Instant Pot Tender Braised Short Ribs Once A Month Meals offers custom freezer meal plans to meet your family's needs. Sign up to add this recipe to your own custom meal plan. 2 pounds Beef Short Ribs ¼ teaspoons Black Pepper 1 ½ teaspoons Olive Oil 1 ¼ cups dice Onion 1 teaspoon mince Garlic, Cloves ½ cups Red Wine 1 ½ tablespoons Soy Sauce 1 tablespoon Worcestershire sauce 1 tablespoon Brown Sugar 1 individual Thyme, Fresh 1 Round Disposable Container, 64 oz These directions are for cooking this recipe to serve immediately and NOT to freeze for later. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Sprinkle ribs with salt and pepper and cut into 3-4 inch segments. Set pressure cooker to saute and heat olive oil. Sear ribs on all sides in inner pot and remove.

Add onions and cook until translucent. Add garlic and cook for 1 more minute. Place ribs back into pot. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Place sprigs of thyme on top of ribs.best buy wines and spirits Lock cover into place and seal steam nozzle.where can i buy wine glasses near me Set to meat/stew setting or set manually for 35 minutes.best wine affiliate program Naturally release pressure for 5 minutes then quick release remaining pressure.best france wine regions These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).best wine clubs in bay area

Why would I want to freeze this? In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. time to buy wine in va These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.** Place frozen contents into inner pot. Saute for 5 minutes. Seal and set to meat/stew setting or set manually for 35 minutes.2 pounds bone-in short ribs (about 4 2-inch ribs) Canola or vegetable oil for browning 1 small onion, diced 2 small carrots, peeled; one diced and one sliced into thin coins 1 clove garlic, minced or pressed 2 teaspoons tomato paste

3/4 cup dry red wine 1 cup low-sodium beef stock 1/2 cup frozen pearl onions, thawed 1/2 cup cooked mushrooms Fresh ground black pepper 1 teaspoon brown sugar (optional) Preheat the oven to 300F.Salt the short ribs liberally on all sides. Coat the bottom of a medium sized oven-proof dutch oven with oil and heat over medium-high heat. When the oil shimmers, add the ribs in a single layer without crowding. Brown on all sides (as best you can). Remove and set aside.Add the onion and diced carrot (reserve the other carrot) to the pan and cook, stirring, until the onion pieces separate and the vegetables begin to soften. Add the garlic and cook for another minute. Stir in the tomato paste and cook for a few minutes, until the paste begins to brown slightly. Add the wine and stir, scraping the bottom of the pan to dissolve the browned fond. Bring to a boil and cook for a minute or so, then add the beef stock and bay leaf. the meat should be mostly but not completely submerged.

If the liquid level doesn't come about two-thirds of the way up the ribs, add more beef stock.Cover the dutch oven and place in the oven. Cook for about 90 minutes, or until the meat is tender and is pulling away from the bones (depending on the size of the ribs and your oven, this can take longer. If some or all of the meat falls off the bones completely, don't worry.When the ribs are is done, remove from the sauce and keep them warm in a warming drawer or low oven. Strain the sauce mixture through a coarse strainer into a fat separator and discard the solids. When the fat has separated, pour the sauce back into the pan. If you don't have a fat separator, remove the meat, strain the sauce and let it sauce cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pan.Note: If you like, you can make the dish to this point and refrigerate overnight before finishing. Don't worry about removing the fat from the sauce;

just refrigerate the sauce and meat separately and remove the layer of fat from the sauce before continuing.Over medium-high heat, bring the sauce to a boil. Reduce the heat, keeping the sauce barely boiling. Add the sliced carrot and pearl onions and cook about 6 minutes or until carrots are just tender. If necessary, continue to boil the sauce until it thickens to the consistency of gravy. Add a few grinds of black pepper, and if the sauce is too acidic the brown sugar. Turn the heat down, so the sauce is barely simmering. (*If you've refrigerated the meat and sauce overnight, add the ribs back to the sauce at this point and heat for 7 to 8 minutes before continuing with the final step.)About 5 minutes before serving, add the ribs and mushrooms to the sauce to heat through. Serve over mashed potatoes, grits or noodles.Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator before trying to reheat anything, though.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Read the Whole Story For the Short Ribs: 1 tablespoon olive oil 4 (6 to 8-ounce) pieces boneless short ribs 1 medium onion, chopped (about 1 cup) 2 large cloves garlic, smashed 1/2 cup red wine 2 cups low-sodium beef broth 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons brown sugar 1 (1- by 3-inch) strip of orange zest, white pith removed 2 pounds red-skin potatoes 1/2 cup sour cream Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes.

Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer. Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking. While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork. When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates.