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
- 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
- 1 cup dry red wine
- 2 cups beef stock or broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 tsp dried thyme leaves
- 1 tsp Dijon style mustard
- 1.5 lbs Little Fingerlings™
- 8 to 12 cremini mushrooms or 4 portobello mushrooms, quartered
- 16 pearl onions, skins removed
- (For garnish) fresh herbs, if desired
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Instructions
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Step 1
Season ribs with salt and pepper and dust with flour. Set remaining flour aside.
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Step 2
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.
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Step 3
Reduce heat, slowly add wine and deglaze pan of brown bits on the bottom.
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Step 4
Whisk in remaining flour to blend. Whisk broth, Worcestershire sauce, tomato paste, thyme and Dijon until smooth and saucy.
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Step 5
Return ribs to pot. Stir in Little Potatoes, mushrooms and onions to cover.
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Step 6
Set pressure cooker following manufacturer’s directions for 20 minutes on high pressure.
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Step 7
Garnish as desired.
