Savory and irresistible, these baked potatoes served with a braised beef short-rib filling are pure comfort food.
Recipe tags: beef base, easy difficulty, lunch, beef, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter |
| 1 lb | boneless beef short ribs |
| 1 | carrot, diced |
| 1 | stalk celery, diced |
| 1 | small onion, diced |
| 2 tbsp | all-purpose flour |
| ½ cup | dried red wine |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 lb | yellow potatoes |
| Salt and pepper |
Directions
In Instant Pot set on High Sauté function, melt butter; cook short ribs for 5 to 8 minutes or until starting to brown all over. Remove from pot.
Add carrot, celery and onion; cook for 3 to 5 minutes or until slightly softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Slowly stir in wine until blended and smooth; bring to boil, stirring constantly. Stir in 2 cups water and 1 tbsp Roasted Beef Base; return to boil.
Add short ribs. Change to Pressure Cook function; cook for 40 minutes or until short ribs are very tender. Transfer short ribs to bowl; shred with 2 forks.
Meanwhile, return Instant Pot to High Sauté function; bring pan sauce to boil. Stir in shredded short ribs and remaining Roasted Beef Base; cook until short ribs are well coated with sauce. Preheat oven to 350°F. Pierce potatoes all over with fork.
Microwave for 10 minutes.
Cut potatoes in half lengthwise; season with salt and pepper. Arrange on baking sheet; bake for about 15 minutes or until tender.
To serve, spoon short rib mixture over potatoes.
Serve with mustard or horseradish if desired. Garnish with green onions for a burst of spring flavor if desired.