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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

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Holiday, Thanksgiving & Christmas Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sticky Beef Ribs and Slaw

By Jamie Olivier

Watch How-To Video 👇🏻

Get full recipe 👇🏻

http://www.jamieoliver.com/recipes/beef-recipes/bbq-beef-short-ribs/

Ingredients:

2 x 1.5 kg beef short ribs

olive oil

2 teaspoons caraway seeds

1 bunch of fresh dill

2 pickled onions , in vinegar

2 tablespoons Hellmann’s Real Mayonnaise

2 tablespoons low-fat natural yoghurt

2 teaspoons English mustard

1½ tablespoons white wine vinegar

1 medium yellow beetroot , with leaves

6 medium carrots

¼ of a white cabbage

300 g kale , green and purple, if possible

BBQ SAUCE

180 ml tomato ketchup

150 ml stout

4 tablespoons Worcestershire sauce

1 heaped teaspoon English mustard

4 teaspoons malt vinegar

4 teaspoons golden syrup

It’s incredibly delicious slow cooked beef ribs recipe that’s the perfect comforting food to eat over the Christmas period.  It’s worth waiting and serve with a crisp Winter Slaw in a delicious mayonnaise dressing.