Pumpkin Spiced Braised Short Ribs
Fall flavors meet savory comfort food in this delectable mashup of awesomeness
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil Use more if needed
- 3 lbs. Short Ribs Bone-in
- Salt and Pepper To season short ribs generously
- 3 Carrots, diced
- 2 stalks Celery, diced
- 1 Sweet Onion, diced
- 2-3 cloves Garlic, diced or minced
- 1 Sweet Potato, chopped or diced
- 1 cup Beef Stock We made with Better than Bouillon
- 2 tbsp Brown Sugar
- 2 tsp Allspice
Instructions
Brown the Short Ribs
- Pat short ribs dry and season generously with salt and pepper. Add oil to Instant Pot and place in Saute mode. When oil is hot add short ribs 3 or so at a time to avoid overcrowding. Brown on all sides and set aside until all short ribs are browned. TIP: Ribs should release with slight wiggle from tongs when each side is done. You shouldn't have to pry loose.
Prepare the Base
- Deglaze bottom of pan with about a ¼ cup of the broth scraping all bits from bottom (this will avoid the burn notice). Add a little more oil if needed and then add the mirepoix (onions, carrots, celery). Saute for 4 - 6 minutes, or until vegetables begin to soften. Add the garlic and saute for another 1 - 2 minutes, stirring occasionally. Avoid burning the garlic.
Assemble the Ingredients
- Add in the remaining ingredients. TIP: dissolving the spices in the broth will make it easier to add all at once and spread evenly. Nestle short ribs in the mixture. Set Instant Pot to 35 minutes on high pressure. Natural release for 15 - 20 minutes and clear remaining pressure.
- Serve over mashed potatoes for an amazing comfort food combination.
Notes
Note: Spice amounts will create subtle "pumpkin spice" or Fall spice flavor. Add more, mix in some nutmeg and/or cinnamon if you like a stronger flavor. We didn't want to overpower the savory flavor of the ribs.
Calorie count does not include the serving suggestion over mashed potatoes shown in the photo.