Short Ribs? Wow!
Short ribs are hot right now. Apparently the word “wow” has been used to describe them so many times there’s a whole google category called “short ribs wow.” I get it. Short ribs are wow in every way—their rich flavor, succulent texture, their ease in preparation. If you follow my modified pressure cooker technique, they are done in just 1 1/2 hours or half the usual cooking time. And check out this week’s video, you’ll see how easy they are to make.
So make a batch of short ribs one of these busy holiday weekends. Have some friends over and wait for the “wows.” Or serve it for Sunday supper knowing you’ve got a heat-and-serve meal ready to go later in the week.
Braised Short Ribs: Wow!
by: Three Many Cooks
Serves: 6
Ingredients
- 12 short ribs (about 3 ½ pounds)
- 1 tablespoon olive oil
- Salt and ground black pepper
- 1 large onion, cut into medium dice
- 3 garlic cloves, minced
- 2 teaspoons dried thyme leaves
- 3 tablespoons flour
- 1½ cups each: red wine and chicken broth
- 1 can (14.5 ounces) petite diced tomatoes
Instructions
- Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
- Meanwhile, heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in 2 batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.
- Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about five minutes. Add garlic and thyme; sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
- Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the-bone tender, about 1½ hours.
I love how informal the video is… makes you feel like you’re right there with you.
This recipe sounds really good, but Ms Anderson referenced her “modified pressure cooker technique” of which instructions I could not find. I have a pressure cooker that I’m deciding whether or not to keep, have never really used it and thought this would be a good recipe to try. Help?
Thanks.
Jo Selinger-Smith
Hi Jo,
The modified pressure cooker method is, in fact, the oven instructions included in the recipe. By covering the pan with foil and creating a tight seal and cooking the short ribs as at high heat, it’s like a pressure cooker. You don’t need a pressure cooker to make this recipe. Good luck!
Watched your video on short ribs. Really simple and you make it look sooooo easy. I have been a fan of yours for a while.
Thanks
Nancy