I always found it amusing how often people would eagerly order short ribs at restaurants, blissfully unaware of how simple and budget-friendly it is to recreate that same level of deliciousness in the comfort of their own kitchen. Our family has mastered a delectable short rib recipe, so irresistibly mouthwatering that when my college-aged nephew, Mateaus, visited us, he was utterly captivated. He pleaded to learn the recipe himself, so much so that he went out and purchased an Insta-pot just to streamline the process. He then whipped up the dish to dazzle his girlfriend, and now they’re tying the knot this summer. I can’t help but muse that perhaps my short ribs deserve a bit of the credit for their blossoming romance.
To create the most succulent short ribs, with the ideal balance of fat and bone, look no further than the chuck section. As you select your short ribs, aim for those that are beautifully marbled and generously meaty, with just the right amount of surface fat—not too much, not too little. Always, without exception, choose bone-in ribs. They impart a richer, more indulgent flavor as they cook. While short ribs need ample time to break down the tough connective tissues to achieve that melt-in-your-mouth tenderness, believe me, the resulting depth of flavor is well worth the wait.
This particular recipe yields incredibly tender and flavorful meat, accompanied by a sumptuous sauce that will tempt you to lick your plate clean. Their are very few aromas ore enchanting than those experienced as you release the steam from your insta-pot after the 65 minute high pressure cook. We also highly recommend pairing these short ribs with creamy mashed potatoes (crafted with precision using the recipe on our blog), allowing the meat and sauce to meld harmoniously in every delectable bite. Though this dish can be prepared traditionally in the oven or slow cooker, it’s astonishingly quick and effortless when made in an insta-pot. So, go ahead and indulge in this exquisite meal tonight—you deserve it!
”ShortRibs”
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
2 Tablespoons of Chopped Parsley
Directions
- 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.
- If using the Insta-pot, immediately release the steam after 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.
- Sprinkle chopped parsley on top.