T’was another winter storm warning. I saw in one of our local supermarkets (Fareway) that they had a sale on short ribs. I had never had short ribs before (or at least cooked them), so I jumped at the challenge in making a good winter meal.
Little did I know that the short ribs that I got, were not as little. They looked huge! So huge that I made my batch of short ribs 2 days in a row. Some of you might think that was bad, but I thought “YAY 2 recipes!!” So, here you have one of the recipes! If you want to see my “Asian style short ribs” you can find it here.
Red wine reduction Instant Pot Short Ribs:
- 2 lbs of short ribs (4 ribs)
- 2 TBSP of Olive Ol
- 2TBPS of garlic
- 1 medium onion
- 3 medium carrots
- 1/2 cup red wine; I used a Cabernet Sauvignon
- 4 cups of beef stock (I used low sodium)
- 2 sprigs of French thyme
- 2.5 Tbsps of cornstarch
- 3 Tbsps of water
- Salt and Pepper
How to do it:
- Using an instant pot use the sauté. Season the ribs liberally with Salt and Pepper. Add the 2 tablespoons of oil in the pan. Sear all sides of the short rib (mine took a little since they were huge) about 4 minutes per side.
- After every side is seared, set the ribs aside & sauté all of the veggies with the garlic and thyme. This will take about 3 mins.
- Deglaze the pan with wine (about 1 mins) then add the beef stock and let it simmer (1 min)
- Add the short ribs and pressure cook it for 45 minutes.
- Take the ribs out (carefully) and thicken the sauce with the cornstarch slurry (3 Tablespoons of water to 2.5 cornstarch)
And there you go!
Now, what can you do with left overs (if you have some):
- Breakfast short rib tacos (with scrambled eggs and cheddar cheese)
- Awesome spicy hash
- Crispy polenta fries (if you have some) with the short rib on top.
- Galbi bowls (Korean style rice bowls with short ribs and a fried egg on top)