French Braised Short Ribs in a Red Wine Sauce

INGREDIENTS

• 10 bone-in 2-inch-thick short ribs (3 lbs.)
• 1/4 cup vegetable oil
• 3 carrots, bias cut
• 1 stalk celery, bias cut
• 2 leeks, roughly chop
• 3 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 cup red wine
• 1/2 cup beef broth
• 3 sprigs fresh thyme
• 1 sprigs fresh rosemary
• 1 tablespoon butter, softened
• 2 cups + 2 tablespoons all purpose flour
• Kosher salt and freshly cracked black pepper, to taste
• Optional: chopped chives to garnish

PREPARATION

1. Season short ribs with salt and pepper then dredge them in 2 cups flour.
2. Cook them in a large rondeau over high heat with oil until browned on all sides.
3. Add vegetables to the pan, cook until vegetables are translucent then add tomato paste, and cook for 2 – 3 minutes. Season with salt and pepper.
4. Deglaze with red wine and add stew to the instant pot with beef broth, thyme, and rosemary. (If you do not have an instant pot, cook in a 350°F oven for 2 – 3 hours, until the meat falls off the bone)
5. Cook on high pressure for 45 minutes and let naturally release for 15 minutes. Skim fat.
6. Remove short ribs from the instant pot and strain broth.
7. Heat strained broth with beurre manie of butter and flour. Bring mixture to a boil until it thickens and coats the back of a spoon. Taste for seasoning. Enjoy!