"Pressure Cooker Short Ribs is the most mouthwatering and delicious recipe that you will taste this season. Tender, fall-off-the-bone, short ribs “braised” in the pressure cooker with brandy and Middle Eastern spices."
Short Ribs with Brown Butter Pumpkin and Cauliflower Mash
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Prep time 20mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 stick butter, or use Original Brown Butter from Black & Bolyard
- 1 pumpkin
- 1 head chopped, or cauliflower florets) cauliflower
- 1 tablespoons olive oil
- 5 pounds bone-in slab of beef short ribs, or 6 bone-in short ribs
- 1 teaspoons pepper
- 1 teaspoons allspice
- 1 large cut into 1/2-inch pieces sweet Spanish Onion
- 2 tablespoons olive oil
- 2 tabelspoons olive oil
- 2 bay leaves
- 5 cloves
- 2 teaspoons ground coriander
- 4 cloves smashed in a pestle garlic
- 2 stick cinnamon
- 1 1/2 tablespoon aleppo pepper
- 1 rosemary
- 2 peeled and cut in half lengthwise, then cut into 1/2-inch pieces carrots
- 3 cut into 1/2-inch pieces stalks of celery
- 1 1/4 cups brandy
- 1 1/3 chicken beef stock
- Organic brown eggs
Method
Step 1
Roast the Pumpkin: Preheat the oven to 375 degrees.
Step 2
Half the pumpkin from top to bottom, removing and discarding the seeds.
Step 3
Sprinkle with salt & pepper, and drizzle on 1 TableSpoon olive oil. Rub it in.
Step 4
Place the two pieces with the flesh facing down in a baking pan.
Step 5
Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes. (While you are waiting, start to cook the cauliflower.)
Step 6
Remove the pumpkin meat from the skins and with a spoon gently scrape the remaining pulp off. If you are lucky, you can pull off the skin easily leaving the pumpkin meat on the baking tray. Put the meat in a bowl and mash with a fork.
Step 7
Steam the Cauliflower: Bring about 1 or 2 inches of water to a soft boil in a medium pot fitted with a steamer basket.
Step 8
Trim and clean the cauliflower, and break into small florets. Add the cauliflower to the boiling pot and cover. Steam for about 10 minutes for completely cooked, soft florets. You can also use a cauliflower corer.
Step 9
Place steamed cauliflower in a bowl if you are using a hand immersion blender, or you can use a food processor and blend until smooth and creamy. Season with salt and pepper.
Step 10
Mixing the Pumpkin-Cauliflower Mash: Combine the mashed cauliflower and roasted pumpkin, and add the brown butter. Taste and adjust salt and pepper as needed.
Step 11
Make the brown butter: Heat a light-colored bottom saucepan over medium-high heat. Stir the butter with a spatula throughout to the browning process. Make sure the butter melts evenly, and make sure to scrape the sides and bottom of the pan to prevent the butter from burning. TIP: Use a light or white colored bottom saucepan to help you identify the color of when the brown butter is ready.
Step 12
After about 5 minutes the butter will begin to foam. You will see the color changing from yellow to golden, and finally brown. It is very important during this stage to keep stirring to prevent the milk solids from sticking to the bottom of the pan.
Step 13
Once you smell that nutty and toasty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. This process can take anywhere between 3 to 5 minutes depending on how much butter you’re browning
Step 14
Short Ribs Pressure Cooker Instructions: Place the short ribs in a baking sheet, sprinkle salt & pepper on all sides.
Step 15
Turn on pressure cooker or Instant pot and use the sautéing feature. Sear each size of the short ribs. You will have to work in batches. Around 2-3 minutes per side.
Step 16
After you are done searing the short ribs, add more olive oil if necessary and sauté the onions, carrots, and celery. After 10 minutes add the garlic and cook for less than a minute.
Step 17
Add the spices: coriander, all spice, bay leaves, aleppo pepper, rosemary, cloves, and cinnamon sticks. Add the brandy and let it cook until the alcohol evaporates.
Step 18
Then add the beef stock and the short ribs. Make sure the liquid covers the meat, and add more beef stock if needed.
Step 19
Put the lid securely on the pressure cooker. Set pressure to high for 45 minutes. I like to do natural release.
Step 20
Remove the meat from the bone and shred.
Step 21
Plating: add the Mashed Pumpkin-cauliflower, short ribs, pickled red onions, fried egg (optional), and microgreens or Alfalfa Sprouts.