Prep: 5 minutes mins
Cook: 1 hour hr
NPR: 15 minutes mins
Total: 1 hour hr 20 minutes mins
Servings: 4 servings
Equipment
Instant pot
Ingredients
1 1/2 lb Amy's Meats bone-in beef short ribs
2 tbsp olive oil
salt and pepper to taste
1 onion chopped
3 cloves garlic minced
1 carrot shredded
2 tbsp tomato paste
1/4 cup red wine
2 tbsp all-purpose flour
2 cup beef broth or bone broth
2 bay leaves
fresh thyme
1 lb carrots cut into large chunks
Instructions
Season meat on all sides with a generous amount of salt and pepper
Turn pot on sauté mode and brown meat on all sides (about 3 minutes on each side = 12 minutes). Transfer short ribs to a plate
Add in onions, garlic and shredded carrots. Saute until onions are translucent and fragrant. Stir in tomato paste. Add wine and let it reduce (3 minutes). Then stir in flour until mixture thickens (1 minute). Add broth to deglaze the pot otherwise you will get the "burn" warning on the instant pot and you have to take everything out and wash the pot (NO FUN!).
Transfer short ribs back to the pot. Add some fresh thyme sprigs and bay leaves. Toss in carrots and cover the pot. Cook on high pressure (HP) FOR 40 minutes when done allow for 15 minutes of natural pressure release (NPR).
Once you open the pot garnish with fresh cilantro, parsley or thyme and cover for just a minute or two. Serve over polenta, mashed potatoes or rice
Notes
Take time browning the meat – Searing the meat caramelizes the surface, creates a delicious crust, and makes the meat extra moist and flavorful.
Don’t overcrowd the pot – Leave space in between each short rib. You may need to brown the short ribs in batches.
The natural release is important – The key is patience here. Naturally releasing the pressure for 15 minutes at the end will give you the softest and juiciest meat.
Alternate Beef Stew
If the meat is not fall apart tender put it back at the slow cook setting and let cook another 6-8 hours (or overnight and shred in the morning) shred, de-bone and and put back in the pot.
Add 4-6 cups (depending on how many you are feeding) of chicken, or beef broth (or bone)
Add 2-3 pounds of potatoes ( in chunks, your choice of skin on or not)
Add 3-4 carrots (peeled and chunked in small bite sizes)
Add one celery stick and one medium onion (diced)
If you have the time, lightly saute' the carrots and celery in some butter or saved bacon drippings (I always keep a jar in my fridge for just such an occasion).
Set the instant pot for slow cook and let this cook for 6-8 hours and enjoy!
Opmerkingen