Cooking Instructions
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Step 1
Season
Beef Short Ribs (3 lb)
evenly with
All-Purpose Seasoning (2 Tbsp)
.
Step 2
In a bowl stir the
All-Purpose Flour (1 1/2 cups)
,
Salt (1/2 Tbsp)
, and
Ground Black Pepper (1 tsp)
together.
Step 3
Fill a large skillet with
Canola Oil (1/4 cup)
over medium heat.
Step 4
Dust short ribs in the flour. Once the oil is hot (add a pinch of flour if it sizzles slowly it’s hot) cook them in batches for 1 minute on each side.
Step 5
Drain on a paper towel-lined plate.
Step 6
Add ½ cup of seasoned flour to the oil and stir until smooth.
Step 7
In the instant-pot add
Red Wine (1 cup)
,
Unsalted Beef Stock (4 cups)
,
Tomato Paste (2 Tbsp)
,
Worcestershire Sauce (2 Tbsp)
,
Fresh Thyme (5 sprigs)
, and
Bay Leaves (3)
. Stir in the roux until no lumps remain.
Step 8
Add the short ribs to the instant-pot. Cover cook on high-pressure cook for 45 minutes then instant release after 5 minutes.
Step 9
After the steam has released add the
Onion (1)
,
Celery (2 stalks)
,
Carrots (3)
,
Sweet Potatoes (2)
,
Turnips (3 1/2 cups)
, and
Garlic (4 cloves)
. Cover cook on high-pressure cook for 45 minutes, then instant release for 5 minutes.
Step 10
Serve hot with
Unsalted Butter (1 stick)
spread on
Bread (1 loaf)
.
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