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Pressure Cooker Beef Short Ribs With Red Wine and Chile By NYT Cooking

Author: Melissa Clark

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Time: 1 hour
Yield: 6 servings

INGREDIENTS

2 teaspoons kosher salt, more as needed
1 teaspoon coriander powder
1 teaspoon ground black pepper
3 to 4 pounds bone-in beef short ribs
1 tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
3 leeks, whites only, chopped
2 large fennel bulbs, diced
4 garlic cloves, minced
1 tablespoon chipotle chile powder
1 tablespoon tomato paste
1 cup dry red wine
½ cup pitted prunes, diced
Fennel fronds or sliced scallions, or both, for serving

Get full recipe 👇🏻

http://cooking.nytimes.com/recipes/1018553-pressure-cooker-beef-short-ribs-with-red-wine-and-chile

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