Beef Short Ribs with Fingerlings Beef Short Ribs with Fingerlings

Beef Short Ribs with Fingerlings

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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

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

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.

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

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

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

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

Garnish as desired.

Step 1 out of 7

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

Step 2 out of 7

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 out of 7

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

Step 4 out of 7

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

Step 5 out of 7

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

Step 6 out of 7

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

Step 7 out of 7

Garnish as desired.

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