easy short ribs

Boneless beef short ribs braised in the Instant Pot with red wine and aromatics, finished off with balsamic vinegar.

Instant Pot Short Ribs

olive oil

boneless beef short ribs (about 3 to 5 pieces, depending on size)

carrot, peeled, small dice

shallot, small dice

garlic,

red wine (an inexpensive dry red)

chicken stock,

balsamic vinegar

Kosher salt and pepper

thyme

OPTIONAL

Set Instant Pot to sauté setting and heat oil until hot. Pat short ribs dry and generously season with kosher salt and freshly cracked pepper.  Add to heated insert and brown well, without moving except to flip, about 6 minutes a side. Remove to plate and set aside.

Add carrots, shallots and a sprinkle of salt to remaining oil in pot. Cook until starting to soften and brown slightly. Add garlic, stir until just fragrant. Turn off sauté mode.

Add red wine to pot and stir to scrape up any browned bits. Add the chicken stock and stir to combine. Season with a little more salt and pepper. Nestle the short ribs and any accumulated juices back into the pot. Top with thyme sprigs, and rosemary, if using.

Place lid on pot and seal. Cook on regular pressure cook mode set at high pressure for 45 minutes. When done, let pressure naturally release for 15 minutes, then manually release any remaining pressure.

Carefully remove ribs to plate and tent with foil. If needed, skim any excess fat off the liquid and discard. Turn on sauté mode, add balsamic vinegar and boil for about 5 to 10 minutes until reduced slightly and the sauce starts to turn syrupy. Turn off sauté mode. Spoon sauce over short ribs and serve.

Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So Tender!

Braised Short Ribs

meaty bone-in short ribs (1 1/2 inches or thicker)

salt

black pepper

carrots (chopped (about 3 cups))

celery (chopped (about 3 cups))

onion

garlic (minced (about 2 tablespoons))

tomato paste

beef stock

(14-ounce) fire roasted diced tomatoes

Worcestershire sauce

Dijon mustard

oregano

flat-leaf parsley

Season

Preheat the oven to 325 degrees F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.

Brown

Heat the oil in a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.

Saute

Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.

Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.

Heat

Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.

Stir

Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.

Nestle

Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.

Boil

Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.

Bake

Bake the short ribs in the oven, covered, for 1 hour.

Remove

Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.

Discard

With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.

Simmer

Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.

Skim

With a large spoon, skim off some of the fat from the sauce (you won&#39;t be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.

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Red wine braised short ribs are an easy, impressive way to feed a crowd! Serve with mashed potatoes, pasta or polenta. Dutch oven or slow cooker

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Top 2 easy short ribs recipes from across the web

The most viewed easy short ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Short Ribs

Braised Short Ribs

The most viewed easy short ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine