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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.
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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!
Very tender… easy recipe…will make it again.. 3lbs. Of mushrooms is a bit excessive… next time i will only do 1 – 1.5 lbs… sooo many mushrooms flavorred the beef gravy which is good but it overtook the beef flavor
Very good.. but way too many mushrooms.. 3lbs. Is too much… it flavorred the beef juices so much that the mushroom flavor overtook the beef flavor… i am gonna use only 1.5lbs next time…but the meat was tender and yummy.
Wonderful recipe, I add my usual mirepoix of onions, carrots, celery, garlic and Italian parsley along with baby Bella mushrooms and the bacon and red wine.
This is my wife’s favorite instant pot recipe. Using Guinness gives it a very deep, rich flavor.
Worked out well, substituted brussel sprouts instead of mushrooms and fresh herbs instead of dried. Also added 3 cloves of garlic. Very hardy and tasty. Suggest mashed potatoes or rice to compliment.
Good dish; HORRIBLE recipe. 3 1/2 pounds of mushrooms is ridiculous, but not as stupid as suggesting their moisture will cook down to a glaze in 5 minutes. TOTAL JOKE. should have been half the mushrooms and five times the cooking time. Clearly the writer had never made the dish.
Its a fantastic recipe, our family of four loves it. Quick notes;
Bacon is good but ours is always frozen, skip no biggie.
3 1/2 lbs of mushrooms is crazy town. Use as much as you like to have with a quality steak per serving. Mushrooms, use what you have. Red wine, if you don’t know wine well just grab a red you can’t see thru. It’ll work. Our house is gluten free, thicken the sauce with corn starch mixed with water instead at the end.
Start early, prep takes longer then you think!
Used a lot fewer mushrooms and fresh herbs. Takes longer to cook down sauce than directed of course. Did a side of simple fingerling potatoes. Turned out well.
Amazing recipe. Reduced amount of mushrooms. Served over mashed potatoes. Family loved it!