Colorful Eats: Wine-Braised Short Ribs With Potatoes
My family would not consider themselves as strictly vegan, vegetarian or pescetarian. We are truly omnivores because variety is the spice of life, right?
We try to eat healthy foods every day but we are not regimented nor do we have any allergies that would keep us from any food group. However, eating beef is really a once-in-awhile thing.
It's usually the occasional hamburger or a juicy steak for the Home Chef Extraordinaire. As we've matured, we have found that certain foods are more difficult to digest and beef has become challenging at times.
But my Wine-Braised Short Ribs With Potatoes are a Fall favorite meal that we all look forward to for special occasions.
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As with many of our Colorful Eats recipes, this dish is made in an Instant Pot which means it's simple, quick and incredibly flavorful. It's just right for those cozy Winter evenings when you just want a meal that's warm and savory.
I adapted this recipe from the America's Test Kitchen Mediterranean Instant Pot Cookbook . You may already have most of the ingredients for this rich, delicious dish. NOTE: You can use tomato paste instead of tomato sauce if you prefer a thicker sauce. Parsley can be used as a garnish but since the Home Chef Extraordinaire doesn't like the taste of the herb, I left it out. And while I used dealcoholized red wine in my recipe, feel free to use your favorite Merlot or Cabernet Sauvignon instead.
Juliet's Wine-Braised Short Ribs with Potatoes
total time: 2 hours 15 minutes
- 2 pounds bone-in beef short ribs, trimmed
- ¾ teaspoon table salt, divided
- ¼ teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 2 tablespoons tomato sauce
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse
- ½ cup dry red wine
- 1 pound small red potatoes, unpeeled, leave whole or halved
- 2 tablespoons minced fresh parsley (optional)
1. Dry short ribs dry by patting them with paper towels. Sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.
2. Add onion and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 3 minutes. Stir in garlic, tomato sauce and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and wine, scraping up any browned bits. Place short ribs meat side down into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.
3. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while preparing potatoes.
4. Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour 1½ cups defatted liquid and any accumulated juices into pot with solids; discard remaining liquid. Add potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
5. Using slotted spoon, transfer potatoes to serving dish (this one is my all time fave!). Season sauce with salt and pepper to taste. Spoon sauce over short ribs and potatoes and sprinkle with parsley, if desired. Serve.
|Per serving: Cal 340; Total Fat 13g; Sat Fat 4.5g; Chol 55mg; Sodium 700mg; Total Carbs 29g, Fiber 3g, Total Sugar 7g; Added Sugar 0g; Protein 21g|
I hope you try this recipe and if you do, let me know how it turns out in the comments below!