Instant Pot Magic Short Ribs
Instant Pot Magic Short Ribs is the easiest way to make fork-tender, Italian-inspired, Whole30-friendly beef short ribs that your whole family will enjoy!
Servings: 6
Ingredients
- 4.5 pounds beef short ribs
- 1 tablespoon Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 tablespoon extra virgin olive oil or cooking fat of choice
- 2 large shallots thinly sliced (about 1 cup)
- 6 garlic cloves peeled and smashed
- 1 cup marinara sauce
- 0.25 cup minced Italian parsley optional
Instructions
- Pat the beef short ribs dry with paper towels and toss them in a large bowl with the Magic Mushroom Powder. Mix well.
- Turn on the Sauté function on the Instant Pot. When the metal insert is hot, pour in the extra virgin olive oil or cooking fat of choice.
- Toss in the sliced shallots and cook until slightly softened. Dump in the smashed garlic cloves and cook until fragrant.
- Carefully plop in the seasoned beef short ribs and pour in the marinara sauce. Stir well to distribute the marinara sauce evenly.
- Cancel the Sauté function and lock the lid on the Instant Pot. Program it to cook for 45 minutes under high pressure.
- When the Instant Pot Magic Short Ribs are done cooking, wait for the pressure to release naturally. (If you’re impatient, manually release the pressure after 15 minutes.)
- The ribs should be fall-off-the-bone tender. If they’re still a little tough, cook for about 5 more minutes under high pressure. Taste the short ribs and adjust the seasoning with more Magic Mushroom Powder or salt if necessary. Transfer the short ribs and sauce to a serving platter and top with minced Italian parsley if desired.
Notes
Storage and reheating Instructions
You can store the short ribs in the fridge for up to 4 days or in the freezer for up to 4 months. The easiest way to reheat any stew is in an Instant Pot. After I remove the hardened fat cap, I dump everything into the Instant Pot and cook it for 3 minutes under high pressure. You can even reheat the stew from frozen using the same instructions—it will just take longer to reach high pressure before the 3 minute countdown starts.
Crockpot or Oven Instructions
Crock-Pot/Slow Cooker:
Sauté the shallots and garlic in a large skillet and transfer them to a slow cooker. Add the rest of the ingredients and stir well. Cook on low in a slow cooker for 8 to 10 hours Oven:
Sauté the shallots and garlic in a 6-quart Dutch oven. Increase the amount of marinara sauce to 2 cups and add the rest of the ingredients. Transfer the covered pot to a 300°F oven and cook for 3 to 4 hours or until tender.
Sauté the shallots and garlic in a large skillet and transfer them to a slow cooker. Add the rest of the ingredients and stir well. Cook on low in a slow cooker for 8 to 10 hours Oven:
Sauté the shallots and garlic in a 6-quart Dutch oven. Increase the amount of marinara sauce to 2 cups and add the rest of the ingredients. Transfer the covered pot to a 300°F oven and cook for 3 to 4 hours or until tender.
Nutrition
Calories: 471kcal | Carbohydrates: 5g | Protein: 48g | Fat: 28g | Fiber: 1g