Short Ribs with Stewed Plums and Oregano
Short ribs seared and then cooked slow with fresh plums and oregano. The plums get all soft and flavorful, adding moisture to the sauce!
Servings: 4
Equipment
Ingredients
- 4 pounds bone-in beef short ribs
- 4 tablespoons olive oil
- Kosher salt to taste
- 1 yellow onion diced
- 6 cloves garlic clove
- 4-5 black plums sliced in half and pits removed
- 2 tablespoons canned 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.
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.