These juicy, melt-in-your-mouth short ribs are so easy to make, low carb and incredibly flavorful! Fall-off-the-bone tender Red Wine Braised Short Ribs use the power of the pressure cooker (Instantpot) along with a surprising ingredient to create an award-winning meal you and your family will love.
Tender Red Wine Braised Short Ribs
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
60 minutes
These juicy, melt-in-your-mouth short ribs are so easy to make, low carb and incredibly flavorful! Fall-off-the-bone tender Red Wine Braised Short Ribs use the power of the pressure cooker (Instantpot) along with a surprising ingredient to create an award-winning meal you and your family will love.
And if you love the idea of including some creamy mashed potatoes as a side dish, see my notes at the bottom for a super quick and easy way to do it!
Happy Cooking-
Stacey
PS- No instant pot? No worries! I've include instructions for the Slow Cooker (aka Crock Pot) too!
Stacey Hawkins
Ingredients
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4-6 bone-in short ribs 2-2½” thick
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2 tsp Stacey Hawkins Dash of Desperation Seasoning
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1 T Stacey Hawkins Roasted Garlic Oil
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1 T Stacey Hawkins Garlic & Spring Onion Seasoning
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1 large onion, sliced
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2 carrots, peeled & chopped
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2 celery ribs, chopped
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2 bay leaves
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½ C red wine
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½ C beef, chicken or vegetable stock
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1 T soy sauce
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1 T Stacey Hawkins Balsamic Mosto Cotto
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2 tablespoons cornstarch
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3 tablespoons cold water
Directions
Brown the Short Ribs in the Instant Pot using the sauté setting. Wait until the cooker says HOT and then add the Roasted Garlic Oil. Season the ribs with Dash of Desperation Seasoning and brown on both sides for 4 minutes per side. Remove from the pot and set aside.
Add the onions and sauté until translucent, about 3 minutes. Add the Garlic & Spring Onion and stir. Add the chopped vegetables and bay leaves and sauté for an additional 2 minutes.
Deglaze the pot by pouring in the wine and the stock, scraping all of the browned bits off the bottom of the pot. Add the soy sauce and Balsamic Mosto Cotto and stir to combine.
Carefully add the ribs back to the pot (tongs are the easiest way to do this) lock the lid and cook on high pressure for 42 minutes, then natural release for 15 additional minutes.
Carefully remove the short ribs from the Instant Pot and set aside. Cover the bowl (the Instant Pot Lid is already dirty, so why not use that?) Mix together the cold water and corn starch to make a slurry. Bring the sauce to a simmer and add ½ the cornstarch mixture and stir. Add more in small increments if needed until desired thickness. Taste and season with a little more Dash of Desperation if needed.
Place the ribs back in the gravy to keep them hot until ready to serve. Enjoy!
Chef's Notes & More
Optavia Lean and Green Recipe Counts
5 ounces of shredded beef with 2 Tablespoons of gravy is:
1 Lean
3 Condiments
Stacey Says:
For quick and easy mashed potatoes, add 3-4 russet potatoes (cut in half) with the short ribs before cooking. Increase the cooking time to 45 minutes with the same 15 minute natural release. Remove from the pot and mash, adding a little butter, milk and Dash of Desperation for a delicious side dish!
Crock Pot Version:
Complete the first 3 steps in a skillet and then transfer to your slow cooker. Place the ribs on top, cover and cook for 7-8 hours on low until beef is fork tender. Transfer the liquid to a sauce pan to thicken.
