Red Wine Braised Short Ribs With Fingerlings Potatoes
This will become an instant pot go-to.
Steps
Preheat instant pot to saute setting.
Dry short ribs and season generously with salt.
Add olive oil to pot and swirl to coat.
When smoking , add short ribs , in batches , and saute until deeply golden brown , about 5 minutes per side.
Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch.
Return all ribs to pot , sprinkle with flour and toss to coat.
Add wine and reduce by half , about 8 minutes , scraping bottom of pot to deglaze.
Arrange ribs in as even a layer as possible and disperse carrots , celery , leeks , garlic , bay leaf , and red pepper flakes throughout.
Add broth , bring to a simmer , and top with fingerling potatoes.
Season all vegetables generously with salt and pepper.
Top with lid and place on high pressure.
Cook 45 minutes and then allow pressure to release naturally for 30 minutes.
Uncover and remove ribs and vegetables with a slotted spoon.
Tent with foil to keep warm.
Transfe.
Ingredients
ribs, salt & freshly ground black pepper, olive oil, all-purpose flour, dry red wine, carrots, celery, leeks, garlic, bay leaf, red pepper flakes, low sodium beef broth, fingerling potatoes, mixed herbs