Scale

**For the short ribs:**

3 lbs bone-in beef short ribs

1 tbsp olive oil

Salt and pepper to taste

1 onion, diced

3 garlic cloves, minced

2 tbsp tomato paste

1 cup dry red wine

1 cup beef broth

1 tbsp gluten-free Worcestershire sauce

1 tsp dried thyme

1 bay leaf

**For the garlic mashed potatoes:**

2 lbs Yukon Gold potatoes, peeled and chopped

4 cloves garlic, peeled

1/2 cup whole milk or cream

4 tbsp unsalted butter

Salt and pepper to taste

1. Set Instant Pot to sauté mode. Season short ribs with salt and pepper.

2. Add olive oil to pot and sear short ribs in batches until browned. Remove and set aside.

3. Add diced onion and sauté until soft, then stir in garlic and tomato paste.

4. Pour in red wine and deglaze, scraping up browned bits. Simmer 2 minutes.

5. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return short ribs to pot.

6. Seal lid and pressure cook on high for 45 minutes. Let natural release for 15 minutes.

7. While ribs cook, boil potatoes and garlic in salted water until fork tender.

8. Drain and mash with butter, milk or cream, salt and pepper.

9. When ribs are done, remove from pot and reduce sauce on sauté if needed.

10. Serve ribs over garlic mashed potatoes with spooned sauce on top.

Use boneless short ribs if preferred—reduce cook time to 35 minutes.

You can sub red wine with more broth for a non-alcoholic version.

Mashed potatoes can be made ahead and reheated with a splash of cream.

Keywords: instant pot short ribs, gluten-free short ribs, garlic mashed potatoes, pressure cooker beef