Short Ribs Red Wine & Herb Braised (Instant Pot)

Short Ribs Red Wine & Herb Braised (Instant Pot)
These Instant Pot made Short Ribs are fork tender and braised in a Red Wine & Herbs sauce giving them a rich, flavorful taste that you will love. So quick & easy to make in the Instant Pot. A perfect recipe for the Instant Pot mini (3 quarts)
Recipe type: Instant Pot
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
  • 1 ½ - 2 lbs (700 gm – 1 kg) fat trimmed off
  • 3 oz (85 gm) Pancetta*, diced
  • 2 Tablespoons Olive Oil
  • ¼ cup Potato Starch **
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • ½ medium Onion, coarsely chopped
  • 2 medium Carrots, cut into 1.5-inch pieces (4 cm)
  • 1 Shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup good Red Wine
  • ½ cup Beef Broth
  • 2 sprigs Fresh Rosemary ***
  • 2 sprigs Fresh Thyme ***
  1. Prepare the vegetables: wash, dry, chop the ½ onion, shallot, 2 carrots and 2 cloves garlic; set aside
  2. Chop up Pancetta; set aside
  3. Dry the ribs with a paper towel then salt and pepper the Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
  4. Select Sauté/Browning and allow the pot to heat until hot (Instant pot will display Hot when hot enough) Add Olive Oil, and diced Pancetta sauté for 3 -4 minutes.
  5. Add ribs, brown on all sides do not crowd if necessary do in batches (crowding the ribs will result in steaming the ribs instead of browning). Remove to a plate and repeat, until all ribs are nicely browned. Set aside
  6. Add in shallots, onions, garlic and carrots to the cooking pot and mix to coat with the oil & pancetta grease sauté for 5 minutes.
  7. Pour in Red Wine and deglaze the cooking pot, making sure to scrape up all the browned bits (brown bits = flavour) Turn off Instant Pot
  8. Push aside the vegetables and place the ribs in the cooking pot beside the vegetables. To fit the ribs in the instant pot, you may have to put the vegetables on top of the ribs. Pour in Beef Broth. The liquid should almost reach the top of the ribs. Add more beef broth if necessary Place the Rosemary and Thyme sprigs on top.
  9. Lock the lid in place and ensure that the Pressure Valve is closed. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove the lid.
  10. Skim off fat off excess fat**** if using right away.
* If you do not have Pancetta you can use 2 slices of bacon
** you do not have potato starch you can use cornstarch of Flour
*** If you do not have fresh herbs you can use a ¼ teaspoon dried Thyme and dried Rosemary.
****If making ahead you can place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.
Short Ribs taste even better, the next day.



The rich, flavorful broth in which the chicken braises ensures a tender and succulent dish. An added bonus is the delicious aroma wafting through the kitchen while braising.
Serves: 4
  • 8 (5- to ) bone-in chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced 3 teaspoons
  • 1 bay leaf
  • ¼ teaspoon ground cinnamon
  • ⅔ cup dry sherry
  • 1 cup chicken broth1 () can whole peeled tomatoes, drained and chopped fine
  • 2 hard-cooked large eggs, peeled and yolks and whites separated
  • ½ cup slivered blanched almonds, toasted
  • Pinch saffron threads, crumbled
  • 2 tablespoons chopped fresh parsley
  • 1 ½ teaspoons lemon juice
  1. Adjust oven rack to middle position and heat oven to 300 degrees.
  2. Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over high heat until just smoking. Add thighs and brown on both sides, 10 to 12 minutes. Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet.
  3. Return skillet to medium heat, add onion and ¼ teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes. Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Add sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195 degrees, 45 to 50 minutes. Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm. While thighs cook, finely chop egg whites.
  4. Discard bay leaf. Transfer ¾ cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender jar. Process until smooth, about 2 minutes, scraping down jar as needed. Return almond mixture to skillet. Add 1 tablespoon parsley and lemon juice; bring to simmer over medium heat. Simmer, whisking frequently, until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
  5. Pour sauce over chicken, sprinkle with remaining 1 tablespoon parsley and egg whites, and serve.
Chicken thighs are fully cooked when they reach 175 degrees, but they are purposely overcooked very slowly to allow the collagen in the meat to break down into gelatin, making the meat more tender and juicy.

Unlike stews, sauces, and stir-fries that are thickened with starches or dairy, many Spanish stews and braises get their rich, hearty body from a pesto-like nut-based thickener called apicada. The basic formula, which many sources claim dates back to at least the 13th or 14th century, includes finely ground almonds or hazelnuts (picar means “to chop”) and seasonings like garlic, herbs, and spices. But many versions also contain toasted or fried bread or even hard-cooked egg yolks, as in the recipe here. The ingredients are traditionally pounded to a thick paste with a mortar and pestle (a blender for speed is faster) and stirred into the pot toward the end of cooking so that it can lend body, richness, and flavor to the cooking liquid.

Almonds processed with garlic, saffron, and hard-cooked egg yolks add body and flavor to the braise.


Unlike white meat, which dries out and toughens when overcooked, dark meat actually benefits from being cooked well beyond its doneness temperature (175 degrees). That’s because dark meat contains twice as much collagen as white meat, and the longer the meat cooks, the more that collagen breaks down into gelatin, which coats the meat’s protein fibers and makes it moister and tender. (Dark meat also contains roughly twice as much fat, which coats the meat’s proteins, and has a higher pH, which helps it retain moisture more effectively.) But it’s also important to cook thighs low and slow so that they spend as much time as possible between 140 and 195 degrees—the temperature range in which collagen breaks down.

FORK-TENDER: For ultratender results, we slowly cook the chicken in the oven until it reaches 195 degree

Sherry, a wine fortified with brandy, can be confusing to buy because it comes in a wide range of styles such as dry, sweet, cream, and “cooking.” But for savory cooking purposes, stick with the dry kind. Sweet and cream Sherries will taste overwhelmingly sweet when reduced in sauces, and cooking sherry, which has been treated with salt and preservatives to make it shelf-stable, can render a dish too salty.



Here is a Video on how to make this Spanish Chicken Dish




Wine Braised Peach Sauce

Wine Braised Peach Sauce
Peaches poached in white wine what could be better. The sweet and sour elements found in this sauce compliment a roast pork to the nth degree.
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into ½-inch wedges
  • 2 cups dry white wine
  • ½ cup granulated sugar
  • ¼ cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
  1. Bring peaches, wine, granulated sugar, ¼ cup vinegar, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, and serve warm.


Braised Chicken Legs with Prunes, Brandy, and Dijon

Braised Chicken Legs with Prunes, Brandy, and Dijon
The chicken is rich and flavorful, easy enough for weeknight fare but definitely appropriate for company. The sauce, which comes together while the chicken is braising, is a silky mixture of brandy, slightly sour-sweet prunes, deeply flavorful shallots and chicken. Dijon mustard adds a bracing balance.
Recipe type: adapted from
Serves: 4
  • 4 whole chicken legs, trimmed of excess skin and fat and patted dry
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • 1 large shallot, thinly sliced
  • ½ cup prunes
  • ¼ cup brandy
  • A few sprigs fresh thyme
  • 2 dried bay leaves
  • 1 ½ cup chicken stock (only ½ cup for Cuisinart convection steaming oven directions))
  • 2 tablespoons Dijon mustard
  1. Preheat oven to 400° F.
  2. Season the chicken legs on both sides with salt and pepper. Heat butter and olive oil together in a large ovenproof skillet (I used cast-iron) over medium-high heat. Sear the chicken skin-side down until golden and crisp, about 8 minutes. Flip and sear on the meat side another 2 minutes. Transfer the chicken to a plate.
  3. Drain most of the fat from the pan, leaving just a thin coating. Add the shallot, season with a pinch of salt, and sauté until the slices begin to wilt. Add the prunes and the brandy. Allow the brandy to boil off, about 1 minute.
  4. Add the chicken legs back to the pan, skin-side up, along with any juices that may have accumulated on the plate. Add chicken stock to cover most of the meat, leaving the skin exposed, and tuck in the thyme sprigs and bay leaves. Bring the stock up to a simmer, then transfer the pan to the oven to finish. Braise in the oven until the chicken is very tender and cooked through, about 40 minutes.
  5. When the chicken has finished cooking, transfer the chicken legs and prunes to a warm platter and loosely tent with foil. Remove the thyme sprigs and bay leaves from the pan juices and discard. Add mustard mixture to the pan juices. Whisk over medium heat until smooth and thick enough to coat the back of a spoon, 8 to 10 minutes. Taste and adjust seasoning as needed. Spoon the sauce over the chicken and prunes and serve.
  6. To make in a Cuisinart Convection Steam oven. After browning the chicken in the pan place the pieces skin up on top in the baking pan add the Brandy Prune mixture from step 2 plus only ½ cup of the chicken stock. Put in the oven in the lower broil position. Set to bake steam at 450° F for 15 minutes or chicken pieces reach an internal temperature of 180° F Follow step 4.

Red Wine-Braised Pork Chops


Red Wine-Braised Pork Chops
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • Salt and pepper
  • 4 bone-in pork blade chops, 1″ thick (2-1/2 to )
  • 2 teaspoons vegetable oil
  • 2 onions
  • 5 sprigs fresh thyme plus ¼ teaspoon minced
  • 2 garlic cloves
  • 2 bay leaves
  • ½″ long piece ginger
  • ⅛ teaspoon ground allspice
  • ½ cup red wine
  • ¼ cup ruby port
  • 2 tablespoons plus ½ teaspoon red wine vinegar
  • 1 cup chicken broth
  • 2 tablespoons butter
  1. Dissolve 3 tablespoons salt in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour.
  2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Remove chops from brine and pat dry with paper towels. Trim off meat cap and any fat and cartilage opposite rib bones. Cut trimmings into pieces. Heat oil in Dutch oven over medium-high heat until shimmering. Add trimmings and brown on all sides, 6 to 9 minutes. Add Pork Chops and sear on both sides. Remove the pork chops and set aside
  3. Reduce heat to medium and add onions, thyme sprigs, garlic, bay leaves, ginger, and allspice. Cook, stirring occasionally, until onions are golden brown, 5 to 10 minutes. Stir in wine, port, and 2 tablespoons vinegar and cook until reduced to thin syrup, 5 to 7 minutes. Add chicken broth, spread onions and pork scraps into even layer, and bring to simmer. Arrange pork chops on top of pork scraps and onions.
  4. Cover, transfer to oven, and cook until meat is tender, 1¼ to 1½ hours. Remove from oven and let chops rest in pot, covered, 30 minutes. Transfer chops to serving platter and tent with aluminum foil. Pour braising liquid through fine-mesh strainer set over large bowl; discard solids. Transfer braising liquid to fat separator and let stand for 5 minutes.
  5. Wipe out now-empty pot with wad of paper towels. Return defatted braising liquid to pot and cook over medium-high heat until reduced to 1 cup, 3 to 7 minutes. Off heat, whisk in butter, minced thyme, and remaining ½ teaspoon vinegar. Season with salt and pepper to taste. Pour sauce over chops, sprinkle with parsley, and serve.
When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops

Look for chops with a small eye and a large amount of marbling, as these are the best suited to braising. The pork scraps can be removed when straining the sauce in step 4 and served alongside the chops. (They taste great.)


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