Savory Braised Short Ribs with Vegetables and Artichoke Hearts

Short ribs. We all love them when we are in restaurants but most of us are too intimidated to make them at home. We just aren’t quite sure what to do with them. The truth is short ribs are easy to cook and these Savory Short Ribs with Vegetables and Artichoke Hearts can be made in under an hour!
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Braised Short Ribs and Vegetables in Instant Pot, Crock Pot or Dutch Oven

What is Braising?

Braising simply means you sear the meat in a pan before cooking then stew slowly in a covered container. Braising is easy, pinky swear. I cook my short ribs with new potatoes, shallots and carrots in broth and red wine. Then I add crispy seared artichoke hearts and drizzle with a balsamic glaze. (affiliate link) 

Braised Short Ribs and Vegetables in Instant Pot, Crock Pot or Dutch Oven 

Of course I always recommend using grass fed beef.

“WHY GRASS FED?”

I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno. 

Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.

ButcherBox delivers grass fed beef right to your doorstep!

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Cook This Recipe One of Three Ways!

I am going to offer you three ways to make this dish. You can make this meal in about 40 minutes start to finish if you have an Instant Pot. That is what I used for the recipe you see here. I love it. The Instant Pot takes the place of a pressure cooker, crock pot, rice cooker and steamer! If you don’t have an Instant Pot you can slow cook them in a crock pot or use a Dutch oven. I always like to offer you choices!

Braised Short Ribs and Vegetables in Instant Pot, Crock Pot or Dutch Oven

The Recipe: Savory Braised Short Ribs with Vegetables and Artichoke Hearts

Tips and what you will need: You will need either an Instant Pot, a Crock Pot or a Dutch Oven and some balsamic glaze. Balsamic Glaze is thick and syrupy. This recipe is gluten, grain and dairy free. (affiliate links)

4.8 from 9 reviews
Savory Braised Short Ribs with Vegetables
 
I offer three ways to make these ribs. In an Instant Pot, a slow cooker, and a Dutch oven. This recipe is delicious and the meat is so tender it just falls apart!
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 2 Tablespoons olive oil
  • 4 large shallots, peeled and quartered
  • 2 lbs short ribs, bone in or out (usually four pieces of meat)
  • sea salt, pepper and herbs de provence
  • 1 cup red wine
  • 4 large carrots, peeled and cut into 2" pieces
  • 8 rose potatoes
  • 1 cup beef broth
  • 1 can quartered artichoke hearts packed in water, drained and excess water removed
  • Balsamic glaze
  • 2 tablespoons chives for garnish
Instructions
  1. Directions for Instant Pot:
  2. Turn Instant Pot on " sauté " add olive oil.
  3. When hot, add shallots and sauté for five minutes.
  4. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  5. When shallots are soft and beginning to brown, move to the sides and add meat. Sear till brown on one side, then turn. Cook for a few minutes until the second side is browned.
  6. Remove meat from pan and add wine. Bring the wine to a simmer and deglaze the pan by scraping the brown bits from the bottom of pan.
  7. Add meat back to pan.
  8. Add carrots, potatoes and then broth.
  9. Press 'cancel' to turn sauté feature off on the Instant Pot.
  10. Place lid on Instant Pot. Make sure the release valve is sealed.
  11. Press 'meat/stew' and set timer for 30 minutes, a few seconds later you should hear a few beeps.
  12. The pot will say 'on' and begin to build pressure.
  13. After a few minutes the timer will show 30 minutes and begin to count down.
  14. About ten minutes before the Braised Short Ribs are done, press quartered artichoke hearts between paper towels until almost all of the moisture is removed.
  15. Place a pan on high heat, add some olive oil to pan.
  16. When pan and oil are hot add artichoke hearts.
  17. Sear one side till crispy and brown, turn down heat a little if needed.
  18. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  19. Sprinkle with a little sea salt and pepper.
  20. When Instant Pot is done cooking ribs, use an oven mitt or wooden spoon to open release valve. Be careful, steam will shoot out the top. When steam stops coming out remove lid.
  21. Plate food, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.
  22. If you are using a slow cooker:
  23. Coat bottom of cast iron skillet with olive oil and sauté shallots and sauté for five minutes.
  24. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  25. When shallots are soft and beginning to brown, move to the sides and add meat to pan.
  26. Sear till brown on one side, then turn. Cook for a few minutes until the second side is browned.
  27. Remove meat from pan and add wine. Bring the wine to a simmer and deglaze the pan by scraping the brown bits from the bottom of pan.
  28. Place meat, wine from pan, broth and all veggies except artichokes into crock pot.
  29. Cook on low for 8 hours.
  30. About ten minutes before the Braised Short Ribs are done, press quartered artichoke hearts between paper towels until almost all of the moisture is removed.
  31. Place a pan on high heat, add some olive oil to pan.
  32. When pan and oil are hot add artichoke hearts.
  33. Sear one side till crispy and brown, turn down heat a little if needed.
  34. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  35. Sprinkle with a little sea salt and pepper.
  36. Plate food from crock pot, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.
  37. If using a dutch oven:
  38. Preheat oven to 350 degrees
  39. Coat bottom of dutch oven with olive oil and shallots and sauté for five minutes.
  40. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  41. When shallots are soft and beginning to brown, move to the sides and add meat to pan.
  42. Sear till brown on one side, then turn. Cook for a few minutes until the second side is browned.
  43. Remove meat from pan and add wine. Bring the wine to a simmer and deglaze the pan by scraping the brown bits from the bottom of pan.
  44. Place meat, broth and all veggies except artichokes into the dutch oven.
  45. Place in oven and cook for 2-2/12 hours.
  46. Ten minutes before ribs are done, place a pan on high heat, add some olive oil to pan.
  47. When pan and oil are hot add artichoke hearts.
  48. Sear one side till crispy and brown, turn down heat a little if needed.
  49. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  50. Sprinkle with a little sea salt and pepper.
  51. Plate food from Dutch oven, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.

 

More Recipes Made In The Instant Pot and Slow Cooker! 

BBQ Baby Back Ribs
Pulled Pork Sammys and Slaw
Pulled Pork Tacos
Pulled Pork Taco Bites (Grain Free)

 

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Post tags: grain free, gluten free, dairy free,

29 thoughts on “Savory Braised Short Ribs with Vegetables and Artichoke Hearts

  1. you are right when you say scared to make at home! Whenever I see these on a menu I order them, but I’ve never attempted to make them! Thanks for sharing such a great step by step to do it myself! Plus that Butcher Box is awesome!

  2. Your first sentence sums up my thoughts exactly!!! But I’m definitely going to try this recipe because now I’m craving short ribs! Great photos!

  3. Thank you! We always buy our meat in bulk straight from the rancher and I am constantly intimidated by certain cuts of meat, short ribs being one of them. I’ve been searching for great recipes and am excited to try this one out.

  4. I agree, braising is an easy and flavorful method. I know a lot of my friends get nervous to try. These shortribs sound delish – I actually was thinking of making shortribs for my husband this week – so the timing is perfect!

  5. I have short ribs in the chest freezer and always pass them up in favor of something ‘easier’. This looks great … and easy! Will definitely be trying soon.

  6. Just made short ribs for the first time, in a slow cooker, this week. They were a hit. I’m ready to try more recipes and this one looks delicious! I don’t have that Balsamic product , but I have an amazing Balsamic vinegar– very syrupy and flavourful. Do you think that will be ok as a sub?
    Thanks LInda!

  7. I just made this dish the other night for my family. It turned out delicious. My husband said its the best meal he’s had in over a year! We eat out 2-3 times a week at highend restaurants like Ruth Chris and Mastros so for him to say that is such a huge compliment Thanks Linda! Another great recipe! 😘

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