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.
Short Ribs with Mashed Potatoes and Carrots
Author: farm and foodie
Recipe type: Main Dish
- 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
- I'm using the Instant Pot for this recipe but you can use a regular stove top pressure cooker.
- 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.
- Add onions, 4 garlic cloves and thyme to skillet and cook for a few minutes until softened. When done, add to pressure cooker.
- 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.
- 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.
- 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.
- Serve the short ribs over the potato and carrot mash with some of the braising sauce ladled on top.