Serving Size: 4-6

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 pounds short ribs, in 1 long piece or at least in pairs (or 3 pounds chuck)
• Kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 large tomato, quartered
• 3 ribs celery
• 1/2 head garlic, peeled
• 1/4 bunch fresh thyme
• 1 1/2 cups dry red wine
• 2 cups low-sodium, organic beef stock
• 4 tablespoons chopped flat-leaf parsley

Directions:

Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.

Place the onion, garlic, celery, parsley, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.

Start Instant Pot on Saute and add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper — approximately 2 tsp salt (or 1/2 tsp per lb of meat). Pour in the red wine and stock and stir. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Close Instant Pot lid and Pressure Cook until the meat is very tender, approximately 50 minutes.

When the ribs are about finished, carefully remove and place in a casserole dish.

Remove about 1 to 2 cups of liquid from the Instant Pot and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes, then serve with short ribs.

Optional final prep: Heat a non-stick searing pan, add 2-count of extra-virgin olive oil and when oil is less viscous (but not smoking), sear each side of the short rib pieces to a golden/medium brown, then arrange on your diner’s plate or on a serving dish.

Approximate Nutrition (Base Recipe, per Serving):

Calories 563, Total Fat 50g, Total Carbs 0g, Dietary Fiber 0g, Protein 26g