Pamela's Wine Braised Beef Short Ribs

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Ingredients

  1. Boneless Short Ribs (3 lbs., trimmed of fat)

  2. Bacon Fat or High-Temp Cooking Oil (2 tablespoons)

  3. Large Onions (2, peeled and cut)

  4. Tomato Paste (1 tablespoon)

  5. Garlic Cloves (9, peeled)

  6. Heritage Cabernet Sauvignon (3 cups)

  7. Chicken Broth (2 cups)

  8. Diced Tomatoes (1 can, drained)

  9. Large Carrots (2, peeled and cut into 2-inch pieces)

  10. Large Celery Stalk (1, chopped)

  11. Fresh Thyme (4 sprigs)

  12. Bay Leaf (1)

  13. Herbs de Provence (1 teaspoon)

  14. Fresh Parsley (1/4 cup, minced)

  15. Flour (1/4 cup)

For the Ribs...

  • Heat 1 tablespoon of olive oil in the pressure cooker over medium-high heat until smoking, or use another heavy bottom pan.

  • Add salt and pepper to half of the meat and cook, without moving, until well browned, 4 to 6 minutes. Turn meat and continue to cook on the other side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke.

  • Transfer meat to medium bowl. Repeat with remaining tablespoon oil and brown the rest of the meat. Remove.

  • Reduce heat to medium, pour off excess fat keeping about 1 tablespoon. Add onions, celery, carrots, and salt and cook for about 5 minutes, stirring occasionally, until softened and beginning to brown.

  • Add tomato paste and cook for about 2 minutes, stirring constantly, until it browns on sides and bottom of the pan. Add garlic and cook until aromatic, about 30 seconds.

  • Increase heat to medium-high, add wine and simmer, scraping the bottom of the pan with wooden spoon to loosen browned bits. Add broth, tomatoes, thyme, bay leaf, Herbs de Provence, the browned ribs, and any accumulated juices to the pot.

  • Now put your pressure cooker lid on and set the rocker to medium for 45 minutes to 1 hour. Check your pressure cooker instructions for settings and time needed. You can also cook the ribs longer, if not completely tender.

  • Using a slotted spoon, transfer meat and carrots to serving platter and tent with foil.

  • Strain cooking liquid through a fine-mesh strainer into fat separator or bowl, extracting as much liquid as possible. Allow the liquid to settle about 5 minutes and strain off fat. Return the cooking liquid to a pan and cook for 5 to 10 minutes over medium heat until reduced to 1 cup.

  • Remove the liquid from the heat and stir in the 1/4 cup of flour, seasoning with salt and pepper. Then pour this sauce over the meat.

  • Serve with garlic and parmesan riced cauliflower, broccolini, and our Cabernet!

Savannah-Jane Gilchrist