Instapot stewed short ribs

  • 3 Tablespoons olive oil
  • 1 onion diced
  • 3 carrots, chopped
  • 1 rib celery chopped
  • 8 whole beef short ribs
  • CWG Pink Himalayan Sea salt and CWG No Salt Onion black pepper( to season shortribs)
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine 
  • 2 1/2 cups low-sodium beef broth
  • 2 Tablespoons tomato paste
  • 1 Tbsp CWG No salt Italian Blend
  • 1 tsp CWG No salt Herb blend
  • 2 tsp CWG Garlic Herb blend
  • 1 Tbsb Worcestershire sauce
  • 2 tsp brown sugar
  • flour

Allow shortribs to come to room temperature. Turn Instapot to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion, celery and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with CWG pink salt and CWG No salt onion black pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, worcestershire and seasonings. Stir in tomato paste and brown sugar. Taste broth and add additional seasonings, if needed. Add ribs and veggies to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.

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