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.
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.
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