We got married in October. It was a lovely, joyous, extraordinary occasion. We wholly enjoyed ourselves. Our guests seemingly did too.
The day featured many exceptional moments. Revelry filled the night. A brilliant dinner bridged together the two. We adore food. That should be apparent from this website. Sharing a memorable meal with friends and family was essential, so we splurged on the caterer.
As hors d’oeuvres, they served butternut squash soup, Italian meatballs, and brie tarts. The main course included bacon and thyme Brussel sprouts, creamy polenta, potatoes sautéed in cherry and shallots, and roasted chicken with lemon confit. The beef short ribs in port wine sauce, though, stole the show. People are still raving about the short ribs.
Everyone feasted. Yet, importantly, no one got so stuffed that they couldn’t dance. We had forewarned them: at this wedding, dancing will be required. The Rieger Whiskey helped.
We filled the dance floor until the house lights came up. We grabbed a bag of homemade Italian cookies as we jumped into the limo. The next morning, waking up exhausted and a bit foggy, we opened the refrigerator to find leftover beef short ribs. That’s a successful wedding.
Because those short ribs tasted divine and because they elicit warm recollections, we developed our own recipe. As our adaption, we substituted in cabernet sauvignon. We also utilized our new favorite kitchen gadget, the electric pressure cooker. We have an Instant Pot.
You’re welcome to share in our celebration. Here’s the recipe.
Beef Short Ribs Braised in Red Wine
Ingredients
- 4 to 6 beef short ribs
- Salt and pepper, to taste
- One onion, diced
- One carrot, peeled and chopped
- One rib of celery, chopped
- Two cloves of garlic, pressed
- 1 1/2 cups of dry red wine
- 1/2 cup of beef stock
- Two tablespoons of balsamic vinegar
- Two tablespoons of tomato paste
- One tablespoon of fresh thyme
- Two tablespoons of flour
- Two bay leaves
- Fresh parsley, for garnish
Directions
Turn pressure cooker to “sauté” function. When hot, brown short ribs. Remove ribs, and set aside. Add onion, carrot and celery. Sauté for three minutes. Add garlic and continue sautéing until onion becomes translucent. Turn off machine. Pour in wine, beef stock, balsamic vinegar and tomato paste. Add thyme. Gradually, stir in flour. Return short ribs to pot. Place bay leaves on surface. Close machine. Pressure cook on “high” for 60 minutes.
When done, either release pressure manually, or let pressure naturally release. Remove short ribs. If the sauce needs thickening, mix one tablespoon of corn starch with one tablespoon of hot water, and slowly pour it into sauce while stirring.
We served our short ribs on a bed of cauliflower mash with the sauce poured over the top. And, we garnished it with fresh parsley.
