Braised Beef Short Ribs in Red Wine Reduction
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
For the reduction
  • 500ml Dry red wine (ex.Cabernet Saugvignon)
  • 1cup Yellow Oniondiced
  • 1/2cup Carrotssliced
  • 1/2cup shallotsslices
  • 1cup Button Mushroomssliced
  • 2sprigs thyme
  • 3sprigs Flat leaf pasley
  • 1pc bay leaf
  • 1/4tsp Black peppercorns
  • 2cloves garlicminced
For the Beef
  • 500g Boneless chuck short rib
  • 2cloves garlicsmashed
  • 1pc Small onion
  • 1/2cup Carrots
  • 1/4cup parsley
  • 2sprigs thyme
  • 1pc Bay leaves
  • 1 1/2cups Beef stock
  • Saltto taste
  • Pepperto taste
  • 4tbsp olive oil
  1. For the Beef Braise: Season the beef with salt and pepper. Press Sauté on the Instant Pot, High heat. Once HOT, add the olive oil. Brown the meat on all sides. Transfer to a plate.
  2. Toggle Sauté button to Normal heat. Deglaze the pot by putting in all the ingredients for the wine reduction and scraping the bottom of the pot. Let the liquid simmer until reduced for 50 minutes.
  3. Add the second set of onions, carrots, garlic, thyme and parsley to the wine reduction then add bay leaves, thyme and beef stock.
  4. Place the trivet on top of the vegetables and place the browned beef on it.
  5. Close the lid and press Pressure Cook on High for 40 minutes.
  6. Quick release pressure. Remove the trivet with the meat. Strain the wine reduction. If there is a lot more liquid than necessary, return to the pot and reduce through Sauté function.
  7. Serve the beef on top of mashed potatoes or polenta and with the red wine sauce.