Your hands and mind will be free from worry as you go about the day, the Ninja™ can be set and it will keep your dish warm too. In about an hour and 15 minutes, you will have perfectly supple short ribs with a jus to reduce to your liking.
If using a stovetop, simply use a heavy bottomed pot with a good fitting lid. The time will swing longer, but you will still be happy with the results.
Beef stock or powdered bouillon is a flavor enhancer and a worthy one. Be mindful of the sodium in the powdered version however and use sparingly, a little goes a long way.
Roasted or creamy potatoes and green beans make affordable and fantastic sides, plus offset the cost of the short ribs.
2 pkg. about 4 lbs. beef short ribs, rinsed under cool running water
3 stalks celery, strings removed, cut into thirds
1 large onion, quartered
4 cloves garlic, peeled and smashed
Fresh Rosemary, 2 sprigs
1 bay leaf
Olive oil for drizzling
2 tbsp. unsalted butter, optional
1 tsp. flour, optional, your choice
Starting on sear/ saute mode, drizzle pot with olive oil, about 2 tsp. and place all aromatics.
Over medium high heat, Cook until fragrant, about 5 minutes.
Use pressure cooker according to instructions.
Add ribs to pot and fill with stock halfway of ribs.
Pressure cook for 1 hour and 15 minutes.
Remove ribs and strain off veggies and return to pot.
Place on sear/saute mode over medium and reduce to desired consistency.
Finish by stirring in butter that has been tossed in the flour.
Cook for an additional 1 minute.
Serve in shallow bowl with crusty bread for dipping or with some hearty sides.
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