The best way to cook beef short ribs is in your Instant Pot or pressure cooker. My beef short ribs recipe is made with a rich red wine gravy and served over cauliflower mash.
Season the beef short ribs evenly on all sides with salt and pepper.
Brown the ribs over a medium high heat in a cast iron skillet using a little olive oil if needed (or using the saute function on your pressure cooker) to get them brown on all sides, you may need to do this in batches. If you used a skillet instead of your pressure cooker you will need to deglaze that pan with some beef broth, then simply add that deglazed liquid to the pressure cooker after the vegetables are sauteed.
Saute the onions, carrots, celery, and garlic for two to three minutes by using the saute function in your Instant Pot (see photo in post) When done turn off the saute function in the pressure cooker.
Add the beef broth, red wine, and tomato paste to pot with the vegetables and deglaze the pot to ensure that the bottom of the pot is clean. (If you used a skillet, add the already deglazed beef broth from the earlier step)
Add back the short ribs along with the bay leaves, rosemary, and thyme and parsley.
Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button. Adjust it to cook for 40 minutes at high pressure then let it do a natural pressure release for 15 minutes.
Release any remaining pressure and open the lid and remove the beef ribs carefully from the sauce so that the meat stays on the bone and cover with foil to keep warm.
Strain the herbs and vegetables out of the sauce and skim some of the fat off the top, then simmer using the saute setting for five minutes or so to reduce the sauce.
Serve beef short ribs with the sauce over the top, goes very well with cauliflower mashed potatoes.
To reduce the carbs omit the carrots completely and use only half a cup of onions (85g) see recipe notes for macros per serving.
Low Carb Nutrition - For low carb option omit carrots and reduce onions to 1/2 cup, makes 10g carbs / 8g net carbs, this amount is calculated to include all the vegetables (except carrots and only half the onion) and herbs listed, however, we are not actually eating any of the herbs and the onions and celery will be strained out though I'm sure some of the carbohydrates from them will have found their way into the sauce. If you don't count the carbs from the herbs or the veggies it is 5g carbs per serving, and 4g net carbs per serving.
Red Wine - A cheap dry red wine such as a cabaret sauvignon or merlot is best, but please oh please don't ever use 'cooking wine'! It will make your sauce taste terrible and has added preservatives and salt which is not what we want here!
alcohol substitute - it's best just to omit the wine and add in about 1/2 - 1 cup extra low sodium beef broth instead, but it will not taste the same.
Low Sodium Beef Broth - depending on the brand you might find that some beef broths are very salty, so I usually opt for a low sodium version for this recipe as we are reducing the sauce which will concentrate the flavor and may make it too salty if the broth is not low sodium.
Herbs - you can replace the herbs with dried if you can't access fresh herbs, but if you can find a small bit of fresh rosemary this will really transform the flavor of the sauce!
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