PORK ROAST WITH POTATOES AND CARROTS IN DUTCH OVEN RECIPES
INSTANT DUTCH OVEN – BRAISED SHORT RIBS – INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Prep Time 20 minutes
Cook Time 2 hours
Yield 4-6 servings
Number Of Ingredients 15
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.
CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE
I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
Provided by Gina
Categories Dinner
Total Time 365 minutes
Prep Time 5 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
- Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
- Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
- Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
- Break apart lightly with two forks and put back into the slow cooker.
- Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g
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