Greek-Style Green Beans with Beef Short Ribs

Equipment

Ingredients

For the Green Beans

2 lbs green beans trimmed and washed
1 large yellow onion chopped
1 cup olive oil
1 head garlic minced
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1½ cups water
3 medium potatoes peeled and quartered
1 TBSP salt
¼ TBSP ground black pepper
2 TBSP Oregano

For the Short Ribs

2½-3 lbs boneless beef short ribs
2 tbsp olive oil
sea salt
ground pepper
4 cups beef broth
1-2 bay leaves

Instructions

Making the Greek-Style Green Beans

Pre heat oven to 375º F convection (400℉ for a standard oven). *See Note 1.
In a large roasting pan with a lid, heat the olive oil over medium-high heat and sauté your onion and garlic, stirring frequently. *See Note 2.
1 large yellow onion, 1 cup olive oil, 1 head garlic
When the onion has just begun to soften, add the green beans to the pan. Stir well to coat the green beans in oil.
2 lbs green beans
Add the tomato sauce, tomato paste, water, potatoes, salt, pepper, and oregano. Stir well to combine.
1 15-ounce can tomato sauce, 1 6-ounce can tomato paste, 1½ cups water, 3 medium potatoes, 1 TBSP salt, ¼ TBSP ground black pepper, 2 TBSP Oregano
Cover the roasting pan and place in the oven for approximately 1 hour.
Remove from the oven and stir. Return to oven for another 45-55 minutes or until green beans and potatoes are cooked to your liking.

Making the Short Ribs

While the green beans are in the oven, make the short ribs.
Season the short ribs with salt and pepper.
2½-3 lbs boneless beef short ribs, sea salt, ground pepper
Turn Instant Pot to Saute and add the oil.
2 tbsp olive oil
When the oil is hot, add the short ribs and cook for 2 minutes per side. (You may have to work in batches depending on the size of your short ribs.) Once seared, remove the short ribs to a plate.
Add the broth to the Instant Pot and scrape any browned bits from the bottom to avoid getting a BURN notification.
4 cups beef broth
Place the short ribs back into the Instant Pot, and add the bay leaves. Cook on High Pressure for 40 minutes. When the cooking time is complete, allow the Instant Pot to do a 10-minute Natural Release then release any remaining pressure with a Quick Release according to the manufacturer's directions.
1-2 bay leaves

Putting It All Together

After the green beans have finished cooking, it's time to add the short ribs to the roasting pan. Using a slotted spoon or tongs, carefully remove the short ribs from the Instant Pot and place them in the roasting pan with the green beans.
The short ribs will be fall-apart tender, so you can simply use a spoon to break the meat apart while stirring to combine the flavors. If you prefer, you can shred the short ribs prior to adding them to the roasting pan.
Transfer the liquid from the Instant Pot to a fat separator. Allow the liquid to rest for 1-2 minutes. Pour 1 cup of the separated liquid into the roasting pan and stir to combine. *See Note 3.
Serve with feta and warm bread.

Notes

¹ Convection setting and Roasting Pan: This is a great dish to use the convection setting on because the dish is covered and won't dry out easily. If you don't have a lid for your roasting pan, simply cover it tightly with aluminum foil.

² Olive Oil: The full amount of oil is necessary as it creates a hearty sauce when mixed with the tomato paste and tomato sauce.

³ Separated Beef Broth: If you plan to let this sit overnight, consider saving the leftover beef broth as well in case you need to add more during the reheating process.

Nutrition