Snake River Farms Beef Tallow Instant Pot Braised Short Ribs

How to Make Snake River Farms Beef Tallow Instant Pot Braised Short Ribs

1. 1

   Step 1: Pat and season the short ribs

   Pat the short ribs dry with paper towels to ensure good browning. Generously season all sides with kosher salt and freshly ground black pepper and let sit at room temperature for 15–20 minutes while you prep the other ingredients.

   For this step

   • 4 lbBone-in beef short ribs
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Sear the short ribs in tallow

   Set the Instant Pot to Sauté (Normal/high) and heat the Snake River Farms Beef Tallow until shimmering. Working in batches if needed, brown the short ribs on all sides, about 3–4 minutes per side, until deeply caramelized; transfer browned ribs to a plate.
   
3. 3

   Step 3: Build the braising liquid

   Add the chopped onion to the pot and sweat in the remaining tallow until translucent, then add smashed garlic and cook 30–45 seconds. Stir in tomato paste and cook until it darkens slightly, 1–2 minutes; pour in the red wine to deglaze, scraping up browned bits and simmering 2–3 minutes to reduce. Add beef stock and thyme sprigs, stir to combine, then nestle the seared short ribs back into the liquid.

   For this step

   • 1 largeYellow onion, chopped
   • 4 clovesGarlic cloves, smashed
   • 2 tbspTomato paste
   • 1 cupDry red wine
   • 2 cupsBeef stock
   • 4 sprigsFresh thyme sprigs
   
4. 4

   Step 4: Pressure braise until tender

   Lock the lid and set the Instant Pot to High Pressure for 50 minutes. When the timer ends, allow a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure. Remove the short ribs to a serving platter and tent with foil to keep warm.
   
5. 5

   Step 5: Reduce the sauce and finish

   Set the Instant Pot to Sauté and simmer the braising liquid until slightly thickened, about 6–10 minutes; skim excess fat if desired. Taste and adjust seasoning, then spoon the reduced sauce over the short ribs and garnish with a few thyme leaves before serving.
   

1. Pat the short ribs dry with paper towels to ensure good browning. Generously season all sides with kosher salt and freshly ground black pepper and let sit at room temperature for 15–20 minutes while you prep the other ingredients.
2. Set the Instant Pot to Sauté (Normal/high) and heat the Snake River Farms Beef Tallow until shimmering. Working in batches if needed, brown the short ribs on all sides, about 3–4 minutes per side, until deeply caramelized; transfer browned ribs to a plate.
3. Add the chopped onion to the pot and sweat in the remaining tallow until translucent, then add smashed garlic and cook 30–45 seconds. Stir in tomato paste and cook until it darkens slightly, 1–2 minutes; pour in the red wine to deglaze, scraping up browned bits and simmering 2–3 minutes to reduce. Add beef stock and thyme sprigs, stir to combine, then nestle the seared short ribs back into the liquid.
4. Lock the lid and set the Instant Pot to High Pressure for 50 minutes. When the timer ends, allow a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure. Remove the short ribs to a serving platter and tent with foil to keep warm.
5. Set the Instant Pot to Sauté and simmer the braising liquid until slightly thickened, about 6–10 minutes; skim excess fat if desired. Taste and adjust seasoning, then spoon the reduced sauce over the short ribs and garnish with a few thyme leaves before serving.