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Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Pat ribs dry with paper towels and season with salt and pepper on all sides.
To get started with this recipe, we must first prepare a few ingredients. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Red Wine-Braised Short Ribs:
- Take 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Take 3 tbsp Vegetable Oil
- Take 3 tbsp All-Purpose Flour
- Make ready 1 tbsp Tomato Paste
- Make ready 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Make ready 4 cups Beef Stock
- Get 4 tsp Beef Bouillon Powder
- Make ready 1 Garlic (whole head), halved crosswise
- Prepare 3 medium Onions, chopped
- Take 3 medium Carrots, peeled, chopped
- Get 3 Celery Stalks, chopped
- Prepare 2 fresh or dried Bay Leaves
- Take 10 sprigs Parsley
- Get 8 sprigs Thyme
- Take 4 sprigs Oregano
- Take 2 sprigs Rosemary
- Take Kosher Salt and Ground Black Pepper
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Heat oil in a large Dutch oven over medium-high heat.
Steps to make Red Wine-Braised Short Ribs:
- Season short ribs with salt and pepper on all sides.
- Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown short ribs on all sides, about 8 mins per batch.
- Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
- Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
- Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
- Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
- Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them.
Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a large plate and continue with remaining ribs. These Red Wine Braised Instant Pot Short Ribs are the perfect choice to impress your guests and convert them to Instant Pot-ism. 😉 No need to turn on your oven or slow cook the short ribs for hours to achieve this rich beefy melt-in-your-mouth heaven-on-earth. Plus, you can save time by cooking potatoes at the same time right in the same pot. This recipe of red wine braised beef short ribs is easy to prepare with the oven doing most of the work.
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