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.
Equipment
- Pressure cooker or Instant Pot
- Whisk
Ingredients
- 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
Instructions
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Step 1: Season and Flour Ribs
Season the short ribs with salt and pepper.
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Step 2: Brown the Ribs
Add oil to the pressure cooker and heat over medium-high heat.
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Step 3
Brown the herbs in batches, turning often to caramelize them. Remove the ribs and set aside.
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Step 4: Deglaze the Pan
Reduce heat to medium.
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Step 5
Slowly add the beef broth, deglazing the pan by scraping up any browned bits.
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Step 6: Make the Sauce
Whisk in remaining flour until blended.
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Step 7
Add the beef stock, Worcestershire sauce, tomato paste, thyme, and Dijon mustard, whisking until the mixture is smooth and saucy.
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Step 8: Combine Ingredients
Return the ribs to the Instant Pot.
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Step 9
Stir in the Little Potatoes, mushrooms, and onion, ensuring they are evenly distributed and covered by the sauce.
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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!
