We arrived at one of our favorite spots, after finding prime parking, and headed inside. The door opened and our nostrils were hit with the smell of spices, sea food and other delicious aromas. Behind me I heard The Beard exclaim, “Talk meaty to me!” There, standing at the butchers on a Friday night, the title of this blog post was born.

Backing up, a few months ago The Beard sent me a recipe for Slow Cooker Red Wine Braised Short Ribs. That is his way of saying, “I want to eat this.” Since I love to try out new things, I’m always happy to receive his latest findings! I told him we would make it soon and then promptly forgot about it, until this weekend.

As aforementioned, I rarely follow a recipe. I like to think of them as general ideas. A jumping off point if you will. As nobody has time for a crock pot, I pulled out my instant pot! If you don’t have one of these you need to add it to every Birthday, Christmas, and Amazon Prime list you have!

I started off letting these delicious beef short ribs soak up all the juiciness. As in, I let them sit for a couple hours because I didn’t buy them till the day I decided to cook this. If you have a chance, I recommend letting them sit overnight.

2lbs Short Ribs
2 cups beef broth
2 cups red wine
1 6oz can tomato paste

We don’t drink so it has been awhile since I needed to open a bottle of wine and subsequently discovered I had left my cork screw at a friend’s house during her last party. However, thanks to my clearance shopping I remembered I had a fancy bottle opener I had bought as a could be present and opened that up. It was amazing! I don’t know why I had let it sit this whole time. (Other than I haven’t opened a bottle in over a year)

Next it was veggie prep time! One of the things I love about the instant pot is the ability to saute in the appliance! Saves time and dishes my friends. In this instance since I wanted to saute the veggies and get a nice sear on the short ribs I decided to divide and conquer. So I tackled the veggies and The Beard handled the meats.

2 carrots
2 stalks celery
1 container of mushrooms
Thyme & Rosemary
Parsley

We removed the meat from the liquid and seasoned with salt and garlic powder. Save the liquid! Then we seared them on each side for a few minutes till we got that beautiful brown char.

Then I added them into the Instant Pot nestled in safely among the yummy veggie medley. From there I added the leftover wine mixture along with some sprigs of thyme, rosemary, bay leaves and freshly crushed garlic.

Select the meat/stew setting on the instant pot and in 35 minutes this meal was ready! Thirty-five minutes people! Here is the finished product greeting my eyes and nostrils when I removed the lid.

Topped off with roasted potatoes and garnished with parsley this was a perfect Friday Feast. Talk Meaty indeed.