Instant Pot Cherry Balsamic Beef Short Ribs - Dump and Go Dinner
Spice rubbed and browned in coconut oil, these Instant Pot Cherry Balsamic Beef Short Ribs are a mouthwatering change up for your dinnertime fare. So pull up a chair and savor some fall-off-the-bone tender meat in a sumptuous homemade sauce courtesy of your pressure cooker.
Ingredients
- ½ teaspoons Garlic Powder
- ¼ teaspoons Sage, Dried
- ½ teaspoons Thyme, Dried
- 1 tablespoon Sea Salt
- 1 teaspoon Black Pepper
- 3 pounds Beef Short Ribs
- 8 ounces Tomato Sauce
- ¼ cups Balsamic Vinegar
- ½ cups dice Cherries, Dried
- 3 teaspoons mince Garlic, Cloves
- 1 ¾ cups Mushrooms, Crimini
- 1 ½ cups White Pearl Onions, Frozen
- 1 cup Beef Bone Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
- Using a paper towel, pat dry the short ribs and rub spice blend over all surfaces of ribs. Set aside.
- Add tomato sauce and balsamic vinegar to the inner pot.
- Add cherries, garlic, mushrooms, pearl onions, and beef stock, and stir to mix well.
- Add short ribs to inner pot, making sure to cover all the ribs with sauce.
- Lock lid into place and seal steam nozzle. Cook on high pressure for 20 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 12 ounces Amount Per Serving
- Calories
- 715
- Total Fat
- 36g
- Saturated Fat
- 15g
- Trans Fat
- 0g
- Cholesterol
- 201mg
- Sodium
- 2083mg
- Total Carbohydrates
- 27g
- Fiber
- 3g
- Sugar
- 16g
- Protein
- 68g
- WW Freestyle
- 19
2 Comments
Join the discussionAre some of the nutrition information numbers for the whole dish and some for individual servings?? For example, 29 g carbohydrates and 70 g sugar?
Hey Cindy, Thanks so much for your feedback. We’ve updated the nutritional information on this recipe. The information is per serving. Hope this helps! ~ OAMM