Fall Short Rib Pot Roast
My Fall menu for my clients came out last month. I keep some favorites on there but add about 30 new items every few months to liven things up a bit. We all get in a rut with what we cook, what we order at restaurants and what we order from our personal chefs (ha, I know I know). And as a personal chef, I tend to make a lot of the same dishes repeatedly. When a client orders a new item on the menu, I do a happy dance and usually double the recipe or tend to make it again later that day for my family.
That’s exactly what happened last week. One of my long-time clients, ordered my Fall Short Rib Pot Roast. I then made it again for my family.
List of ingredients.
- boneless beef short ribs
- salt and pepper
- shallots
- worchestershire sauce
- beef bone broth
- bay leaves
- onions
- mushrooms
- carrots
- garlic
- pomegranates
- parsley
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my classic whipped potatoes
There is really only 1 thing that you need to remember to make kick butt mashed potatoes. It’s a step that I don’t think many people do.
While you are boiling the potatoes, they absorb a crazy amount of the cooking water. This can make your potatoes runny, fully of too much moisture and it can delute the overall flavor. So, let those potatoes drain and steam in your collander longer than you think. Let the sides of the potatoes turn a dry white color. Don’t worry about letting them drain and steam too long – they hold their heat for a while. When the ring of that dry white color appears you are on your way to really good mashed or whipped potatoes. Check out my full recipe here.
kitchen tools I used in this recipe
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Fall Short Rib Pot Roast
- Total Time: 1 hour 45 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2–4 lbs. boneless beef short ribs
- 1–2 teaspoons sea salt and black pepper (start with 1 teaspoon each)
- 3 medium shallots, sliced
- 6 garlic cloves, roughly chopped
- 1 tablespoon tomato paste
- 2 bay leaves
- 1/4 cup Worchestershire sauce
- 1 cup beef bone broth
- 8 oz. baby bella mushrooms, stems removed and quartered
- 4 carrots, 1-2 inch pieces
- seeds from 1 pomegranate or 3/4 cup of seeds
- 1/4 cup fresh parsley, chopped
Instructions
Cooking instructions for an Instant Pot – see the note for other cooking methods.
- Turn the Instant Pot to the saute setting on high for 20 minutes. Salt and pepper both sides of the boneless ribs. Place them in the Instant Pot so all are touching the bottom – you may have to work in batches. Let them brown up nicely for 10 minutes on the first side and then flip for another 10 minutes. Remove from the pot and repeat this process if you have more ribs to brown.
- Keep the saute setting on. Add in the shallots, garlic cloves and tomato paste. Mix around and cook for 1 minute – be careful not to burn anything. Add in the bay leaves, worchestershire sauce and beef bone broth. Mix together.
- Add the browned short ribs back into the pot and nestle everything together. Set the Instant Pot to Pressure Cook on high for 65 minutes. Close the lid and let it work it’s magic.
- To brown the mushrooms, heat up a skillet over high heat. When the pan is very hot, add in the quartered mushrooms. Let them brown nicely on all sides. I like to let them sit for 3-4 minutes on the hot pan before I flip them over. Turn the heat off and set aside.
- When the 65 minutes is complete. Remove the short ribs to a serving bowl. Add in the carrots to the Instant Pot – set to high pressure for 4 minutes and close the lid. Once the timer goes off after 4 minutes, immediatly release the pressure. You don’t want the carrots to be mushy.
- Add in 1/2 of the pomegrante seeds to the sauce along with the browned mushrooms and fresh parsley. Taste test the sauce – you may way to add more salt or pepper.
- Pour the sauce, mushrooms and carrots over the ribs. Serve and enjoy.
Notes
Don’t have an Instant Pot? Don’t worry. Cook in a slow cooker on high for 6-8 hours or in your oven set to 300F for 6-8 in a heavy duty pan covered tighty. Yum.
- Prep Time: 15
- Cook Time: 90
- Category: beef
- Method: instant pot
- Cuisine: dinner
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