Lemme just repeat that right quick.
Ahem. Whiskey. Braised. Fall off the bone, melt in your mouth tender short ribs infused with Jameson whiskey 😍😍😍.
Honestly you can definitely use your own personal favorite whiskey, but I chose Jameson because St. Patrick's Day is just around the corner so it felt appropriate. Also, Jameson is absolutely delectable and if you ever find yourself in Dublin I HIGHLY encourage you to take a tour of their in-town facility (there are multiple tastings included it's fabulous).
My favorite thing about these Instant pot whiskey braised short ribs (apart from the whiskey obviously)? It's all done in using only one pot in under one hour!
Did you catch that? ONE hour, ONE pot.
ONE hour, ONE pot! Need I say more?
I didn't think so 😎. Scroll down for the recipe!Print
Insanely tender, fall of the bone, Irish whiskey infused short ribs that cook up in the instant pot in less than an hour! Serve with mashed potatoes and some sautéed cabbage for a delicious St. Patrick's Day meal.
- 2 ½ lbs beef short ribs, cut into 2–3 inch pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ yellow onion, diced
- 2 carrots, peeled, quartered and diced
- 2 cups cabbage, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons dark brown sugar, packed
- ½ cup + 2 tablespoons Irish whiskey (I used Jameson)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh thyme
- Fresh parsley, roughly chopped for garnish
- Turn a 6 quart instant pot on sauté and use the adjust button to turn it on high. Add 1 tablespoon of the olive oil. Pat short ribs dry with a paper towel. Season all sides with salt and pepper. Working in batches to avoid overcrowding add short ribs to the instant pot. Sear all sides of the short ribs until browned and no longer sticking to the surface of the instant pot (about 10 minutes total). Remove short ribs to a plate.
- Add the remaining olive oil, carrots, and onions. Cook for about 5 minutes, stirring occasionally, until somewhat softened.
- Add cabbage and garlic. Cook 1 minute, stirring frequently, until garlic is fragrant.
- Add tomato paste and cook 1-2 minutes, until somewhat darkened, stirring frequently.
- Pour in the 2 tablespoons of whiskey and scrape up any browned bits on the bottom of the instant pot.
- Pour in remaining whiskey, beef stock, Worcestershire sauce, and add brown sugar and thyme sprigs. Bring to a boil. Once boiling, turn off the instant pot.
- Add short ribs back to the instant pot. Make sure they are covered in as much liquid as possible.
- Using the manual setting, turn the instant pot on high for 40 minutes. Secure lid and turn vent to sealing.
- When the beef is done cooking, the instant pot will automatically switch to warming. Let the beef sit for 15 minutes on warming before quick releasing the valve.*
- Gently remove ribs from instant pot. Add salt and pepper to the liquid in the pot as desired. Serve ribs with a generous drizzle of the liquid and veggies from the instant pot. Garnish with fresh parsley and ground black pepper. Pair with mashed potatoes and some sautéed cabbage for a delicious St. Patrick's Day dinner!