Beef Short Ribs (Insta-Pot)
Serves 4 – 6
2 packages short
2 cups of beef broth
2 carrots (sliced one inch thick)
2 stalks celery (sliced one inch thick)
1 large onion (cut in half)
2 cloves garlic (whole)
2 tablespoons Extra Virgin Olive Oil
Begin by trimming excess fat off the tops of the short ribs. Brown the ribs on both sides with the insta-pot set to Sauté. Remove the ribs to a plate. Deglaze the bottom of the pot with 2 cups of beef broth. Add the celery, carroras, onion and garlic. Layer on the short ribs. Cover and cook on the stew/beef setting for one hour. Let cool. When steam is released, they are ready to serve.
NOTES: After one hour. While the ribs are cooling off so you can open the lid, prepare the Mashed Potatoes.
Serve with a Espagnole Sauce aka Brown Gravy.
The Drunken Chef (Russ)
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