Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

Indulgent, Cheesy, and Comforting – These Swiss Chicken Crepes Are Pure Bliss!

Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

There’s something undeniably special about Swiss Chicken Crepes—a dish that feels both elegant and deeply comforting. My love affair with chicken crepes began years ago when I first stepped into a charming French café. The delicate, golden crepes filled with tender chicken and smothered in a creamy Swiss cheese sauce were pure magic, and from that moment on, I was hooked. Now, I’m bringing that same indulgent experience to my own kitchen with this easy-to-make, utterly satisfying recipe.

These crepes are the perfect balance of rich and delicate. The homemade crepes are light and slightly buttery, while the filling is packed with shredded chicken, fresh spinach, Swiss cheese, and a hint of garlic for depth. But the real star? The luscious Swiss cheese sauce that coats every bite in creamy, melty goodness. It’s the kind of dish that makes you want to slow down and savor every forkful.

Whether you’re looking for a cozy weekend dinner, a dish to impress guests, or a comforting meal for a special occasion, these Swiss Chicken Crepes fit the bill. They’re elegant enough for a dinner party but easy enough for a weeknight when you’re craving something indulgent. Plus, they can be made ahead of time—simply assemble the crepes, refrigerate, and bake when you’re ready to serve.

If you love classic comfort food with a touch of sophistication, these crepes are a must-try. They bring together everything we crave—warmth, nostalgia, and pure, cheesy satisfaction. Serve them with a simple side salad or a glass of white wine, and you have a meal that feels like a trip to a Parisian café, right from the comfort of home!

Enjoy!

What Ingredients do I need?

For the Crepes:

• Eggs
• All-purpose flour
• Milk
• Butter

For the Filling:

• Cooked chicken breasts (shredded)
• Fresh baby spinach
• Swiss cheese (shredded)
• Garlic
• Black pepper

For the Swiss Cheese Sauce:

• Half-and-half
• Cornstarch
• Salt
• Black pepper
• Swiss cheese (shredded)

For Assembly & Garnish:

• Parsley (chopped)
• Aluminum foil (for baking)

Substitutions and Variations

Substitutions

• Crepes →  substitute store bought crepes for quick and easy preparation.

• Chicken → Use rotisserie chicken for convenience, turkey for a twist, or sautéed mushrooms for a vegetarian option.

• Baby Spinach → Swap with kale, arugula, or Swiss chard.

• Swiss Cheese → Gruyère, Emmental, or mozzarella work well.

• Garlic → Use garlic powder if fresh isn’t available.

• Half-and-Half → Replace with whole milk for a lighter sauce or heavy cream for extra richness.

Variations

• Mushroom & Swiss Crepes – Swap the chicken for sautéed mushrooms and onions for a delicious vegetarian twist. Add a splash of white wine to the sauce for extra depth of flavor.

• Ham & Swiss Crepes (Savory Croque-Style) – Replace the chicken with thinly sliced ham and a touch of Dijon mustard inside the filling for a French-inspired variation.

• Seafood Crepes – Use cooked shrimp, crab, or a mix of seafood in place of chicken. A sprinkle of Old Bay seasoning adds a coastal flair.

• Herb & Spinach Crepes – Add fresh herbs like thyme or basil to the filling for a fresh, aromatic touch.

Kitchen Tips and Notes

• Use a Nonstick Pan or Crepe Pan – A well-greased nonstick skillet or crepe pan makes flipping the crepes much easier. Keep melted butter nearby to lightly grease the pan between each crepe.

• Thin Batter is Key – Crepe batter should have a thin, pourable consistency. If it’s too thick, whisk in a little more milk, a tablespoon at a time.

• Don’t Overfill the Crepes – A generous, but not overloaded, filling ensures they roll up neatly and stay intact while baking.

• Make-Ahead Tip – Crepes can be made in advance and stored in the fridge (stacked with parchment paper in between) for up to 2 days. The entire dish can also be assembled a day ahead and baked when ready to serve.

• Cheese Sauce Consistency – If the Swiss cheese sauce is too thick, whisk in a little warm milk or half-and-half until smooth. If it’s too thin, let it simmer a bit longer to thicken.

• Freezing Instructions – Freeze unbaked crepes (without sauce) by wrapping them tightly in plastic wrap and placing them in an airtight container. When ready to use, thaw, add the sauce, and bake as directed.

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Melt-in-Your-Mouth Swiss Chicken Crepes


serves 4



Crepes:
3 large eggs
2/3 cup flour
1 cup milk
2 tablespoons melted butter


Filling:
3 cups shredded, cooked chicken breasts
1/2 5 oz package fresh baby spinach, chopped
1 cup shredded Swiss cheese
1 garlic clove, minced
1 teaspoon pepper
8 crepes
Swiss Cheese Sauce
parsley, chopped (garnish)


Swiss Cheese Sauce:
3 cups half-and-half
3 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Swiss Cheese


Make the Crepes: In a medium bowl add 3 eggs and beat until emulsified. Add in flour and milk and stir until well combined. Let crepe batter rest for 20 minutes. Heat a small skillet or a crepe pan over medium heat, brush with melted butter and pour 1/3 cup of batter into the pan and immediately swirl or tilt the pan so the batter coats the entire skillet. (keep butter nearby for greasing the pan between each crepe) Let the batter cook until it appears dry and starts to pull away from the sides. Flip and cook until lightly browned and moves freely in the pan. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.

Preheat the oven to 350 degrees.

Prepare the Swiss Cheese Sauce: In saucepan add half-and-half and cornstarch. Whisk in salt and pepper and bring to a boil over medium-high heat, whisking constantly. Boil 1 minute until sauce has thickened. Add cheese , reduce heat to low, and simmer, whisking constantly for 1 minute. Remove from heat and use immediately.

Prepare the filling: In a medium bowl add chicken, spinach, Swiss cheese, garlic and pepper, and 1 cup of Swiss Cheese Sauce.

Filling the Crepes: Pour a little of the cheese sauce in the bottom of a baking dish. Divide the chicken mixture among each crepe, spooning down the center. Gently roll up the crepe and place seam side down in the baking dish. Repeat with all crepes. Top with remaining Swiss cheese sauce. Cover with Aluminum foil

Bake, covered, at 350 degrees for 15 minutes, or until hot and bubbly. Remove from oven and garnish with parsley and serve.

 

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a delightful dish that combines crispy, golden-brown chicken with a refreshing, peppery salad.

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad is a perfect balance of crispy, golden-brown chicken paired with a fresh, peppery salad. The combination of tender chicken coated in a crunchy breadcrumb crust and a light, refreshing arugula salad is not only delicious but also incredibly satisfying. Whether you're looking for a quick weeknight dinner or an impressive meal to serve guests, this dish is versatile and easy to make. The simple yet vibrant lemon dressing enhances the freshness of the arugula, while the chicken adds a savory, satisfying element to the plate.

What makes this recipe truly irresistible is its ability to offer both indulgence and lightness in one dish. The crispy texture of the chicken contrasts beautifully with the crisp greens, while the citrusy dressing adds a burst of brightness. It's a meal that's both comforting and refreshing, making it a go-to for any occasion. Plus, it's easily customizable to suit dietary preferences and available ingredients, ensuring that you can enjoy a delicious, flavorful meal with minimal effort.

Enjoy!

What Ingredients do I need?

• Proteins:  
• 4 boneless, skinless chicken breasts (about 6 ounces each)

• Dry Goods:
• plain panko breadcrumbs
• all-purpose flour
• Coarse salt 
• Ground pepper 

• Dairy:
• 2 large eggs

• Oils & Vinegars:
• olive oil 

• Produce:
• 2 lemons 
• 5 ounces baby arugula
• 1 cucumber 
• fresh dill

Substitutions and Variations

Substitutions

• Chicken Breast: Substitute with chicken thighs (boneless, skinless) turkey breast , veal or pork cutlets

• Panko Breadcrumbs: Substitute with regular breadcrumbs, crushed cornflakes, ground almonds, or crushed crackers (e.g., Ritz)

• Arugula:  Substitute with Spinach, Mixed greens, Baby kale, or Watercress 

• Lemon Juice:  Substitute with vinegar (white wine, apple cider, or balsamic), lime juice , or orange juice.

• Cucumber:  Substitute with celery, zucchini, or radishes 

Variations

• Garnishes:  Include shaved Parmesan, cherry tomatoes, or even a drizzle of balsamic glaze, adding layers of flavor and texture.

• Caprese Chicken Milanese: Top the cooked chicken with fresh sliced mozzarella, ripe tomatoes, and a drizzle of balsamic glaze. Serve the arugula salad on the side or mixed into the dish.

• Chicken Milanese with Avocado & Mango Salad:  Instead of arugula, toss together mixed greens with sliced avocado, fresh mango, and a light citrus vinaigrette. Top with the crispy chicken breast for a tropical twist.

• Lemon & Herb Chicken Milanese:  Instead of just plain breadcrumbs, mix in finely chopped fresh herbs like rosemary, thyme, or basil into the breading. Marinate the chicken breasts with olive oil, lemon zest, and garlic for an hour before breading and frying.

• Spicy Chicken Milanese:   Add chili flakes, paprika, or cayenne pepper to the breading mixture for a spicy kick. You can also mix some chili powder or smoked paprika into the olive oil dressing for the arugula salad.

• Chicken Parmesan Milanese:  After frying the chicken, top each breast with marinara sauce and a generous amount of shredded mozzarella cheese. Return it to the oven for a few minutes until the cheese melts and becomes bubbly. Serve with the arugula salad on the side or on top.

Kitchen Tips and Notes

• Gluten-Free Chicken Milanese:  Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. Use a gluten-free flour blend for the dredging step.

• Pound the Chicken Evenly:  Use a meat mallet to pound the chicken breasts to an even thickness (about ½ inch). This helps them cook more evenly and quickly, resulting in a tender interior and crispy exterior.

• Proper Breading Technique:  Dredging Order: First, coat the chicken in flour, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs. Press the breadcrumbs into the chicken gently to ensure a good coating.

• Double Dipping (optional): For an extra-crispy crust, dip the chicken back into the egg and breadcrumbs after the first coating. This will create a thicker, crunchier crust.

• Season the Breading:  Don't forget to season your flour, eggs, and breadcrumbs with salt and pepper. Adding a pinch of garlic powder, paprika, or dried herbs to the breadcrumbs can also enhance the flavor of the chicken.

• Fry in Batches:  Avoid overcrowding the pan to ensure the oil stays hot and the chicken fries evenly. Fry the chicken in batches, and make sure to keep the heat at medium-high to get a crispy, golden crust.

• Drain on Paper Towels:  After frying, place the chicken on a plate lined with paper towels to absorb excess oil and maintain the crispiness.

• Dress Right Before Serving:  Dress the salad just before serving to prevent the arugula from wilting. Toss gently to coat the greens without bruising them.

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Chicken Milanese with Arugula Salad


serves 4

1 ¼ cups plain panko
⅓ cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
¼ cup plus olive oil
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 cucumber, peeled and sliced

2-3 stems of fresh dill, chopped

Pat the chicken breasts dry with paper towels. Pound them to an even thickness of ½ inch using a meat mallet or rolling pin (place them between two sheets of plastic wrap or parchment paper). 

Place the flour in a shallow dish and season with a pinch of salt and pepper.  Add the beaten eggs to another dish.  In a third dish, add the panko breadcrumbs.  Dredge each chicken breast in the flour, shaking off any excess.  Dip it into the beaten eggs, allowing excess to drip off.  Coat it in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a clean plate.

Heat ¼ cup olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts.  Cook for about 3–4 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (75°C).  Transfer to a plate lined with paper towels to drain excess oil.

In a large bowl, combine the baby arugula and cucumber slices. Drizzle with 2 tablespoons fresh lemon juice, 1–2 tablespoons olive oil, half of the chopped dill, and a pinch of salt and pepper. Toss gently to combine.

Plate each chicken breast and top with the remaining chopped dill.  Add a portion of the arugula and cucumber salad on the side.  Garnish with lemon wedges for squeezing over the chicken.

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!

 

Wine Braised Short Ribs

Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!

What Ingredients do I need?

• boneless or bone-in beef short ribs (English cut)

• flour

• olive oil

• carrots, celery, and onion

• garlic cloves

• tomato paste

• red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.

• beef broth (low sodium)

• fresh rosemary and thyme

• bay leaves

• Cornstarch (optional for thickening)

Substitutions and Variations

• Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here

Kitchen Tips and Notes

How long does it take to braise beef short ribs?

• Oven – 3 hours at 325 degrees Fahrenheit

• Stove – 2.5 hours

• Pressure Cooker – 50 minutes with a 10 minutes natural release

• Slow cooker – 8 hours on low, 5 hours on high

How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

• Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
• English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

More braised recipes:

Sirloin Tips and Gravy

Braciole

Herb Rubbed Flank Steak

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Braised Tuscan Chicken with Vegetables and White Beans

Cajun Pot Roast

Mom's Famous Pot Roast

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Wine Braised Short Ribs

serves 4-6

8 boneless beef short ribs (or bone-in English cut, for more flavor)

kosher salt & fresh ground black pepper

1/4 cup flour

2 Tablespoons olive oil

3 large carrots, peeled and small diced

3 ribs of celery, small diced

1 medium yellow onion, peeled and small diced

5 cloves garlic, minced

1/4 cup tomato paste

2 cups red wine

2 cups beef broth (low sodium)

3 sprigs of fresh rosemary

7 sprigs of fresh thyme

2 bay leaves

Cornstarch 

Instant Pot Method:

Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  

Oven Method:

Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.