I’m baaaaack! My personal business has been attended to for now, so I’ll be back to a regular posting schedule. Aren’t you just thrilled? I know I am.
Today’s recipe is one I made Monday night using my new favorite kitchen tool – my pressure cooker. I just love how I can make a dish in 50 minutes that would normally take 2 1/2 hours in the oven or on the stove top, making rich, flavorful braises such as this possible on a week night.
Did I mention rich and flavorful? I guess so, because according to The Young One, “these are the best short ribs you’ve ever made, Mom.” That’s high praise coming from His Pickiness, especially since I was worried the pomegranate molasses was going to be off-putting for him.
Seriously, though, this really was wonderful, and there were no leftovers – The Young One ate at least two helpings. And as braised beef dishes go, this was quite simple – brown the meat, give the vegetables a quick sautë, stir in the liquids and any other herbs, spices or aromatics (in this case, that includes anchovy filets for their lovely umami quality), lock the lid and pressurize for the specified time.
Pomegranate molasses is simply pomegranate juice that’s been reduced to a syrup – most commercial varieties contain sugar, so if you want to make your own, it’s a fairly straightforward process. In fact, I’ll post the recipe I used tomorrow. If you just can’t stand anchovies, you can use a couple of tablespoons of gluten-free tamari or soy sauce instead.
Note: if you don’t want to use the pomegranate molasses, for whatever reason, a regular molasses can be used. In fact, it would probably go together with the bourbon really, really well. No pressure cooker? Braise this in the oven at 350 F for 2 1/2 hours. Other than that, prepare the dish according to the recipe.
- 3 racks beef short ribs, cut in half
- 2 tablespoons lard or clarified butter
- 4 cloves garlic, finely chopped
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 1 teaspoon red pepper flakes, optional
- 3 bay leaves
- 3 sprigs fresh thyme, tied with kitchen twine
- 1/4 cup bourbon
- 2 tablespoons tomato paste
- 1 1/2 cups water
- 3 anchovy filets
- 1/3 cup pomegranate molasses
- salt and freshly ground pepper
- In a 6- or 8-quart pressure cooker, heat the lard or butter over medium-high heat. Season the short ribs lightly with salt and pepper and brown them in the fat, 2 to 3 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium and add the garlic, carrot, celery, onion, red pepper flakes and anchovies to the pan. Cook for 5 minutes, stirring frequently, or until the onion begins to soften and the vegetables are tender crisp. Stir in the bay leaves, thyme, bourbon, tomato paste, and water and return ribs to pot.
- Lock the lid of the pressure cooker in place and increase the heat until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 50 minutes. Remove from the heat and allow the pressure to decrease naturally.
- Carefully unlock and remove the lid of the pressure cooker; divide the short ribs between 3 warmed plates. Stir the pomegranate molasses into the sauce in the pot and season to taste with additional salt and pepper, if desired. Spoon the pomegranate sauce over the short ribs and serve.
- Nutrition (per serving): 489 calories, 24.2g total fat, 109mg cholesterol, 327.9mg sodium, 1544.6mg potassium, 24.5g carbohydrates, 1.8g fiber, 3.5g sugar, 34.5g protein