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The easiest short rib recipe ever! This Instant Pot red wine braised short ribs recipe is goof-proof, fall-off-the-bone delicious, rich in flavor and tastes like you’ve been cooking for hours.
Happy Valentine’s Day!
Do you partake? Truthfully, I’ve never been over the moon about it, regardless of my relationship status, but I will say I can always get on board with a romantic meal for two.
Enter: Instant Pot Red Wine Braised Short Ribs with roasted garlic mashed potatoes.
Because my Paleo Instant Pot Short Ribs were such a hit, I figured I would re-visit the concept by stepping up the sexy factor a couple thousand degrees by using red wine.
For me, beef and wine are a match made in heaven, and the way I see it, this makes for the ultimate date night in. It’s actually very simple!
…Yet very snazzy, indeed!
The short ribs are braised in red wine with mushrooms, onion, and herbs, making them ultra flavorful. Cooking the ribs in the Instant Pot yields a miraculously tender result – the meat is fall-off-the-bone delicious!
I paired the red wine braised short ribs with Caramelized Onion & Roasted Garlic Buttermilk Mashed Potatoes.
You guys, you don’t want to skip the mashed potatoes! They turn out so bold in flavor and are silky-smooth! I typically blend mind in the blender with ghee or grass-fed butter and coconut milk.
When all is said and done, the ingredients needed to make this recipe are straightforward and the whole meal is fun to prepare.
If you like making recipes in parts, either the mashed potatoes or the short ribs (or both) can be made days ahead of time and reheated.
If you are intolerant to or simply choose to stay away from potatoes, check out my Creamy Mashed Rutabaga with Caramelized Onions.
They’re amazingly delicious! If you’re wanting to keep it low-carb, whip up a batch of cauliflower rice, roasted vegetables, or a big green salad.
…And if you follow a Low-FODMAP diet, no sweat – you can still omit the onions and garlic from this recipe and end up with a delicious, satisfying meal.
Pair the meal with a nice glass of wine for a beautiful meal!
More Instant Pot Recipes:
Instant Pot Garlic Herb Rotisserie ChickenInstant Pot Indian Lamb CurryInstant Pot Lamb StewInstant Pot Steak and Potato SoupInstant Pot Mexican Shredded BeefInstant Pot Paleo Irish Beef Stew
For a fancy evening in!
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Red Wine Braised Short Ribs
Yield: 3 to 4 peoplePrep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
Take your romantic dinner to the next level with Red Wine Braised Short Ribs! This simple yet decadent recipe is made goof-proof in the pressure cooker!
Ingredients
Red Wine Braised Short Ribs
2 Tbsp avocado oil1/2 medium yellow onion8 ounces baby bella mushrooms, optional2 lbs beef short ribs1 1/2 cups red wine, such as Malbec or Cab1 Tbsp dried oregano2 tsp dried rosemary1/2 tsp sea salt, to taste1 Tbsp tapioca flour, optional2 Tbsp tomato paste, optional
Roasted Garlic Mashed Potatoes:
1 bulb garlic, roasted1 1/2 lbs Yukon gold potatoes, (3 or 4 potatoes)4 Tbsp ghee or grass-fed butter1/2 cup full-fat canned coconut milk, or almond milk1/2 tsp sea salt, to taste
Instructions
Prepare the Short Ribs:
Plug in the Instant Pot, add the avocado oil and set to the Saute mode. Add the onion and saute, stirring occasionally, until the onion has softened. Scoot onions off to the side and place short ribs on the hot surface. Cook 3 minutes on each side, or until the short ribs have a nice sear on both sides. Add the remaining ingredients except for the tapioca flour and tomato paste. Secure the lid on the Instant Pot and pressure cook on high 35 minutes. Once the Instant Pot has finished its course, allow it to go into the Keep Warm mode for 30 minutes. Remove the lid and transfer the meat to a plate.
Prepare the Gravy:
If desired, make gravy out of the rib juices. To do so, press Saute on the Instant Pot and add the tapioca flour and tomato paste. Bring mixture to a full boil, stirring constantly. Cook 3 to 5 minutes, or until a thick gravy has formed. Taste gravy for flavor and add sea salt to taste.
Make Roasted Garlic Mashed Potatoes:
Cut the top off a bulb of garlic and drizzle with olive oil. Wrap in foil and roast in the oven 40 minutes at 375 degrees F. Allow garlic to cool, then peel all of the cloves. Chop the Yukon gold potatoes into thirds, add them to a pot, and fill with water. Bring to a full boil and cook 10 to 15 minutes, or until potatoes are very tender when poked with a fork. Drain the potatoes. Add roasted garlic, cooked potatoes, ghee, coconut milk, and sea salt to a blender. Blend until desired consistency is achieved. Note: if you have a potato masher, you can mash everything together in the same pot you used to cook the potatoes. Serve beef short ribs over roasted garlic mashed potatoes with gravy.
Nutrition Information
Yield 3Serving Size 1 of 3
Amount Per ServingCalories 741Total Fat 55gUnsaturated Fat 0gCarbohydrates 6gFiber 1gSugar 2gProtein 54g
