Instant Pot Red Wine Short Ribs

 Well, it is official, I am ready for the farmer's market to open again  I thawed the last batches of local short ribs and decided to make ragu.  And I just happened to have a package of potato gnocchi I needed to use.

Instant Pot Red Wine Short Ribs

adapted from: https://www.lifasastrwberry.com/instant-pot-short-ribs

2 lbs boneless beef short ribs

salt & pepper to taste

2 Tbsp extra virgin olive oil

1 medium sweet onion, chopped

3 cloves garlic, minced

12 oz baby portobello mushrooms, sliced

2 Tbsp balsamic vinegar

1 1/2 cups red wine (I used a red blend)

3 cups homemade roasted tomato marinara

Instructions:

1) Generously salt and pepper all sides of your short ribs

2) Set Instant Pot to saute setting and add olive oil.  When pot is hot, add short ribs and sear for 3-5 minutes per side until golden brown. 

3) Remove short ribs from pot and set aside. 

4) Add onions and mushrooms to pot and stir to combine.  Cook until all water from mushrooms is evaporated.  Add garlic, cook a minute until it becomes fragrant.

5) Add balsamic vinegar and red wine to pot to deglaze.  Make sure to scrape any browned bits off the bottom of the pan with your spoon or spatula.  Bring to a simmer.

6) Press "cancel" button to turn off saute setting.

7) Add short ribs back to the pot, nestling them in with the onions and mushrooms.  Pour tomato sauce over the ribs (do not stir).

8) Lock the Instant Pot lid in place, move the valve to "sealing" and set the cook time to 65 minutes on high (if you are using boneless ribs, cooke at 50 minutes)

9) When cook time has finished, let the pressure release naturally for 15 mintues, then do a quick release of any remaining pressure by carefully moving the valve to venting. Let the pot vent until the pin drops.  Then carefully remove the lid away from you to avoid steam.

10) Remove the cooked ribs to a plate to cool.  

11) Add the gnocchi to the pot and stir.  Place lid back into place and move the valve to "sealing".  Press cancel to turn off "Keep warm".  The set the cook time to 6 minutes on high.

12) While the gnocchi are cooking, remove the beef from the bones and fat.  

13) When the cooking time is over, do a quick release by carefully moving the valve to "venting"

14) Once the pin drops, carefully open the lid away from you.  Stir the shredded ribs back into the pot.  Let the mixuter cook for about 5-10 minutes more to thicken a bit.