These beef short ribs with fingerlings are made bourguignon style in a pressure cooker. Alternatively, you can cook for four hours in a slow cooker. Fingerling little potatoes are a perfect compliment to earthy mushrooms, tart onions, and rich sauce.

15 mins
20 mins


  • Pressure cooker or Instant Pot
  • Whisk


  • 4 large beef short ribs (3/4 to 1 lb each)
  • (To taste) salt and fresh ground pepper
  • 1/4 cup all-purpose flour
  • 2 Tbsp olive oil
  • 1 cup dry red wine
  • 2 cups beef stock or broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste
  • 1 tsp dried thyme leaves
  • 1 tsp Dijon style mustard
  • 1.5 lbs Little Fingerlings™
  • 8 to 12 cremini mushrooms or 4 portobello mushrooms, quartered
  • 16 pearl onions, skins removed
  • (For garnish) fresh herbs, if desired


  • Step 1

    Season ribs with salt and pepper and dust with flour. Set remaining flour aside.

  • Step 2

    Add oil to the pressure cooker and heat over medium high. Add the ribs two at a time and brown, turning often to caramelize.  Remove to a platter and continue with remaining ribs.

  • Step 3

    Reduce heat, slowly add wine and deglaze pan of brown bits on the bottom.

  • Step 4

    Whisk in remaining flour to blend. Whisk broth, Worcestershire sauce, tomato paste, thyme and Dijon until smooth and saucy.

  • Step 5

    Return ribs to pot. Stir in Little Potatoes, mushrooms and onions to cover.

  • Step 6

    Set pressure cooker following manufacturer’s directions for 20 minutes on high pressure.

  • Step 7

    Garnish as desired.