Post by wilderness on Dec 17, 2019 11:22:27 GMT -5
Bistro-Style Braised Short Ribs with Mushrooms-Birdy
Author: The Instant Pot Bible by Bruce Weinstein
recipes.instantpot.com/recipe/bistro-style-braised-short-ribs-with-mushrooms/
Although cooking beef short ribs in the Instant Pot cuts down on the time they need to braise, we haven’t shaved any time off any of the other steps in this fairly traditional recipe, even using a classic beurre manié (French, burh mahn-YAY, a butter and flour mixture) to thicken the sauce into silky richness. The meat will be so tender that you’ll barely need knives at the table, so the short ribs are best served in bowls.
Serving: 6
2 thin strips of bacon chopped
2 ½ tbsp butter
1 ½ tablespoons of it at room temperature
3 ½ lbs boneless beef short ribs (7 lb. bone in)
1 small red onion chopped (½ cup
3 ½ lbs brown cremini mushrooms thinly sliced
1 cup dry red wine such as Cabernet Sauvignon
½ cup beef or chicken broth
2 tsp dried thyme
1 tsp dried sage
½ tsp table salt
½ tsp ground black pepper
2 bay leaves
1 ½ tbsp all-purpose flour
1. Press Saute, set time for 35 minutes.
2. Melt 1 tablespoon butter in the cooker. Add the bacon and fry until crisp, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the bacon to a nearby large bowl.
3. Add half the short ribs and brown them well on all sides, turning occasionally, about 10 minutes. Transfer these to that bowl and add the remaining short ribs, browning them in just the same way. Transfer these to the bowl, too.
4. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and continue cooking, stirring occasionally, until they give off their internal moisture and that liquid evaporates to a glaze in the pot, about 5 minutes.
5. Pour in the wine and scrape up the browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in the broth, thyme, sage, salt, pepper, and bay leaves. Return the short ribs, bacon, and any juices in that bowl to the pot. Stir well, then lock the lid onto the cooker.
6. OPTION 1 MAX PRESSURE COOKER
Press Pressure cook on Max pressure for 1 hour and 10 minutes with the Keep Warm setting off.
7. OPTION 2 ALL PRESSURE COOKERS
Press Pressure cook (Manual) on High pressure for 1 hour and 30 minutes with the Keep Warm setting off.
8. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
9. OPTION 3 SLOW COOK
Press Slow Cook option on High for 4 hours with Keep Warm setting off (or on for no more than 3 hours)
10. Unlatch the lid and open the cooker. Find and discard the bay leaves. Use kitchen tongs and a slotted spoon to transfer the short ribs, bacon, and any vegetables to a serving platter. Tent with aluminum foil to keep warm. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
11. Press Saute, set time for 5 minutes.
12. As the sauce comes to a simmer, use a fork to make a smooth paste out of the flour and the remaining, room-temperature 1 ½ tablespoons butter in a small bowl. As the sauce simmers, whisk this flour mixture into the pot in dribs and drabs, just a little at a time, whisking until it’s all been added and the sauce has thickened, 1 to 2 minutes. Turn off the SAUTÉ function and pour the sauce in the hot insert over the meat and vegetables on the platter.
TIPS BEYOND
• You must halve the recipe for a 3-quart cooker.
• For a sweet finish in the sauce, add up to 2 medium carrots, chopped (1 cup), with the onion.
• Or add up to 2 teaspoons minced garlic with the dried herbs.
• Serve this stew alongside (or even over) crunchy roasted potatoes.
Author: The Instant Pot Bible by Bruce Weinstein
recipes.instantpot.com/recipe/bistro-style-braised-short-ribs-with-mushrooms/
Although cooking beef short ribs in the Instant Pot cuts down on the time they need to braise, we haven’t shaved any time off any of the other steps in this fairly traditional recipe, even using a classic beurre manié (French, burh mahn-YAY, a butter and flour mixture) to thicken the sauce into silky richness. The meat will be so tender that you’ll barely need knives at the table, so the short ribs are best served in bowls.
Serving: 6
2 thin strips of bacon chopped
2 ½ tbsp butter
1 ½ tablespoons of it at room temperature
3 ½ lbs boneless beef short ribs (7 lb. bone in)
1 small red onion chopped (½ cup
3 ½ lbs brown cremini mushrooms thinly sliced
1 cup dry red wine such as Cabernet Sauvignon
½ cup beef or chicken broth
2 tsp dried thyme
1 tsp dried sage
½ tsp table salt
½ tsp ground black pepper
2 bay leaves
1 ½ tbsp all-purpose flour
1. Press Saute, set time for 35 minutes.
2. Melt 1 tablespoon butter in the cooker. Add the bacon and fry until crisp, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the bacon to a nearby large bowl.
3. Add half the short ribs and brown them well on all sides, turning occasionally, about 10 minutes. Transfer these to that bowl and add the remaining short ribs, browning them in just the same way. Transfer these to the bowl, too.
4. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and continue cooking, stirring occasionally, until they give off their internal moisture and that liquid evaporates to a glaze in the pot, about 5 minutes.
5. Pour in the wine and scrape up the browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in the broth, thyme, sage, salt, pepper, and bay leaves. Return the short ribs, bacon, and any juices in that bowl to the pot. Stir well, then lock the lid onto the cooker.
6. OPTION 1 MAX PRESSURE COOKER
Press Pressure cook on Max pressure for 1 hour and 10 minutes with the Keep Warm setting off.
7. OPTION 2 ALL PRESSURE COOKERS
Press Pressure cook (Manual) on High pressure for 1 hour and 30 minutes with the Keep Warm setting off.
8. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
9. OPTION 3 SLOW COOK
Press Slow Cook option on High for 4 hours with Keep Warm setting off (or on for no more than 3 hours)
10. Unlatch the lid and open the cooker. Find and discard the bay leaves. Use kitchen tongs and a slotted spoon to transfer the short ribs, bacon, and any vegetables to a serving platter. Tent with aluminum foil to keep warm. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
11. Press Saute, set time for 5 minutes.
12. As the sauce comes to a simmer, use a fork to make a smooth paste out of the flour and the remaining, room-temperature 1 ½ tablespoons butter in a small bowl. As the sauce simmers, whisk this flour mixture into the pot in dribs and drabs, just a little at a time, whisking until it’s all been added and the sauce has thickened, 1 to 2 minutes. Turn off the SAUTÉ function and pour the sauce in the hot insert over the meat and vegetables on the platter.
TIPS BEYOND
• You must halve the recipe for a 3-quart cooker.
• For a sweet finish in the sauce, add up to 2 medium carrots, chopped (1 cup), with the onion.
• Or add up to 2 teaspoons minced garlic with the dried herbs.
• Serve this stew alongside (or even over) crunchy roasted potatoes.
I used bone-in short ribs. A recipe in Cooks Country calls for 7 lbs of bone-in (or 3.5 lbs of boneless) ribs for 6. Rule of thumb—bone-in ribs are equal to about twice the weight of boneless to substitute.
I cut the recipe in half.
I used Merlot for the wine—one mini-bottle or 187 ml, a little over 6 oz., worked for half a recipe. That's about 1/4 of a bottle of wine.
For the beef broth, I used Beef Better 'n Bouillon with water—I just added it directly to the pot without mixing.
Instead of red onion, chopped yellow
Regular white mushrooms. I only had about 1/3 of what was called for but it was still delicious. The recipe calls for quite a large amount which would help stretch the servings of meat.
I didn’t have sage—left it out.
I refrigerated the meat with mushrooms separately from the juices to remove the considerable fat on top before thickening the sauce. I did not use the rubbed flour/butter to thicken but made a slurry with some of the cold juice and flour and added it to the simmering sauce in a saucepan on the stove.
I added the optional garlic but instead of minced, I threw in a whole peeled clove of garlic for half the recipe. It dissolved into the sauce after the long cooking.
Birdy
