Description

This super-easy recipe for the instant pot delivers the ultimate comfort food- amazingly tender, delicious short ribs. The real magic is in the sauce and braising liquid- it brings out all the amazing flavors! Serve with mashed potatoes and braised carrots for the utmost in Fall/Winter comfort food!

Ingredients

Scale

8–10 pieces Beef short ribs

1.5 TBS Garlic Blend Seasoning

.5 TBS Griling Shake Seasoning

2 TBS canola or grapeseed oil

1/2 cup diced red onion

1/2 cup diced celery

1/2 cup diced carrots

1 TBS minced garlic (about 3 cloves)

1 TBS Worcestershire sauce

1 TBS tomato paste

2/3 cup good red wine

1 TBS soy sauce

1.5 TBS beef stock conentrate or paste

1 cup water

1 TBS butter

1 TBS flour

1.5 TBS balsamic vinegar

1 TBS maple syrup

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Instructions

prepare diced veggies and set aside. Prepare instant pot for “sear.” Place short ribs in a resealable bag, add in Grillin’ Shake and Garlic Blend, seal and shake to coat short ribs. Working in batches, sear short ribs on all sides, then remove and set aside.
Add diced onions, celery and carrots to instant pot and cook until browning/translucent. Add in garlic and tomato paste. Cook for 2 more minutes, then deglaze with red wine. Allow wine to reduce by half, then add in worcesteershire sauce, beef concentrate, and water. Stir, allow to come to a boil, then set instant pot to “pressure cook” function for 45 minutes. Add short ribs back in, close lid, and allow to cook. After 15 minute natural release, finish releasing pressure.
In a small skillet, cook 1 TBS butter and 1 TBS flour for 8-10 minutes to make a roux. Set aside.
Remove short ribs using tongs. Remove bones from short ribs and discard. Move function back to sear/sautee, and bring cooking liquids to a boil. Pour in balsamic. Allow to reduce by 1/3, then add 1/2 cup of liquid to a measuring cup containing roux. Whisk in the cup, then pour roux mixture back into the stock. Whick and continue to cook until desired thickness is reached. Turn instant pot off, and dip each piece of short rib meat into cooker to bring up in temperature and coat before serving, with additional sauce on the side.