Short Ribs in Wine
The Prime Special That Turned Into a Prime Time Meal
I ran into Whole Foods, or as hubby likes to call it “Whole Wallet” for just a few things.
And then I saw them.
Beef chuck short ribs.
Prime member special. 15% off.
I’ve never made chuck short ribs before, but discounted collagen feels like a sign. So I grabbed four pounds and decided we were doing this. The butcher did tell me that he plans on 2 short ribs per adult when making them!
Here’s what I’ve learned over the years: when you start with good meat and better ingredients, you don’t need complicated. You need foundations.
The first thing I did was heat up Lineage Provisions tallow in the Instant Pot and sear those ribs until they developed that deep, caramelized crust. If you’ve ever wondered why restaurant food tastes richer, it’s usually the fat. Traditional fats like properly sourced tallow are stable at high heat and build flavor instead of dulling it. No seed oils. No weird aftertaste. Just depth. That first sear is where the magic begins, and quality fat makes all the difference.
Then came the salt.
I seasoned generously with Salty Provisions Mineral Salt, and this is where the dish went from “good” to “what is happening right now.”
Not all salt is created equal.
Salty Provisions contains naturally occurring trace minerals like magnesium, potassium, and calcium — not just sodium and chloride. And something I personally appreciate? Their salt has some of the lowest tested levels of lead compared to many popular sea salts on the market. That matters. If we’re going to season generously (which you should), I want clean sources.
Flavor-wise, the Garden Mirepoix blend tastes like you slow-simmered onions, carrots, and celery all afternoon without chopping a single thing. It gives that slow-cooked backbone instantly. Busy mom efficiency at its finest.
Once the ribs were seared and layered with good salt, the rest felt almost too easy. Good wine, beef broth, tomato paste, garlic, a splash of vinegar. Lid on. 65 minutes under pressure. Natural release for 15 minutes then a quick release.
And what came out tasted like it had been braising in a Dutch oven all Sunday while I hovered over it lovingly.
Except this is the real world and I answered emails, folded laundry, and didn’t babysit a stove once.
While the ribs cooked, I tossed Brussels sprouts and carrots in melted Lineage Provisions tallow, seasoned them with garlic powder and Salty Provisions Garden Mirepoix salt, and roasted them on a sheet pan at 400° convection for about 25 minutes. When they came out caramelized and tender, I drizzled them with Mike’s Hot Honey and a little balsamic reduction.
Sweet. Savory. Slight heat. Tangy finish. It felt borderline fancy.
The kids got instant mashed potatoes — quick carbs for athletes who burn through everything. I kept mine simple: short ribs and Brussels. Protein-forward, satisfying, steady energy. One dinner. No short-order cooking. Everyone wins.
This is why I say whole food is healing — but it’s also seriously good. When you upgrade your fat and your salt, you don’t need complicated recipes. You need good meat, real ingredients, and a pressure cooker doing the heavy lifting.
If you want this to taste like mine, the tallow and salt matter.
I’ve linked the Lineage Provisions tallow and the two Salty Provisions salts I used because those were truly the stars. Once you cook with better foundations, you won’t want to go back.
And yes — this absolutely tasted like it took all day.
It didn’t.
Doubled Instant Pot Chuck Short Ribs (Serves 6–8)
Ingredients
4 lbs beef chuck short ribs
2–3 tablespoons Lineage Provisions tallow
2–3 tablespoons Salty Provisions Mineral Salt
Large Yellow onion diced finely
1 tablespoon Salty Provisions Garden Mirepoix Salt
2 cups good red wine
1 cup beef broth
4 tablespoons tomato paste
4-8 cloves garlic, minced (whatever amount makes your heart happy!)
4 tablespoons balsamic vinegar
Instructions
Pat ribs dry and season ribs generously with sea salts.
Heat tallow in the Instant Pot using the sauté function.
Sear ribs deeply on all sides until browned. Work in batches if needed.
Remove ribs and toss in your onion, cook until tender and then add in the garlic and cook until fragrant. Be careful not to burn the garlic! It will turn the dish bitter.
Stir in tomato paste, and 1 tablespoon of Garden Mirepoix Salt
Deglaze the pot with vinegar and the wine, scraping up browned bits.(that is where the flavor is!).
Return ribs to the pot. If you need to add beef broth to ensure the ribs are almost covered in liquid add it here.
Pressure cook on high for 65 minutes.
Allow natural release for 15–20 minutes before venting.
Serve hot and spoon juices over the top, thicken with cornstarch slurry if desired. If strict carnivore or keto do not add this and just let the broth cook down naturally to thicken in Instant Pot on sauté function.
Sheet Pan Vegetables
Brussels sprouts and carrots
Garlic powder
Salty Provisions Garden Mirepoix Salt
Melted Lineage Provision Tallow
Roast at 400° convection for 25 minutes
Finish with Mike’s Hot Honey and balsamic reduction
