What you'll need:
3 pounds boneless beef short ribs, trimmed
2 onions, peeled and chopped
1 tablespoon lard
1/4 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
2 teaspoons tomato paste
1 teaspoon Red Boat Fish Sauce
3/4 cup dry red wine
1 pound Yukon Gold potatoes, cut into 1-inch pieces
5 carrots, peeled and cut into 1-inch pieces
1 cup frozen peas
1/4 cup minced fresh parsley
What to do:
In your Instapot saute onions in lard until brown add garlic and saute until fragrant. Add tomatoe paste, red wine, ribs salt, pepper, thyme, bay leaf, fish sauce and stir.
Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Then, press the “Meat/Stew” button.
After the meat is cooked, release the presure.
Open the lid, add the carrots, potatoes and peas. Lock the lid, press manual and the (-) button to bring the cooking time down to 5 minutes.
After the veggies are finished release the pressure.
Adjust seasoning, and serve with parsley.
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