Braised Short Ribs
Slowly cooked in a Dutch oven with red wine and herbs. Gives tender beef that falls apart to make a cozy, elegant dish. Includes Instant Pot directions.
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Servings: 4
Equipment
- Dutch oven with lid or Instant Pot
Ingredients
- 1½ tbsp olive or avocado oil
- 1½-2 pounds beef short ribs bone-in or boneless
- salt and pepper to taste
- 1½ tbsp garlic minced
- 1 cup dry red wine (Cabernet Sauvignon, Merlot, or red blend) use ½ cup for Instant Pot directions
- 32 ounces beef broth or stock use 1 cup of broth for Instant Pot directions
- 3 tbsp balsalmic vinegar
- ½ tsp thyme
- ½ tsp rosemary
- 1 bay leaf
- 1½ tbsp cornstarch
- 1½ tsp cold water
Instructions
Dutch Oven Directions
- Remove the top oven rack if needed to fit the dutch oven on the middle rack. Preheat oven to 350°F.
- Trim any large pieces of fat off the beef. Generously salt and pepper the meat. Heat the dutch oven on medium-high heat. Once hot, add the oil. Add the short ribs and brown the meat on all sides. Set aside on a clean plate once browned.
- To the pot, add garlic and cook until fragrant. Add wine and scrape down the bottom and sides of the pan to deglaze. Cook down the wine to about ⅓. Add broth, balsamic vinegar, thyme, rosemary, and a bay leaf. Bring the mixture to a boil. Place the meat into the liquid. Cover and transfer to the oven.
- Cook 2½-3 hours until the meat is tender and falls apart when poked with a fork. Thick, bone-in ribs may take 3-3½ hours to cook until tender.Serve meat on top of Whipped Sweet Potatoes (see recipe notes) with a couple of spoonfuls of the wine broth over the top.
- For a thicker sauce, mix cornstarch and cold water until completely mixed. Bring the wine broth to a low boil. Stir in the cornstarch slurry until the sauce is thickened. Salt and pepper to taste.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Instant Pot Directions
- Trim excess fat off the meat. Generously salt and pepper all sides of the meat.
- Press the "Saute" button. Once hot, add oil then brown the meat on all sides. Transfer the meat to a clean plate, set it aside.
- Cook garlic until fragrant. Add the wine then scrape down the sides and bottom to deglaze the pan. Cook the wine down for a minute or two. Then press the "cancel" button to stop cooking.
- Add broth, balsamic vinegar, thyme, rosemary, and bay leaf. Place meat into the liquid. Close and lock the lid. Press the "pressure cook" button and adjust the cooking time to 45 minutes.
- Once the cooking is complete, let the pressure naturally release for 10-15 minutes then manually release the pressure. Remove the meat.
- To thicken the sauce, press the "saute" button. Mix corn starch and cold water to make a slurry. Once the liquid boils, whisk in the slurry until the liquid thickens. Press cancel to stop cooking. Add salt and pepper to the sauce to taste.
- Serve beef on top of Whipped Sweet Potatoes(see notes) with some wine broth mixture spooned over top.