Short Ribs with Mashed Potatoes and Carrots

Pressure Cooked Short Ribs

These pressure cooked ribs with mashed potatoes and carrots make a full meal.  Everything is cooked together in one pot after the initial searing of the short ribs.

This recipe takes about 1 1/2 hours from start to finish.

5 from 1 reviews
Short Ribs with Mashed Potatoes and Carrots
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 6
  • ½ cup Flour
  • 3½ lb. Short Ribs
  • Salt & Pepper
  • 3 Tbsp Butter
  • 1 Onion, chopped
  • 8 Garlic Cloves, peeled
  • Fresh Thyme
  • 1 Bottle Red Wine Braising Sauce, 16 ozs.
  • 4 Russet Potatoes, cut into 2" chunks
  • 4 Large Carrots, peeled and cut into 2" chunks
  1. I'm using the Instant Pot for this recipe but you can use a regular stove top pressure cooker.
  2. Season the short ribs with salt & pepper and lightly coat with flour. Melt 1 Tbsp. of butter in your skillet and sear. I like to sear in my cast iron skillet instead of in the Instant Pot but you can sear the meat in it also. Set short ribs aside.
  3. Add onions, 4 garlic cloves and thyme to skillet and cook for a few minutes until softened. When done, add to pressure cooker.
  4. Put the short ribs on top of onion mixture and pour in the braising sauce. You can use 1 cup Merlot & 1 cup water instead of a store bought braising sauce.
  5. Place a steaming basket on top of the meat and add potatoes, carrots and remaining garlic cloves. Place the lid on your pressure cooker and cook for 1½ hours. For the Instant Pot, set it to the Meat/Stew setting. When done cooking, you can let the steam vent naturally or use the quick release method.
  6. Remove potatoes and carrots from the pressure cooker, place in a large bowl with the remaining 2 Tbsp. of butter and mash together. For a smoother texture, add milk until desired consistency. Season with salt and pepper.
  7. Serve the short ribs over the potato and carrot mash with some of the braising sauce ladled on top.


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