Country Style Beef Ribs I found at Aldi's were the base for this really delicious Instant Pot meal. Additionally, I had a container of brown rice in the fridge so, steps unneccessary for the prep on this particular evening. Give this a try. I bet you love it!
Ingredients:
1.5 cups brown rice1.5 cups beef broth
3 or 4 carrots cut into 1-2 inch pieces
1 small yellow onion, diced
2 lbs boneless beef ribs
1 tbsp vegetable oil
2 tbsp season salt
1 tbsp freeze dried parsley
1/2 teaspoon onion powder
1 tsp garlic powder
1 tsp fresh ground black pepper
1 cup beef broth
1 tbsp Worstershire sauce
2 tbsp quality balsamic vinegar
1 tbsp tomato paste
Procedure:
Prepare brown rice in instant pot on pressure cook with equal amount of beef stock for 22 minutes. Allow to natural release. Fluff, remove, and allow to cool. I do this early and put in fridge. I also prep the veg in advance and put in fridge.
Mix dry ingredients for the rub. Place oil in IP and put on normal saute. While oil is heating rub the rib meat all over with the rub mix. Brown 3 pieces at a time turning each piece as it easily releases from the pan. When browned remove to plate. Push cancel to turn off saute once all meat is browned.
While meat is browning, mix the 1 cup of beef stock with the tomato paste, vinegar, and worstershire sauce. Stir thoroughly and add to IP as soon as meat is removed. Use a wooden scraper to thoroughly remove all of the brown bits that will be stuck to insert. The acids should help but it takes a good bit of time to clear bottom as to avoid the dreaded burn notice. Hold the edge of the insert with a towel so it doesn't move unexpectedly and slosh hot liquid on you.
Return the browned meat to the liquid, sprinkle half of the chopped onions on the meat, cover and pressure cook for 45 to 50 minutes (if my meat is slightly under 2 lbs I go with 45 and if it is a few ounces over, I go with 50....if you get a 3 lb pkg, you will want to pressure cook it 60 to 65 minutes). Natural release for 10 minutes.
Full release, open the lid and add the carrots and the rest of the onions. Return the lid and set pressure for 3 minutes. Really.. no more or mushy carrots. Allow 5 minutes of natural release after 3 minutes of pressure then again, release remaining pressure. Add the rice to one side so it doesn't soak up all of the liquid just yet. Return the lid and set the pressure to two minutes. Yes just two. Then allow for 5 minutes of natural release. This will perfectly heat the pre-cooked rice. Release pressure, remove lid and stir in rice. It will absorb and thicken the broth. Your meat will have fallen apart and can be further separated with a large spoon if needed. Serve with your favorite green vegetable on the side. It is so yummy! Total comfort food!
This is adapted from a recipe from The Recipe Rebel. Hers is my favorite pot roast recipe recipe and she put these flavorings together. My husband says it is the best he has ever eaten!
Prepare brown rice in instant pot on pressure cook with equal amount of beef stock for 22 minutes. Allow to natural release. Fluff, remove, and allow to cool. I do this early and put in fridge. I also prep the veg in advance and put in fridge.
Mix dry ingredients for the rub. Place oil in IP and put on normal saute. While oil is heating rub the rib meat all over with the rub mix. Brown 3 pieces at a time turning each piece as it easily releases from the pan. When browned remove to plate. Push cancel to turn off saute once all meat is browned.
While meat is browning, mix the 1 cup of beef stock with the tomato paste, vinegar, and worstershire sauce. Stir thoroughly and add to IP as soon as meat is removed. Use a wooden scraper to thoroughly remove all of the brown bits that will be stuck to insert. The acids should help but it takes a good bit of time to clear bottom as to avoid the dreaded burn notice. Hold the edge of the insert with a towel so it doesn't move unexpectedly and slosh hot liquid on you.
Return the browned meat to the liquid, sprinkle half of the chopped onions on the meat, cover and pressure cook for 45 to 50 minutes (if my meat is slightly under 2 lbs I go with 45 and if it is a few ounces over, I go with 50....if you get a 3 lb pkg, you will want to pressure cook it 60 to 65 minutes). Natural release for 10 minutes.
Full release, open the lid and add the carrots and the rest of the onions. Return the lid and set pressure for 3 minutes. Really.. no more or mushy carrots. Allow 5 minutes of natural release after 3 minutes of pressure then again, release remaining pressure. Add the rice to one side so it doesn't soak up all of the liquid just yet. Return the lid and set the pressure to two minutes. Yes just two. Then allow for 5 minutes of natural release. This will perfectly heat the pre-cooked rice. Release pressure, remove lid and stir in rice. It will absorb and thicken the broth. Your meat will have fallen apart and can be further separated with a large spoon if needed. Serve with your favorite green vegetable on the side. It is so yummy! Total comfort food!
This is adapted from a recipe from The Recipe Rebel. Hers is my favorite pot roast recipe recipe and she put these flavorings together. My husband says it is the best he has ever eaten!
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