Red meat and red wine are two of my favorite things on the planet, so it only makes sense that cooking them together would result in taste bud explosion. If you are looking for a recipe that you can serve several different ways, look no further! Whether you choose to add in some diced potatoes and serve as a traditional pot roast, pour over a blanket of whipped potatoes, or pair with pasta in a creamy garlic sauce like I did, this recipe has range!
I recently had dinner at Sixty Vines in Uptown Dallas, where I ordered the Short Rib Papparadelle. I was blown away by how good the pasta was, but the entire time I was brainstorming about how I would manage to recreate that dish at home. Another great menu item that I used for inspiration was none other than the Glazed Short Rib Cavatelli from North Italia. (Yum!)
After failing to find decent short ribs at 3 different grocery stores, I finally decided to Google an alternative meat source for this recipe. According to Cook’s Illustrated, “Flavorful, easy-to-prep boneless short ribs aren’t actually cut from the rib section of the cow, as their name implies. They are cut from the chuck, or shoulder, of the animal. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable.”
So, chuck roast it is! I promise to try again with actual short ribs and share my results, but I do believe that using a roast made this recipe more versatile.
Prep Time 20 minutes
Cook Time 1 – 6 hours
Serves 6 people
- 1.5 lb chuck roast
- 1 yellow onion, sliced
- 1 cup sliced carrot (about 3 carrots)
- ¾ cup finely chopped celery (about 2 stalks)
- 1 tbsp minced garlic
- ½ cup red wine (cabernet)
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- ¼ cup brown sugar
- ½ cup chicken broth
- Turn Instant Pot to Saute mode. Wait until the pot says “hot”, and then drizzle in olive oil.
- Season one side of the roast generously with salt and pepper. Place seasoned side down in oiled Instant pot and let the meat sear on one side for 4-6 minutes. While meat is cooking, season the top with salt and pepper. Once a crust has formed on the bottom (mine took about 6 minutes), flip and do the same for the other side. Remove from pot and set aside.
- Add onion to Instant Pot. (You might need a little more oil). Saute until translucent, about 3 minutes. Then add in garlic and stir until fragrant, about 30 seconds.
- Add in celery and carrots and saute for another 3-4 minutes.
- Pour red wine in to the pot, and deglaze the pan by scraping the brown bits off of the bottom with a wooden spoon or spatula. Allow to simmer for a couple of minutes so that some of the alcohol evaporates.
- Add in soy sauce, balsamic vinegar, brown sugar and chicken broth, and stir to combine.
- Add beef back to the pot, and pressure cook for 40 minutes, or slow cook for 5-6 hours.
- Using two forks, pull apart beef until it consists of smaller, bite sized chunks.
- The original recipe uses beef short ribs, but I was unable to find any. Since short ribs are cut from the chuck, or shoulder, of the cow, I opted for chuck roast as an alternative.
- For additional flavor, add bay leaves and/or a few sprigs of thyme to the stock before pressure or slow cooking.