Last night we had the most delicious meal of Short Ribs, Mashed Potatoes, and Beet Greens. However, we were only home for twenty minutes to prepare it all.
“How did you accomplish such a task?”, you might ask. My answer – The All Magic, All Empowering, Time Saving, YOU CAN DO IT Instant Pot.
I had a scheduled Meal Train delivery for a friend that evening, but really needed to have dinner ready when we (the kids and I) and my husband arrived home at 6:30. It was 3:30pm. I had a package of thawed homegrown short ribs in the refrigerator, and little amount of time to prepare them.
Let me just say, served atop a heaping spoonful of mashed garlicky potatoes (or solo – I was licking the spoon), these short ribs were unbelievably scrumptious.
Which brings me to today, sharing the recipe with all of you. This recipe includes a jar of my favorite Tomato Jam via foodinjars.com. I preserve at least 30 pints of Tomato Jam every summer, and use it all by Spring. It is similar to a ketchup, but not. Kind of like a barbecue sauce, but better. Spiked with fresh squeezed lime and spices like ginger, cinnamon, and clove. This jam is a definite keeper. Marisa’s website is my absolute favorite go-to canning site. I use nearly all of her recipes and techniques in my home canning. I hope you enjoy!
Beef Tallow (or your favorite fat)
1 Onion (sliced)
4 Garlic Cloves (minced)
½ cup Red Wine
2 TBSP Worcestershire Sauce
2½ TBSP Soy Sauce
If you are in a pinch, and do not have Tomato Jam, ketchup will do, but I am telling you – it’s worth it.
While there is no smell-o-vision, here is a short video clip of the Tomato Jam Braised Short Ribs in action. My mouth is watering.
Did you enjoy this recipe? Have questions?