Dinner

Braised Short Ribs

Step 1 of 8

Remove the lid from the pot. Using the function arrows select SEAR/SAUTÉ, set temperature to HIGH, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheat will take approx. 8 to 10 minutes.)

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 2 of 8

Season the short ribs on all sides with salt and pepper, then coat with flour.

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 3 of 8

When preheating is complete (unit will beep and display ADD FOOD), add canola oil and short ribs to the pot and brown short ribs on all sides (about 3 to 5 minutes for each side). Remove short ribs from the pot and set aside.

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 4 of 8

Add onions, carrots, celery, and garlic to the pot and cook until vegetables are tender (about 10 minutes), seasoning with salt and pepper as desired.

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 5 of 8

Stir in tomato paste until combined. Then add the wine and cook until volume is reduced by half (about 10 to 15 minutes).

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 6 of 8

Place the short ribs back in the pot, nestling them within the vegetable mixture. Add the beef stock, bay leaves, rosemary, and thyme.

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 7 of 8

Allow the stock to come to a boil, then press START/STOP. Cover with lid, select BRAISE, set time to 2 hours, and press START/STOP to begin cooking (temperature will automatically default for BRAISE, so no selection is needed).

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Step 8 of 8

When cooking is complete, unit will beep. Carefully remove lid and serve short ribs warm.

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
25g all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
240g dry red wine
980g beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

4–6 bone-in short ribs (7–10 ounces each)
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup all-purpose flour
3 tablespoons canola oil
2 medium yellow onions, peeled, cut in 1/2-inch pieces
2 large carrots, peeled, cut in 1/2-inch pieces
4 medium stalks celery, trimmed, cut in 1/2-inch pieces
3 cloves garlic, peeled, chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups beef stock
2 bay leaves
2 sprigs fresh rosemary, stemmed, chopped
4 sprigs fresh thyme, stemmed, chopped

Compatible with

Ninja® Foodi® Everyday PossibleCooker™ Pro

Allergies

Tip: Allergy Advice

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