Bistro-Style Braised Short Ribs with Mushrooms: A Luxurious, Comforting Dish
Indulge in the rich, tender flavours of Bistro-Style Braised Short Ribs with Mushrooms, a classic dish that’s made easy with the Instant Pot. These melt-in-your-mouth short ribs are slow-cooked to perfection, absorbing all the deep, savoury flavours of the braising liquid and mushrooms. As a result, you get a luxurious, comforting meal that’s perfect for special occasions or a hearty dinner at home.
Quick and Easy Braising with the Instant Pot
One of the key advantages of this recipe is the Instant Pot’s ability to significantly reduce cooking time. Traditionally, braised short ribs require hours of slow cooking, but with the Instant Pot, the ribs are ready in a fraction of the time. The meat is cooked to perfection, ensuring it’s incredibly tender while retaining all the flavour. As the ribs cook, they absorb the rich, savoury broth infused with garlic, herbs, and earthy mushrooms.
A Velvety, Rich Sauce
What makes this dish truly special is the velvety sauce that comes from braising the short ribs with mushrooms. The combination of the deep, rich flavours of the braising liquid and the earthy mushrooms results in a sauce that pairs beautifully with the tender meat. Furthermore, the sauce is perfect for serving over creamy mashed potatoes or buttered noodles, allowing you to enjoy every last drop.
Perfect for Any Occasion
Bistro-Style Braised Short Ribs with Mushrooms is a dish that brings restaurant-quality dining straight to your home. Whether it’s a Sunday roast or a special celebration, this recipe combines elegance with comfort. The result is a memorable, indulgent meal that’s perfect for any dinner table.
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 thin rashers of bacon
- 2 1/2 tbsp butter
- 500 g boneless beef short ribs
- 1 small red onion
- 500 g brown mushrooms
- 120 ml cup dry red wine
- 60 ml beef stock
- 2 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 1 1/2 tbsp plain flour
Instructions
- Press Saute and set time for 35 minutes.
- Melt 1 tbsp butter in the cooker. Add the bacon and fry until crisp, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the bacon to a bowl.
- Add half the short ribs and brown them well on all sides, turning occasionally, about 10 minutes. Transfer these to that bowl and add the remaining short ribs, browning them in just the same way. Transfer these to the bowl, too.
- Add the onion and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and continue cooking, stirring occasionally, until they give off their internal moisture and that liquid evaporates to a glaze in the pot, about 5 minutes.
- Pour in the wine and deglaze the bottom of the inner pot. Turn off the sauté function and stir in the stock, thyme, sage, salt, pepper, and bay leaves. Return the short ribs, bacon, and any juices in that bowl to the pot. Stir well, then lock the lid onto the cooker.
- Press Pressure cook for 1 hour and 30 minutes followed by natural pressure release.
- Once the lid has unlocked, open the cooker and find and discard the bay leaves. Use kitchen tongs and a slotted spoon to transfer the short ribs, bacon, and any vegetables to a serving platter, and cover to keep warm.
- Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot, then press Sauté, set time for 5 minutes.
- As the sauce comes to a simmer, use a fork to make a smooth paste out of the flour and the remaining, room-temperature 1 1/2 tbsps butter in a small bowl. As the sauce simmers, whisk this flour mixture into the pot a little at a time, whisking until it’s all been added and the sauce has thickened, 1 to 2 minutes. Turn off the Saute function and pour the sauce over the meat and vegetables on the platter.