Are you looking for a short rib recipe that you can make in a electric pressure cooker? This is recipe for you!
Total Time
2hr
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
2.5
lb
Beef Short Ribs
•
2
tsp
Kosher Salt
•
1
tsp
Ground Black Pepper
•
1
Tbsp
Simply Organic Garlic Powder
•
2 1/2
Tbsp
Olive Oil
•
1
cup
Beef Stock
•
4
Tbsp
Balsamic Vinegar
•
1
Onion
•
2
Carrots
•
1
Large
Portabella Mushroom Cap
•
2/3
cup
Tomato Paste
•
3
Tbsp
Corn Starch
•
3
Tbsp
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Parsley
Cooking Instructions
1.
Season all sides of the Beef Short Ribs (2.5 lb) with Kosher Salt (2 tsp), Ground Black Pepper (1 tsp) and Simply Organic Garlic Powder (1 Tbsp).
2.
Set your pressure cooker to sauté and 375 degrees F (190 degrees C) if your unit can adjust the temperature. Add Olive Oil (2 1/2 Tbsp) and sear all sides of the short ribs until golden brown. Remove ribs and set aside.
3.
Add Balsamic Vinegar (4 Tbsp) and Beef Stock (1 cup) to the pot and deglaze by whisking up the brown bits from the bottom.
4.
Add ribs, chopped Onion (1), chopped Carrots (2), Portabella Mushroom Cap (1), and Tomato Paste (2/3 cup). Stir until tomato paste has dissolved.
5.
Return the short ribs to the pressure cooker and pressure cook on the meat function for 30 to 40 minutes.
6.
Allow short ribs to sit for 15 minutes before doing a pressure release. This prevents the final outcome of the short ribs from becoming tough. Remove the ribs and skim any fat from the top of the liquid in the pot.
7.
Combine the Corn Starch (3 Tbsp) and Water (3 Tbsp) and whisk until there are no lumps.
8.
Set the pressure cooker to saute, bring the liquid to a boil, then stir in the cornstarch and water mixture. Taste for Salt (to taste) and Ground Black Pepper (to taste) and return the short ribs. Cook on low sauté heat for 5 minutes.
9.
Garnish with Fresh Parsley (to taste). Serve with egg noodles, rice or mashed potatoes.
Nutrition Per Serving
CALORIES
879
FAT
62.5 g
PROTEIN
52.7 g
CARBS
27.0 g
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