This comforting bowl was super filling and absolutely delicious. It sounds like a lot of time & effort went into making this dish. But it’s so simple and once the initial prep is done, I let it slow cook in my instant pot for a fuss free dinner.

First I browned the short ribs (these were seasoned with salt & pepper) in my cast iron pan. Then in the same pan I chucked in some onion, carrots & celery and sautéed until golden.

Then into my instant pot goes the meat, the veggies, some sliced mushrooms, a whole bulb of garlic with the top sliced off, 1/2 cup of red wine, 2 cups of stock, some thyme sprigs and a little more seasoning of salt & pepper.

I cooked this on high for 5 hours. When it was ready, the meat becomes so tender that it falls off the bone easily.

I made a little gravy using the liquid & some of the veggies from pot and added in 1/8 tsp of xanthan gum and blended it until it was at the right consistency.

I served the short rib with some buttery cauliflower mash.