Ingredients
- 4 tablespoons all-purpose flour
- 2 pounds bone-in beef short ribs, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups (1-inch-thick) sliced celery
- 1 cup (1-inch-thick) sliced carrot
- 6 garlic cloves, sliced
- 2 (6-inch) rosemary sprigs
- 1 medium onion, cut into 8 wedges
- 2 tablespoons tomato paste
- 1/2 cup fat-free, lower-sodium beef broth
- 1/2 cup cabernet sauvignon or other dry red wine
- 1/4 cup water
- 1 tablespoon cold water
- 3 cups hot cooked wide egg noodles
- chopped fresh parsley (optional)
Preparation
Step 1
1. Place 3 tablespoons flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Remove lid from a 6-quart Instant Pot. Press [Sauté], and use [Adjust]to select “More” mode. When the word “Hot” appears, swirl in oil. Add beef to cooker; cook 8 minutes, browning on all sides. Remove beef from cooker, reserving 1 tablespoon drippings in cooker.
2. Add celery and next 4 ingredients (through onion) to drippings in cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and 1⁄4 cup water to cooker, scraping cooker to loosen browned bits. Return ribs to cooker. Turn cooker off.
3. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 52minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page xxx).
4. Remove beef from cooker. Strain cooking liquid through a fine sieve into a bowl; discard solids. Return cooking liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select “More” mode.
5. Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl. When cooking liquid comes to a boil, add flour mixture, stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer, stirring constantly, 3 minutes or until slightly thick. Serve ribs and noodles with sauce. Garnish with chopped parsley, if desired.