4bone in Short RibsBone in short ripbs-For this recipe, we cooked 4 large short ribs which served 3 of us. Be sure to buy the larger short ribs and not the thinly sliced ones. These were roughly 2 inches thick and three inches long.
¾cupOnionsChopped. To save time, we used frozen chopped onions
3smallCarrotsChopped into ½ inch circles
1cupRed WineDry red wine works best for this recipe. Merlot, Cabernet or pinot noir will work. Use whatever you have on hand.
Once the Ninja is hot, add in 1 tablespoon of olive oil.
Season short ribs with salt and pepper. Be sure to season all sides of the short ribs.
Place short ribs into the Ninja Foodi and sear on all sides. This should take about 5 minutes. Once all sides are lightly browned, remove from Ninja Foodi and set aside for now.
Add onions and garlic to Ninja Foodi and sauté for about 2 minutes. Do not burn the garlic.
Add in carrots and stir.
Pour in red wine and stir for 2 minutes- be sure to scrape all of the stuck on burnt bits off the bottom of the pan.
Pour in beef broth and stir.
Add the seared short ribs back into the Ninja Foodi.
Turn the sauté function off and close the pressure cooking lid. Move valve to “seal” and adjust pressure cooking time to 55 minutes.
Once timer goes off, do nothing. Let the pressure naturally release for 10 minutes.
After 10 minutes, move valve to “release” and release remaining pressure.
Carefully take the short ribs out of the Ninja Foodi and set aside until you have thickened the sauce.
Make cornstarch slurry and pour into Ninja Foodi and stir until well combined.
Add the short ribs back into the Ninja Foodi and close lid- do not turn the Ninja Foodi back on. Just let the short ribs sit in the thickened gravy and carrots for a couple of minutes to allow everything to come together.
Serve and enjoy!
If you like your carrots more al dente, then use larger carrots and cut them into bigger pieces or use parsnips as they take longer to cook.
If you don’t like the consistency of cornstarch, substitute for flour to use as the thickening agent. I usually use flour, but since Luis made this recipe for our dinner, he used cornstarch instead.
Do NOT buy thin or small short ribs for this recipe. Be sure to buy bigger short ribs. The long pressure cooking time will cook down the fat and turn these into delicious, juicy, meaty goodness. If you buy the thinner, smaller pieces, they will get dried out.
When you are thickening the sauce up with the cornstarch slurry you may need to turn on the sauté function for a couple of minutes if the sauce is not thickening up as you would like. If you do turn on the sauté function, be sure to turn it off before you add the lid back on. All power should be off when you put the lid back on at the end.
Serve with whatever sides you would like. I served with mashed potatoes, but you could serve with pasta or rice as well.