Red Wine Braised Short Ribs

Here are two simple ways to make this delicious, hearty, and really, a fancy looking meal.  Either in the instant pot or the oven.

INGREDIENTS

• 5 pounds bone in, beef short ribs
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups mushrooms, cut in half
• 2 cups red wine, such as Cabernet Sauvignon or Zinfandel
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar 
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves​
• mashed potatoes, for serving
• ​some crusty bread to sop up the juice

INSTRUCTIONS

Instant Pot

Turn the Instant Pot to sauté.

Season the short ribs with salt and pepper. Heat the olive oil in the instant pot, sear the ribs on both sides. You should do this in several batches. Remove the ribs onto a plate and set aside. 

To the instant pot, add the onions, shallots, and carrots. Sautés for a few minutes, scraping up any browned bits. Add the mushrooms, wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Place the short ribs and any juices back into the wine mixture in the instant pot. Turn instant pot to pressure cook on high for 45minutes. Make sure the venting switch is closed. Leave the instant pot for another 30 minutes to naturally pressure release.

Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. 


OVEN

Preheat the oven to 325 degrees F. 

Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the mushrooms, wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.

3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce.