An Instant Pot is one of the fabulous multi-cookers now taking over the kitchen. Although we did not even know that we wanted to have one, we use it regularly, to make the most delicious soups and stews. This short rib beef bourguignon showcases the magnificence of this kitchen appliance.
5 lbs. short ribs
4 Tablespoons olive oil (divided)
2 large onions
1/2 lb. carrots
3 cloves garlic, minced
2 cups dry red full-bodied wine such as a Merlot or Cabernet
1 teaspoon Herbes de Provence style spice mix (mixture of thyme, rosemary, parsley)
1 bay leaf
Few sprigs of fresh parsley
5 oz. can of tomato paste
Salt and pepper to taste
Optional: ½ lb. smoked turkey chunks or smoked sausage
Heat 2 Tablespoons of oil in Instant Pot. Put ribs in Instant Pot on sauté, and brown meat on both sides. (You will likely have to do this in 2- 3 steps to brown all meat.). Remove meat and set aside.
Chop onions, carrots and garlic in processor or by hand. Add 2 Tablespoons of oil to Instant Pot and use sauté function to cook vegetables for about 4 minutes, stirring often. If using, add optional turkey chunks or sausage and stir in. When vegetables are somewhat softened, add tomato paste and bay leaf. Stir, and sauté for 2 more minutes. Add, wine and mix well. Replace short ribs.
Cover and set Instant Pot to cook on manual function for 35 minutes. And then allow Natural Pressure Release (NPR) for 15 minutes. Remove from Instant Pot. Using a colander, discard most of the liquid), and transfer meat and vegetable mixture to an oven safe dish. This can be made a day ahead. Prior to serving, cover and warm in oven on a low heat until hot.
*For a smoky taste- which is common in classic beef bourguignon which uses bacon, you can add some smoked turkey chunks or smoked kosher sausage.
5 - 6 servings (We usually portion about 1 lb. per person)
If preparing without a multi-cooker like the Instant Pot, follow all directions and then bake in oven, covered, at 275 degrees for about 4 hours or until softened.
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