BETTER Than Restaurant Quality Short Ribs

Making Short Ribs is NOT rocket science. In fact it's incredibly easy. You can make it in the instant pot in 45 minutes and the results are incredibly delicious. Give this a try and see what I mean.
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Short Ribs Recipe
Ingredients:
3 - 4 lbs. English Short Ribs 7 or 8 big ones
1 can 14 oz. fire roasted tomatoes
cup white wine or red wine
4 - 5 cloves fresh garlic, minced
1 - 2 cups of chicken broth
1 large carrot, cut into coins
1 stalk of organic celery
red onion, chopped
8 large leaves of basil, rolled and chopped, (chiffonade)
Salt
3 Tbsp. arrowroot
3 Tbsp. chicken or beef broth

Directions:
Salt the ribs on all sides and set them on a tray. Chop all the veggies (onion, carrot, celery) except the basil. Wait till you need the basil as it turns black (oxidizes).

Prepare the cauliflower mash so its ready when its time to serve this up. Preheat a large cast iron skillet over medium heat. Add 1 Tbsp. of olive oil and swirl it in the pan. Once hot, add the ribs one at a time and dont overcrowd the pan.

Let the ribs sear for 2 to 3 minutes without touching them. Rotate and sear all 4 sides of the ribs. Once they are done, place the ribs on a plate to keep warm.

Turn the heat to low on the frying pan and add the onion, carrot, and celery. Give this a toss with a spatula and depending on how much grease is in the pan, you will probably want to add about a tablespoon of olive oil.

Continue to saute for about 10 minutes or until the carrots feel fork tender. At which time you will add the minced garlic and stir for 1 minute. Add some salt and the fire roasted tomatoes. Stir and then turn off the heat and let them cool for 5 minutes.

Place the vegetables into a blender and add enough chicken broth to make a thick sauce, about cup or more. Then chiffonade the basil and toss it into the blender and blend until smooth.

Place the sauce into the instant pot (6 qt.) and rinse out the blender with chicken broth to get all the leftover sauce out of the blender. Put the rack in the instant pot to see how high the sauce goes. You want it to come even with the rack. Add the white wine and then the short ribs.

Place the lid on the instant pot and pressure cook for 43 minutes. You can do either a quick release or a slow release. It doesnt really matter. Unless you are really hungry because it smells so darn good. Then you do a quick release.

Take the short ribs out and place them on a plate to keep warm. Skim off some of the fat in the sauce and then turn the instant pot to simmer. In a small bowl combine the arrowroot and chicken broth with a spoon until well combined.

Pour this slurry into the instant pot as it simmers and stir constantly with a whisk. You will see the sauce thicken and then it is done.

Serve the short ribs over cauliflower mash and garnish with chopped basil. You are going to love this one! Enjoy!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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