Menu

Instant Pot Shiitake and Tomato Beef Short Ribs - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 5 pounds Beef Short Ribs
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoons Black Pepper
  • 1/2 ounces Shiitake Mushrooms, Dried
  • 1 cup Boiling Water
  • 1 1/4 cups dice Onion
  • 1 1/2 cups dice Carrot
  • 1 1/3 cups dice Celery
  • 6 teaspoons mince Garlic, Cloves
  • 1 cup Marinara Sauce
  • 1/2 cups Beef Bone Broth/Stock
  • 1 tablespoon Balsamic Vinegar #1

Serving Day Ingredients

  • 2 teaspoons Lard/Shortening
  • 1 tablespoon Balsamic Vinegar #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 oz beef and 1/2 cup vegetables
  • 723 Calories
  • 41g Total Fat
  • 17g Sat Fat
  • 0g Trans Fat
  • 225mg Cholesterol
  • 828mg Sodium
  • 12g Total Carb
  • 2g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 74g 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.

Visit Nom Nom Paleo for same day cooking instructions.

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. Toss ribs with salt and pepper.
  2. Divide ribs among indicated numbers of gallon bags.
  3. Pour boiling water over mushrooms and let soak.
  4. Divide vegetables among indicated number of round containers.
  5. Drain and chop mushrooms, then place in container with other vegetables.
  6. Combine garlic, marinara, broth and vinegar #1 in a quart bag.
  7. Place inside bag with ribs.
  8. 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. Set Instant Pot to saute and melt lard.
  4. Add ribs in batches and cook until browned on all sides. Remove and set aside.
  5. Add vegetables to pot and cook until softened.
  6. Add in garlic, marinara sauce, broth and balsamic vinegar #1.
  7. Add ribs to pot and stir well.
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 35 minutes.
  10. Allow pressure to release naturally.
  11. Add in vinegar #2 and stir.

© 2024