Friday, June 01, 2018

Instant Pot Short Rib Bites in Gravy

There's not really a way to go wrong with beef in gravy.  I have literally never seen anyone turn down that combination.  There's just something so primal about the umami goodness of this combination that instantly spells comfort food.  So when I came across a big package of boneless short ribs, I knew what they needed to be.  And I knew I needed to break my Instant Pot back out for some more experimentation.  Without heating up my kitchen (which is appreciated in Texas in the summer), I managed this luscious dinner, of course served over mashed potatoes to catch all the savory gravy.

Instant Pot Short Rib Bites in Gravy

2 pounds boneless short ribs, cut into 1-inch cubes
3 tablespoons all-purpose flour
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 to 4 tablespoons canola oil
1 sweet yellow onion, cut into wedges
6 cremini mushrooms, quartered
3 garlic cloves, minced
½ cup red wine (such as cabernet sauvignon)
1 envelope Lipton Beefy Onion, Beefy Mushroom, or plain Onion soup mix
4 cups beef broth
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried summer savory (optional)
½ teaspoon sea salt
3 tablespoons cornstarch
½ cup heavy cream
Chopped parsley, for serving

In a gallon size zip top bag, combine beef cubes, flour, salt, and pepper.  Close the bag and toss to coat the beef cubes in the seasoned flour mixture.  Set aside.

Set a 6-quart Instant Pot to the Sauté function on "More" for high heat.  Add a couple of tablespoons of oil to the pot and brown the beef cubes in two batches, removing the beef cubes to a bowl as they finish browning.  Once all the beef is browned, add the onions and mushrooms to the pot with another tablespoon of oil, if necessary, and sauté until the onions soften and the mushrooms release their liquid.  Add the garlic and sauté for an additional 30 seconds.

Pour the red wine into the pot and, using a wooden spoon, gently scrape the bottom of the bottom to loosen the browned bits.  Allow the red wine to bubble until reduced by at least half.  Add the soup mix, beef broth, thyme, rosemary, summer savory, and salt, and mix well.  Add back the browned beef cubes and any juices that have accumulated in the bottom of the bowl.  When the beef broth begins to bubble, put on the pressure lid and make sure it is closed and locked.  Check that the vent is set to "Sealing".  Cancel the Sauté function and choose Pressure Cook.  Set to high pressure for 30 minutes.

When the pot signals the end of the cooking time, allow it to go into Keep Warm mode for 15 minutes.  At the end of this waiting period, carefully move the vent to "Venting" to allow the steam to escape.  Once all of the pressure has been released, unlock and remove the lid.

Cancel the last cooking mode and then press the Sauté button, setting it to regular.  In a small bowl, combine the cornstarch with enough liquid from the pot to make a thin paste.  Pour the paste into the pot and stir well.  Add the heavy cream and stir well.  As the liquid bubbles, continue to stir often until the mixture thickens up and forms a gravy.  Serve with mashed potatoes and sprinkled with parsley.

Makes 4 servings

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