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• 4 oz. bacon ends and pieces

• 2 ½ # short ribs, bone removed, cut into large pieces

• Salt and pepper

• 2 T. oil, if needed

• 1 onion, julienned

• 8 oz. mushrooms, halved

• 6 cloves garlic, smashed

• 2 C. red wine

• 1.5 C. beef stock

• 5 sprigs thyme

• 2 bay leaves

• 2 C. frozen pearl onions

• 4 T. butter

• 2.5 T. flour

• Egg noodles, cooked

1. In a pressure cooker on the browning setting, add the bacon and cook until crispy. Remove and set aside.


2. Season the short ribs well with salt and pepper, add the oil to the pressure cooker if needed, and sear the short ribs, working in batches, making sure not to overcrowd the pan. Caramelize on both sides and remove and set aside with the bacon. Continue with remaining short ribs.


3. When the short ribs are finished, add the julienned onions and mushrooms, season with salt and pepper, and cook until translucent. AT THIS POINT, REMOVE HALF OF THE MUSHROOMS AND SET ASIDE. Add the garlic and cook for another 1-2 minutes. Return the bacon and short ribs to the pressure cooker, add the red wine, beef stock thyme, and bay leaves. Cover and set on high pressure for 45 minutes.


4. When the timer goes off, quick release the pressure cooker and add the onions and the reserved cooked mushrooms. Replace the lid and set 5 more minutes pressure and then let it naturally release.


5. Meanwhile, In a small saute pan, melt the butter over medium low heat. When the butter is melted, add the flour and stir constantly to make a brown roux. When the pressure cooker has released, remove the lid, transfer the mode back to the browning setting and when boiling, add the roux, slowly, while stirring, to the sauce. When all of the roux is incorporated, stir in well, and then let cook until the sauce is thick. Season with salt and pepper. Serve over egg noodles.