This is an excellent meal for a special occasion, or just any night you want something a little special. I placed potatoes in the recipe instead of parsnips, but honestly you can put in any root vegetables you want and it will taste awesome! The flavors in this dish just POP, and the ribs and veggies are an overall awesome flavor!
Supplies: Ninja Foodi
Supplies: Ninja Foodi
Ingredients:
Instructions:
Season short ribs on all sides with 1 teaspoon salt and 1 teaspoon pepper.
SEAR/SAUTÉ on HIGH.
Heat 1 tablespoon oil in the pot for 3 minutes.
After 3 minutes, add short ribs to pot and cook until browned on all sides, about 10 minutes.
Add onion, wine, broth, brown sugar, garlic, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper to pot.
PRESSURE COOK on HIGH for 40 minutes.
Toss carrots, parsnips, and pearl onions with remaining oil, thyme, salt, and pepper.
QUICK RELEASE cooker
Place the reversible rack inside pot over ribs, making sure rack is in the higher position. Place vegetable mixture on rack.
BAKE/ROAST at 350°F for 15 minutes.
Once vegetables are tender and roasted, transfer them and the ribs to a serving tray and tent loosely with aluminum foil to keep warm.
SEAR/SAUTÉ on HIGH.
Bring liquid in pot to simmer for 5 minutes. Transfer to bowl and let sit for 2 minutes, then spoon off top layer of fat. Stir in parsley.
When cooking is complete, serve sauce with vegetables and ribs.
- 6 uncooked bone-in beef short ribs (about 3 pounds), trimmed of excess fat and silver skin
- 2 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 2 TBSP olive oil, divided
- 1 onion, peeled, chopped
- 1/4 cup Marsala wine
- 1/4 cup beef broth
- 2 TBSP brown sugar
- 3 cloves garlic, peeled, minced
- 2 TBSP fresh thyme, minced, divided
- 3 carrots, peeled, cut in 1-inch pieces
- 3 parsnips, peeled, cut in 1-inch pieces
- 1 cup pearl onions
- 1/4 cup fresh parsley, minced
Instructions:
Season short ribs on all sides with 1 teaspoon salt and 1 teaspoon pepper.
SEAR/SAUTÉ on HIGH.
Heat 1 tablespoon oil in the pot for 3 minutes.
After 3 minutes, add short ribs to pot and cook until browned on all sides, about 10 minutes.
Add onion, wine, broth, brown sugar, garlic, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper to pot.
PRESSURE COOK on HIGH for 40 minutes.
Toss carrots, parsnips, and pearl onions with remaining oil, thyme, salt, and pepper.
QUICK RELEASE cooker
Place the reversible rack inside pot over ribs, making sure rack is in the higher position. Place vegetable mixture on rack.
BAKE/ROAST at 350°F for 15 minutes.
Once vegetables are tender and roasted, transfer them and the ribs to a serving tray and tent loosely with aluminum foil to keep warm.
SEAR/SAUTÉ on HIGH.
Bring liquid in pot to simmer for 5 minutes. Transfer to bowl and let sit for 2 minutes, then spoon off top layer of fat. Stir in parsley.
When cooking is complete, serve sauce with vegetables and ribs.
