Original Creole Seasoning 
Cream Cheese Pecan Praline King Cake
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Get RecipeThese succulent, fork-tender short ribs by Creole For The Soul are the perfect comfort-food meal for those cool nights. With sweet and zesty flavors, these short ribs will definitely melt in your mouth.
Ingredients
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3-4 Pounds Beef Short Ribs
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1 Onion, Chopped
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1 Bell Pepper, Chopped
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3 Celery Stalks, Chopped
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1/2 Cup Beef Stock
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1/4 Cup Dry Red Wine
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1/4 Cup Red Wine Vinegar
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2 Tablespoons Mirin or Honey
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3 Cloves Garlic
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2 Bay Leaves
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1 Stick Cinnamon
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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Olive Oil
- Clear
Directions
- Allow short ribs to get to room temperature by letting them sit out for 30 minutes to an hour prior to beginning to cook. Season the short ribs generously with Tony’s Original Creole Seasoning and Italian Seasoning and set aside.
- Set Instant Pot to “sauté” and add in enough olive oil to fully coat the bottom of the pot. Once hot, add in short ribs and sear them for 3 minutes or until browned on both sides. Sear short ribs in batches if needed so that the pot isn’t overcrowded. Once all are seared, take out of the pot and set aside.
- Add in a little more olive oil and toss in onion, bell pepper and celery. Stir and allow to cook down for 5 minutes, or until tender. Add in garlic and allow to cook for another minute.
- Pour in broth, red wine vinegar, red wine and mirin or honey. Stir into vegetables and allow to cook down for 3 minutes.
- Add in bay leaves and cinnamon stick. Place all short ribs into the pot and place the lid on to and set to sealing. Set pot to “Pressure Cook” and timer to 45 minutes.
- Once timer goes off, allow pressure to naturally release for 10 minutes, then manually release the remaining pressure.
- Remove bay leaves and cinnamon stick and set short ribs aside. Use an immersion blender to blend the remaining sauce until smooth. Season with Tony’s Original Creole Seasoning and continue to blend as needed.
- Serve short ribs alongside creamy polenta or whipped mashed potatoes. Top with the short ribs sauce.
NOTE:
Add a little basil chimichurri for a little razzle dazzle.
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