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–+ servings

Easy Braised Short Ribs with Fennel & Pickled Grapes One-Pot Recipe

This flavorful one-pot recipe features tender braised beef short ribs infused with aromatic fennel and a punch of quick-pickled grapes for a sweet-tart balance.
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Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American, European
Servings 4

Equipment

  • Instant Pot
  • Fine mesh strainer
  • Fat separator

Ingredients
  

  • 2 pounds boneless beef short ribs trimmed and cut into 2-inch pieces
  • 1 teaspoon table salt divided
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb stalks discarded, bulb halved and sliced into 1-inch wedges (plus 2 tablespoons chopped fronds for garnish)
  • 1 onion halved and sliced into ½-inch-thick pieces
  • 4 garlic cloves minced
  • 2 teaspoons fennel seeds
  • ½ cup chicken broth
  • 1 sprig fresh rosemary
  • ¼ cup red wine vinegar
  • 1 tablespoon sugar
  • 4 ounces seedless red grapes halved (½ cup)

Instructions
 

  • Sear the Short Ribs: Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt. Set the Instant Pot to high sauté and heat 1 tablespoon oil until shimmering. Sear short ribs on all sides until browned (about 6 to 8 minutes). Transfer to a plate.
  • Sauté the Vegetables: Add fennel wedges, onion, and ¼ teaspoon salt to the pot. Sauté until softened and lightly browned (about 5 minutes). Stir in garlic and fennel seeds and cook for 30 seconds until fragrant. Deglaze with chicken broth and scrape up browned bits. Add rosemary sprig and return short ribs to the pot. Secure the lid, set to high pressure, and cook for 35 minutes.
  • Prepare the Pickled Grapes: While the short ribs cook, microwave vinegar, sugar, and remaining ¼ teaspoon salt until warm (about 1 minute). Stir in grapes and let sit for 20 minutes, stirring occasionally. Drain before using.
  • Release Pressure & Rest: Let the Instant Pot release pressure naturally for 15 minutes, then quick-release the remaining pressure. Carefully remove the lid and transfer short ribs to a platter, tenting them with foil.
  • Strain & Serve: Strain the braising liquid through a fine-mesh strainer into a fat separator. Discard rosemary sprig and transfer vegetables to the serving platter. Let liquid settle for 5 minutes, then pour ¾ cup defatted liquid over the ribs and vegetables. Discard remaining liquid. Garnish with pickled grapes and fennel fronds, then serve.
Keyword braised beef short ribs, easy braised beef, fennel and beef recipe, Instant Pot short ribs, one-pot beef recipe, pressure cooker short ribs
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