Recipe Image
Servings:
4
Braised Red Wine Short Rib Stew
This recipe is full of buttery, rich, pleasing flavors. The fall vegetables absorb the flavors so well! Use your favorite bottle of red wine and if you’re not sure which one to choose I like to use a red blend for this recipe.
Total Time
2hr
5.0
1 Rating
Author: Meiko and the Dish
Servings:
4
Ingredients
•
3
lb
Beef Short Ribs
•
2
Tbsp
All-Purpose Seasoning
•
2
tsp
Salt
•
1 1/2
cups
All-Purpose Flour
•
1
tsp
Ground Black Pepper
•
4
Tbsp
Canola Oil
or Mild Oil
•
1
cup
Red Wine
•
4
cups
Unsalted Beef Stock
•
2
Tbsp
Tomato Paste
•
2
Tbsp
Worcestershire Sauce
•
5
sprigs
Fresh Thyme
or 1 teaspoon dry thyme
•
3
Bay Leaves
•
1
Onion
, chopped
•
2
stalks
Celery
, chopped
•
3
Large
Carrots
, peeled, sliced
•
2
(5.3 oz)
(5.3 oz)
Sweet Potatoes
, peeled, chopped
•
3 1/2
cups
Turnips
, peeled, chopped
•
4
cloves
Garlic
, crushed
For Serving
•
as needed
Bread
(optional)
•
as needed
Unsalted Butter
, room temperature
Cooking Instructions
1.
Season
Beef Short Ribs (3 lb)
evenly with
All-Purpose Seasoning (2 Tbsp)
.
2.
In a bowl stir the
All-Purpose Flour (1 1/2 cups)
,
Salt (2 tsp)
, and
Ground Black Pepper (1 tsp)
together.
3.
Fill a large skillet with
Canola Oil (4 Tbsp)
over medium heat.
4.
Dust short ribs in the flour. Once the oil is hot (add a pinch of flour if it sizzles slowly it’s hot) cook them in batches for 1 minute on each side.
5.
Drain on a paper towel-lined plate.
6.
Add ½ cup of seasoned flour to the oil and stir until smooth.
7.
In the instant-pot add
Red Wine (1 cup)
,
Unsalted Beef Stock (4 cups)
,
Tomato Paste (2 Tbsp)
,
Worcestershire Sauce (2 Tbsp)
,
Fresh Thyme (5 sprigs)
, and
Bay Leaves (3)
. Stir in the roux until no lumps remain.
8.
Add the short ribs to the instant-pot. Cover cook on high-pressure cook for 45 minutes then instant release after 5 minutes.
9.
After the steam has released add the
Onion (1)
,
Celery (2 stalks)
,
Carrots (3)
,
Sweet Potatoes (2)
,
Turnips (3 1/2 cups)
, and
Garlic (4 cloves)
. Cover cook on high-pressure cook for 45 minutes, then instant release for 5 minutes.
10.
Serve hot with
Unsalted Butter (as needed)
spread on
Bread (as needed)
.
Author's Notes
If you have a slow cooker follow the recipe, instead of adding to the instant-pot add to the slow cooker and cook on low mode for 6 hours. Add your vegetables with 2 hours remaining. </br>
An instant release is when you instantly release the steam. If you do this immediately after the timer goes off. The liquid will spray everywhere. I like to give it 5 minutes before releasing it. If you notice liquid releasing with the steam, close the vent and allow it to cool off for an additional 5 minutes. </br>
A natural release is when you allow the valve to naturally vent the steam. This takes about 20-25 minutes.
Nutrition Per Serving
CALORIES
1129
FAT
51.4 g
PROTEIN
78.5 g
CARBS
75.0 g
