Fall off the bone Beef Short Ribs

Ingredients (10)

• ·pieces beef short ribs
• ·piece onion
• ·pieces carrots
• ·pieces celery sticks
• ·cloves garlic cloves
• ·tbsp tomato purée
• ·ml beef stock
• ·ml red wine
• ·tbsp Worcestershire sauce
• ·tsp dried thyme

1. 1

   Season the short ribs with salt and pepper.

2. 2

   Set the Instant Pot to Sauté, add the oil, and brown the ribs on all sides. Remove and set aside.

3. 3

   Add the onion, carrot, celery, and garlic to the pot and cook for 4–5 minutes. Stir in the tomato purée.

4. 4

   Pour in the red wine and scrape the bottom of the pot. Add the stock, Worcestershire sauce, and thyme.

5. 5

   Return the ribs to the pot. Seal the lid and pressure cook on High for 45 minutes. Let the pressure release naturally for 15 minutes, then release the rest.

6. 6

   Remove the ribs. Blitz the cooking liquid with a hand blender until smooth and thick. Taste and season.

7. 7

   Serve the short ribs with mashed potatoes and spoon the gravy over the top.