3 T. olive oil
1 large white onion, chopped
3 carrots, chopped
3 cloves garlic, minced
8 bone-in beef short ribs
¼ cup flour, plus more for gravy
½ cup dry red wine (try pinot noir)
1 cup beef broth
1 T. Worcestershire sauce
2 T. tomato paste
Salt and pepper, to taste
3 sprigs fresh thyme
2 sprigs fresh rosemary
Using a programmable electric multicooker, select sauté setting. Add 1 T. olive oil. Sauté onion and carrots for a few minutes. Add garlic and continue cooking for 30 seconds. Transfer veggies to a plate.
Season short ribs generously with salt and pepper and allow to come to room temperature. Coat on all sides with flour. Add remaining 2 T. olive oil to multicooker, then sear ribs on all sides to develop browning. Transfer to a plate.
Deglaze with wine, scraping bottom of pot to release browned bits. Bring to a boil and cook 2 minutes. Add beef broth and Worcestershire sauce. Season with salt and pepper to taste. Stir in tomato paste. Return ribs and veggies to pot. Add herbs.
Cover with lid and lock in place. Turn steam release handle to sealing (closed) position. Select manual/pressure cook setting. Cook on high pressure for 45 minutes. (Note: It will take 10 to 15 minutes for cooker to pressurize before the cooking time begins.) After cooking, allow the pressure to release naturally for 15 minutes. (Translation: Do nothing. Let it set for 15 minutes.) Carefully turn steam release handle to venting (open) position, allowing steam to fully escape, about 3 to 5 minutes.
Remove lid, transfer meat to a plate and cover with tinfoil. Remove rosemary and thyme stems. Make a flour slurry, then whisk into sauce until thickened to make a gravy. Serve over mashed potatoes
SLOW-COOKER SWAP: To make using a slow cooker, complete the sauté steps using a stovetop, then transfer ingredients to a slow cooker. Cook on low for 8 to 9 hours or until meat is tender and falling off the bone. Add more beef broth, if necessary, and adjust seasonings to taste.
Recipe by North Dakota Living test kitchen
