Instant Pot Short Rib
Try this Short Rib over Parmesan and Garlic Mashed Potatoes made with our Zoup! Beef Bone Broth
Servings: 6
Total Time: 45 minutes
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Ingredients
- 3 lb Short Rib
- ½ onion diced
- 6 garlic cloves minced
- 2 carrots peeled and diced
- 1 celery stalk diced
- 2 tbsp flour
- 1 cup red wine
- 2 cups Zoup! Beef Bone Broth
- 2 tbsp tomato paste
- 1 tbsp rosemary chopped
- ½ tsp dry basil
- 1 tbsp parsley chopped
- ½ tsp red pepper flakes
- ¼ tsp pepper
- 1 tsp oregano
- ½ tsp italian seasoning
- ¼ tsp thyme
- 2 bay leaves
Instructions
- Season the short ribs generously with salt and pepper.
- Turn the pressure cooker on to “saute mode.” Brown the short ribs on all sides and then remove from the pressure cooker.
- Then add the onion, garlic, carrots and celery to the pressure cooker and saute until the veggies are tender.
- Then add the remaining ingredients and return the short ribs to the pressure cooker. Change the mode on the pressure cooker from “saute” to “pressure cooker.” Select the “meat/stew” mode and cook on high for 35 minutes.
- Once the timer goes off, you can either slow or quick release. Serve short ribs alongside some garlic mashed potatoes.
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