Braised Short Ribs with Garlic and Red Wine Reduction

Braised Short Ribs with Garlic and Red Wine Reduction

Braised Short Ribs with Garlic and Red Wine Reduction Gravy

Getting this recipe correct was a bit of a hat trick. When it comes to braising time is everything for flavor development and tenderness. Unfortunately, sometimes we just don't have the the time to dedicate to the process of it and just want an easy, delicious meal with all of the most important elements of slow cooking. So for this recipe I made a few different variations based on available time and desire for final presentation.  I chose to do a lower carb option by putting it over cheesy garlic cauliflower mash. 

The Supply List:

  • 2.5-4lbs Wild Earth English Short Ribs
  • 2C Red wine - Preferably a dry red like a Cabernet
  • 2C Beef broth
  • 3 Ribs of celery - chopped
  • 3 Carrots - chopped
  • 2 Medium onions
  • Fresh thyme, sprig of rosemary, and flat leaf parsley - bundled with cooking string
  • 1 head of garlic - halved
  • 1 1/2 T Flour or Arrowroot Starch
  • 1 T TexJoy Herbs de Beaumont or other herb blend
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • Salt and pepper to taste 

The Steps:

Prepare the Beef: In a bowl, thaw the ribs overnight in the refrigerator. When it's time to cook, pull them out to a cutting board. First, you'll want to remove the membrane on the bone side of the ribs. You should be able to slip a knife under the corner to start it and pull up to remove the entire piece. If (by chance) you have some catfish pliers.. this is a great opportunity to put them to use. ;) Once the membrane is removed cut the ribs into individual pieces between the bones. Season with flaky salt and ground pepper all over.

Brown the BeefEven when I'm cooking quickly with the Instant Pot (IP), I like to employ a large cast iron to supplement. It's not exactly "one pot meal" anymore but allows some more room to move around and get a better sear on the beef. And when you're reducing the sauce it give you better control over the simmer. 

Add 1-2 T vegetable oil to your skillet and heat to high. *For IP only set to Saute and add the oil. 

Sear the ribs on all sides, working in batches. About 5 minutes per batch. Do not crowd the meat.

Set the seared ribs aside and turn the heat down to medium. Add the vegetables and saute until slightly softened, then add the head of garlic, garlic powder, onion powder, and a pinch of salt. Cook for another 2 minutes or until fragrant. *For IP only, remove ribs and add the veg on saute, cook until slightly softened, add the seasonings and garlic. 

Add the wine, broth, and thickener then scrape the pan with a stiff or wooden spatula. If there is too much liquid for the size of your skillet.. add half, reduce, and then add the rest. Reduce by half (about 2 cups of liquid) on low to medium low at a medium simmer, stirring occasionally. It will take about 15-20 min. *For IP only, add only 1C wine and 2C broth with the thickener. Simmer 3-5 minutes on Saute to reduce by 1/3 before sealing and switching to HP for 1 HR

Add the reduction and the ribs to the pot, seal, and set to High Pressure for 1 HR

Allow to fully naturally decompress. 

Carefully open the lid. If you wish to keep the bones attached for serving, remove the ribs very carefully with tongs from the pot. Otherwise the meat will fall apart!

Serving options: I personally like the chunky vegetables in my gravy however you can also strain them out for a smoother sauce. Their flavor is already imparted in the sauce, so you won't be losing anything. If you'd like a thick smooth gravy, strain the veg after you remove the ribs, and reduce another quarter of the liquid out. Serve over mash, garnished with green onions and parsley. 

Browned ribs ready for the slow cook

Finished Ribs

Cheesy Garlic Cauli-Mash

I got my recipe inspiration from Andie at AllRecipes but adjusted it to my taste..

  • 1 Head of cauliflower cut into florets, or 1 bag of cauliflower
  • 1 T Salted butter
  • 1 clove garlic
  • 1/4 C Shredded Parmesan 
  • 1/2 C Shredded cheddar
  • 1 T Cream cheese
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • Salt and pepper to taste
  • optional: Green onion for garnish, 1/2 tsp herb blend 

Use a steamer insert in a pot with 1-2" of water.  Add cauliflower, cover, and steam until tender, about 10-12 minutes.

Transfer half the cauliflower and butter to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, seasonings, Parmesan cheese, cream cheese, salt, and black pepper. Then add cheddar and pulse. 

You may want to transfer to a pot and reheat to pipping hot and melty before serving.

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