Prep Time:
15 minutes |
Cook Time:
2 - 7 hours |
Serves:
4-6 |
Ingredients
|
Preparation
- In a large bowl mix the shortribs with Italian seasoning, garlic powder, salt/pepper and flour.
- In a large skillet or pot heat 1 tbl olive oil over medium high heat. Add the short ribs brown all all sides over medium high heat. Drop into the pressure cooker or slow cooker and then deglaze the pan with red wine or water and dump this into the cooker.
- Add the beef stock, veggies and tomato paste to the instapot up to the allowable line and close. I cooked this on the high setting for 1 hour 15 minutes. I would guess a slow cooker would take 6 hours or more.
- Let the pressure release naturally and serve over risotto or polenta.
- I garnished with kale from our garden and ricotta salata cheese. I cooked a couple extra short ribs which I shredded later into the excess sauce with veggies and it should be about 10 portions of short rib ragu that's leftover some of which we had a couple nights later. I added some fresh tomatoes to the sauce when I cooked it to freshen it up a bit, but aside from that it was ready to go and delicious.
