Instant Pot Short Ribs with Turnip and Parsnip Puree

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Instant Pot Short Ribs with Turnip and Parsnip Puree
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Instant Pot Short Ribs with Turnip and Parsnip Puree
Print Recipe
Ingredients
  • 4-5 pounds boneless short ribs
  • 2 tablespoons JUNIPER BERRY SPICE RUB
  • 1 tablespoon MILANESE GREMOLATA OLIVE OIL
  • 1 large onion diced
  • 2 Shallots diced
  • 2 large carrots diced
  • 5 cloves Garlic minced
  • 3 tbsp BLACK CURRANT BALSAMIC VINEGAR
  • 2 cups beef bone broth
  • ½ bunch parsley sprigs
  • 1 sprig rosemary
  • Salt and pepper to taste
  • 8 ounces parsnips peeled and cubed
  • 4 ounces turnips peeled and cubed
  • ¼ cup bone broth
  • 2 tablespoons MEYER LEMON OLIVE OIL
  • Salt and pepper to taste
Servings:
Instructions
  1. Preheat the pressure cooker on medium high heat with the template oil. Season your short ribs very generously with spice rub. Add the short ribs to the instant pot and brown on all sides. (Do this in batches if necessary, to avoid overcrowding the pan.)
  2. Once all the meat is nicely browned, remove it to a plate and turn the heat down to medium and remove any excess fat from the pan. Add onions, shallots, garlic cloves and carrots to the pot and sweat until aromatic and soft, about 5 minutes. Deglaze the pan with the balsamic vinegar and use a wooden spoon to scrape up all the caramelized bits from the bottom. Add in the bone broth. Nestle the short ribs back in and add in the rosemary and parsley sprigs.
  3. Seal the pressure cooker and bring up to full steam, then turn down to medium low. Cook for 45 minutes for boneless short ribs and 55 minutes to 1 hour for bone in short ribs.
  4. After cooking time has elapsed, turn off all heat and let the pot sit for 15 minutes. Then release the steam and once completely released, carefully remove the lid of the pot.
  5. Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Turn the heat back to high and allow the broth to boil until it has reduced to a saucy consistency.
  6. In the meantime, to make the puree, fill a pot with cold water and add the parsnips and turnips. Bring to a boil, partially cover, and cook for 15 minutes, or until fork tender. Drain the vegetables and transfer to a food processor. Add the stock, olive oil, salt, and pepper and puree until smooth. Cover and keep warm until the sauce is finished reducing.
  7. Serve the short ribs over the puree and top with a spoonful of pan juices and fresh parsley.
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