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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 Ratings

Author: Meiko and the Dish

Servings:

Ingredients

•

3 lb

Beef Short Ribs

•

2 Tbsp

All-Purpose Seasoning

•

1/2 Tbsp

Salt

•

1 1/2 cups

All-Purpose Flour

•

1 tsp

Ground Black Pepper

•

1/4 cup

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

•

Bay Leaves

•

Onion , chopped

•

2 stalks

Celery , chopped

•

Large Carrots , peeled, sliced

•

Sweet Potatoes , peeled, chopped

•

3 1/2 cups

Turnips , peeled, chopped

•

4 cloves

Garlic , crushed

For Serving

•

1 loaf

Bread , toasted

•

1 stick

Unsalted Butter , room temperature

Cooking Instructions

Season Beef Short Ribs (3 lb) evenly with All-Purpose Seasoning (2 Tbsp) .

In a bowl stir the All-Purpose Flour (1 1/2 cups) , Salt (1/2 Tbsp) , and Ground Black Pepper (1 tsp) together.

Fill a large skillet with Canola Oil (1/4 cup) over medium heat.

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.

Drain on a paper towel-lined plate.

Add ½ cup of seasoned flour to the oil and stir until smooth.

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.

Add the short ribs to the instant-pot. Cover cook on high-pressure cook for 45 minutes then instant release after 5 minutes.

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 (1 stick) spread on Bread (1 loaf) .

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

1832

FAT

105.6 g

PROTEIN

80.1 g

CARBS

129.4 g