Beef Short Ribs (Insta-Pot)

Serves 4  – 6

SPECIAL IMPLEMENTS

Insta-Pot

INGREDIENTS

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

DIRECTIONS

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)