| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 pounds beef short ribs (about 8 pieces)
- 6 pieces thick-cut bacon, diced
- 2 tablespoons olive oil, if needed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 red onion, sliced
- 2 large bunches collard greens, rinsed well
- Kosher salt and ground black pepper
- Crushed red pepper flakes
- Splash red wine vinegar
- Chopped fresh parsley, for garnish
Instructions
- For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper.
- Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards.
- Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside.
- Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix.
- Return the ribs and bacon to the pot. Deglaze with the wine, making sure to scrape up the brown bits with a wooden spoon. Add the rosemary, thyme and bay leaf. Cover and cook on high pressure for 40 minutes. Switch the pot to vent and allow the pressure to release, 4 to 10 minutes.
- For the collards and peppers: While the multi-cooker is venting, start on the collards. Heat the oil and/or the reserved bacon grease in a large skillet and cook the peppers and onions until soft and slightly browned.
- Meanwhile, remove the stems and ribs from the collards. Add the collards to the pan and season with salt, pepper and red pepper flakes. Saute until tender, 6 to 8 minutes.
- Remove the ribs from the pot. Strain the sauce through a mesh strainer into a large measuring cup; discard the vegetables in the strainer. Add a splash of red wine vinegar to the sauce and adjust seasoning as needed.
- To serve, put the collard greens onto a large platter. Add the short ribs and some of the sauce. Garnish with parsley.
Reviews
Fixed this tonight for dinner. Yummy! Made the house smell wonderful during the Quick Release.
Only thing to consider is to deglaze the pot after the veggies soften but BEFORE you put the ribs back in. Too hard to deglaze with the meat on top of everything.
Other than that, it was 6 thumbs up around here for this recipe.
This was great. I was a little behind and just left the ribs in the multi-cooker on warm and they were still great as it is just keeping it warm. Flavors were good on the greens and ribs. The fact that you used the presser cooker made it so it was not in the oven for hours. I will be making this again.
awesome ribs
Would love to make this dish but the cost of short ribs is out of control.
ribs were delicious. fall off the bone! I am still debating the greens LOL not a huge fan.
I made this to bring to a potluck. People who had never tried collards absolutely loved it as well as collard fans. Have made it many times!!! Absolutely delicious
These ribs are fantastic! Fall off the bone, amazing taste, and the gravy…wow! These are the best short ribs I’ve ever had.
Love the short ribs! I had to halve the recipe because there are only two of us. I didn’t strain the sauce. Loved the chunkies. Also made gnocchi and a side of asparagus rather than the collards. Will definitely make this again.
I made the beef ribs for dinner yesterday as instructed. They were excellent with the gravy, which I carefully removed excess fat from the surface. The vinegar really added a lot to the gravy by sharpening the flavor. Today, I will serve leftover beef in gravy over polenta!
Loved the collard greens. The short ribs were awesome but I think they needed more time in the instant pot. I did 40 minutes with ~20 minutes natural release but they were still a bit tough.