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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!

Course Main Course
Cuisine American
Keyword easy dinner recipe, Instant Pot, weeknight dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Linda Spiker

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

Directions for Instant Pot:

  1. Turn Instant Pot on " sauté " add olive oil.
  2. When hot, add shallots and sauté for five minutes.
  3. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  4. 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.
  5. 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.
  6. Add meat back to pan.
  7. Add carrots, potatoes and then broth.
  8. Press 'cancel' to turn sauté feature off on the Instant Pot.
  9. Place lid on Instant Pot. Make sure the release valve is sealed.
  10. Press 'meat/stew' and set timer for 30 minutes, a few seconds later you should hear a few beeps.
  11. The pot will say 'on' and begin to build pressure.
  12. After a few minutes the timer will show 30 minutes and begin to count down.
  13. 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.
  14. Place a pan on high heat, add some olive oil to pan.
  15. When pan and oil are hot add artichoke hearts.
  16. Sear one side till crispy and brown, turn down heat a little if needed.
  17. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  18. Sprinkle with a little sea salt and pepper.
  19. 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.
  20. Plate food, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.

If you are using a slow cooker:

  1. Coat bottom of cast iron skillet with olive oil and sauté shallots and sauté for five minutes.
  2. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  3. When shallots are soft and beginning to brown, move to the sides and add meat to pan.
  4. Sear till brown on one side, then turn. Cook for a few minutes until the second side is browned.
  5. 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.
  6. Place meat, wine from pan, broth and all veggies except artichokes into crock pot.
  7. Cook on low for 8 hours.
  8. 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.
  9. Place a pan on high heat, add some olive oil to pan.
  10. When pan and oil are hot add artichoke hearts.
  11. Sear one side till crispy and brown, turn down heat a little if needed.
  12. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  13. Sprinkle with a little sea salt and pepper.
  14. Plate food from crock pot, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.

If using a dutch oven:

  1. Preheat oven to 350 degrees
  2. Coat bottom of dutch oven with olive oil and shallots and sauté for five minutes.
  3. While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
  4. When shallots are soft and beginning to brown, move to the sides and add meat to pan.
  5. 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. Place meat, broth and all veggies except artichokes into the dutch oven.
  8. Place in oven and cook for 2-2/12 hours.
  9. Ten minutes before ribs are done, place a pan on high heat, add some olive oil to pan.
  10. When pan and oil are hot add artichoke hearts.
  11. Sear one side till crispy and brown, turn down heat a little if needed.
  12. Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
  13. Sprinkle with a little sea salt and pepper.
  14. Plate food from Dutch oven, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.