Classic Braised Beef Short Ribs

Step 1

Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.

Step 2

Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.

Step 3

Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.

Step 4

Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.

Step 5

Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Step 6

Season short ribs with salt and pepper and sear in olive oil in a skillet on the stove over high heat. Transfer seared short ribs to a 6 quart slow cooker. Season with garlic powder and onion powder and pour in beef broth, red wine, and worcestershire sauce. Add on rosemary sprig, cover with lid, and cook on low for 8 hours, until meat is fork tender.

Step 7

Use the searing feature on the electric pressure cooker to sear seasoned short ribs. Saute onion until tender and add in garlic to saute 1 minute. Pour in red beef broth, red wine, and worcestershire sauce. Add on rosemary sprig. Cook on high pressure for 50 minutes, followed by a 10-15 minute natural release.