Sample Recipe: Red Wine–Braised Short Ribs Prep and Finishing: 25 minutes / Manual: 40 minutes high pressure / Release: Natural for 20 minutes Directions: 1. Sear the ribs. Liberally salt the short ribs on all sides. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers. Add the short ribs in a single layer without crowding them (work in batches if necessary). Brown the ribs for 3 to 4 minutes on each side, then transfer to a plate and set aside, leaving the cooker on high heat. 2. Cook the vegetables. Add another coat of oil if the pan is dry and heat it until shimmering. Add the carrots, onion, and garlic. Sprinkle with ½ teaspoon of salt and stir until the onion pieces separate and the vegetables begin to soften, 2 to 3 minutes. 3. Make the sauce. Stir in the tomato paste and cook for a few minutes, just until the paste begins to brown slightly. Add the wine and stir, scraping the bottom of the pot to dissolve the browned bits. 4. Pressure cook the short ribs. Lock the lid into place. Select Manual (or Meat); adjust the pressure to High and the time to 40 minutes. After cooking, naturally release the pressure for 20 minutes, then quick release any remaining pressure. Unlock and remove the lid. ...Carefully transfer the ribs to a plate or baking sheet. They’ll be quite tender and will fall off the bones if you’re not gentle. Tent lightly with aluminum foil to keep them warm while you finish the sauce. Ingredients: Kosher salt, 8 (2-inch) bone-in beef short ribs (about 4 pounds), 2 small carrots, peeled and diced 2 tablespoons extra-virgin olive oil, plus additional if needed, 1 medium onion, diced 1 garlic clove, minced, 1 tablespoon tomato paste, ½ cup dry red wine 1 cup low-sodium beef stock, 2 fresh thyme sprigs or 1 teaspoon dried thyme 1 bay leaf, Freshly ground black pepper, 1 teaspoon brown sugar (optional) Directions Continued... 5. Finish the sauce. Strain the sauce mixture through a coarse strainer into a fat separator and discard the solids. When the fat has separated, pour the sauce back into the pot. (If you don’t have a fat separator, remove the meat, strain the sauce, and let it cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pot.) Select Sauté and adjust the heat to Normal. Bring the sauce to a simmer, stirring frequently to prevent it from scorching, until the sauce is the consistency of gravy, 8 to 10 minutes. Season with black pepper and taste. If the sauce is too acidic, add the brown sugar. Add more salt if necessary. 6. Finish the dish. Return the ribs to the pot and heat them for a minute or two. Serve. Ingredient Tip: Frozen pearl onions (thawed) and cooked mushrooms make a great addition to this dish. Add them when you return the strained sauce to the pot.
✔ Author(s): Janet Zimmerman
✔ Title: Instant Pot(R) Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast
✔ Rating : 4.4 out of 5 base on (2703 reviews)
✔ ISBN-10: 1943451583
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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