SHORT OVEN RECIPES

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INSTANT DUTCH OVEN – BRAISED SHORT RIBS – INSTANT POT RECIPES



Instant Dutch Oven – Braised Short Ribs – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 servings

Number Of Ingredients 15

2 1/2 lbs Short Ribs (bone in)
3/4 oz porcini mushrooms (dried)
1 oz cremini mushrooms (thinly sliced)
1 1/2 cups pearl barley (washed)
4 thyme sprigs
1 onion (diced small)
3 garlic cloves (minced)
2 tbsp olive oil
4 cups beef stock
2 tsp balsamic vinegar
1 cup Parmesan cheese (grated)
1/3 cup parsley (chopped)
2 tsp lemon zest
salt (to taste)
black pepper (to taste)

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.

LUSCIOUS OVEN-BRAISED SHORT RIBS | MARTHA STEWART



Luscious Oven-Braised Short Ribs | Martha Stewart image

Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 12

1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce or tamari
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
1 stalk celery, finely chopped

Steps:

  • Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

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