I don't even really like short ribs but this is one the best instant pot dishes I've made. Goes great with mashed potatoes. I will also try these flavors with another type of stew meat or roast.
1 teaspoon dried rosemary
1 teaspoon onion salt
½ teaspoon paprika
½ teaspoon ground pepper
½ teaspoon dried sage
2 lbs. beef short rib
2 tablespoons high temperature oil
1 onion, sliced
1 6oz can tomato paste
1 ½ cups water or broth
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
6 cloves garlic, whole or minced
1 tablespoon cornstarch & 1/4 cup water
Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.
Set your instant pot to sauté and drizzle oil into instant pot. Using tongs, lower short ribs into Instant Pot and sear on all sides, about 8 minutes. Sear in batches if needed so that pieces aren't crowded.
Remove short ribs; set aside. Add sliced onion to the instant pot and sauté for a couple minutes using the heat left in the pan.
Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined, scraping up the browned bits on the bottom of the pan.
Add short ribs. Place lid on Instant Pot and lock into place. Make sure your steam vent is turned to closed.
Turn the settings to "Pressure Cook High", and set the timer for 43 minutes. Once the 43 minutes are up, let the Instant Pot sit for 10 minutes. Carefully press the pressure release valve. Once all the pressure is released, unlock the lid.
Remove meat from Instant Pot. Combine cornstarch with 1/4 cup water and stir into sauce in Instant Pot until gravy is thickened.
Spoon sauce over each piece of beef short rib and serve warm.
Adapted from Gluten Free Palate
