Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Want to make this recipe on the stove-top? GettheinstructionsinmyRed-Wine Braised Short Ribspost.
There are some recipes that I make that I love. That I still think about days, weeks, even months later. Red-wine braised short ribs are one of those recipes.
It's a really rich, filling recipe, one that I only make on the coldest of winter days. Even when there is no short rib meat left, the sauce and veggies are almost like a thick soup, delicious when sopped up with a piece of hearty bread.
As I linked above, I've made this recipe before, in my Dutch oven on the stovetop. Since that post published, I caved to peer pressure and bought an Instant Pot. I wasn't sure what I would think of it.
Well, since then, I've made some delicious dinners that I had previously put off due to the time involved. You can't decide at 3 p.m. on a Sunday evening that you'd like to have barbacoa tacos for dinner that evening if you don't have a pressure cooker.
And unlike a slow cooker, you can do all of your searing and sauteeing right in the Instant Pot. Geez, this is starting to sound like an ad for the Instant Pot, but honestly, I just really enjoy using the appliance.
These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stovetop. I didn't do the degreasing step that's listed in the stovetop version, and next time I probably will, but other than that, I can't wait to make these in the Instant Pot again!
Short ribs served with rich gravy over mashed potatoes is a classic comfort meal on a cold winter day. An Instant Pot makes them fall-off-the-bone tender in just 45 minutes.
Ingredients
3 tablespoon olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tablespoon tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock
Instructions
Turn your Instant Pot to saute mode. Once hot, add 2 tablespoon of olive oil.
Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.
Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.
Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.
Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.
Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.
Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.
Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.
Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.
Place one or two short ribs on a plate, and ladle some of the gravy over top.
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Why are my short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough. If your short ribs aren't completely tender after 45 minutes, simply pop the lid back on and cook at High Pressure for another 5-10 minutes or until tender.
The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.
Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them. Most recipes are quite easy—once you've put everything on to simmer, the slow, moist heat does the work.
Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
They come out perfectly tender, with a rich and complex red wine sauce that will have you weak at the knees. It's an incredibly easy, set-it-and-forget-it kinda recipe that you can throw into the oven and let the magic happen.
Alcohol has a lower boiling point than water. So when used in cooking the alcohol is usually burned off, leaving the flavour without the alcohol content. So as long as the wine was cooked, it should be fine for kids to eat, they won't get any significant alcohol intake.
When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.
You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them. Cover the pan in which you are braising and put the ribs in the oven.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.
Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.
Grilling to a final internal temperature of 130°F (54°C) ensures that the short rib's intramuscular fat has softened but not yet rendered out, resulting in an unctuous and juicy steak. Slicing short rib steaks across the grain further tenderizes the meat by shortening muscle fibers.
Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.
Braising is the act of cooking food in a liquid to add flavor, moisten, and tenderize. It does usually require a longer cooking time, which works best for tougher cuts of meat. Braising is best at lower temperatures like 250-350˚F/121-177˚C to allow your food to cook slowly, usually for hours, depending on what it is.
You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty. Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple.
Steam method. If you want to lessen the time required in the previous method, you can try steaming. After coating your meat, transfer it to the oven or a steamer and cook it over low until extra tender. The moisture will help pack in flavors and break down tough fibers.
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