Multicooker Braised Short Ribs with Fennel and Pickled Grapes
By Nicole KonstantinakosPublished on December 6, 2020
Time
1¾ hours
Yield
Serves 4
Ingredients
Before You Begin
The thickness and marbling of boneless beef short ribs can vary a good deal. Look for lean ribs cut from the chuck that are approximately 1½ to 2 inches thick and 4 to 5 inches long. If boneless beef short ribs are unavailable, you can substitute boneless beef chuck-eye roast. Don't core the fennel; the core helps hold the wedges together during cooking. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.”
Instructions
- Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in multicooker for 3 to 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.
- Add fennel wedges, onion, and ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened and lightly browned, about 5 minutes. Stir in garlic and fennel seeds and cook until fragrant, about 30 seconds. Stir in broth and rosemary sprig, scraping up any browned bits. Nestle short ribs into vegetable mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 35 minutes.
- Meanwhile, microwave vinegar, sugar, and remaining ¼ teaspoon salt in bowl until simmering, about 1 minute. Add grapes and let sit, stirring occasionally, for 20 minutes. Drain grapes and return to bowl. (Drained grapes can be refrigerated for up to 1 week.)
- Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator. Discard rosemary sprig and transfer vegetables to serving dish with beef. Let braising liquid settle for 5 minutes, then pour ¾ cup defatted liquid over short ribs and vegetables; discard remaining liquid. Sprinkle with grapes and fennel fronds. Serve.
Time
1¾ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This dish combines boneless beef short ribs with aromatic fennel and finishes with the unique sweet-tart punch of quick-pickled grapes. We started by browning our short ribs in the multicooker. We then built an aromatic broth using fennel, onion, garlic, fennel seeds, and rosemary. We cooked everything under pressure for 35 minutes, followed by a natural pressure release, which resulted in fall-apart-tender meat. Finally, we defatted the rich braising liquid and poured a measured amount over the beef and vegetables before arranging the grapes on top with fresh fennel fronds.
Before You Begin
The thickness and marbling of boneless beef short ribs can vary a good deal. Look for lean ribs cut from the chuck that are approximately 1½ to 2 inches thick and 4 to 5 inches long. If boneless beef short ribs are unavailable, you can substitute boneless beef chuck-eye roast. Don't core the fennel; the core helps hold the wedges together during cooking. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.”
Instructions
- Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in multicooker for 3 to 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.
- Add fennel wedges, onion, and ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened and lightly browned, about 5 minutes. Stir in garlic and fennel seeds and cook until fragrant, about 30 seconds. Stir in broth and rosemary sprig, scraping up any browned bits. Nestle short ribs into vegetable mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 35 minutes.
- Meanwhile, microwave vinegar, sugar, and remaining ¼ teaspoon salt in bowl until simmering, about 1 minute. Add grapes and let sit, stirring occasionally, for 20 minutes. Drain grapes and return to bowl. (Drained grapes can be refrigerated for up to 1 week.)
- Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator. Discard rosemary sprig and transfer vegetables to serving dish with beef. Let braising liquid settle for 5 minutes, then pour ¾ cup defatted liquid over short ribs and vegetables; discard remaining liquid. Sprinkle with grapes and fennel fronds. Serve.
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