Instant Pot Boneless Short Ribs and Cauliflower Puttanesca
By Nicole KonstantinakosPublished on July 20, 2022
Time
1½ hours
Yield
Serves 4
Ingredients
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces¼ teaspoon table salt ¼ teaspoon pepper 1 tablespoon extra-virgin olive oil 5 garlic cloves, minced4 anchovy fillets, minced1 tablespoon tomato paste ¼ teaspoon red pepper flakes 1 (28-ounce) can whole peeled tomatoes, drained with ½ cup juice reserved, halved1½ pounds cauliflower florets, cut into 1½-inch pieces¼ cup pitted brine-cured black olives, chopped coarse¼ cup minced fresh parsley 2 tablespoons capers, rinsed
Before You Begin
Look for lean ribs cut from the chuck that are 1½ to 2 inches thick. You can substitute boneless beef chuck-eye roast for the short ribs.
Instructions
- Pat short ribs dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Add short ribs and brown on all sides, 6 to 8 minutes; transfer to plate. Turn off Instant Pot.
- Add garlic, anchovies, tomato paste, and pepper flakes to fat left in pot. Cook, stirring frequently, using residual heat, until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, scraping up any browned bits. Nestle short ribs into tomato mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 40 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer beef to plate, tent with aluminum foil, and let rest while finishing cauliflower and sauce.
- Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour defatted liquid into pot with solids. Stir in cauliflower and bring to simmer using highest sauté function. Partially cover and cook, stirring occasionally, until cauliflower is tender, 4 to 6 minutes. Turn off Instant Pot.
- Gently stir in beef and any accumulated juices, olives, parsley, and capers. Partially cover and let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve.
Time
1½ hoursYield
Serves 4Ingredients
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
¼ teaspoon table salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
4 anchovy fillets, minced
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with ½ cup juice reserved, halved
1½ pounds cauliflower florets, cut into 1½-inch pieces
¼ cup pitted brine-cured black olives, chopped coarse
¼ cup minced fresh parsley
2 tablespoons capers, rinsed
Ingredients
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
¼ teaspoon table salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
4 anchovy fillets, minced
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with ½ cup juice reserved, halved
1½ pounds cauliflower florets, cut into 1½-inch pieces
¼ cup pitted brine-cured black olives, chopped coarse
¼ cup minced fresh parsley
2 tablespoons capers, rinsed
Ingredients
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
¼ teaspoon table salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
4 anchovy fillets, minced
1 tablespoon tomato paste
¼ teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, drained with ½ cup juice reserved, halved
1½ pounds cauliflower florets, cut into 1½-inch pieces
¼ cup pitted brine-cured black olives, chopped coarse
¼ cup minced fresh parsley
2 tablespoons capers, rinsed
Why This Recipe Works
Therefore, the strong flavors of a classic puttanesca sauce—anchovies, garlic, capers, olives, and tomatoes—were a great fit for the 40 minutes needed to render boneless short ribs meltingly tender (a fraction of the time it traditionally takes). Instead of starchy pasta, we turned to nutrient-rich cauliflower for a filling side. Its mild flavor absorbed the braising liquid beautifully and added tasty bulk without many calories or carbs. Stirring everything together and drizzling it with olive oil brought this deceptively rich (while shockingly healthy) dish to life.
Before You Begin
Look for lean ribs cut from the chuck that are 1½ to 2 inches thick. You can substitute boneless beef chuck-eye roast for the short ribs.
Instructions
- Pat short ribs dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Add short ribs and brown on all sides, 6 to 8 minutes; transfer to plate. Turn off Instant Pot.
- Add garlic, anchovies, tomato paste, and pepper flakes to fat left in pot. Cook, stirring frequently, using residual heat, until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, scraping up any browned bits. Nestle short ribs into tomato mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 40 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer beef to plate, tent with aluminum foil, and let rest while finishing cauliflower and sauce.
- Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour defatted liquid into pot with solids. Stir in cauliflower and bring to simmer using highest sauté function. Partially cover and cook, stirring occasionally, until cauliflower is tender, 4 to 6 minutes. Turn off Instant Pot.
- Gently stir in beef and any accumulated juices, olives, parsley, and capers. Partially cover and let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve.
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