Leave a Reply
Want to join the discussion?Feel free to contribute!
Orange Beef “Fried Rice” Casserole
Bistro-Style Braised Short Ribs with Mushrooms
| By : |
Although cooking beef short ribs in the Instant Pot cuts down on the time they need to braise, we haven’t shaved any time off any of the other steps in this fairly traditional recipe, even using a classic beurre manié (French, burh mahn-YAY, a butter and flour mixture) to thicken the sauce into silky richness. The meat will be so tender that you’ll barely need knives at the table, so the short ribs are best served in bowls.
| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
6 servings
|
Ingredients
- 2 thin strips of bacon chopped
- 2 1/2 tbsp butter
1 1/2 tablespoons of it at room temperature - 3 1/2 lbs boneless beef short ribs
- 1 small red onion chopped (
1/2 cup - 3 1/2 lbs brown cremini mushrooms thinly sliced
- 1 cup dry red wine such as Cabernet Sauvignon
- 1/2 cup beef or chicken broth
- 2 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 1 1/2 tbsp all-purpose flour
Ingredients
|
|
Instructions
- Press Saute, set time for 35 minutes.
- Melt
1 tablespoon butter in the cooker. Add the bacon and fry until crisp, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the bacon to a nearby large bowl. - Add half the short ribs and brown them well on all sides, turning occasionally, about 10 minutes. Transfer these to that bowl and add the remaining short ribs, browning them in just the same way. Transfer these to the bowl, too.
- Add the onion and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and continue cooking, stirring occasionally, until they give off their internal moisture and that liquid evaporates to a glaze in the pot, about 5 minutes.
- Pour in the wine and scrape up the browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in the broth, thyme, sage, salt, pepper, and bay leaves. Return the short ribs, bacon, and any juices in that bowl to the pot. Stir well, then lock the lid onto the cooker.
- Option 1 MAX Pressure Cooker
Press Pressure cook on Max pressure for 1 hour and 10 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Pressure cook (Manual) on High pressure for 1 hour and 30 minutes with the Keep Warm setting off. - If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
- Option 3 Slow Cook
Press Slow Cook option on High for 4 hours with Keep Warm setting off (or on for no more than 3 hours) - Unlatch the lid and open the cooker. Find and discard the bay leaves. Use kitchen tongs and a slotted spoon to transfer the short ribs, bacon, and any vegetables to a serving platter. Tent with aluminum foil to keep warm. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
- Press Saute, set time for 5 minutes.
- As the sauce comes to a simmer, use a fork to make a smooth paste out of the flour and the remaining, room-temperature
1 1/2 tablespoons butter in a small bowl. As the sauce simmers, whisk this flour mixture into the pot in dribs and drabs, just a little at a time, whisking until it’s all been added and the sauce has thickened, 1 to 2 minutes. Turn off the SAUTÉ function and pour the sauce in the hot insert over the meat and vegetables on the platter.
Recipe Notes
Beyond
• You must halve the recipe for a 3-quart cooker.
• For a sweet finish in the sauce, add up to 2 medium carrots, chopped (1 cup), with the onion.
• Or add up to 2 teaspoons minced garlic with the dried herbs.
• Serve this stew alongside (or even over) crunchy roasted potatoes.
This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot, including the Instant Pot MAX.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
I slow-cooked this recipe and the meat was tender, but I would like to try pressure cooking next time to compare the two. My husband said he would prefer rosemary and garlic with short ribs, rather than thyme & sage.
This was delicious! I changed the spices to our liking. And added more broth and a jar of gravy. After reading other recipes i felt 1 hour and 30 minutes was too long. I had 5 pounds of short ribs and pressure cooked it on high for 1 hour. Very tender meat. It was perfect!.
OMG sooo delicious. Beyond expectations. I stayed true to the recipe except I only used 2-700 gram pkgs of Creminis. I have tried cooking with red wine in the past and didn’t care for it. This recipe is to die for…so good. Dinner guess will be in awe.
This was excellent! A few steps, but still simple. My husband loved it and short ribs are usually fairly inexpensive, so tasty affordable main dish!
Three pounds of mushrooms must be a typo, otherwise solid recipe.
Simply AWESOME!
Yummy. So easy and delish. I added small pearl onion.
Great stuff!! I added rosemary.
Awesome flavor. But be aware it took me 3 hours start to finish: mise en place to natural pressure release to making the sauce.
Probably better as a weekend dish than a busy weeknight.
Really good. The meat was very tender and literally fell off the bones
Very tender! Meat Fell off the Bone during cooking. Unfortunately, I didn reduce my wine enough.
VERY NICE DINNER!
We used a chuck roast instead, cut it to size and did the rest the same. Thoroughly enjoyed this dish!