Food With Wine, Recipes, Wines

Red Wine Braised Short Ribs

One of my favorite meals is a simple comfort food that takes nothing but patience to prepare.  No fancy ingredients to hunt down, just pay some attention to the browning, throw everything into the pressure cooker, set the timer and pour a glass of wine.

Pressure Cooker Short Ribs

  • 2 pounds beef short ribs on the boneshortribdinner
  • 3 TBLS olive oil
  • 4 tsp chopped garlic
  • 1/2 medium red onion, chopped
  • 10 oz baby bella mushrooms, sliced
  • 2 TBLS honey
  • 2 cinnamon sticks
  • 1/4 tsp cardamom
  • 3 tsp ground black pepper
  • 2 tsp nutmeg
  • 1 1/2 cups red wine
  • 2 1/2 cups beef broth
  • 2 TBLS cornstarch + 2 TBLS cold water

I used Meandro Do Vale Meão Douro Red Wine, but any red wine will do.  My pressure cooker is a T-Fal 6 quart electric pressure cooker.  It has a setting for browning on it.  If yours doesn’t, brown your meat and get your sauce started on the stove and then transfer everything to your pressure cooker.

  1. Set pressure electric pressure cooker to brown setting
  2. Add 1 TBLS olive oil to and the short ribs to the pressure cooker
  3. Brown all sides of the short ribs then remove ribs from the pressure cooker
  4. Add remaining 2 TBLS olive oil, garlic and onions to the pressure cooker.  Cook on the brown setting until the onions are translucent
  5. Add the sliced mushrooms.  Cook about 4 minutes
  6. Add the honey and all of the spices except the cinnamon stick.  Stir until combined
  7. Add the wine and cook until mixture starts to thicken – about 3 minutes
  8. Stir in the beef broth
  9. Add the short ribs and any juices back to the pressure cooker and close the lid
  10. Set the pressure cooker to cook on high for 60 minutes
  11. When cooking is finished, turn pressure cooker off and allow pressure to return to even naturally
  12. Remove the short ribs and the mushrooms from the pressure cooker, discard the bones & cinnamon sticks, cover and set aside
  13. Transfer the gravy to a saucepan
  14. Heat over medium-high heat until boiling
  15. Combine the cornstarch and the cold water in a cup and then stir into the boiling gravy, stirring constantly until thickened.  Remove immediately from heat, adjust spices and spoon gravy over the ribs.

Serve short ribs over buttered noodles or mashed potatoes with the gravy.  I thinly sliced 2 zucchini and quick fried them in olive oil with some salt & pepper for a really easy dinner.  #ThisGirlLovesToEat

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