Monday, May 3, 2021

Balsamic Red Wine Beef Ribs {Instant Pot}

I love using the Instant Pot for cuts of beef that take a long time to braise. It's still not a freaky fast dinner, even in the IP, but a lot faster than the oven. And beef short ribs turn out so tender! I love the combination of red wine and balsamic vinegar, and it turns out to be a winner when used with these ribs.

First, the ribs get a good sear in your IP, then you saute some onions and garlic in the delicious leftover beef left behinds in the pot. (Beef left behinds is a technical cooking term.) Add in some red wine (pour yourself a glass first!) and deglaze that pot (which means getting all the beef left behinds stirred up) then cook the beef in the winey goodness. At the end add the balsamic to create a delicious sauce. 

If only I had TWO IPs so I could also make the mashed potatoes!  That would be a little much, even for this appliance loving cook. So I made them on the stove. Saute or roast some green veggies, and you'll have a super delicious dinner on your hands. And in your mouth. 

Balsamic Red Wine Beef Ribs 

2 pounds boneless beef short ribs
1/2 cup chopped onion
2 cloves of garlic, minced
2/3 cup red wine
1 tsp. rosemary leaves, crushed
1 tsp. parsley
1 1/2 Tbsp. balsamic vinegar

Preheat the Instant Pot on Saute. Season the short ribs with salt and pepper. Place them in one layer in the pot and let them sear. Leave on this side for about 5 minutes, then flip and cook for another 5 minutes. Remove to a plate, and repeat if you have remaining ribs. 

Add onion and garlic to the pot and saute for 5 minutes. Add in the red wine and deglaze the pot, (stirring up all those brown bits that have caramelized at the bottom).

Put the short ribs back in and add the rosemary and  parsley.

Seal the Instant pot insuring that the venting switch is set to "sealing."  Press the Soup/Stew option and set the time to 35 minutes. 

When cooking is completed, let the pot release naturally for 15 minutes. Then, carefully, release all the steam and remove the lid of the pot.

Remove the meat, then skim the sauce off with a spoon to remove the fat.  Add in the  balsamic vinegar, and turn the pot to saute.  Allow to boil until it has reached a glossy and glaze consistency. Serve ribs over mashed potatoes, and covered with glaze

No comments:

Post a Comment

Powered by Blogger.