Short Rib Osso Buco
Servings Prep Time
4servings 5minutes
Cook Time
75minutes
Servings Prep Time
4servings 5minutes
Cook Time
75minutes
Ingredients
OSSO BUCO
  • 4sprigs fresh thyme
  • 2sprigs fresh rosemary
  • 1/2lb thick-cut baconcut into lardons
  • 8 bone-in beef short ribspatted dry with a paper towel
  • 2tsp kosher salt
  • 1/2tsp ground black pepper
  • 2tbsp unsalted butter
  • 1 oniondiced into 1/4 inch pieces
  • 2 medium carrotsdiced into 1/4 inch pieces
  • 1 celery stalkdiced into 1/4 inch pieces
  • 3 garlic clovesthinly sliced
  • 1tsp tomato paste
  • 2/3cup dry red wine
  • 1/2cup beef stock
  • 14.5oz diced tomatoes1 can drained
GREMOLATA
  • 1/4cup finely chopped fresh parsley
  • 1/2 lemonFinely grated zest
  • 2 garlic clovesminced
  • Pinch of kosher saltplus more as needed
Instructions
  1. Tie together thyme and rosemary with twine and set aside.
  2. Set Instant Pot Max to Saute. Once hot, add bacon and cook until crispy. Remove bacon from Instant Pot and save for later use.
  3. 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.
  4. Unplug the Instant Pot to cool slightly, about 3 minutes. While Instant Pot is cool, melt butter and stir in onions, carrots and celery.
  5. Turn Instant Pot back on to Sauté. Cook vegetables until softened, about 5 minutes. Stir in garlic and tomato paste.
  6. 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.
  7. Add herb bundle, cover, and cook on High pressure for 40 minutes. Naturally release pressure.
  8. Remove meat and simmer sauce on Sauté until reduced, about 5 to 7 minutes.
  9. While sauce is reducing, stir together ingredients for gremolata in a small bowl.
  10. Serve short ribs with sauce spooned on top. Sprinkle with gremolata.