As winter is almost upon us, I am brushing up on some old time favourites and beef short rib is certainly one. Quite honestly – I don’t only make short rib in winter. I find it to be an all year round, rich, winey, hearty, meaty dish that can be served with various different sides.
Short rib does take a long time but the results are amazing and any leftovers can be used for a next meal like ragu or a pie, making it even more worth your while. And
if you have only sauce leftover, use it in a meaty pasta dish like a fillet & mushroom pasta or a twist on the traditional spaghetti Bolognese.
I again used my INSTANT POT for this dish. It’s a no brainer really as the cooking time is so much less than what it would be in the oven or on the stove. Saving time and money!! This recipe is based on my INSTANT POT recipe. However, to make this dish in the oven, please note that the method stays the same although the cooking time will increase to about 3 hours in an oven proof dish, covered with tin foil. (165 degrees C).
I made a side dish of roasted root vegetables but can also suggest a cheesy polenta, creamy mash, rice, cauliflower rice or even pappardelle pasta.
Ingredients (Serves 4)
4 Tbs Olive oil
1.5kg Beef short rib (bone in)
1 Onion, sliced
4 Garlic cloves, chopped
3 Tbs Tomato paste
2 Tbs Paprika
3 Tbs Brown sugar
4 Tbs Balsamic vinegar
1 Tbs Worcestershire sauce
600ml Red wine
4 Sprigs rosemary, chopped
500ml Beef stock
1 Can chopped tomato
1/5 Tsp Salt
Fresh parsley, finely chopped
How to do it
Turn the pot to sauté method and pour in the olive oil. Once hot, brown the short ribs on all sides and set aside. Add the onions and sauté for 2 minutes before adding the garlic & tomato paste. Stir through and sauté for 2 minutes. Now add the rosemary, paprika, sugar, balsamic vinegar, Worcestershire sauce, salt & pepper and stir through.
Add about 1/3 cup of the red wine and deglaze the pot for 2 minutes. Add the remaining wine, beef stock & canned tomato and bring to the boil. Nestle the ribs in the sauce.
Close the valve and turn the INSTANT POT function to pressure cook for 50 minutes. Once completed, manually release the pressure.
Carefully remove the ribs and set aside. Spoon off any excess oil and discard.
Switch to sauté mode (low) and reduce the sauce by a quarter. Make a slurry with 2 teaspoons corn flour and 2 teaspoons water. Add the slurry to the sauce, stir and continue to simmer until thickened. Return the meat to the pot and simmer for a further 8 minutes.
Serve with your choice of side / starch and garnish with the chopped parsley.
From my kitchen to yours, with love x