O.M.G. Beef Short Ribs
This will quickly become one of those “Sunday Dinner” meals in your repertoire … it’s right up there for me with Beef Stroganoff & Gramma’s meatloaf! As in all of my recipes, the ingredients list is also your prep list as you will have your mise en place after making it through. Read all the way through for ALL ingredients as some are needed more than once.
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
50minutes 25minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
50minutes 25minutes
Ingredients
Instructions
  1. I used the 6 qt Duos Instant Pot. This would be too much for a 4 quart but you could halve the recipe. I used the high pressure cook function for 40 minutes & then 10 minute natural release. You can use any pressure cooker you have but you ‘functions’ might vary from mine.
  2. First, season (with salt & pepper) the short ribs. Put oil in the pressure cooker & turn on to saute.
  3. Once the oil is hot, add as many short ribs at a time as you can & brown for about one minute per side & remove once this is done to a separate plate. This is only to sear the outside, NOT to cook them!
  4. Remove all the short ribs & set aside. Now, add the butter then onion, garlic & “mire poix” (=celery, onion & carrot) plus the thyme, bay leaves & salt/pepper. Saute for 3-5 minutes.
  5. Give the wine a sip. If it’s delicious, Deglaze the pan with 1/2 cup of red wine & reduce until there is a few tablespoons left. Turn pressure cooker OFF.
  6. Add it all to the pot –> Add the beef stock to the bottom & add the trivet to the pot. Place all of the cut veggies first, then the ribs & then last the mushrooms (if using) on top. Season again with salt & pepper (I added a little more thyme too plus another bay leaf)
  7. Plug in pressure cooker, pit on lid in the SEALING position & pressure cook on high for 40 minutes. Allow to natural release for 10-15 & finish the release after that if the float valve hasn’t dropped.
  8. BE CAREFUL removing the lid (point it away from you so the steam doesn’t hit you (steam burns!) Take a deep breath — YUMMM!! Now, carefully remove short ribs to a plate & cover loosely with foil. Remove the veggies with a spoon to a separate bowl large enough to mash in!
  9. Remove the trivet & with a slotted spoon (or spider) remove bay leaves etc from the broth in the bottom of the pot. It should be at least 2 cups of broth, if not, you may need to add a little) Put instant pot back on saute to make the gravy. It will take a few minutes to bubble which is a perfect time to mash …
  10. Now, besides mushrooms (set them aside with ribs), start mashing the veggies (I did keep out a few carrots to serve on the side, this is up to you) & once they are starting to resemble a mash, add 1-2 Tbsp of butter & 1/4 – 1/2 C milk or cream. Season with salt & pepper. Cover to keep warm while you whip up the gravy.
  11. For the Gravy –>Thicken & Season: Stir the corn starch into cold milk to dissolve. The broth should be bubbling. Drizzle the cornstarch/milk mixture (this is a slurry) slowly into the broth until desired thickness. BE AWARE, it may not take all of the starch. If you make it too thick, add broth. Too thin? More slurry. Easy & there’s no exact on this – a lot is preference. (Note, a Tbsp of butter stirred in now just makes it richer!) TURN OFF pot.
  12. Serve short ribs over the mash with mushrooms & gravy … ENJOY with a glass of red wine & french bread if you dare!!
Recipe Notes