INSTAPOT BEEF SHORT RIBS

I enjoy cooking beef short ribs any manner of ways and methods, but this is one of my favorites. Also, I use boneless beef short ribs but I have used bone-in ribs and they are great as well. I trim the excess fat from the boneless ribs and it makes the dish a little more refined.

The basic method here was borrowed from Chef Thomas Keller…with a few adjustments of mine. Of course, the use of the Instapot rather than a 3-hour braise, but the rest of the ingredients are the same as Chef Kellers. He also marinates the meat, vegetables, and wine overnight before cooking them, I skipped that here. However, I do suggest leaving it in the fridge overnight after cooking, it brings so much more flavor out of the ingredients…like 2nd day pot roast! I served it over White Cheddar Polenta.

Ingredients:

• 1 cup red wine, I use Cabernet

• 1 large carrot, cut into 1 inch pieces

• 1 leek, white and light green parts only, cut into 1 inch pieces

• 2 garlic cloves, peeled, smashed

• Bouquet garni – 5 parsley sprigs, 2 thyme sprigs, 1 bay leaf, 10 peppercorns

• Canola oil

• Kosher salt and black pepper

• 1 cup chicken stock

• 1 cup beef stock

• 1 tbsp demi-glace

• Unsalted butter

• Fresh cracked pepper

• Maldon sea salt

• Chopped chives

Directions:

• Heat Instapot on Saute and add 1 tbsp canola oil. Season the ribs with salt and pepper then dust lightly with flour. When the oil is hot add the ribs and brown thoroughly on both sides. Remove ribs to a plate. Drain the oil from the pot.

• Add the wine and bring to a simmer to cook off the alcohol. Add the stocks and bring to a simmer and scrape the bottom of the pot with a wooden spoon. Add the vegetables , Garni, and the beef. Seal the Instapot and pressure cook for 55 minutes letting the pressure release naturally. Put everything in a big bowl and cool in the refrigerator. When cooled, cover and leave overnight in the refrigerator.

• The next day, skim any fat from the surface. Place everything in a saucepan and heat to warm it. Remove the Garni and discard. Remove the short ribs and set aside. Strain the liquid through a fine metal sieve or chinois. Place the liquid in a saucepan and heat. Add the Demi-glace and bring to a simmer.

• Place a medium skillet over medium heat and add a couple ladles of liquid to the skillet. Place the ribs in the liquid, bring to a simmer, then start basting and reducing the liquid. Melt in 2 tbsp of cold butter and continue basting until the ribs are heated through.

• To serve, plate on top of cream polenta or whipped Yukon Jack potatoes. Add fresh cracked black pepper and chopped chives.