Instant Pot Port Wine Short Ribs

Anyone who has read my site for a while knows that I am crazy for beef short ribs. I like them any way I can get them from slow roasted to gussied up.

Many also know of my recent dental journey–eventually, I will have implanted arches but in the meantime I have to put up with a temporary set of (what they call) “teeth.” To make a long story short, I have to eat food that’s relatively soft. What better way to tenderize any red meat but in the Instant Pot.

With these port wine short ribs, I don’t feel like I’m sacrificing anything. I will say that it’s not a dump-and-go recipes but it’s worth any extra steps because it’s awesome.

Which Port?

Your best bet here is either red or tawny port.

My advice is to buy a decent brand. The reason here is the taste for the recipe, of course, but it also makes a pleasant nip for dessert on it’s own. It also pairs well with a good bold cheese.

You could substitute a medium red wine if that’s what you have on hand but bear in mind that it won’t taste the same. It’ll be good, but just not the same.

Beurre Manie

This is a fancy name for soft butter mixed with an equal amount of flour.

It’s a great way to thicken any rich stew because it adds a lot of flavor and it really doesn’t have any starchy taste to it.

Beurre manie is an excellent way to thicken leftover gravies that have gone watery–especially ones made with corn starch. I always keep a bit in the fridge for handy use–1/4 cup soft butter blended with 1/4 cup all-purpose flour.

The Recipe

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Instant Pot Port Wine Short Ribs

Awesomely delicious beef short ribs

Prep Time25 minutes mins

Cook Time45 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: beurre manie, instant pot gourmet beef ribs, ribs braised in port wine

Servings: 4

Calories: 774kcal

Author: Judith Hannemann

Ingredients

• 3 lbs beef short ribs
• 5 tbs flour divided
• 2 tbs olive oil
• 1 large clove garlic minced
• 2 tbs tomato paste
• 1 1/2 tsp each marjoram and thyme
• 1 bay leaf
• 1 cup port wine divided
• 1/2 cup beef stock
• 1/4 cup steak sauce
• 2 tbs brown sugar
• 1 tbs Worcestershire sauce
• 1 lb carrots cut into 2-inch/5 cm pieces
• 1/4 cup chopped onions
• 2 tbs unsalted butter softened
• 1 tsp red wine vinegar

US Customary - Metric

Instructions

• Dredge ribs in 3 tbs of the flour. Reserve leftover flour.
• Preheat Instant Pot on Sauté high/more setting; add oil.
• Brown ribs in 2 batches on all sides. Remove from the pot.
• Add garlic to the pot and heat until fragrant, about 30 setons. Stir in tomato paste, marjoram, thyme and bay leaf. Sauté until tomato paste darkens in color, about 1 minute, then stir in reserved flour from dredging.
• Deglaze the pot with 1/2 cup of the port, scraping up any browned bits then cook until port is reduced by 1/3 then stir in the stock, remaining 1/2 cup of port, steak sauce, brown sugar and Worcestershire sauce.
• Return ribs to pot and add the carrots and onion. Close and seal the pot and set on Manual or Pressure Cook for 45 minutes.
• Do a quick release on the pot and transfer the ribs to a plate. Cover with foil and let them rest for 10 minutes. Remove carrots to a serving bowl.
• Mix the softened butter and the remaining 2 tbs of flour together to form a paste (this is called beurre manie) and whisk this into the liquid to thicken. Stir in the wine vinegar
• Garnish with parsley if desired.

Notes

UK/EU--steak sauce is A-1 Steak Sauce. HP sauce or brown sauce is a good substitute.

Nutrition

Serving: 1serving | Calories: 774kcal | Carbohydrates: 39g | Protein: 51g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 670mg | Potassium: 1559mg | Fiber: 4g | Sugar: 19g | Vitamin A: 19290IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 7mg

The post Instant Pot Port Wine Short Ribs appeared first on The Midnight Baker.

Korean Style Short Ribs

Since I’m just beginning to appreciate Korean-style food, I go for simple recipes that don’t involve too much work.

Asian cooking, particularly Chinese, is a love of mine. Even though the cooking times for most Asian dishes is quick, the preparation generally isn’t. This is why when I dip my toes (and fingers) into another cuisine, I look for the simplest recipes. One of the first I tried was these simple Korean beef tips. Because they were so good, I wanted to try more recipes.

Short Ribs

There are a few ways to cut short ribs. Any style will do in this recipe.

I usually watch for a sale because they’re quite pricy. Although it’s no longer cut that way anymore, they are actually from the bottom of a standing prime rib roast. I remember when a prime rib came with the short ribs attached. This is why they are probably pretty expensive. However, they have a wonderful flavor and the splurge is worth it.

FYI I used the ones with the short bones for this because I had them on hand.

Gochujang

While you can substitute red pepper flakes for gochujang, the latter has a taste that the flakes do not.

I judge how readily available certain products are if I can find them in my local stores. I no longer live in a large metropolitan area so the selection many times is limited. If I can get this stuff, you probably will be able to as well.

The Recipe

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Slow Cooker Korean Short Ribs

Melt-in-your-mouth delicious

Prep Time15 minutes mins

Cook Time8 hours hrs

Course: Main, Main Course

Cuisine: Asian

Keyword: korean ribs, lorean beef in slow cooker, slow cooker korean short ribs

Servings: 6

Calories: 517kcal

Author: Judith Hannemann

Ingredients

• 4 pounds beef short ribs

Sauce:

• 1 cup soy sauce
• 1 cup beef broth
• 2 tbs rice vinegar
• 1/2 cup brown sugar
• 1 tsp black pepper
• 1/2 tbs sesame oil
• 4 cloves garlic minced
• 1 tbs fresh ginger minced
• 1 medium onion thinly sliced
• 1 tsp red pepper flakes optional or 2 tablespoons Gochujang

Thickening:

• 3 tbs cornstarch
• 1/4 cup water

US Customary - Metric

Instructions

• Place ribs in the crock; top with sliced onion.
• In a small bowl, mix all sauce ingredients and pour over the ribs. Cover and cook on low 6-8 hours, or on high 3-4 hours. (Cookers vary so check after minimum time given)
• Remove ribs from the cooker. Skim fat from the liquid.
• Mix the cornstarch and water and whisk into liquid; blend well. Place meat back in the pot and cook for 20 minutes.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 27g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 2465mg | Potassium: 967mg | Fiber: 1g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 6mg

The post Slow Cooker Korean Short Ribs appeared first on The Midnight Baker.