NATURAL RELEASE / GLUTEN-FREE
Crisped and Mopped Beef Short Ribs
6 servings
Sure, the best thing about the Instant Pot is the ability to open the lid after cooking and look at dinner. But here, we use the pot to steam short ribs that have been coated in a fit-for-the-smoker rub. Those short ribs are put back into the pot later and made crisp over the heat. All in all, there’s some effort required but a big dividend: crunchy short ribs that are meltingly tender, with a rich, sweet glaze.
1 tablespoon mild smoked paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon ground dried mustard
1 teaspoon onion powder
½ teaspoon table salt
½ teaspoon ground black pepper
3½ pounds boneless beef short ribs
1½ cups water
2 tablespoons vegetable, corn, or canola oil
1 tablespoon granulated white sugar
1 tablespoon apple cider vinegar
1. Mix the smoked paprika, oregano, thyme, mustard, onion powder, salt, and pepper in a large bowl. Add the short ribs and toss well, until they are evenly and thoroughly coated. (There should be no dried spice mixture left in the bowl.)
2. Pour the water into a 6- or 8-quart cooker. Set a heat- and pressure-safe collapsible steaming basket in the pot. Pile the coated short ribs into the basket, then lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 35 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: STEAM, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 45 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the short ribs to a nearby bowl. Pour any liquid in the cooker into a second bowl, then clean and dry the machine’s insert before returning it to the pot.
5.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 30 minutes
If necessary, press: START
6. Warm the canola oil in the pot for a minute or two. Add about a third of short ribs and cook, turning occasionally, until crisped on all sides, about 6 minutes. Transfer these to a serving platter and brown the remaining two batches in the same way.
7. Once all the meat is on the platter, pour the reserved liquid into the pot and bring it to a full simmer. Stir in the sugar and vinegar. Continue cooking, stirring often, until this liquid has reduced to a thick glaze, about 6 minutes. Turn off the SAUTÉ function, then smear and spread this glaze over the short ribs before serving.