Ree Drummond's Multi-Cooker Short Ribs with Collards and Peppers | The Pioneer Woman

Break out your Instant Pot for this quick and delectable recipe! Ree makes her favorite short ribs with a multi-cooker twist for a flavorful dinner ready in no time. #ReeDrummond #ThePioneerWoman #FoodNetwork #MultiCooker #ShortRibs Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/4bSTWCH Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Short Ribs with Collards and Peppers RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 40 min Active: 45 min Yield: 6 to 8 servings Ingredients Ribs: 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 4 pounds beef short ribs (about 8 pieces) 6 pieces thick-cut bacon, diced 2 tablespoons olive oil, if needed 2 carrots, diced 2 celery stalks, diced 1 medium onion, diced 4 cloves garlic, sliced 1 tablespoon tomato paste 1 cup red wine 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 bay leaf Collards and Peppers: 2 tablespoons olive oil 2 red bell peppers, sliced 2 yellow bell peppers, sliced 1 red onion, sliced 2 large bunches collard greens, rinsed well Kosher salt and ground black pepper Crushed red pepper flakes Splash red wine vinegar Chopped fresh parsley, for garnish Directions Special equipment: a 6-quart multi-cooker For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper. Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards. Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside. Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix. Return the ribs and bacon to the pot. Deglaze with the wine, making sure to scrape up the brown bits with a wooden spoon. Add the rosemary, thyme and bay leaf. Cover and cook on high pressure for 40 minutes. Switch the pot to vent and allow the pressure to release, 4 to 10 minutes. For the collards and peppers: While the multi-cooker is venting, start on the collards. Heat the oil and/or the reserved bacon grease in a large skillet and cook the peppers and onions until soft and slightly browned. Meanwhile, remove the stems and ribs from the collards. Add the collards to the pan and season with salt, pepper and red pepper flakes. Saute until tender, 6 to 8 minutes. Remove the ribs from the pot. Strain the sauce through a mesh strainer into a large measuring cup; discard the vegetables in the strainer. Add a splash of red wine vinegar to the sauce and adjust seasoning as needed. To serve, put the collard greens onto a large platter. Add the short ribs and some of the sauce. Garnish with parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Multi-Cooker Short Ribs with Collards and Peppers | The Pioneer Woman | Food Network https://youtu.be/j-eVtj-ZjIY