For this recipe I used an Instant Pot! It was magic! The meat was tender and the vegetables deliciously soft but not mushy.
2-3 pounds beef short ribs, cut into 2- to 21/2-inch pieces
1 medium red onion, chopped in big pieces
2 celery stalks sliced
3 garlic cloves, chopped
1/2 bag baby carrots
2 tablespoons low-sodium tomato paste
1 bottle light beer or 11/2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup frozen petite peas
medium head cauliflower, cut into florets
1 tsp garlic powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 Tbs of butter
2 Tbs of Cornstarch
5 Tbs of water
Trim all the excess fat visible on your ribs.
Turn on your instant pot on sauté and add spray some cooking spray. Add the ribs and sprinkle salt and pepper to the ribs directly in the pot. Allow the ribs to form a crust.
Add onion, celery, garlic and carrots.
Stir together tomato paste, beer, Worcestershire sauce, salt and pepper. Pour over ribs and vegetables. Cover, and pressure cook for 40 minutes.
While the ribs are cooking, prepare the cauliflower mash. Separate your cauliflower in florets and place with water in a medium pot. Allow it to boil for about 7-10 minutes. Drain, and place cauliflower, garlic and butter in a food processor, blender or hand mixer (whatever works) puree until smooth.
Once the ribs are tender, remove them and vegetables with a slotted spoon into a bowl or pot. Keeping the liquid in the instant pot, it should still be on “keep warm” setting.
Mix the water and cornstarch well and pour into liquid stirring well until the sauce thickens. Pour over the beef and add peas. Cover for about 5 minutes before serving and away from heat
Serve with mash.