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.
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
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
Prep it for later: Add the browned ribs, smashed garlic, and all other ingredients to the bag
1 bag with browned ribs, seasonings, and liquid ingredients
Prepare from prepped: If frozen, thaw the chicken in the fridge overnight.
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.