Short Ribs with Stewed Plums and Oregano
Prep Time
15 mins
Cook Time
6 hrs
Short ribs seared and then cooked slow with fresh plums and oregano. The plums get all soft and flavorful, adding moisture to the sauce!
Course:
Dinner
Keyword:
crockpot, slow cooker
Servings: 4
Ingredients
- 4 pounds bone-in beef short ribs
- 4 tablespoons olive oil
- Kosher salt to taste
- 1 yellow onion diced
- 6 cloves peeled garlic cloves
- 4-5 black plums sliced in half and pits removed
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 cup dry red wine
- 1 cup beef broth
Instructions
Prep Ahead:
-
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.)
-
Use the side of your knife to smash the garlic cloves.
-
Add the browned ribs, smashed garlic, and remaining ingredients to a resealable bag or container.
Prepare From Prepped:
-
If frozen, thaw overnight in the fridge.
-
Add the contents of the bag or container to the Instant Pot or slow cooker.
-
Cook according to the above instructions, for either Instant Pot or slow cooker.
Make From Fresh:
-
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.
-
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.
Recipe Notes
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.
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