I always found it funny how often people seemed to order short ribs when dining out because they are so easy to make inexpensively delicious at home. We developed a great short rib recipe, which college student nephew Mateaus loved so much after visiting he had to learn the recipe so he could make it for his girlfriend himself. (Yep, he even got an insta-pot to make it easy.)
The meatiest short ribs with the best ratio of fat and bone come from the chuck. Look for well-marbled, meaty ribs without a huge amount of surface fat when buying your short ribs. Always, I repeat always, get them with the bone. They taste much better when cooked with the bone versus boneless. Short ribs take a long time in breaking down the connective tissues and making the beef tender, but they are full of flavor.
This recipe creates both tender and delicious meat, and a sauce to die for. As a result, I always suggest making mashed potatoes (made properly with lots of butter, cream, a touch of sour cream, garlic powder and chives), then placing the meat on the mash and drizzling the sauce over both.
Lastly, this delicious recipe can be made classically in the oven, or in a crockpot, but it is amazingly quick and simple in an insta-pot.
2 1/2 Pounds of Beef Short Ribs
1/3 Cup of AP Flour
1 Tablespoon of Kosher Salt
1/2 Teaspoon of Black Pepper
1/4 Cup Butter
1 Cup Chopped Yellow Onion
1 Cup of Beef Broth
3/4 Cup of Red Wine Vinegar
3/4 Cup of Dark Brown Sugar
1/4 Cup of Chili Sauce
2 Tablespoons of Catsup
2 Tablespoons of Worcestershire Sauce
2 Tablespoons of Minced Garlic
1 Teaspoon of Chili Powder
1/2 Teaspoon of Curry Powder
- Put Salt, Pepper and Flour in a plastic bag.
- Add the short ribs to the bag two at a time and shake to coat the ribs.
- Put those ribs, “uncovered” on a plate in the refrigerator for 2 hours.
- Brown the ribs in a large skillet with the butter.
- Place the ribs in your Dutch Oven, crockpot or Insta-pot.
- Then using the same skillet, combine all the remaining ingredients.
- Bring that mixture to a boil, stirring consistently.
- Pour the hot mixture over the ribs.
- Then cook on low in the oven or crockpot for 9 hours OR put your insta-pot on high pressure and cook for 65 minutes.
- Using tongs, separate the meat from the bones and fat.
- Then place the meat only on top of the mash.
- Use a ladle to get the sauce from the pot and drizzle the sauce over the meat and mash.