Every time I hear “[insert food here] in a Tuscan sauce,” it translates to a creamy, garlic-y Parmesan sauce which usually contains mushrooms and spinach over pasta or chicken. So to change things up a bit, I created my own version of a Tuscan sauce and decided to cascade it over the most tender, succulent, and fall-off-the-bone short ribs you’ve ever known.
This dish is so simple to make in the Instant Pot and such a success in the mouth, it will make you angry ever made short ribs any other way before (and you never will again).
- 3 tablespoons extra virgin olive oil
- 4-6 pounds bone-in short ribs (they should be chunky like in the photos)
- Kosher salt and black pepper to season the ribs (about 1 1/2 teaspoons of each)
- 1/2 cup dry white wine (like a Sauvignon Blanc), divided
- 6 tablespoons (3/4 stick) salted butter
- 2 pounds baby Bella or white mushrooms, divided as follows: 1 pound sliced and 1 pound halved
- 1 large yellow onion, sliced into 1/4-inch strands
- 9 cloves garlic, minced or pressed
- 1 cup garlic or chicken broth (I used 1 teaspoon Garlic Better Than Bouillon + 1 cup water)
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 5 - 8 ounces baby spinach
- 1/4 cup cornstarch + 1/4 cup water, mixed to form a slurry
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 5.2-ounce package Boursin (any flavor) or 4 ounces of a brick of cream cheese
- 2 teaspoons dried parsley flakes
- Lightly rub short ribs with salt and pepper. Add the olive oil to the pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of hitting, in batches, sear the short ribs for 1 minute on each side. Set aside when done.
- Add 1/4 cup of the wine to the pot and deglaze (scrape) the bottom, getting up any browned bits. Add the butter and once melted, add the pound of sliced mushrooms, onion, garlic and sauté for 5 minutes until the mushrooms are slightly browned.
- Add the remaining 1/4 cup of wine, broth, garlic salt, garlic powder, Italian seasoning and stir, making sure the bottom of the pot is smooth and cleared of any browned bits. Nestle in the short ribs, stacking them on top of each other. Top with the pound of halved mushrooms and the spinach but do not stir.
- Secure the lid and make sure the valve is in the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 15-minute natural release followed by a quick release.
- Using tongs, carefully remove the ribs from the pot (they will be super tender) and place in a serving dish (try to keep most of the spinach and the mushrooms in the pot). Hit Cancel followed by Sauté and Adjust so it’s on the More or High. Once the sauce is bubbling, add the slurry, stirring immediately. Let simmer for 30 seconds and then add the cream, Parmesan, Boursin and parsley flakes and stir until fully melded before hitting Cancel to turn the pot off. Let the sauce rest for 5 minutes.
- Pour the sauce over the short ribs and serve over some rice or pasta along with some crusty Italian bread to sop up the extra sauce.
If you don't wish to use wine, simply sub more broth in its place.
I like to top the halved mushrooms before pressure cooking because I feel it keep them more substantial, but you can definitely add them with the sliced mushrooms in Step 2 and sauté. Alternatively, you can also leave them out completely if they aren't your thing - same with the spinach.
This recipe will give you a LOT of extra sauce (which is a good thing). Feel free to serve it over rice, pasta, veggies or any other proteins!