Instant Pot Red Wine-Braised Beef Short Ribs
Creamy Gouda Grits
Ingredients
- 3½ lb bone-in beef short ribs
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 Tbsp tomato paste
- 6 Tbsp all-purpose flour
- 2 cups red wine (such as Cabernet Sauvignon)
- 1 (28-oz) can whole peeled tomatoes, drained
- 1 (8-oz) pkg whole baby portobello mushrooms, quartered
- 1 cup beef broth
- 8 cloves garlic, peeled
- 10 sprigs fresh thyme
Instructions
- Season beef lightly with salt and pepper.
- Heat oil in a 6-quart Instant Pot on Sauté setting. Cook beef, in batches, in hot oil 3 minutes per side or until browned. Remove from pot, reserving 2 Tbsp drippings in pot.
- Cook onion, carrot, and celery in hot drippings, stirring occasionally, 3 minutes. Add tomato paste; cook, stirring constantly, 2 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
- Add wine to pot, scraping browned bits from bottom of pot using a wooden spoon. Return beef to pot, and add tomatoes, mushrooms, broth, garlic, and thyme.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 45 minutes or until beef is very tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Discard thyme. Serve beef mixture over Creamy Gouda Grits recipe.
Side Dish Ingredients
- 1 (32-oz) carton chicken broth
- 2 cups milk
- 2 cups quick-cooking grits
- ¼ cup butter
- 1 cup shredded Gouda cheese
Side Dish Instructions
- Bring broth and milk to a boil in a large saucepan over medium-high heat; whisk in grits. Reduce heat, and simmer, stirring often, until grits are thickened.
- Stir in butter and cheese until melted. Season with salt and pepper to taste.
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