Red Wine Short Ribs

I made these short ribs in an Instant Pot but you can easily make this in a dutch oven. After browning the meat and vegetables, simply pour the braising liquid into a covered dutch oven and bake at 350°F for 2 hours or so. I had lots and lots and lots of requests for this recipe, so here I am trying to make one up! I definitely didn’t use a recipe to make this, but this is what I remember doing…


I N G R E D I E N T S

  • 2 pounds of boneless short ribs
  • 1 1/2 cups of Cabernet Sauvignon
  • 1/2 cup of chicken stock
  • 3 tablespoons of balsamic vinegar
  • 2 carrots, peeled and roughly chopped
  • 3 stalks of celery, roughly chopped
  • Handful of grape tomatoes
  • 5 shallots, halved
  • 2 bay leaves
  • Vegetable oil
  • Salt
  • Pepper
  • Sugar
  • 1 tablespoon of corn starch

D I R E C T I O N S

  1. Turn on the ‘Saute’ setting on your Instant Pot with the lid off (important). Season all sides of the short ribs with salt and pepper. Once the pot reads ‘Hot’, coat the bottom with a drizzle of vegetable oil. Place half of the ribs in the pot and let it sear for about 5 minutes without moving them. Then, turn them over and let the other side brown for another 5 minutes. Remove from the pot and repeat with the other half of the ribs.
  2. Drizzle a little bit more oil into the pot and pour in the carrots, celery, shallots, and tomatoes. Let the vegetables cook while scraping the brown bits in the pot. Once slightly softened, pour in the wine, stock, vinegar, and bay leaves. Continue to loosen the flavorful brown bits on the bottom of the pot.
  3. Return the ribs to the pot and position most of the vegetables and liquid on top of the ribs.
  4. Turn off the ‘Saute’ setting. Close the lid and seal it. Turn on the ‘Meat/Stew’ setting (35 minutes default). Let the Instant Pot reach full pressure and cook. Once complete, let the pressure naturally release for about 20 minutes (I am impatient and manually released it at 15 minutes)
  5. Remove the short ribs and vegetables from the pot. Turn on the ‘saute’ setting again and let the liquid simmer. Mix the corn starch with about 1/4 cup of cold water to make a slurry. Pour it into the sauce to slightly thicken it. Add sugar to taste. Return the ribs and vegetables back into the pot.
  6. Serve on top of your favorite starch. I made polenta!

3 thoughts on “Red Wine Short Ribs

    1. Thank you! There’s a little blurb at the top of the post about my recommended method for non-Instant Pot. I’d say brown the meat on the stove, add the veggies, and cook for maybe 20 minutes. Then, throw the whole thing (oven-safe pot, like a Dutch oven) into the oven for a couple hours. Hope it works out!

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