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.

Prep
15 mins
Cook
20 mins
Serves
6
Ingredients
14
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Equipment

  • Pressure cooker or Instant Pot
  • Whisk

Ingredients

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  • 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
  • 3 cups beef stock or broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste
  • 1 tsp dried thyme leaves
  • 1 tsp Dijon mustard
  • 1.5 lbs Little Fingerlings™
  • 8 to 12 cremini mushrooms or 4 Portobello mushrooms, quartered
  • 1 medium onion, chopped
  • (For garnish) fresh herbs, if desired
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Instructions

  • Step 1: Season and Flour Ribs

    Season the short ribs with salt and pepper.

  • Step 2: Brown the Ribs

    Add oil to the pressure cooker and heat over medium-high heat.

  • Step 3

    Brown the herbs in batches, turning often to caramelize them. Remove the ribs and set aside.

  • Step 4: Deglaze the Pan

    Reduce heat to medium.

  • Step 5

    Slowly add the beef broth, deglazing the pan by scraping up any browned bits.

  • Step 6: Make the Sauce

    Whisk in remaining flour until blended.

  • Step 7

    Add the beef stock, Worcestershire sauce, tomato paste, thyme, and Dijon mustard, whisking until the mixture is smooth and saucy.

  • Step 8: Combine Ingredients

    Return the ribs to the Instant Pot.

  • Step 9

    Stir in the Little Potatoes, mushrooms, and onion, ensuring they are evenly distributed and covered by the sauce.

  • Cook (Options):

    Instant Pot/Pressure Cooker: Set the Instant Pot to high pressure and cook for 20 minutes, following the manufacturer's directions.
    Slow Cooker: Cook on low for four hours, or until ribs are tender

  • Serve:

    Garnish with fresh herbs if desired. Serve hot, and enjoy!