Combine the seasonings in a small container and rub the dry spices all over the ribs.
Cut the onion into large pieces and slice or quarter the mushrooms. Peel and lightly smash garlic cloves.
Turn the Ninja Foodi or Instant Pot on high sear/sauté and let the dry pot heat for about 5 minutes.
Add 2 Tablespoons of oil to the inner pot of the Ninja Foodi Pressure Cooker or your Instant Pot and allow to heat for about 3-5 minutes.
Sear the ribs on all sides. Do this in batches if you can't fit them in a single layer in the pot.
When you are finishing up the last side of the ribs, add in the onions, mushrooms, garlic cloves, and rosemary sprig.
Deglaze & Pressure Cook
Pour in 1 cup of beef broth and deglaze the pot. Make sure to scrape the bottom in case anything stuck during the searing process. This is to prevent the "water" or "burn" notice.
Add in the worcestershire sauce and place the pressure lid on (If you want to layer potatoes or cauliflower please see the post for details). Set the pressure to high for 30 minutes. When the time is up, immediately release the pressure.
Make your gravy if desired. Serve & Enjoy!
To make a simple cornstarch gravy, combine 1-2 Tablespoons of cornstarch with 1-2 Tablespoons of cold water and stir until smooth. Add to the liquid in the pot and turn the sear/sauté on high. Bring to a simmer, stirring constantly until the gravy thickens to your desired consistency. You can repeat this process if you want the gravy even thicker.
Combine 2 teaspoons of oil or melted butter with 1 teaspoon of xanthan gum and stir until smooth. Add to the liquid in the pot and stir well. Let sit about 5-10 minutes to thicken. You can repeat this process if you want your gravy even thicker.
Nutritional values does not include the gravy. Cornstarch gravy will add 30 calories and 7 grams of carbs per serving. Xanthan gum gravy adds 90 calories, 2 grams of carbs, and 9 grams of fat per serving.