Short Ribs with Stewey Plums and Oregano

Ingredients

Protein

beef short ribs4 pounds bone-in (2 pounds if boneless)

Dry Goods

olive oil4 tablespoons
Kosher salt2 teaspoons
tomato paste2 tablespoons
dry red wine1 cup
beef broth1 cup

Produce

onion1 large, diced
garlic6 cloves, peeled
red plums6 large, pitted
dried oregano2 tablespoons

Instructions

If you’re using boneless short ribs, only use 2 pounds. We like to serve this with a side of mashed potatoes, but sometimes I make this in the summer and want to avoid cooking potatoes on the stove, so I’ll use prepackaged refrigerated cooked polenta, sliced into 1” thick slices.

  1. Rub the short ribs all over with Kosher salt. Heat the olive oil in a large saute pan over medium heat until shimmering, then brown the short ribs all over in the oil. You may have to work in two batches. 
  2. Use the side of your knife to smash the garlic cloves.

Instant Pot Instructions: Add the browned ribs, garlic, and all other ingredients to the pot. Seal the lid and cook on High Pressure for 40 minutes with a natural pressure release. 

Crockpot: Add the browned ribs, garlic, and all other ingredients to the pot. Add the lid and cook on low for 6 hours, high for 4.

Prep Plan

Prep it for later:
1. Rub the short ribs all over with Kosher salt.
2. Heat the olive oil in a large saute pan over medium heat until shimmering, then brown the short ribs all over in the oil. (You may have to work in two batches.)
3. Use the side of your knife to smash the garlic cloves.
4. Add the browned ribs, smashed garlic, and remaining ingredients to a resealable bag or container.

You’ll need:
1 resealable bag or container with browned ribs, seasonings, and liquid ingredients

Prepare from prepped: If frozen, thaw overnight in the fridge.
1. Add the contents of the bag or container to the Instant Pot or slow cooker.
2. Cook according to the above instructions, for either Instant Pot or slow cooker.

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