Things We're Cooking

[moxie]

Those were done in a pressure cooker. I’d tried about a dozen different recipes the traditional way until I tried this.

Cuts six hours down to forty minutes, with better results.

When you say "better"... what do you mean by that? There's something so satisfying about the hours-long braising process that i love. Seems like it would lack a true depth of flavor

 

[moxie]

Any thoughts on how to cut through the richness and the fat?

How did you serve? I sprinkle a little parsley and grated lemon zest on the finished dish (per the recipe I use) and it seems to do the trick. Nothing too overpowering, just a little green and teensie bit of citrus to cut through.

 

[SlinkyRedfoot]

How did you serve? I sprinkle a little parsley and grated lemon zest on the finished dish (per the recipe I use) and it seems to do the trick. Nothing too overpowering, just a little green and teensie bit of citrus to cut through.

*Gremolata

 

[SlinkyRedfoot]

When you say "better"... what do you mean by that? There's something so satisfying about the hours-long braising process that i love. Seems like it would lack a true depth of flavor

Yes, I'm serious.

I'd made short ribs probably a half-dozen times or so, trying different recipes/tweaks and was never satisfied with the results until I put them in a pressure cooker.

Flavor was more intense and seem to be throughout the meat as well.

 

[moxie]

*Gremolata

close, but no garlic... literally just chopped parsley and a teensie sprinkle of lemon zest (really, really fine - using the fine-toothed microplaner).

 

[moxie]

Yes, I'm serious.

I'd made short ribs probably a half-dozen times or so, trying different recipes/tweaks and was never satisfied with the results until I put them in a pressure cooker.

Flavor was more intense and seem to be throughout the meat as well.

Sounds like witchcraft.

 

[romeo212000]

@SlinkyRedfoot What did you put in your sauce?

 

[SlinkyRedfoot]

@SlinkyRedfoot What did you put in your sauce?

• 1 large onion (chopped)
• 2 shallots (chopped)
• 2 large carrots (chopped)
• 5 cloves of garlic (smashed)
• 1 sprig of rosemary
• 4-5 sprigs of parsley
• 2 cups of good red wine (I used a Cab)
• 3 tbsp balsamic vinegar

Here's where I got the recipe.

Next time I make it, I think I'm going mix that recipe with another I have. Specifically, I'm going to season the meat with rosemary, thyme, s&p and refrigerate overnight.

I'll probably reduce pressure cook time by a few minutes, and make sure to leave enough time (30 minutes to be safe) to reduce the sauce - particularly if you plan to reduce it in the instapot.

Moxie reminded me about a recipe for short ribs that I had that called for a gremolata finish, which I'll probably do too.

¼ Cup Fresh Italian Parsley (finely chopped)

3 Tbs Lemon Zest

2 Garlic Cloves (minced)

1½ Tbs Fresh Rosemary (finely chopped)

1½ Tbs Fresh Thyme (finely chopped)

 

[SlinkyRedfoot]

lemon zest (really, really fine - using the fine-toothed microplaner).

Is there another way to zest a lemon?

 

[DHoey]

Chili tonight. I usually just find a basic chill recipe online, then add peppers to it. Added a couple serrano and pablano peppers, and soaked 3 habanero peppers during the cook.

You ever put chipotle's in adobo sauce in your chili?

 

[gob]

You ever put chipotle's in adobo sauce in your chili?

I don't think so

 

[DHoey]

I don't think so

Try it man. It spices it up quite nicely. I cooked a whole pot and used 3 TBS minced up....they got heat.

 

[gob]

Try it man. It spices it up quite nicely. I cooked a whole pot and used 3 TBS minced up....they got heat.

Next time I make some, I'll have to try to remember. Making some beef and veggie stew today.

 

[Wunder.Noid]

• 1 large onion (chopped)
• 2 shallots (chopped)
• 2 large carrots (chopped)
• 5 cloves of garlic (smashed)
• 1 sprig of rosemary
• 4-5 sprigs of parsley
• 2 cups of good red wine (I used a Cab)
• 3 tbsp balsamic vinegar

Here's where I got the recipe.

Next time I make it, I think I'm going mix that recipe with another I have. Specifically, I'm going to season the meat with rosemary, thyme, s&p and refrigerate overnight.

I'll probably reduce pressure cook time by a few minutes, and make sure to leave enough time (30 minutes to be safe) to reduce the sauce - particularly if you plan to reduce it in the instapot.

Moxie reminded me about a recipe for short ribs that I had that called for a gremolata finish, which I'll probably do too.

¼ Cup Fresh Italian Parsley (finely chopped)

3 Tbs Lemon Zest

2 Garlic Cloves (minced)

1½ Tbs Fresh Rosemary (finely chopped)

1½ Tbs Fresh Thyme (finely chopped)

This is basically like a braised short ribs recipe I do in a Dutch oven.

If you guys haven't had beef ribs this way you are missing out!

 

[PnkPanther]

This is basically like a braised short ribs recipe I do in a Dutch oven.

If you guys haven't had beef ribs this way you are missing out!

I prefer them on my smoker

 

[SlinkyRedfoot]

This is basically like a braised short ribs recipe I do in a Dutch oven.

If you guys haven't had beef ribs this way you are missing out!

Yeah, that's how I'd done them in the past; braised in the oven. I prefer the results I'm getting from a pressure cooker.

 

[SlinkyRedfoot]

I prefer them on my smoker

That is good too, but variety is the spice of life.

 

[PnkPanther]

That is good too, but variety is the spice of life.

Tis true. Last time I did braised short ribs ended up too much like pot roast.

While still good, not what I was going for.

I don't use our pressure cooker much, some food ends up too mushy, but have turned out few good dishes.

Wife uses it a lot for soup

 

[Wunder.Noid]

Yeah, that's how I'd done them in the past; braised in the oven. I prefer the results I'm getting from a pressure cooker.

I've been kicking around the idea of getting an instapot. May have to bite the bullet and try the method you posted.

 

[Wunder.Noid]

I prefer them on my smoker

I prefer smoked pork ribs but to each his/her own.