Short Ribs, Browned Potatoes and Roasted Carrots

Note this recipe is designed for speedy cooking in the Ninja Foodi Pressure Cooker. Instructions are included to convert this recipe to be used with other electric and stove top pressure cookers and for cooking the ribs in an oven.

Serves- 4 Prep Time-25 Cook Time- Ribs and vegetables-60 minutes

Ingredients

3 TBSP (45g) olive oil plus I TBSP (15g) set aside for the vegetables

2.5 lbs (1.14kg) boneless short ribs

1 (40g) shallot, julienned

2 cloves (9g) of garlic, minced

2 TBSP (32g) tomato paste

1 bay leaf

4-6 sprigs of fresh thyme, hold 2 aside for garnish

½ cup (118ml) Madeira, Marsala, or red wine (pomegranate juice or extra beef stock can be substituted)

½ cup (118ml) beef stock (can substitute water and add 1 tsp (6g) of beef base or bouillon

3 large russet potatoes (about 13 ounce (360g) each, peeled and each one cut into 12 pieces

1 lb (454g) baby carrots or carrots chopped into ½” wide, 3” long sticks, rinsed

1 tsp (7g) agave nectar

¼ tsp (1g) smoked paprika

3 sprigs of parsley, chopped

Salt and Pepper to taste

Instructions

1. Gather your Mis en Place. Measure your ingredients. Slice the shallots and mince the garlic. Rinse and pat dry the baby carrots. Wash, peel and chop the potatoes, submerge them in a bowl of water and set aside.

2. Trim the short ribs of any excess fat. Lay them on a flat tray and blot dry with paper towels and then season both sides with salt and pepper.

3. Set the Ninja Foodi (or any electric pressure cooker) to Sear/Sauté. When the pot is hot (about 3 minutes) add 1 TBSP (15g) of oil.

4. Brown the short ribs in batches on both sides, do not over crowd the pan. This may take 2-3 batches and you may need to add another TBSP of oil to the pot in-between batches. It should take about 5 minutes per batch.

5. As the short ribs are browned, remove them, and place them in a shallow tray.

6. Once the beef is finished and removed, add a TBSP (15g) of oil to the pressure cooker pot and sauté the shallots for 2-3 minutes. Add the garlic and cook for another minute.

7. Put the beef back into the pot and stir in the tomato paste. Combine well and then add the bay leaf and the fresh thyme sprigs- reserving 2 sprigs for garnish

8. Pour the wine in and turn the beef to evenly coat it. Let it simmer a couple of minutes

9. Heat the beef stock in the microwave or in a saucepan, and if using a beef base, whisk it into the water until fully dissolved.

10. Add the beef broth to the pot and stir well. Bring to a boil.

11. Attach the pressure cooker lid and set it on PRESSURE/HIGH-35 MINUTES. It may take 5-10 minutes for the pot to come to pressure before the timer starts to count down.

12. Drain the potatoes and pat dry. Toss with a splash of oil, the smoked paprika, salt and pepper. Toss the carrots with oil, salt, pepper, fresh parsley, and agave nectar.

13. When the time is up, quick release the pressure by carefully turning the valve- use a spatula or use an oven glove- be careful of the steam! It will take 3-5 minutes for the pressure to drop.

14. As soon as the pressure valve drops, remove the pressure lid, and place the potatoes in a single layer over the short ribs.

15. As quickly as possible, place the rack over the ribs and potatoes and lay the carrots on top.

16. Put the pressure lid back on and program Pressure/High- 3 minutes and start. The machine may take 10-15 minutes to preheat, once it does the minute cook time will begin to countdown.

17. When the time is up, carefully quick release the pressure again and remove the lid when the pressure valve drops.

18. Set the Foodi to the Bake/Roast setting and set the temperature for 350 degrees (177C) and set the time for 15 minutes. Close the air fryer lid for this function.

19. When the roast cycle is completed, turn off the machine and lift the rack with the carrots out.

20. Place the carrots on one end of a large platter. With a slotted spoon, remove the potatoes and place them on the other end of the platter. Now place the short ribs in the middle of the platter.

21. Strain the pan juices and smash one piece of potato through the strainer, I do this to thicken the sauce a bit. Add the juices with the poto, back to the pressure cooker or pour into a small saucepan (this method is quicker). Skim the fat from the top of the juices. Whisk and bring to a simmer. Reduce for a few minutes and then pour over the potatoes and ribs.

22. Garnish with chopped parsley and fresh thyme.

How to convert this recipe for

Stove top pressure cooker-

1. Perform all steps #1- #10 the same way with your stove top unit, using a medium to high heat to brown the beef.

2. On step #11, be sure to lower the heat on your stove top unit once it comes to pressure and check your guide for the cook time, it should be around 35 minutes.

3. Step # 15, if you do not have a rack accessory for your pressure cooker then layer the potatoes and the carrots, then lock the lid and bring the pot back to pressure. Check your guide for vegetable cook times, if you cannot find any try 3 minutes cooking time- starting once the cooker is at full pressure. If the vegetables are not cooked fully you can bring the pot back to pressure and add a few more minutes. When the time is up do a quick release of the pressure and go to step # 20 and resume.

Other types of electric pressure cookers

1. Use steps #1-14. At step #15, if you do not have a rack accessory for your pressure cooker then layer the potatoes and the carrots, then lock the lid and bring the pot back to pressure. Check your guide for vegetable cook times, if you cannot find any try 3 minutes cooking time- starting once the cooker is at full pressure. If the vegetables are not cooked fully you can bring the pot back to pressure and add a few more minutes. When the time is up do a quick release of the pressure and go to step # 20 and resume.

Oven

1. Preheat the oven to 325 degrees Fahrenheit (163C)

2. Follow the steps the up to step # 3. Use a Dutch oven or a heavy, oven proof skillet to brown the beef. If using a skillet, be sure that is large enough to hold the entire recipe, as you will be adding the potatoes and carrots about halfway through the cooking time.

3. Follow the steps through to step #11. Cover the pot you are using tightly. If you do not have a lid use tin foil.

4. Place the short ribs in the oven for 1 ½ hours.

5. Remove the short ribs and open carefully. Quickly add the potatoes and carrots and stir to coat all ingredients. The liquid in the pot should be halfway up on ingredients at least. You may need to add some more beef stock. If adding more stock, heat it first so it does not slow down the cooking process. Cover the skillet and put it back in the oven for another hour or until the vegetables are tender. The sauce will be a bit more reduced with the oven method so you probably will not need to thicken it, but if you do go to step #21 and resume.