- 1 cup beef broth
- 16 ounce pepperoncini (1 jar) drained
- 1/2 cup butter (1 stick) cut into 4 pieces
- 1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
- 1/4 cup Worcestershire sauce (a gluten-free version if that’s a concern)
- 1 tsp dried sage
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 8 frozen bone‑in beef short ribs 8‑ounce each 3-4 inches long
- Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, all spice, and cinnamon in an Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 40 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 45 minutes with the Keep Warm setting off. The valve must be closed.
- When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick-release method to get rid of any remaining pressure in the cooker. Unlatch the lid and open the pot. Serve the short ribs in bowls, with the sauce ladled around them.
• For an 8-quart Instant Pot, you must increase the broth to 1 1/2 cups.
• The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving— or just let it sop into crusty bread or even mashed potatoes.
• For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6–8 minutes. Then stir in up to 1 cup buttermilk until smooth and bring the sauce
back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.