These braised beef short ribs are so tender and they just fall off the bone after a long and slow braise in a rich red wine, served with potatoes and mushrooms. This dish is impressive and delicious, and easy enough to throw together for a celebration gathering of friends, or just a weeknight meal.
TIP: Substitute any root vegetable, like rutabaga or parsnips, for the potatoes in Step 5.
Season the beef on all sides with salt and pepper, then coat with flour.
Step 2
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 3
When preheating is complete, add the canola oil and seasoned beef to the pot. Cook uncovered until the beef is browned on all sides, about 15 minutes.
Step 4
After 15 minutes, use tongs to remove short ribs from the pot and set aside. Add wine, tomato paste, and stock to the pot. Stir to combine.
Step 5
Add the onion, carrots, garlic, mushrooms, potatoes, and rosemary to the pot and stir to combine. Place the beef back into the pot, nestling each piece into the vegetable mixture, then cover with the lid.
Step 6
Turn dial to BRAISE, set temperature to HI, and set time to 4 hours, and press START/STOP to begin cooking.
Step 7
When cooking is complete, carefully remove the lid and allow dish to cool slightly on the counter for 5 minutes before serving.
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
2kg
bone-in beef short ribs (approx. 6 pieces)
kosher salt, as desired
ground black pepper, as desired
30g
all-purpose flour
1 tablespoon
canola oil
240ml
red wine
2 tablespoons
tomato paste
720ml
beef stock
1
white onion, peeled, chopped
5
carrots, peeled, thinly sliced
4
cloves garlic, peeled, minced
1 package
cremini mushrooms, stemmed, quartered
2
Idaho potatoes, cut in 1-inch pieces
2 sprigs
rosemary, stemmed, leaves minced
4 pounds
bone-in beef short ribs (approx. 6 pieces)
Add the onion, carrots, garlic, mushrooms, potatoes, and rosemary to the pot and stir to combine. Place the beef back into the pot, nestling each piece into the vegetable mixture, then cover with the lid.
2kg
bone-in beef short ribs (approx. 6 pieces)
kosher salt, as desired
ground black pepper, as desired
30g
all-purpose flour
1 tablespoon
canola oil
240ml
red wine
2 tablespoons
tomato paste
720ml
beef stock
1
white onion, peeled, chopped
5
carrots, peeled, thinly sliced
4
cloves garlic, peeled, minced
1 package
cremini mushrooms, stemmed, quartered
2
Idaho potatoes, cut in 1-inch pieces
2 sprigs
rosemary, stemmed, leaves minced
4 pounds
bone-in beef short ribs (approx. 6 pieces)
