MEXICAN SHORT RIBS RECIPES

Steps:

• Season the sort ribs with salt and pepper.
• Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
• Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
• Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
• Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
• Serve beef drizzled with sauce.

Steps:

• Boil 2 cups of water in a small pot. Add the porcini mushrooms in the boiled water to soften. When they become soft, take mushrooms out of the water. Keep the water for the braising later. Roughly chop mushrooms.
• Select SEAR/SAUTÉ Mode. Press the Temp/Time button to set the time to 30 minutes with the knob. Press START .
• Season short ribs with salt and black pepper. When the cooking vessel is hot, place ribs to the bottom and sear both sides until browned (roughly 5 minutes each side).
• Take the ribs out and put onto a plate. Discard the grease remaining in the vessel. Be careful, the vessel will be hot. Use silicone gloves to touch the handles.
• Add olive oil to the vessel. Sauté onions and garlic until soft for three minutes.
• Stir in the cremini mushrooms and porcini mushrooms. Sauté until the liquid released from the mushrooms have evaporated.
• Add the left-over liquid from the soaked mushrooms, thyme and beef stock to the pot and place ribs on top. Make sure the ribs are mostly covered with liquid. Press CANCEL .
• Close the lid. Select BRAISE MODE. Press the Temp/Time button and set the time to 2 hours. Press START.
• After 45 minutes skim any fat from the surface and stir in the barley. Ensure that the barley is fully submerged in the liquid (to help you can place ribs on top to keep the barley submerged).
• Wait for 30 minutes and check the ribs, make sure they are very tender and carefully take them out and place onto a plate. Try to leave all the barley in the vessel.
• Add the balsamic vinegar and parmesan to the pot, and mix in with the barley until creamy. Add in additional hot broth if needed. Adjust seasoning to taste.
• Mix in parsley and lemon zest. Press CANCEL .
• Serve the barley mixture on a plate and place the ribs on top. Garnish with chopped parsley.