Instant Pot recipe: Short ribs
Jan. 14th, 2015 01:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarea
I have been meaning to update for DAYS but just haven't been able to find the time. :/ But now I have about 20 min, before I have to do some work stuff -- YES AT 2 IN THE FREAKING MORNING -- so I want to take down what I made for dinner tonight, because it was ah-mayyyy-zing.
I sort of cobbled together various recipes that I read online, because I had short ribs, but wasn't going to be able to start cooking until after I got home from work. I didn't have time to marinate or do a lot of prep work or anything like that, so I needed a simple recipe that would work with a pressure cooker. Well I am either a cooking genius or very lucky (I would like to think the former, but am most likely the latter), because they came out so well it was probably one of the best meals I've ever made. So I need to take it down for posterity as I can't find it anywhere else, while it's still fresh in my mind.
Ingredients:
- 2-3 pounds beef short ribs, the meatier the better
- 1 large onion (or in my case, 2 small red onions), diced
- 3 cloves garlic, minced
- 1 cup wine (I used white, but I'm sure, since it's beef, red would work as well)
- 1 cup strong black coffee
- 1 generous tablespoon beef soup base (I used Better Than Bouillon)
- 2 generous tablespoons tomato paste
- 2 teaspoons salt
- pepper to taste
- coconut oil spray (or a couple of teaspoons of oil that has a high smoke point)
Equipment:
- Instant Pot (or traditional pressure cooker)
- fat separator (optional -- this is the one I use)
- tongs
- cast iron skillet (optional -- I don't want to brown meat using my Instant Pot though supposedly it can handle it. If I were using a traditional pressure cooker I'd be fine with just using that to brown in)
Instructions:
1) Spray your skillet or pot with cooking spray or heat a bit of oil on medium high heat. Brown short ribs on all sides, about 4 minutes per side. You may have to do this in batches if you have a lot of ribs. Try not to crowd them too much, as you don't want them to start steaming, which will ruin your attempt to brown them.
2) While the ribs are browning, chop your onion and garlic and measure out the liquids.
3) When the ribs are browned, transfer them to a platter, if you used the IP or PC to brown. If you used a separate skillet, you can transfer them directly to the Instant Pot (or pressure cooker).
4) Add the coffee and wine to the vessel in which you browned the ribs. Turn the heat up high. Scrape up the fond (brown bits) while the liquid gets hot. Add the beef soup base and tomato paste, stirring until it's melted into the liquid. When it starts to boil, leave it for 2-3 minutes, until it's reduced by 25%.
5) If you haven't already, place the ribs into the IP/PC. Add the onion and garlic. Add the salt and pepper. Finally, add the reduced liquid.
6) Cook on high pressure for 50 min. (Do not start timing until the high pressure stage has been reached.) On IP, use the meat/stew setting.
7) Turn off the IP/remove the PC from heat and let the pressure release naturally (should take 20-25 min. unless you added more liquid).
8) When safe, remove the lid of the IP/PC and carefully, using tongs, remove the meat to a platter.
9) Strain the liquid into the fat separator, or do it the hard way. ;) Scoop off the soft onions into another dish (it's excellent served on top of the meat). Pour the broth into a gravy boat (leaving off the fat, of course). You can mix it with the onions or keep them separate.
10) Serve the falling-off-the-bone short ribs with pasta, potatoes, veggies... everything goes well with short ribs! (I didn't have a whole lot of time, so I served it with canned green beans, corn, and spinach and chive fettuccine (Trader Joe's) with pesto sauce (Costco). Also Pioneer Woman's olive-cheese bread, but it was total overkill so I wouldn't do that again.) And of course, don't forget to serve with the onions and sauce. Yum!
I sort of cobbled together various recipes that I read online, because I had short ribs, but wasn't going to be able to start cooking until after I got home from work. I didn't have time to marinate or do a lot of prep work or anything like that, so I needed a simple recipe that would work with a pressure cooker. Well I am either a cooking genius or very lucky (I would like to think the former, but am most likely the latter), because they came out so well it was probably one of the best meals I've ever made. So I need to take it down for posterity as I can't find it anywhere else, while it's still fresh in my mind.
Ingredients:
- 2-3 pounds beef short ribs, the meatier the better
- 1 large onion (or in my case, 2 small red onions), diced
- 3 cloves garlic, minced
- 1 cup wine (I used white, but I'm sure, since it's beef, red would work as well)
- 1 cup strong black coffee
- 1 generous tablespoon beef soup base (I used Better Than Bouillon)
- 2 generous tablespoons tomato paste
- 2 teaspoons salt
- pepper to taste
- coconut oil spray (or a couple of teaspoons of oil that has a high smoke point)
Equipment:
- Instant Pot (or traditional pressure cooker)
- fat separator (optional -- this is the one I use)
- tongs
- cast iron skillet (optional -- I don't want to brown meat using my Instant Pot though supposedly it can handle it. If I were using a traditional pressure cooker I'd be fine with just using that to brown in)
Instructions:
1) Spray your skillet or pot with cooking spray or heat a bit of oil on medium high heat. Brown short ribs on all sides, about 4 minutes per side. You may have to do this in batches if you have a lot of ribs. Try not to crowd them too much, as you don't want them to start steaming, which will ruin your attempt to brown them.
2) While the ribs are browning, chop your onion and garlic and measure out the liquids.
3) When the ribs are browned, transfer them to a platter, if you used the IP or PC to brown. If you used a separate skillet, you can transfer them directly to the Instant Pot (or pressure cooker).
4) Add the coffee and wine to the vessel in which you browned the ribs. Turn the heat up high. Scrape up the fond (brown bits) while the liquid gets hot. Add the beef soup base and tomato paste, stirring until it's melted into the liquid. When it starts to boil, leave it for 2-3 minutes, until it's reduced by 25%.
5) If you haven't already, place the ribs into the IP/PC. Add the onion and garlic. Add the salt and pepper. Finally, add the reduced liquid.
6) Cook on high pressure for 50 min. (Do not start timing until the high pressure stage has been reached.) On IP, use the meat/stew setting.
7) Turn off the IP/remove the PC from heat and let the pressure release naturally (should take 20-25 min. unless you added more liquid).
8) When safe, remove the lid of the IP/PC and carefully, using tongs, remove the meat to a platter.
9) Strain the liquid into the fat separator, or do it the hard way. ;) Scoop off the soft onions into another dish (it's excellent served on top of the meat). Pour the broth into a gravy boat (leaving off the fat, of course). You can mix it with the onions or keep them separate.
10) Serve the falling-off-the-bone short ribs with pasta, potatoes, veggies... everything goes well with short ribs! (I didn't have a whole lot of time, so I served it with canned green beans, corn, and spinach and chive fettuccine (Trader Joe's) with pesto sauce (Costco). Also Pioneer Woman's olive-cheese bread, but it was total overkill so I wouldn't do that again.) And of course, don't forget to serve with the onions and sauce. Yum!
