I absolutely love the beef short ribs that I made for last Sunday’s dinner and they were so delicious and tender after 45 minutes of cooking time in the Instant Pot…that appliance never ceases to amaze me and cuts back on so much cooking time with fantastic results. Usually most of the stores carry rather skimpy beef short ribs, but I don’t even bother and buy thick meaty ones when I see them on sale, perfect when sealed and frozen for future meals. So many recipes out there, but this time I made a good old standby version to serve over polenta. I think that this is going into the Go To Recipes and the Instant Pot file.
I am rather enjoying focusing on easy, quick and delicious dinners and look forward to more goodies from the IP experimenting.
Instant Pot Beef short Ribs
2 packages of meaty bone in beef short ribs 6 to 8 ribs
3 ribs of celery, diced
3 carrots, peeled and thick sliced
1/2 of a 28 ounce can Italian plum tomatoes
1-2 leeks, cleaned, halved and sliced
3 fat cloves of garlic, smashed and minced
*optional 1-2 cloves of chopped black garlic
1 small package of rehydrated porcini mushrooms, rough chopped
1 pod Knorr concentrated beef stock
1+1/2-2 cups water
1+1/2-2 cups hearty red wine…thanks to Eddie and Lura for that Naughty Bawdy, some for the pot and some for me
salt and pepper
2 small bay leaves
3 sprigs of fresh thyme leaves
1 sprig rosemary
pinch of red pepper flakes
Season the ribs with salt and pepper, dust lightly with flour and brown on 4 sides, in batches if necessary. When the ribs have been browned remove to a plate if you want to soften the vegetables, but not necessary. In any case deglaze the pan with the red wine add the rest of the ingredients, seal lid close the vent, set manually for 45 minutes. Allow pressure to come down. I had to thicken my gravy so I removed the ribs to a serving platter, covered and kept warm. I skimmed the fat from the sauce and reserved 2 tablespoons. For the thickener I made a “roux” a little of the fat, 2 tablespoons butter and 2 tablespoons of flour. Stir into sauce to thicken. Serve over polenta, rice or roasted garlic mashed potatoes.