This dish is the ultimate comfort food. If you haven’t had short ribs before, they are really similar to a chuck roast but with a more robust flavor and a tender texture.
Short ribs can be dressed up or down, I’ve used them for something as casual as tacos but for this dish I decided to dress them up a bit with a really easy carrot puree and some roasted cauliflower. This preparation is perfect for company, a special occasion or a cold Sunday afternoon.
Dry beef and season with salt and pepper. Roll short ribs in flour on all sides.
Heat pressure cooker or dutch oven to medium high heat. Add olive oil and butter. Sear meat on all sides until brown. About 2 minutes per side. Remove.
Add onions, garlic, and thyme and saute until transparent. Add wine and beef broth, return beef to pot.
If using a pressure cooker, cook on medium high pressure for 45 minutes. If using a dutch oven simmer for 2 hours or until meat is fork tender.Remove from liquid and serve with your favorite side.
I served with carrot puree and roasted cauliflower. Recipe: Boil one pound of thinly sliced carrots with 1 cup of veggie or chicken broth and a tablespoon of butter. When soft, puree. Finish with a tablespoon of cream.