👨🍳 Instructions
1. Season and Dredge
Season short ribs generously with salt and pepper.
Dredge in 2 cups flour, shaking off excess.
2. Sear the Ribs
Heat vegetable oil in a large heavy pot over high heat.
Sear ribs on all sides until deeply browned. Remove and set aside.
3. Sauté the Veggies
In the same pot, add carrots, celery, leeks, and garlic.
Cook over medium heat until softened (5–7 minutes).
Stir in tomato paste, cook 2–3 minutes. Season with salt and pepper.
4. Deglaze with Wine
Pour in red wine to deglaze the pot, scraping up browned bits.
Let it simmer and reduce slightly for a few minutes.
🍲 Cooking Options
➤ Instant Pot
Transfer everything (ribs, wine, veggies) to the Instant Pot.
Add beef broth, thyme, and rosemary.
Cook on high pressure for 45 minutes, then let pressure release naturally for 15 minutes before opening.
➤ Oven Method
Transfer everything to a Dutch oven.
Cover and bake at 350°F (175°C) for 2–3 hours, until meat is fork-tender.
🍷 Finishing the Sauce
5. Strain the Broth
Remove short ribs and set aside.
Skim excess fat from liquid.
Strain broth through a fine-mesh sieve into a saucepan.
6. Make Beurre Manié
In a small bowl, mash 1 tbsp softened butter with 2 tbsp flour to form a smooth paste.
7. Thicken the Sauce
Heat broth over medium heat.
Whisk in beurre manié gradually.
Stir constantly until the sauce thickens and coats a spoon.
Taste and adjust seasoning.
8. Serve
Return short ribs to the sauce and warm gently.
Serve hot, garnished with fresh chives (optional).
Best with mashed potatoes, creamy polenta, or crusty bread.
🥄 Final Notes
This dish is perfect for holidays or an impressive dinner.
The sauce can be made ahead and reheated—flavors deepen beautifully overnight.
