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, and 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 slowly 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.
In the past, I’ve used my slow cooker/crockpot and oven to prepare this dish. This time around, I used my Instant Pot and loved the time I saved. It’s truly a comforting, filling and hearty dish. We loved this over mashed potaoes but it works well with polenta or rice too! If you don’t have an Instant Pot, you can get the traditional oven recipe version and slow cooker/crockpot recipe version here!Print
- 2 pounds bone-in English-style short ribs, trimmed of excess fat and silver skin
- 2 tablespoons olive oil
- 1 cup dry red wine
- 1 large onions, chopped
- 1 medium carrots, chopped
- 1/2 large celery rib, chopped
- 3 medium garlic cloves, pressed
- 1/4 cup all-purpose flour
- 1 1/3 cups low-sodium chicken broth
- 1/2 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon tomato paste
- Plug in the IP with the 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.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 45 minutes on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 45 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 45 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- When the display reflects 15 (which is 15 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- 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!
Importance of Red Wine in Cooking
The incorporation of red wine, especially in braising, isn’t just a fanciful touch. It’s an age-old technique used to impart rich flavors and aromatic nuances to the dish. The acidic nature of red wine aids in tenderizing the meat while the complex flavors enhance and deepen the profile of the dish.
Best Varieties of Red Wine for Braising
The world of red wine is vast and varied. Yet, when it comes to braising, certain types stand out:
- Cabernet Sauvignon: Known for its deep color and full body, it adds richness to the ribs.
- Merlot: A softer, fruitier choice that offers a slightly sweeter undertone.
- Pinot Noir: It’s light-bodied with high acidity, making it a versatile choice for braising.
Remember, the key is to pick a wine that complements the meat without overwhelming its natural flavors.
While mashed potatoes are a classic choice, you can also consider:
- Polenta: Creamy and rich, it beautifully complements the deep flavors of the ribs.
- Steamed Green Beans: Their crunchiness contrasts the tender meat.
- A Fresh Salad: With a light vinaigrette, it can cut through the richness, balancing the meal.
Frequently Asked Questions About Red Wine Braised Short Ribs
Why is my sauce too thin?
After removing the ribs, you can continue to simmer the sauce on high heat to reduce and thicken it. Alternatively, a cornstarch slurry can help thicken it up.
Can I make this in a slow cooker?
Absolutely! After searing the ribs and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-7 hours.
What’s the difference between braising and stewing?
While both are slow-cooking methods, braising involves partially submerging the main ingredient in liquid, while stewing means fully immersing it.
Can I use white wine instead of red?
While red wine is traditional and adds a depth of flavor, white wine can be used for a lighter, more delicate flavor.
How can I make it more spicy?
Add a pinch of red pepper flakes or a sliced jalapeño to the sauce to introduce a heat element.