Short ribs are especially comforting to cook because the steps are always the same. The best part: They’re ready in under an hour.



For The Short Ribs:
2 pounds bone-in beef short ribs
Kosher salt
Olive oil
4 garlic cloves, crushed
2 jalapeños, split in half
2 dried or fresh bay leaves
2 cups Pinot noir
1 cup chicken stock
For The Gremolata: 
1/2 cup panko bread crumbs
1 garlic clove, grated
1 tablespoon toasted sesame oil
1 fat pinch flaky sea salt
1 (5g) packet roasted seaweed snack, crushed with your hands


  1. Pat the short ribs dry and season generously on all sides with salt.
  2. Turn on the Sauté function of an Instant Pot until it reads “Hot.” Add a generous amount of olive oil and sear the short ribs on the meatiest side about 5 minutes. Sear the other sides if you’d like, but at this point I just transfer to a dish and set aside.
  3. Add garlic, jalapeño halves, bay leaves, and wine and stir to pick up any meaty bits from the bottom. Bring to a simmer and cook off alcohol for about 5 minutes. Add chicken stock and nestle in the seared short ribs, making sure the meaty sides are face-down in the liquid.
  4. Seal the lid and pressure-cook on high for 40 minutes.
  5. Meanwhile, prepare the gremolata. In a dry skillet over medium-high heat, fry the breadcrumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, sesame oil, flaky sea salt, and roasted seaweed. Stir until well combined. Taste for seasoning (should be well salted); add more salt as needed.
  6. When the ribs are done cooking, carefully flick the pressure-release valve to quick-release pressure. Plate ribs (bones will probably fall off; that’s okay) then sprinkle generously atop with gremolata.