These Instant Pot Guinness Braised Short Ribs are so tender, full of flavor and the perfect addition to your St. Patrick’s Day menu! Made in the Instant Pot, they are hands off and end up SO delicious!
SEE NOTES FOR COOKING TIMELINE!
Preheat the oven to 450. Slice a full bulb of garlic to expose the tops of the cloves. Place the garlic on a sheet of aluminum foil, drizzle with a dash of olive oil, season with a pinch of salt and pepper and then wrap it up. Place directly in the oven and roast for about 30 minutes. Unwrap and let cool. Set aside.
Peel and dice the russet potatoes. Place them in a large pot and then put enough water to cover them. Add a dash of salt to the water. Let this pot come to a rolling boil, stirring the potatoes occasionally to make sure they don't stick to the bottom.
Let it boil on medium/high heat for about 7-10 minutes or the potatoes are easily pierced with a fork (fork-tender).
Drain the potatoes and then place them back into the pot. Mash them until they are fully lump free and smooth. Place the oven eye on low and add in the melted butter, whole milk, and heavy cream. Stir until smooth. Taste and adjust seasoning. Add a generous pinch of salt and pepper - if you like your potatoes extra creamy, add more heavy cream/milk if desired.
Once the garlic is done cooling, carefully squeeze the bulb to remove the roasted cloves into a small bowl. Mash the cloves with a fork into a roasted garlic paste and then add it to the mashed potatoes and stir it in. Keep the mashed potatoes on low heat/warm until you're ready to eat.
If possible, salt the short ribs for at least an hour before hand. If not, no worries! Salt before you place them in the Instant Pot - rub in about 2 tsp worth of salt.
Dice the yellow onions into long thin slices and finely mince the garlic. Set this aside for now.
Place your Instant Pot on the Saute function. Let it warm up and then add in about 2 tbsp of avocado oil. Once it's hot, add in the short ribs carefully, using tongs, sear EACH side of the ribs for 1 minute. I set a timer which helped!
Once they have been seared on each side, remove them and set them on a plate.
Add in another dash of oil to the Instant Pot nd then add in the onions and garlic. Cook for 1-2 minutes until fragrant and then add in the beef stock to deglaze the pan. Make sure to use a wooden spoon to get the brown bits of flavor off of the bottom of the pot.
Add in the worcestershire sauce and stir to combine. Turn off the Saute function.
Gently add in the short ribs back into the Instant Pot as well as the cup of Guinness beer.
Place the lid on the Instant Pot and cook on manual high pressure for 45 minutes, followed by the natural release of 10-15 minutes.
Once it's done, carefully remove the ribs from the pot and put them back on the plate.
Turn back on the saute function. In a mason jar, quickly mix 2 tbsp of cornstarch and 2 tbsp of water. Shake to mix and then add it to the pot. Whisk continually for 5-7 minutes or until the sauce thickens to more of a gravy texture.
Once thickened, taste and adjust seasoning if neccessary. Serve over the roasted garlic mashed potatoes! Garnish with fresh thyme if desired! Enjoy!
COOKING TIMELINE: I would recommend starting with roasting the garlic. Once that's done, start the short ribs. While the short ribs are cooking in the Instant Pot, start the mashed potatoes. By the time the short ribs are done, the mashed potatoes should be done! Enjoy!