One of my favorite cuts of beef of all time is short ribs. There’s something about the way it’s marbled with just the right amount of fat and so full of unctuous, meaty flavor. Yum! When I was at the store the other day, I came across some boneless short ribs. I normally work with short ribs with the bones (as bones add a lot of flavor to the dishes) but picked up a package of these boneless ones to try. I found this recipe for Braised Boneless Short Ribs and was pleasantly surprised. These ribs came out so tender but even more surprisingly was that they weren’t as greasy or oily and could be made in a shorter time than using ribs with bones….
A lot of braised short rib recipes take hours to prepare because the cut requires a slow cook to bring out the flavor and texture that it’s known for. This recipe, however, allows you to get all that flavor and texture and save time as well using the Instant Pot. The boneless ribs are browned and then pressure cooked in a combination of red wine (preferably Cabernet Sauvignon) and a little beef broth. Aromatics such as bay leaf, fresh sprigs of thyme, garlic and onions also add to the deep flavor these ribs have. After the ribs have pressure cooked, the liquid is reduced and thickened with gelatin for a silky texture. I served this over buttery mashed potatoes for a truly comforting meal.
from Cook’s Illustrated/Food
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat removed
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine (Cabernet Sauvignon)
1 cup beef broth
4 large carrots, peeled and cut in large chunks
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder
Press OFF and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.