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RECIPE
20 INGREDIENTS10 STEPS2HR

Braised Red Wine Short Rib Stew

5.0
1 Ratings

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86 Saved

Meiko and The Dish

Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.
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This recipe is full of buttery, rich, pleasing flavors. 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.

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2HR
Total Time

Meiko and The Dish

Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 lb
Beef Short Ribs
up to 4lbs.
2 Tbsp
All-Purpose Seasoning
1/2 Tbsp
1 1/2 cups
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
or 1 teaspoon dry thyme
1
Onion , chopped
2 stalks
Celery , chopped
3
Large  Carrots , peeled, sliced
2
Sweet Potatoes , peeled, chopped
3 cups
Turnips , peeled, chopped
4 cloves
Garlic , crushed

For Serving

1 loaf
Bread , toasted
1 stick
Unsalted Butter , room temperature
roughly 1/2 cup

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Nutrition Per Serving

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CALORIES
1819
FAT
105.6 g
PROTEIN
79.9 g
CARBS
126.6 g

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.

Cooking Instructions

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Step 1
Season Beef Short Ribs (3 pound) evenly with All-Purpose Seasoning (2 tablespoon).
Step 2
In a bowl stir the All-Purpose Flour (1 1/2 cup), Salt (2 teaspoon), and Ground Black Pepper (1 teaspoon) together.
Step 3
Fill a large skillet with Canola Oil (1/4 cup) over medium heat.
Step 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.
Step 5
Drain on a paper towel-lined plate.
Step 6
Add ½ cup of seasoned flour to the oil and stir until smooth.
Step 7
In the instant-pot add Red Wine (1 cup), Unsalted Beef Stock (4 cup), Tomato Paste (2 tablespoon), Worcestershire Sauce (2 tablespoon), Fresh Thyme (5 sprig), and Bay Leaf (3). Stir in the roux until no lumps remain.
Step 8
Add the short ribs to the instant-pot. Cover cook on high-pressure cook for 45 minutes then instant release after 5 minutes.
Step 9
After the steam has released add the Onion (1), Celery (2 stalk), Carrot (3), Sweet Potato (2), Turnip (16 ounce), and Garlic (4 clove). Cover cook on high-pressure cook for 45 minutes, then instant release for 5 minutes.
Step 10
Serve hot with Unsalted Butter (1 stick) spread on Bread (1 loaf).

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Nutrition Per Serving
Calories
1819
% Daily Value*
Fat
105.6 g
135%
Saturated Fat
43.8 g
219%
Trans Fat
3.9 g
--
Cholesterol
308.8 mg
103%
Carbohydrates
126.6 g
46%
Fiber
11.0 g
39%
Sugars
20.8 g
--
Protein
79.9 g
160%
Sodium
3816.8 mg
166%
Vitamin D
0.3 µg
2%
Calcium
326.8 mg
25%
Iron
16.0 mg
89%
Potassium
2013.2 mg
43%
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