Short ribs are one of my favorite cuts of beef for so many reasons. The succulent flavor, the ability to cook them in a slow cooker, the way they just fall off the bone from hours of braising all make me love them even more. This time, I made these Short Ribs Braised in Red Wine. They came out delicious and flavorful and even the leftovers are great the next day. English style short ribs are slow braised in red wine and classic aromatics, fresh herbs and chicken broth which taste as if they were cooked for hours. But the truth is, pressure cooking allows this to be cooked at a fraction of the time
Short Ribs Braised in Red Wine
recipe adapted from The New Best Recipe
2 tablespoons olive oil
Plug in the IP with insert set in place.
Season the ribs with salt and pepper to your tastes.
Press SAUTE on the IP and add the olive oil. Once hot, add the seasoned ribs, brown and set aside on a plate.
After all ribs have been browned, to the empty IP, add the onion, celery and carrots and saute until softened.
Add the garlic and flour; scraping the bottom bits for flavor.
Stir in the wine from the pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste and salt and pepper to taste.
Return the short ribs to the IP.
Press MANUAL and adjust the time to 45 minutes on HIGH pressure.
Once at pressure, the display will reflect 45 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Serve ribs with your favorite side dishes – we love it with mashed potatoes and carrots!