Meal Prep Monday: Tomato & Mushroom Beef Shortribs

There is nothing I like better than to multi-task.  So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).

I gathered my ingredients. 

I decided to try rainbow baby carrots and shitake mushrooms as substitutes. 

First,  I seasoned the short ribs with salt and pepper.  Heat the butter (or fat of choice) in the pressure cooker.   Sear the ribs on both sides until browned.  Once they are done, then transfer onto a platter. 

Place the chopped celery, onions and carrots into the pot.  Saute and season with salt and pepper until they are softened. 
Add the mushrooms, garlic…

Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar. 
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid.  Continue to heat at high pressure for 35 minutes.  When finished, let the pressure come down naturally.  

Open up the pot and add the remaining balsamic vinegar and season to taste.
Smells so good, don’t be surprised if it’s all gone before long. 




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s