Short Ribs with Apple Chutney
Enjoy the rich flavors of Short Ribs with Apple Chutney, featuring tender, slow-cooked ribs paired with a sweet and tangy apple chutney for a deliciously satisfying meal. Can be cooked traditionally or in your Instant Pot.
This recipe was developed by Lori Yates of Foxes Love Lemons.
Recommended Apple Variety:
Gala
Traditional Recipe
Ingredients:
- 4 pounds bone-in beef short ribs, cut crosswise into 2 to 3-inch pieces (one bone per piece)
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) beef broth
- 1 tablespoon olive oil
- 1/2 large yellow onion, chopped
- 2 garlic cloves, minced
- 3 sprigs thyme
- 2 Michigan Gala Apples, chopped
- 1 cup water
- 1/3 cup raisins
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
Serving Size:
- Makes 4 Servings
Prep Time:
- 25 minutes
Cook Time:
- 2 hours, 20 minutes
Directions:
- Preheat oven to 350° F.
- Sprinkle ribs with salt and pepper.
- Heat vegetable oil in large Dutch oven over medium-high heat.
- Transfer half of ribs to pot and cook 8 to 10 minutes or until browned, flipping once. Transfer ribs to plate. Repeat process with remaining ribs.
- Drain fat from pot and discard. Return ribs and any accumulated juices on plate to pot and return to medium-high heat.
- Add broth and heat to boiling. Ribs will not be fully submerged in liquid – this is OK. Cover and transfer to oven. Cook 2 hours or until ribs are very tender.
- Meanwhile, heat olive oil over medium heat. Add onion and cook 3 to 4 minutes or until onion is softened, stirring occasionally.
- Stir in garlic; cook 1 minute, stirring frequently.
- Stir in thyme, apples, water, raisins, vinegar and brown sugar. Cook 14 to 15 to minutes or until apples are very soft and most liquid has evaporated, stirring occasionally.
- Use slotted spoon to transfer ribs to serving dish; spoon chutney over ribs. Serve immediately.
Instant Pot Recipe
Ingredients:
- 4 pounds bone-in beef short ribs, cut crosswise into 2 to 3-inch pieces (one bone per piece)
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1/2 large yellow onion, chopped
- 3 sprigs thyme
- 2 garlic cloves, minced
- 2 Michigan Gala apples, chopped
- 1/3 cup raisins
- 1/4 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
Directions:
- Sprinkle short ribs with salt and pepper.
- Add oil to 6 Quart Instant Pot and select high Sauté setting. Allow oil to heat for 2 minutes.
- Transfer half of ribs to pot and cook 8 to 10 minutes or until browned, flipping once. Transfer ribs to plate. Repeat process with remaining ribs.
- Drain all but 1 tablespoon fat from pot.
- Add onion to pot and sauté 3 to 4 minutes or until onion is softened, stirring occasionally.
- Stir in thyme, garlic, apples, raisins, broth, vinegar and brown sugar. Return ribs and any accumulated juices on plate to pot.
- Secure Instant Pot lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program.
- Select Meat/Stew setting and set cooking time for 35 minutes at high pressure (pot will take about 5 minutes to come to pressure before cooking time begins).
- When cooking time ends, let pressure release naturally for 10 minutes, then move Pressure Release to Venting to release remaining steam.
- Open pot and transfer ribs to serving dish and cover to keep warm.
- Skim fat from liquid remaining in pot. Press Cancel button to reset cooking program.
- Select high Sauté setting and allow cooking liquid and apple mixture to reduce for 8 to 10 minutes or until thickened.
- Ladle cooking liquid over ribs and serve immediately.