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Instant Pot Cherry Balsamic Beef Short Ribs - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1/2 teaspoons Garlic Powder
  • 1/4 teaspoons Sage, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1 tablespoon Sea Salt
  • 1 teaspoon Black Pepper
  • 3 pounds Beef Short Ribs
  • 8 ounces Tomato Sauce
  • 1/4 cups Balsamic Vinegar
  • 1/2 cups dice Cherries, Dried
  • 3 teaspoons mince Garlic, Cloves
  • 1 3/4 cups Mushrooms, Crimini
  • 1 1/2 cups White Pearl Onions, Frozen
  • 1 cup Beef Bone Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 ounces
  • 715 Calories
  • 36g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 201mg Cholesterol
  • 2083mg Sodium
  • 27g Total Carb
  • 3g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 68g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
  3. Using a paper towel, pat dry the short ribs and rub spice blend over all surfaces of ribs. Set aside.
  4. Add tomato sauce and balsamic vinegar to the inner pot.
  5. Add cherries, garlic, mushrooms, pearl onions, and beef stock, and stir to mix well.
  6. Add short ribs to inner pot, making sure to cover all the ribs with sauce.
  7. Lock lid into place and seal steam nozzle. Cook on high pressure for 20 minutes.
  8. Let pressure release naturally for 5 minutes then release any remaining pressure.

Freeze For Later Cooking 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?

  1. Mix together garlic powder, sage, thyme, sea salt, and black pepper in a small bowl, and set aside.
  2. Using a paper towel, pat dry the short ribs and rub spice blend over all surfaces of ribs. Set aside.
  3. Combine tomato sauce, balsamic vinegar, cherries, garlic, mushrooms, pearl onions, and beef stock.
  4. Divide short ribs and sauce among indicated number of freezer containers, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 20 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.

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