Usually when I think of short ribs, i think of heavy. For some reason the fresh herb + citrus gremolata really brightens and lightens this dish. Cooking farro with the short ribs allows the fat and flavors to meld into the farro. Farro is a hearty enough grain that it doesn't become mushy.
2-3 lb boneless short ribs
5 cloves garlic, chopped
3 Tablespoons fresh rosemary, chopped
3 Tablespoons fresh thyme, chopped
2 teaspoon salt
1 cup cabernet sauvignon or sturdy red wine
1 cup beef broth
1 cup carrot, chopped (If you have a trader joe's close by buy a container of the Mirepoix to replace cutting carrot, celery and onion)
1 cup onion, chopped
1 cup celery, chopped
1 Tablespoon lemon peel, grated
2 cups farro
1 Tablespoon olive oil
Instant Pot (Affiliate link here)
I tried both browning and not browning the short ribs and have decided that it doesn't make enough of a difference to justify doing it. If it's something you're passionate about, go for it. Hit "Saute" and add olive oil, 1/2 of the garlic, 1/2 of thyme, 1/2 of rosemary, onion, carrot and celery. Cook until softened. Add wine, broth, farro, salt and short ribs. Hit "Cancel" then "Manual". Move the arrow up to "45" and move lever to "sealing" which is the 10 o'clock. In a separate bowl mix the remaining thyme, rosemary and lemon to make your gremolata. Once done, release the valve. Serve into bowls and sprinkle gremolata on top. Top with additional grated lemon peel.