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Wine Braised Short Ribs

Fall-off-the-bone tender meat in rich hearty broth was exactly what a rainy London evening called for. These ribs will stay relatively intact for serving and presentation if that's your thing. In our house we like super tender shredded meat, so I stirred the heck out of the stew once cooked causing the meat to fall apart.

Stirring also created a creamy thickened effect as the starchy potatoes became somewhat broken down. Adding the potatoes was a last minute call and done mostly out of laziness, as I didn't want to make a separate starch, but that's without a doubt the way I suggest you make this dish!

What you need:

  • 1 medium onion, chopped

  • 2 stalks celery, roll cut or chopped

  • 2 medium carrots, roll cut or chopped

  • 8 oz cremini mushrooms, halved

  • 3 cloves garlic, minced

  • 1 Tbsp dried rosemary

  • 1 Tbsp dried thyme

  • 1 Tbsp dried oregano

  • 2-3 lb beef short ribs

  • 2-3 tsp kosher salt

  • 1/2 tsp pepper

  • 1 can chopped tomatoes w/juice

  • 1 c red wine

  • 1 lbs yukon gold potatoes, 1" dice

What to do:

Place all chopped veggies into Instant Pot or crock pot. Add dried herbs and nestle short ribs amongst the veg. Sprinkle with s & p. Pour tomatoes and wine over ribs. Top with potatoes.

Lock IP lid and select "meat" setting. Set timer to 40 min for thawed. For a manual pressure cooker, bring to pressure and once dongle is gently rocking allow to cook for 40 min.

Note 1: You can use frozen ribs, but you'll likely need 50-60 minutes for tender, fall-apart ribs (but I haven't tried this recipes specifically with frozen ribs!).

Note 2: If you don't have an Instant Pot or manual pressure cooker you can slow cook this recipe for 10 hours or so.

#Beef #Dinner #Potatoes #instantpot

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21A Coombe Road

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mdkleinsmith@gmail.com

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