmath]

Delicious ........👍🏼👍🏼👍🏼

[@DiscoveringTheFoothills]

I don't see the recipe here? I heard you say brown sugar but didn't see any go in and you didn't expand on that. Brown sugar or no brown sugar and if yes, how much?

[@SamIAmJam]

Good safety tip my neighbor did just that she burnt the bottom of her instant pot but she had the burner in at the time.

[@suzannesemborski8000]

UGH. I did this, too. Set it on the stovetop and forgot the burner was on. Damned near burned the house down. Not sure my "trophy husband" will ever let me forget it.

[@renexerez2122]

5:45 owwww dont do that. You could easily chip shards of glass into your meal and you won't even know it. Never tap metal on glass like you did.

[@stonebrow8898]

That's pyrex. He's not the incredible hulk. you could drop that measuring cup, and it would damage the floor and bounce.

[@shoot-n-scoot3539]

@@stonebrow8898 Had a 2 cup Pyrex. Dropped it a foot or so. Busted. Just so you know.

[@elbafeliciano8665]

Question: after you saúted the meat to brown when you put back in did you choose “Pressure Cook”? Why “Manual”?

[@josam5135]

Some models say manual and some say pressure cook, but they are the same function.

[@krudmonger]

I often run into that issue regarding oil amounts, especially when cooking in a large skillet.

[@gardenfork]

Twin Brothers of Different Mothers, you and I ...

[@daledurbin2354]

Story, Picture of Red Truck in window? Insta Pot on top shelf of cabinet, been there for some years, may get it down now, That looked so good I could almost taste it way down here at the end of the road in Texas.

[@gardenfork]

Hi Dale, the red truck is a Christmas card we got. And my first vehicle was a 49 Ford F1 what was in pieces, so we put this one up on the window. thx!

[@daledurbin2354]

Had to let yo know, mine was 49 shoebox, loved that old car. @@gardenfork

[@fxm5715]

I generally don't go for new-fangled kitchen gadgets, and have regularly used a traditional stove top pressure cooker for years. While re-modeling my kitchen (I was basically kitchen-less for almost a year) I got an Instant Pot to make soups, beans and such. I doubt very much that my old Fagor battleship cooker is going to see much use, having been converted to the joys of programable electric pressure/slow cookers!

[@gardenfork]

Same here! I have two stovetop cookers that sit on the shelf!

[@gardenfork]

Nice car!

[@ScottFischer-mn2ee]

Your meat sticks leave it alone it will release once brownin is attained. Cornstarch slurry.. it thickens once 185° has been reach.

[@shoppersplace]

Tip: When cutting onions, do not remove the ends. It let's out the juices that make you cry. Discard them at the end of your slicing and dicing.

[@toddjenest3212]

I wish Instant Pot had the same pots as the Ninja Foodi. Their non-stick pots are the BOMB!!

[@king49334]

Hungry now

[@gardenfork]

Yes! they are good.

[@tdav15]

How many litres is your pot?

[@Davebaker364]

Merry Christmas to you and your family!

[@cmaur811]

Nice!

[@iBMcFly]

The ribs sticking initially on the sauté is normal, one they release they are ready to flip.

[@JamesCouch777]

The more oil the better, I'd throw them babies in the deep fryer 😜

[@carnicavegirl7214]

I would never ruin short ribs with the oil, you should only be using tallow or real grass fed butter😍