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Home / Recipes / Pressure Cooker / Pressure Cooker Beef / Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}

Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}

January 10, 2017 By Jill Selkowitz / 18 Comments Updated January 6, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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These Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style} are melt in your mouth luxurious, swimming in a rich red wine sauce!

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  • Pressure Cooker Red Wine Braised Short Ribs
  • Pressure Cooker Red Wine Braised Short Ribs
  • Pressure Cooker Red Wine Braised Short Ribs (Goyisha Style)

Pressure Cooker Red Wine Braised Short Ribs

Pressure Cooker Red Wine Braised Short Ribs {Goyisha Flanken}

Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}

A meal of Short Ribs is something most Jews learn about at a very early age. Typically, Short Ribs have a tomato base with just a few spices.  The star of the show is the long and slow cooked Short Ribs in a rich tomato and red wine liquid base. Growing up in Miami, way back when, I was lucky enough to experience lots and lots of Mom & Pop restaurants, many of them, Jewish style.

Wolfies in Miami Beach and my favorite Jewish restaurant, whose name escapes me in Coral Gables, served the most delicious Short Ribs, served in big bowls with crusty bread.

For this recipe, try it over a plate of my Dreamy Creamy Goat Cheese Polenta.

 

Cast of Ingredients for Pressure Cooker Red Wine Braised Short Ribs

Cast of Ingredients for Pressure Cooker Red Wine Braised Short Ribs

Before I publish my Jewish Style Short Ribs recipe, I thought I would first cook up Ree Drummond‘s Red Wine Braised Short Ribs recipe, as I thought her little twist on Short Ribs sounded interesting.

That and a few of my readers have asked me to convert this recipe for them. In order to differentiate my recipe from Ree’s, I named this Short Rib recipe, Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style} because of the Pancetta.

Before anyone decides to take offense to the name of this dish, remember, the hubs is a Goy!

 

Dice up the Pancetta

Dice up the Pancetta

Pancetta is pretty much unsmoked, cured pork belly, whereas bacon is cured and smoked. If you prefer to use bacon, the thin cut is what you will want (Oy, Gavault).

The rendered fat is what we are after, for this Goyisha Pressure Cooker Red Wine Braised Short Ribs recipe. Hehehe…. my grandmother must be turning in her grave. 🙂

Dice up the Pancetta or Bacon and get ready to crisp it up in your Pressure Cooker.

 

Chop the Vegetables

Chop the Vegetables

In Ree’s oven/stove top recipe, she dices the vegetables. When using a Pressure Cooker for vegetables, along with tough piece of meat, the vegetables will disintegrate from a longer cook time.

To avoid this from happening in this recipe, chop the vegetables into bite size pieces, rather than dicing them into small pieces.

 

Salt and Pepper the Short Ribs

Salt and Pepper the Short Ribs

Using Kosher Salt and Freshly Ground Pepper, generously salt and pepper the ribs on all sides.

Did you know that you can make Simple Baby Back Ribs in your Pressure Cooker too!!!

 

Add the Pancetta to a Pressure Cooker Cooking Pot

Add the Pancetta to a Pressure Cooker Cooking Pot

Heat your Pressure Cooker up fully before adding a fat or anytime that you will be sautéing or browning any food.

Heating a stainless steal pot before adding a fat, will help to make your cooking pot, non stick.

Add the Olive Oil and Pancetta and watch the fat render out of the meat.

This is where a lot of the flavor will emerge.

 

Cook Pancetta until Crisp

Cook Pancetta until Crisp

There won’t be tons of grease rendered, but there will be enough to add wonderful flavor to this Pressure Cooker Red Wine Braised Short Ribs recipe.

For another super delicious Short Rib recipe, check out my Red Rooster Harlem Short Rib Recipe.

 

Dredge the Short Ribs in Flour

Dredge the Short Ribs in Flour

Using Stainless Steel Tongs dredge each Short Rib through the Potato Starch and then SHAKE OFF the excess!

It is fine to use either Cornstarch or All Purpose Flour, if you choose.

The important thing is to make sure you shake off any excess.

 

Sear the Short Ribs on all Sides

Sear the Short Ribs on all Sides

For those of you not watching carbs, you can skip the flouring step altogether.

If you are Gluten Free, try using Potato Starch instead.

Give the Short Ribs a quick sear on all sides, about 30 seconds a side. Don’t worry if the entire Rib is not completely browned.

Sear as many ribs at a time as you like. I used my 8 Quart Pressure Cooker for this recipe, so I was able to fit more ribs in the bottom to brown, than in my 6 Quart Pressure Cooker.

Any size Pressure Cooker will work for this recipe. If you want to put the Short Ribs on their sides to fit more in and/or do a larger batch, that is totally fine. They can even be piled on top of each other.

 

Sear all Short Ribs and Remove to a Plate

Sear all Short Ribs and Remove to a Plate

Remove each Short Rib to a plate, after they have been seared on all sides.

They will be added back in after we Sauté the vegetables.

 

Add the Veggies

Add the Veggies

After all the Short Ribs have removed to a plate, add in the Chopped Vegetables and Sauté them for just a bit, about a minute, so they are coated in the flavorful oil.

Not to much!

We want them to remain in tact, so that they can be spooned over the luscious Goyisha Pressure Cooker Red Wine Braised Short Ribs.

This is just cracking me up! My Savta is probably spinning in her grave.

 

Add Wine and Deglaze Pot

Add Wine and Deglaze Pot

Pour in your Wine and deglaze the pot.

Use a Spatula and scrape the bottom to remove any stuck on bits.

That is where delicious flavor lives.

The bits should easily release, since you have made your Cooking Pot, non stick.

Some of the alcohol will also burn off during the deglazing process.

 

Add some Salt and Pepper to Taste

Add some Salt and Pepper to Taste

Add a bit more Kosher Salt and Freshly Ground Pepper, tasting to make sure it is to your liking.

You can always add more in the end, so don’t over do the seasoning.

 

Add the Short Ribs to the Cooking Pot

Add the Short Ribs to the Cooking Pot

Add all the Short Ribs to the Pressure Cooker cooking pot and nestle them down into the Wine and Vegetables.

You will want equal amounts of Red Wine and Beef Broth.

 

Pour in Beef Broth

Pour in Beef Broth

Depending on the size of Pressure Cooker you are using, will determine the amount of the liquid, but start with 1.5 cups of each.

In my 8 Quart Pressure Cooker, I have added in 12 oz of Beef Broth and it is fine.

 

Add Fresh Rosemary and Thyme

Add Fresh Rosemary and Thyme

Top with Fresh Rosemary and Thyme.

The fresh herbs are less potent than dry, so if you use dry, only use a pinch.

The Rosemary taste is not overwhelming in this recipe.

 

Pressure Cooker Red Wine Braised Short Ribs with Goat Cheese Polenta

Pressure Cooker Red Wine Braised Short Ribs with Goat Cheese Polenta

After all Pressure has released allow the Pressure Cooker Red Wine Braised Short Ribs to rest, so that the fat will begin to rise to the top.

Alternatively, you can put the pot in the refrigerator and then remove the solid fat from the top.

Ree served these Short Ribs over Dreamy Creamy Goat Cheese Polenta and so did I.

Pressure Cooker Creamy Mashed Potatoes are delicious with these Goyisha Pressure Cooker Red Wine Braised Short Ribs  as well!

For another delicious beef dish, try my Pressure Cooker Chinese Take-Out Beef & Broccoli.

Kitchen Equipment and Essentials

  • Instant Pot DUO80 (8 Quart)
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Alton Brown Salt Box
  • Bellemain Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Beef Broth
  • Freshly Ground Pepper
  • Stainless Steel Tongs

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Red Wine Braised Short Ribs

Pressure Cooker Red Wine Braised Short Ribs with Goat Cheese Polenta

Pressure Cooker Red Wine Braised Short Ribs (Goyisha Style)

5 from 2 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 4 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 8 Short Ribs fat trimmed from top
  • 3 oz Pancetta diced
  • 2 Tablespoons Extra Virgin Olive Oil extra virgin
  • 1/4 cup Potato Starch (cornstarch or Flour)
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper freshly grated, (or to taste)
  • 1 medium Yellow/Brown Onion chopped
  • 3 medium Carrots chopped
  • 2 medium Shallots chopped
  • 1.5 cups Dry Red Wine not Sweet
  • 1.5 cups Beef Broth or more if needed
  • 2 sprighs Fresh Rosemary
  • 2 sprigs Fresh Thyme

Instructions

  • Chop up Pancetta and chop the onions, shallots, carrots and set aside.
  • Salt and pepper Short Ribs on all sides and then dredge in Potato Starch.  Shake off excess starch and set aside.
  • Select Sauté/Browning and allow pot to fully heat.  Add Olive Oil and diced Pancetta and let bubble for 30 seconds.
  • Add ribs, two or more at a time and brown on all sides.  Remove to a plate and repeat, until all ribs are nicely browned.
  • Add in shallots, onions and carrots to the cooking pot and mix to coat with oil.
  • Pour in Red Wine and deglaze the cooking pot, making sure to scrape up any stuck on bits. Turn off Pressure Cooker
  • Add salt, pepper and and return Ribs to cooking pot. Pour in Beef Broth to almost cover ribs.  There should be equal amounts of Wine and Broth. Add Rosemary and Thyme.
  • Lock on lid and close Pressure Valve. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove lid.
  • Let pot sit for 15 minutes and carefully skim off fat.  (See notes)

Notes

Alternatively, you place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.  Short Ribs taste even better, the next day.
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PIN this Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}!

Instant Pot Red Wine Braised Short Ribs {Goyisha Style}

Instant Pot Red Wine Braised Short Ribs {Goyisha Style}

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January 10, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Marsha says

    April 16, 2018 at 10:37 am

    5 stars
    Sounds wonderfully unkosher (goyisha haha)! How long for boneless short ribs? They’re really yummy & no gristle?

    Reply
  2. Abi says

    March 1, 2018 at 3:21 pm

    Would it be possible to make this without the pork? We have pork allergies to deal with.

    Reply
    • Jill says

      March 1, 2018 at 5:05 pm

      Yes. Jill

      Reply
  3. Kelly S Border says

    December 10, 2017 at 4:57 pm

    First recipe I chose is this one – it’s in the pot. When I want to reheat, how can I do that in the Instant Pot?

    Reply
    • Jill says

      December 15, 2017 at 12:58 am

      Hi Kelly. You can do pot in pot. Water below, then a trivet, then a pan. Jill

      Reply
  4. Brooke Adler says

    November 4, 2017 at 7:39 am

    Jill, you used 8 qt IP. Mine is 6 qt. Any adjustment in amount of liquid/other ingredients needed? This looks like such a great recipe and I am anxious to try.

    Reply
    • Jill says

      November 6, 2017 at 12:50 am

      No adjustment needed. Jill

      Reply
  5. Stephanie Hassibi says

    August 26, 2017 at 6:20 pm

    can you reheat the ribs in the IP? And if so, how do I do it?

    Reply
  6. Sandra Farrar says

    July 30, 2017 at 7:10 pm

    5 stars
    I made this recipe tonight and am rather new using The Instant Pot or any Pressure Cooker for that matter. First let me say that this recipe was fall off the bone tender and so flavorful it made my heart sing. It was delicious and I absolutely loved the way it came out. I do, however, have a bit of a gripe. Being new at pressure cooking as so many others are I was not familiar with the time it takes for full NPR and so tonight for instance it took 41 minutes to release the pressure naturally. Add that to the 45 minutes to cook it under pressure and the several minutes leading up to building pressure plus about 30 minutes prior prepping before putting the lid on. Seriously longer then the 1 hr. 15 min. stated in the recipe. I understand you must allow for the extra time but when you a new to this type of cooking you may not know how long these things take as in my case. A suggestion would be to at least state in a recipe how long it could take extra and allow for that when planning a meal. I would have loved seeing that and starting my dinner much earlier then I did. Other then that, this is a recipe I will make over and over again without even adjusting anything, it was PERFECT!

    Reply
    • Patti says

      November 19, 2020 at 6:48 pm

      I haven’t made this yet,, so no star rating or review. I wanted to respond to the comment about the 41 (!) minute natural pressure release time. I am a manual and electric pressure cooker from way back and I have NEVER had it take that long. 15 to mid-twenties minutes MAX. Did you leave the “keep warm” feature on? If you’re still heating the pot, the pressure falls very slowly, so be sure to turn it off. Otherwise I can only think there’s some thing wrong with the pot,

      Reply
  7. ANNALISA PORTER says

    February 22, 2017 at 9:45 am

    If i double the recipe, what is the cooking time? Same??

    Reply
    • Jill says

      February 22, 2017 at 8:46 pm

      Annalisa, same time. Jill

      Reply
  8. Beth says

    January 18, 2017 at 6:58 pm

    The name cracked me up! Can’t wait to try this for shabbos

    Reply
    • Jill says

      January 18, 2017 at 9:04 pm

      Beth, it had to be done. 🙂

      Jill

      Reply
  9. Kathleen Satz says

    January 15, 2017 at 1:32 pm

    Looks good; are you using boneless short ribs or bone-in?

    Reply
    • Jill says

      January 16, 2017 at 8:21 pm

      Kathleen, bone in.

      Jill

      Reply
      • Kathleen Satz says

        January 17, 2017 at 11:16 am

        Thanks!

        Reply
  10. Sharon D. says

    January 11, 2017 at 8:56 am

    Looks great! How would you recommend reheating the following day in the pot??

    Reply

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