2 lbs Short Ribs
2 Large Shallots, chopped
5 Cloves of Garlic, minced
2 Cups of Unsalted Chicken Stock
1/3 Cup of Balsamic Vinegar
2 TBSP of Tomato Paste
1 Bunch of Thyme
1 Bunch Rosemary
1 TBSP Smoked Paprika
1 TBSP Chile Powder
1 TBSP Garlic Powder
1/2 TBSP Kosher Salt
1 TBSP of AP Flour
Optional: Roasted Mushrooms
1 Pint Cremini Mushrooms, sliced
2 TBSP Extra Virgin Olive Oil
2 TBSP Balsamic Vinegar
2 TBSP Thyme, minced
Combine smoked paprika, chile powder, garlic powder, kosher salt. Season the ribs on all sides.
Set the Instant Pot to the “Saute” function on high for 10 minutes.
Once the Instant Pot is hot, sear the ribs on all sides, and set aside.
In the rendered fat and oil, sauté the shallots and garlic until they’re fragrant.
Deglaze the Instant Pot with balsamic vinegar, and scrape the bottom of the pot to loosen up the crunchy bits. This is where the flavor is, so don’t skip this step!
Add the chicken stock and tomato paste, and whisk to combine.
Place the ribs back in the pot, and add a few sprigs of thyme and rosemary to the top. I tie my herbs together with twine or a flexible piece of thyme so they don’t float around.
Set the Instant Pot to “Meat/Stew” for 40 minutes on High, with a natural release.
Once the ribs are done, remove them from the Instant Pot and set aside. Set the Instant Pot back to sauté on “High” for 15 minutes.
Whisk flour with a little bit of water to make a thin slurry. Add this to the gravy and stir. This will thicken the gravy, and give it a silkier finish.
Season with additional salt or pepper to taste, and remove the herb bundle.
At this point, I use an immersion blender to make the sauce as smooth and silky as possible. This is entirely up to you!
After blending, I folded in Balsamic Roasted Mushrooms
Serve the ribs and gravy with crusty chunks of bread, and a dry red wine. We garnished ours with a quick gremolata, recipe found here.
Optional: Balsamic Roasted Mushrooms:
Preheat the oven to 375 degrees
Arrange the mushrooms in a single layer, and drizzle with olive oil and balsamic vinegar
Sprinkle kosher salt and fresh thyme
Roast at 375 for 25-30 minutes, turning every 10 minutes