If Julia Had an Instant Pot—Short Ribs

A few simple steps ahead of time can make all the difference in the end…

Wow, fall temperatures just slapped us in the face, and what could be better than a wonderful plate full of hearty short ribs and mashed potatoes?  So inspired by Julia’s so easy oven braised short ribs, I made an Instant Pot version that takes a fraction of the cooking time after prep and searing time…35-40 minutes instead of 2 1/2-3 hours.  Look for the link below for a quick lesson in preparing and oven braising the ribs.

My Instant Pot method can certainly be adapted so look around at other versions for some fantastic additions for you to incorporate.  My choice of additions today and what I had on hand, garlic cloves, minced a bit of dried fennel, tomato paste, diced tomatoes, a pinch or two of paprika, and a small sprig of rosemary.

Dinner for 4-6

4 pounds boneless beef short ribs, seasoned with salt and pepper, browned in a sauté pan or in the Instant Pot insert
1 cup each diced carrots and  celery
4 ounces frozen pearl onions
4 ounces mushrooms quartered
3 sprig fresh thyme
3 small bay leaves
pinches of paprika
A splash or two of Port wine to deglaze pan
splash of TJ’s balsamic vinegar
1 1/2 tablespoons  tomato paste
at least 2 cups red wine
1 pod concentrated beef stock and 1 1/2 cups of water (or 1 1/2 cups of hearty beef stock)
Salt and pepper
fresh parsley for garnish

Sauté the seasoned boneless ribs over high (IP sauté) or in a cast iron pan, my preferred method since I had a big batch of ribs to do, brown on all sides and remove to rest on a plate or place into IP insert if you are browning in a different pan.  Sauté the celery, diced onions, and carrots for about 3 minutes add to the IP insert holding all the beef ribs, sauté the pearl onions, and deglaze the pan with sherry scraping up all of the bits of brown from the pan.  Pour the red wine into the pot, stir in the tomato paste, toss in the beef pod, 1 1/2 cups of water (or stock) add thyme, bay leaves, and fennel.  Season with salt and pepper.

Place the lid on the pot, seal the vent, and set the IP to “manual” for 40 minutes.  Allow the pot to release pressure naturally add the mushrooms and simmer for another 10 minutes.

Remove the ribs and veggies to a serving bowl or platter and thicken the broth if you want to, but I don’t…Serve over garlic mashed potatoes or pappardelle noodles…I like crispy roasted baby potatoes

Link for Youtube video, copy and paste to the browser:  https://www.youtube.com/watch?v=1q6qDgJ3–Qg

 

 

 

 

 

 

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