If it seems like we can’t get enough short ribs around here… you’re right. Sorry, not sorry. Every time we go visit our friends at Windhaven Farm they just jump right in our basket. Short ribs are tremendous during chilly winters but we brightened these up with a little apple and some tart cherry preserves because why not? Does it make it a Spring or Summer dish? Maybe it does, maybe it doesn’t. What we do know is Cherry Apple Braised Short Ribs are the real deal. Then again, we hope you wouldn’t expect less from us.
If you love rich, hearty, tasty goodness then keep reading and try not to drool 😀
Preparation: Cherry Apple Braised Short Ribs
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
As always, get that prep done out front and your life will be simplified – at least in the kitchen. It will be further simplified if you make this in the Instant Pot (affiliate link) like we did. If you want some light reading you can read about our love affair with the Instant Pot here. We don’t discriminate with our cooking methods as you will see throughout our site but sometimes the convenience of the Instant Pot (affiliate link) is hard to pass up.
We like to give our short ribs a quick pat down with a paper towel and then season generously with salt and pepper.
Turn the Instant Pot to saute mode and add the oil. When the oil is hot add the short ribs, working in batches with adequate spacing (otherwise they will steam rather than brown). Brown short ribs on each side (ribs should release fairly easily when each side is browned). It will take about 10 minutes total per batch, obviously give or take based on observation and size. Remove the short ribs and set aside.
Deglaze the pot with a small amount of stock, scraping bits from the bottom (this will help avoid the dreaded burn notice). While still in saute mode, add the vegetables and aromatics through the shallot on the ingredient list. Saute for 7 – 8 minutes, or until ingredients begin to soften, stirring occasionally.
Add the apples and cook another 2 – 3 minutes, stirring occasionally. Then, add the garlic and cook another 1 – 2 minutes, or until fragrant. Press cancel on the pot to exit saute mode.
At this point add in the remaining ingredients and return the short ribs back to the pot. Cook for 35 minutes on high pressure (meat/stew setting on IP). Natural release pressure. Serve over rice, mashed potatoes, or other item of choice.
Note: You can reduce the liquid prior to braising if desired. To do this return the pot to saute mode and reduce to desired amount before cooking on high pressure. You can also do this afterward as a matter of personal preference.
The Instant Pot does most of the heavy lifting. The final product will eat like fine dining yet you won’t even break a sweat. Trust us. Enjoy!
If you like that, try this…
- Pumpkin Spiced Braised Short Ribs
- Instant Pot Short Rib Ragu
- Wine Braised Lamb Shanks
- Veal Chops in Mushroom Herb Wine Sauce
- Wine Braised Veal Riblets
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Cherry Apple Braised Short Ribs
Equipment
- Instant Pot or other pressure cooker https://flavorbible.com/2020/02/09/the-wonders-of-the-instant-pot/
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- Salt and Pepper To generously season short ribs before browning
- 3 lbs. Short Ribs, bone-in
- 2 Carrots, diced We ended up using about 18 rainbow baby carrots due to ingredients on hand
- 1 Yellow Bell Pepper, diced Red or Orange would work well here, too
- 1 small/med Sweet Onion, diced
- 1 Shallot, diced
- 1 Fuji, Gala or like apple, cored and diced
- 2 cloves Garlic, diced
- 1 cup Beef Stock We make ours with Better than Bouillon
- 1 cup Dry Red Wine We used a red blend (85% cabernet sauvignon)
- 2 tsp. Fresh Sage, chopped
- 1 tsp. Fresh Thyme, stems removed
- 1 tsp. Fresh Rosemary, chopped
- ¼ cup Tart Cherry Preserves
- 2 Bay Leaves
- 2 Green Onion, sliced Save tops for garnish
Instructions
- Season short ribs generously with salt and pepper. Turn Instant Pot to saute mode and add oil.
- When oil is hot add short ribs, working in batches with adequate spacing (otherwise they will steam rather than brown). Brown short ribs on each side (ribs should release fairly easily when each side is browned). About 10 minutes total per batch. Remove short ribs and set aside.
- Deglaze the pot with a small amount of stock, scraping bits from bottom (this will help avoid the dreaded burn notice). While still in saute mode, add the vegetables and aromatics through the shallot on ingredient list. Saute for 7 – 8 minutes, or until ingredients begin to soften, stirring occasionally.
- Add the apples and cook another 2 – 3 minutes, stirring occasionally. Add garlic and cook another 1 – 2 minutes, or until fragrant. Press cancel on the pot to exit saute mode.
- At this point add in the remaining ingredients and return the short ribs back to the pot. Cook for 35 minutes on high pressure (meat/stew setting on IP). Natural release pressure. Serve over rice, mashed potatoes, or other item of choice.
Leave a Reply
Your email is safe with us.