GRILLED BONELESS BEEF SHORT RIBS RECIPES

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SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES



Succulent Beef Short Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 100 minutes

Yield 4 servings

Number Of Ingredients 11

2 lbs beef Short Ribs
2 tsp salt
2 tsp pepper
2 tsp olive oil
1 tbsp butter
1 medium carrot (diced)
1 shallot (diced)
3 cloves garlic (minced)
1/2 cup red wine
5 sprigs fresh thyme
2 tbsp balsamic vinegar

Steps:

  • Season the sort ribs with salt and pepper.
  • Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
  • Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
  • Serve beef drizzled with sauce.

BEEF SHORT RIBS IN BURGUNDY SAUCE RECIPE: HOW TO MAKE IT



Beef Short Ribs in Burgundy Sauce Recipe: How to Make It image

As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 50 minutes

Prep Time 35 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 16

3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Nutrition Facts : Calories 264 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 355mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 19g protein.

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BEEF SHORT RIBS IN BURGUNDY SAUCE RECIPE: HOW TO MAKE IT
As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida
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  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
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