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Instant Pot Short Ribs with Mashed Potatoes and Root Vegetables

Serves: Makes 6 servings

Ingredients:

  • Mashed Potatoes and Root Vegetables
  • 1 cup water
  • 4 lbs. Yukon gold potatoes, washed, peeled and quartered
  • 3 parsnips, peeled, sliced lengthwise and quartered
  • 5 carrots, peeled, sliced lengthwise and quartered
  • ¾ - 1 cup whole milk
  • 1-½cups unsalted butter, at room temperature, cut into cubes
  • Salt and freshly ground pepper

  • Short Ribs:
  • 4 lbs beef short ribs
  • Salt and freshly ground pepper
  • ¼ cup olive oil
  • 5 tablespoons unsalted butter, cut into cubes
  • 1 medium yellow onion, diced
  • 2 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 2 sprigs fresh thyme
  • 1 bottle (750 ml) cabernet sauvignon
  • 4-½ cups turkey, chicken or beef stock
  • 1 tablespoon cornstarch


Procedures:

To cook the potatoes and root vegetables, add water to Instant Pot and insert steamer rack. Add potatoes, parsnips and carrots to the rack and manually set to pressure cook on high for 8 minutes. Use quick release to vent.

Carefully remove lid and scoop potatoes into a large bowl. Drain water from the Instant Pot. Thoroughly clean and dry out inner pot and set back into place. Allow potatoes and vegetables to cool while you prepare the ribs.

Season short ribs with salt and pepper. Set Instant Pot to Sauté setting. Add oil and butter. When pre-heated, sear short ribs in batches on all sides, about 1 minute per side. Transfer to a plate.

Add onion and sauté while stirring with a wooden spoon, about 4 minutes. Add garlic, red pepper flakes and thyme. Stir an additional minute.

Carefully pour in wine. Simmer until reduced by half, 8-10 minutes.

Return short ribs to the pot. Pour stock over the ribs. Cover Instant Pot and secure in the lock position. Manually pressure cook on high for 35 minutes. Use quick release to vent.

Carefully lift short ribs from the liquid with tongs and tent with aluminum foil to keep warm. It’s okay (good, even!) if meat falls off the bone.

Discard any loose bones. Discard thyme sprigs. Strain liquid through a fine mesh sieve, discarding solids, and return to the pot. Set Instant Pot to Sauté and let liquid reduce until thickened slightly, about 10 minutes. When thickened, add steamed carrots to sauce to re-heat them.

While sauce is reducing, finish the potatoes. On stovetop, heat milk in a small saucepan over low heat until warm.

Potatoes should now be cool to the touch. Grate each piece with a box grater into a medium stock pot. Set to medium-low heat.

Add butter and stir with a big wooden spoon. Gradually pour hot milk over potatoes while stirring. Season generously with salt and pepper. If potatoes are too thick, add more warm milk until silky. Keep stirring until potatoes are smooth and heated through.

Divide potatoes among bowls, creating a well in the center with your spoon. Top with short ribs and vegetables. Spoon sauce over everything. Season with salt and pepper and serve.

Ashley Cuoco

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