👨🍳 Instructions
1. Season and Dredge
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Season short ribs generously with salt and pepper.
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Dredge in 2 cups flour, shaking off excess.
2. Sear the Ribs
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Heat vegetable oil in a large heavy pot over high heat.
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Sear ribs on all sides until deeply browned. Remove and set aside.
3. Sauté the Veggies
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In the same pot, add carrots, celery, leeks, and garlic.
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Cook over medium heat until softened (5–7 minutes).
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Stir in tomato paste, cook 2–3 minutes. Season with salt and pepper.
4. Deglaze with Wine
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Pour in red wine to deglaze the pot, scraping up browned bits.
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Let it simmer and reduce slightly for a few minutes.
🍲 Cooking Options
➤ Instant Pot
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Transfer everything (ribs, wine, veggies) to the Instant Pot.
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Add beef broth, thyme, and rosemary.
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Cook on high pressure for 45 minutes, then let pressure release naturally for 15 minutes before opening.
➤ Oven Method
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Transfer everything to a Dutch oven.
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Cover and bake at 350°F (175°C) for 2–3 hours, until meat is fork-tender.
🍷 Finishing the Sauce
5. Strain the Broth
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Remove short ribs and set aside.
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Skim excess fat from liquid.
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Strain broth through a fine-mesh sieve into a saucepan.
6. Make Beurre Manié
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In a small bowl, mash 1 tbsp softened butter with 2 tbsp flour to form a smooth paste.
7. Thicken the Sauce
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Heat broth over medium heat.
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Whisk in beurre manié gradually.
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Stir constantly until the sauce thickens and coats a spoon.
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Taste and adjust seasoning.
8. Serve
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Return short ribs to the sauce and warm gently.
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Serve hot, garnished with fresh chives (optional).
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Best with mashed potatoes, creamy polenta, or crusty bread.
🥄 Final Notes
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This dish is perfect for holidays or an impressive dinner.
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The sauce can be made ahead and reheated—flavors deepen beautifully overnight.
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