October 24, 2022

These instant pot beef short ribs come out so tender in a delicious rich gravy. This is a dish that normally takes hours to cook on the stove, oven or slow cooker and can be done in under an hour using the pressure cooker feature. Shredded veggies, good stock and red wine create the base of the lovely gravy. I like to serve it over warm polenta or cauliflower mash but mashed potatoes are wonderful as well.

Serves 4
Prep 15
Cook 90

4 bone in beef short ribs
1 cup red wine (can omit and use stock)
1 cup stock, plus 3 tablespoons (chicken, beef or veggie)
1 yellow onion
4 cloves garlic
3 carrots
4 celery ribs (from the inside of the stalk with leaves if you can)
2 tablespoons tomato paste
1 tablespoon oil (avocado or coconut)
1 teaspoon salt, divided
½ teaspoon fresh black pepper, divided
2 teaspoons tapioca flower (cornstarch will work)
½ teaspoon thyme

Sprinkle half of the salt and pepper over the beef short ribs, coating all sides. Bring up to room temperature before cooking (usually takes an hour).

In the food processor add the onion, garlic, celery and carrots. Shred the veggies and set aside.

Turn the instant pot on using the sauté button on high. Once it is hot, place each rib in. Let them sit for a few minutes until they are seared dark brown. This takes time to create the crust that adds the flavor to the sauce. Do not move them while they are searing, if they stick to the pan, they are not ready to turn. Turn each rib over and repeat for each side. This takes 5-8 minutes depending.

Once the ribs are seared dark brown on all sides, set on a platter and put aside.

Add the oil to the pot and the veggie mix and cook, stirring while scrapping the brown bits up off the bottom. Add the tomato paste and continue cooking for a total of 3-4 minutes.

Add the wine and stock making sure to stir well and scrape the bottom of the pot to get all the bits incorporated. These bits are all flavor. Once the mixture is starting to bubble add the salt, pepper and thyme. Then nestle the ribs into the sauce taking care not to crowd them.

Cover and use the pressure cooker function for beef and set the timer for 50 minutes.

Turn off the machine and let it release naturally for 10 minutes.

Uncover, remove the ribs gently so they do not fall apart, put on a plate and cover to keep warm.

Use an immersion blender to blend up the soft veggies or carefully put in a blender and blend.

Once blended, in a small bowl mix the 3 tablespoons of stock and the tapioca flour or cornstarch together until well blended. Pour into the sauce while whisking the sauce at that same time. Keep stirring gently until it thickens up, about 1-2 minutes.

Put the ribs back into the sauce, spooning it over the tops of the ribs. Change the sauté to low, cover and let it simmer 10 minutes.

Uncover and serve a rib over mashed potatoes, cauliflower or polenta. Spoon the gravy over the rib. Sprinkle with some fresh thyme or chopped parsley if desired.

If you are using a pressure cooker you will cook it at 15 psi and you will need to brown the meat in a large skillet and transfer to the pressure cooker. Then use the skillet to sauté and create the sauce, add to the pressure cooker.

About the Author Michelle DeBerge

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