Fall-off-the-bone tender meat in rich hearty broth was exactly what a rainy London evening called for. These ribs will stay relatively intact for serving and presentation if that's your thing. In our house we like super tender shredded meat, so I stirred the heck out of the stew once cooked causing the meat to fall apart.
Stirring also created a creamy thickened effect as the starchy potatoes became somewhat broken down. Adding the potatoes was a last minute call and done mostly out of laziness, as I didn't want to make a separate starch, but that's without a doubt the way I suggest you make this dish!
What you need:
1 medium onion, chopped
2 stalks celery, roll cut or chopped
2 medium carrots, roll cut or chopped
8 oz cremini mushrooms, halved
3 cloves garlic, minced
1 Tbsp dried rosemary
1 Tbsp dried thyme
1 Tbsp dried oregano
2-3 lb beef short ribs
2-3 tsp kosher salt
1/2 tsp pepper
1 can chopped tomatoes w/juice
1 c red wine
1 lbs yukon gold potatoes, 1" dice
What to do:
Place all chopped veggies into Instant Pot or crock pot. Add dried herbs and nestle short ribs amongst the veg. Sprinkle with s & p. Pour tomatoes and wine over ribs. Top with potatoes.
Lock IP lid and select "meat" setting. Set timer to 40 min for thawed. For a manual pressure cooker, bring to pressure and once dongle is gently rocking allow to cook for 40 min.
Note 1: You can use frozen ribs, but you'll likely need 50-60 minutes for tender, fall-apart ribs (but I haven't tried this recipes specifically with frozen ribs!).
Note 2: If you don't have an Instant Pot or manual pressure cooker you can slow cook this recipe for 10 hours or so.