Short Ribs in Red Wine & Orange Juice

Directions

For an Instant Pot

1Pat the short ribs dry.  Season with sea salt and black pepper liberally on all sides.  Set aside to rest and let the seasoning adhere (the salt will dissolve into the surface of the meat).

2Set the Instant Pot to “Sauté” and toggle to “More” heat.  When the display reads “Hot,” add the high-heat cooking oil and the short ribs.  Cook until golden on all sides, about 20 minutes total.  Remove the short ribs to a plate.

3Add the onion, carrots, and garlic.  Sauté until softened, stirring occasionally, about 5 minutes.  Deglaze with the wine and scrape the browned bits from the bottom of the pot.

4Add the broth, thyme, bay leaf, orange zest, and orange juice.  Tuck the short ribs in amongst the veggies.

5Turn the Instant Pot off.  Set it to “Slow Cook” and toggle to “More” heat.  Set the time to 5 hours.  Use a clear lid to get a better visual while it cooks or use the standard Instant Pot lid with the vent set to the “venting” side.

6When it finishes, check the doneness to see if the short ribs shred easily but with a small bit of resistance. 

7Strain out the liquid and optionally add the liquid back to the Instant Pot to reduce.  Set to “Sauté” on “More” heat and cook until the liquid has reduced by about half and thickens slightly, about 20 minutes.

8Serve atop your favorite mash with the reduced sauce.

9You could also sub any fatty, ribboned cut of meat like chuck roast, cubed to 3″ square.

For a Slow Cooker

1Brown the short ribs stovetop in a wide cast iron.  Set them aside while softening the carrots and onion.  Deglaze with a bit of the wine and add all the remaining ingredients to a slow cooker.  Cook on high for 3-4 hours.  Check the meat to gauge tenderness and add 30 minutes to an hour, as needed.  To reduce the sauce, move it back to a pot on the stove.

Oven Instructions

1Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the short ribs on the stovetop.  Set them aside while softening the carrots and onion.  Deglaze with a bit of the wine and add all the remaining ingredients to the pan.  put the short ribs back in the pan cover, and transfer to oven.

2Cook until short ribs are tender, 2 - 2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.