I hope you’re week went well and that you have a relaxing weekend ahead of you!
This week, I had the opportunity to test out a New York Times’ recipe for beef short ribs. I had purchased some at the market earlier in the day determined to find a recipe online for it that included the usage of my Instant Pot.
I found this recipe through NYT’s Cooking app: Pressure Cooker Beef Short Ribs with Red Wine and Chile.
I did not have coriander powder on hand and was unable to find any at the market, but I did have coriander seeds as part of my spice rack that I purchased from Costco. I opted to crush it since that’s what I had available.
I’d imagine coriander powder will add a different flavor than my crushed version, but hey, you cook with what you have on hand sometimes.
I have never cooked with coriander before, let alone crush it. Let me tell you…the smell was amazing!
Once I crushed the coriander, I took it out of the mortar and pestle and into a small dish to mix with fresh ground pepper and salt. From there, I seasoned the short ribs and placed it back into the fridge for several hours until I was ready to cook it that afternoon
When I was ready to cook it that afternoon, I turned my Instant Pot on “sauté” mode to sear each side of the short ribs. I had to do this in batches.
While the meat was searing, I went ahead and washed and chopped up leeks and fennel. I have never worked with fennel before either so this was something new too! I didn’t realize that you typically only use the bulb for cooking until after I had started cutting up the stalk. But I’m really glad I did because…
Once the short ribs were seared, I removed them from the pot and sautéed the leeks and fennel and garlic. Eventually, I’d add chipotle Chile powder, tomato paste and red wine. I actually used a Cabernet aged in bourbon barrels that I had on hand. I was very worried that this would end up tasting really bitter, but it didn’t…because of the pitted prunes required in the recipe.
I didn’t have any pitted prunes on hand, but I had pitted dates. But I did some research and they’re not entirely the same. So I ran out to grab some pitted prunes and I’m glad I did because it added such a nice hint of sweetness to the sauce and to the meat!
Add the meat back into pot and add 1/2 cup of beef broth and cook on high for 35 minutes. I realized there wasn’t much sauce by just using the red wine and really didn’t want to have my Instant Pot tell me “burn” after waiting 20 minutes for it to pressurize. I was taking precautionary measures to avoid that! Once it’s finished cooking, let the pressure release naturally before manually releasing it.
Once I removed the meat and strained the vegetables. I left the remaining broth in the pot and added 2 cups of washed jasmine rice. I ended up adding a little more broth to the pot. Basically you want 1 cup of liquid to 1 cup of rice.
My Instant Pot has a “rice” option so I just pressed that. If your pressure cooker does not then you can just cook on high for about 10-12 minutes. Let me tell you…this rice was heavenly!
I also roasted some carrots on the side while this was all cooking. Scoop a little bit of everything and enjoy!
I hope you get a chance to try out this recipe. If I were to do it again, I’d use less chipotle Chile powder. This was really spicy! But it was also very delicious! The flavors are phenomenal and the short ribs were so tender they fell off the bones!
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