21
BEEF SHORT RIBS WITH
POTATO-CARROT MASH /
Serves 6
INGREDIENTS
½
cup all-purpose flour
6 beef short ribs (about 3
¼
pounds), about 4 inches long
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
¾
cup dry red wine, such as Cabernet Sauvignon or Merlot
¼
cup water
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living
Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of
Penguin Random House LLC.
1. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour,
shaking off excess. In an 8-quart Everything Pressure Cooker set to SAUTE/SEAR
setting, melt 1 tablespoon butter. Working in batches, add beef and cook until
browned on all sides, about 8 minutes; transfer to a plate.
2. Add onion, garlic, and thyme to cooker; sauté until soft, 4 minutes. Add wine and the
water; cook, stirring and scraping up browned bits with a wooden spoon, 1 minute.
Return beef to cooker. Fill steamer basket with potatoes and carrots, and place
over meat.
3. Secure lid. Set to MEAT/STEW setting on HIGH for 50 minutes. Once time is
complete, turn off, quickly release pressure, then remove lid. Transfer vegetables to
a bowl with remaining 2 tablespoons butter and mash; season with salt and pepper.
Serve short ribs with potato-carrot mash, and drizzle with cooking liquid.
MEAT /
STEW
setting
