Cabernet Braised Short Ribs

02

Make it

1. Prepare the vegetables and herbs. Dice the onion, baby carrots, and celery into roughly equal 1/2-inch pieces. Mince the garlic separately. Tie the rosemary and thyme together with kitchen twine. Alternatively, place the rosemary, thyme, and both bay leaves in a small piece of cheesecloth and tie it closed with kitchen twine to make a pouch.

   

2. Dry and season the short ribs. Pat the short ribs dry on all sides with paper towels. Removing excess surface moisture helps the ribs brown and develop a flavorful crust in the hot pot instead of steaming. Season with the kosher salt and freshly ground black pepper.

   

3. Brown the short ribs. Set the Instant Pot to Sauté and add the oil. When hot, brown the short ribs well on all sides, working in batches to avoid overcrowding. Transfer to a separate bowl.

   

4. Sauté the vegetables. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook for about 30 seconds, until fragrant.

   

5. Build the sauce base. Stir in half of a 6 oz can of tomato paste (3 oz) and cook for 1–2 minutes, stirring constantly. Add 1 1/2 cups Cabernet Sauvignon and thoroughly scrape the bottom to loosen all the browned bits. Simmer for 3–4 minutes to soften the wine’s harsh edge and let its fruity flavors shine. Add the entire 28 oz can of fire-roasted tomatoes with their juices and stir until incorporated.

6. Return the short ribs. Stir in 3 cups low-sodium beef broth. Return the short ribs and accumulated juices, nestling them among the vegetables and liquid. Add the tied herb bundle and 2 bay leaves, or the prepared cheesecloth pouch containing all three herbs. Keep the contents below the pressure-cooking maximum fill line.

   

7. Pressure cook and check tenderness. Secure the lid and set the valve to Sealing, if applicable. Cook on High Pressure for 1 hour. Allow a 20-minute natural release, then carefully release any remaining pressure before opening. The meat should yield easily to a fork. If still firm, cook for another 10–15 minutes on High Pressure, followed by another natural release.

   

8. Remove the ribs and herbs. Transfer the ribs to a bowl and cover to keep warm. Remove any bones still attached to the meat and retrieve all loose bones from the pot. Lift out and discard the tied herb bundle and both bay leaves, or remove the entire cheesecloth pouch. Skim excess fat from the sauce before blending.

9. Reduce the sauce on the stove. Carefully pour the sauce and cooked vegetables from the Instant Pot into a larger, wide pot on the stove. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for about 20–30 minutes, stirring occasionally, until the sauce has reduced by half. The exact time will depend on the width of the pot and the heat.

10. Blend the sauce. Remove the pot from the heat and let the bubbling settle. Use an immersion blender to blend the vegetables into the sauce until smooth, keeping the blender head submerged to prevent splashing.

11. Thicken only as needed. If the sauce needs more body, whisk 1/4 cup flour with 1/2 cup cold water until completely smooth. Return the pot to the stove and bring the sauce to a gentle simmer. Whisk in the slurry a little at a time, using only as much as needed. Simmer for 5–10 minutes after adding flour, stirring frequently, until fully cooked and thickened.

12. Season and warm the short ribs. Taste the finished sauce and season with additional salt and freshly ground black pepper. Gently return the boneless ribs to the sauce and warm through.

Notes