Beef Short Ribs with Mashed Potatoes

Ingredients:

1 1/2 Lb boneless beef short ribs

1 Lb bone in short ribs

Salt and pepper to taste

2 Tbsp Olive Oil

4 cloves Garlic, minced

1 medium yellow onion chopped

3 carrots shopped into 1 inch pieces

12 oz baby portobello mushrooms, sliced

6 ox Tomato Paste

2 Tbsp Balsamic vinegar

1 1/2 cups good red wine ( I like to use a Cabernet or Merlot)

2 Tablespoons Beef, Better than Bouillon

2 Bay leaves

1/2 cup water

Fresh Parsley, chopped

French’s Fried Onions

In a large skillet add Olive Oil and generously salt and pepper all side of the ribs. When skillet is hot, add short ribs in batches and sear until golden brown. 3-4 min.

Remove from pan, Add onions, garlic, carrots and mushrooms and saut’e till tender, 4-5 minutes.

Add Tomato paste and stir to combine.

Add wine, Bouillon and balsamic vinegar to vegetables and deglaze pan, making sure to scrape all browned bits, add water and bring to a simmer.

Add the bone in short ribs to the InstaPot first then the boneless on top.

Pour the vegetable mixture over the meat.

Add the Bay leaves.

Lock the Instant lid into place, move the valve to sealing, and set the cook time for 60 minutes at high pressure.

When cooking time has finished let the pressure release naturally. Let the pot vent completely before removing the lid.( always follow manufacturer directions and use caution when working with your Insta pot.)

Serve over a big scoop of Mashed Potatoes and garnish with Parsley and fried onions if desired.

** Mashed Potato recipe on the Blog as well, under sides! YUM