Enjoy some meltingly tender short ribs with the press of a button.
The magic of apressure cookerturns theseshort ribsinto a meltingly tender feast.
Pair the ribs with classic vegetablesonion, carrots, and celeryand serrano chiles for a kick.
Photo: Caitlin Bensel
If you have leftovers, shred and toss the meat with pasta for another tasty dinner.
This recipe was developed by Marianne Williams.
2tablespoonsdark brown sugar
1 12teaspoonground allspice
1cupunsalted beef stock
115-oz.
can great northern beans, drained and rinsed
Directions
Season short ribs with 2 teaspoons salt.
snag the saute setting on a programmable pressure multicooker (such as an Instant Pot).
snag the high temperature setting and preheat for 2 to 3 minutes.
Transfer to a large plate.
Repeat with remaining short ribs.
Reserve 1 tablespoon of drippings in cooker; discard remaining drippings.
Add onion to drippings in cooker; cook until softened, about 5 minutes.
Press Cancel, lock lid, and turn steam-release handle to sealing position.
Pressure-cook on high for 45 minutes.
Carefully turn steam-release handle to venting position; let steam fully escape.
Transfer short ribs to a plate.
Let mixture in cooker stand for a few minutes to allow fat to rise to the top.
Using a large spoon or ladle, discard fat.
Serve short ribs with bean mixture.
Top with celery leaves.
2,000 calories a day is used for general nutrition advice.
