Gluten-Free Pressure Cooker Short Ribs
A fast and easy recipe for tender ribs worthy of being the main course at any expensive restaurant. Pair it with mashed potatoes, green beans, lemon asparagus, or biscuits. You could also try making it in a slow cooker, which would take 6 to 8 hours.
This recipe was provided courtesy of the Gluten-Free Palate.
Ingredients
- 1 teaspoon rosemary
- 1 teaspoon onion salt
- ½ teaspoon paprika
- ½ teaspoon ground pepper
- ½ teaspoon sage
- 2 lbs beef short rib
- 2 Tablespoons oil, ideally one that can handle high temperatures
- 1 (6oz) can tomato paste
- 1 and ½ cups water or broth
- ¼ cup balsamic vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon unsweetened cocoa powder
- 6 cloves garlic, whole
Instructions
- Mix the spices (rosemary, onion salt, paprika, ground pepper, sage) and rub on the outside of the beef short rib; set aside.
- Drizzle oil into pressure cooker, then lower short ribs in. (If using Insta Pot, set it to sauté)
- Sear all sides.
- Remove short ribs; set aside.
- Add tomato paste, water, balsamic vinegar, Dijon mustard, cocoa, and garlic to the pot and mix with a spoon until combined.
- Add short ribs back in.
- Place lid on pressure cooker and lock into place. Make sure your steam vent is turned to closed, and, if using Insta Pot, turn the settings to “Pressure Cooker”, and set the timer for 40 minutes.
- Once the 40 minutes have passed, let the pot sit for 10 minutes.
- Carefully press the pressure release valve, and, once all the pressure is released, unlock the lid.
- Spoon sauce over each piece of beef short rib and serve warm.
