One day I was brainstorming new dinner recipe ideas and all the sudden Ina Garten was in my head whispering to my subconscious, telling me to make something fancy and decadent. Enter Braised Beef Short Ribs. I’m kind of kidding but for some reason I think of Ina Garten when I make this recipe.
This is one of my husband Zack’s favorite dinners I make. I guess you could call him a meat and potatoes kind of guy or as he calls himself a chicken and rice kind of guy. Don’t let this recipe fool you, it might seem fancy and complicated but it’s actually very simple and straightforward. Bone in beef short ribs can be found at most grocery stores, if you have a hard time finding them, ask your local grocery store butcher where you can find them.
If you are like me and don’t drink alcohol, don’t leave the red wine out! The alcohol cooks out and leaves the most amazing rich flavor behind. You will not get the same results without it. Here in Utah, wine and spirits aren’t sold in regular grocery stores, but instead are sold exclusively at state liquor stores. This will require a trip to the liquor store but don’t let that deter you from making this. The leftover wine can be used for so many other delicious things.
Tips & Tricks:
- We always serve this over homemade creamy mashed potatoes, a scoop of the cooked veggies and a big ladle of gravy.
- If you don’t own an Instant Pot, I highly recommend buying one. I use mine on a weekly basis. They are 100% worth the hype.
- If you want to make this recipe without the instant pot, I recommend cooking in a dutch oven following the same instructions only cooking the meat and veggies over medium/high heat for steps 2-7. Once you add the wine, let the mixture simmer for 15 minutes then cover with a lid and bake in a 350 degree oven for 2-2 1/2 hours until ribs are fall apart tender.
Braised Beef Short Ribs
- 8 bone in beef short ribs (roughly 4 lbs)
- 3-4 large carrots
- 3-4 stalks of celery
- 2 medium yellow onions
- 6 garlic cloves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup red wine (preferably Merlot)
- 2 cups beef stock
- 3 tbsp olive oil
- 2 tbsp butter
- 3 tbsp corn starch
- Salt and pepper
- Heavily salt and pepper all sides of your ribs.
- Add butter and 3 tbsp olive oil to an Instant Pot and turn it to saute mode.
- Working in batches brown all sides of your ribs in the hot oil/butter and then remove from pot.
- Meanwhile quarter your onions, chop your celery and carrots into 3 inch pieces and roughly chop your peeled garlic cloves.
- Add your chopped veggies and garlic to your Instant Pot.
- To your veggies add 1 tbsp salt and 1 tsp black pepper and then stir until combined.
- Add 1 cup red wine, 2 cups beef stock and fresh rosemary and thyme sprigs.
- Nestle your ribs down into the mixture and then put the lid on and turn your valve to the sealed position.
- Using the manual setting set the Instant Pot to high pressure for 45 minutes.
- Let naturally release for 20 minutes and then manually release remaining pressure.
- Remove the ribs and veggies using a slotted spoon. Then using a strainer placed over a large bowl, pour juices through the strainer to remove any remaining chunks. (discard unwanted chunks)
- Pour liquid back into Instant Pot and then turn it back to saute mode.
- Take 1 cup of hot liquid out of the instant pot and mix it with 3 tbsp of cornstarch in a separate small bowl. Mix until the cornstarch dissolves and then add it back the rest of the liquid.
- Using a whisk, whisk liquid really fast and hard until no more chunks of cornstarch remain and the sauce has thickened to a gravy consistency.
- Serve ribs and veggies over mashed potatoes and top with a large ladle full of gravy.
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