120 [Weekly Witchy Challenge - catch up
Challenge Entry - Garnet
006. Witch Weekly Witchy Challenge - Kitchen Witchery ā Kitchen Witch
#3. Challenge entry ā Garnet
I decided I would make southern short ribs in an instant pot
In 48 years, I havenāt poisoned Rich yet but you never knowā¦
Fingers crossedā¦
Ingredients
3 Tb. olive oil
ā¢ 1 yellow onion, diced
ā¢ 3 carrots, chopped
ā¢ 8 whole beef short ribs (I got a rack of ribs, cut in thirds)
ā¢ salt and pepper, to taste
ā¢ 1/4 C. all-purpose flour
ā¢ 1 C. dry red wine
ā¢ 2 1/2 C. of low-sodium beef broth
ā¢ (Beef bone broth, homemade is best)
ā¢ 2 Tablespoons tomato paste
ā¢ 2 sprigs of fresh thyme
ā¢ 2 sprigs of fresh rosemary
instructions - oven
First turn the ribs over and slide a blunt knife under the membrane at one end of the rack, lift to loosen the membrane. Using paper town, hold onto the membrane, and peel it off the back of the ribs. With luck, it should come off in one piece.
Preheat oven to 350 degrees F.
ā¢ In a large dutch oven or oven-safe pot with a lid, heat one tablespoon of oil over medium-high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
ā¢ Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn the heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
ā¢ Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook for 2 minutes.
ā¢ Add beef broth, salt, and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
ā¢ Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
ā¢ Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
ā¢ Remove the pan from the oven and allow rest for 20 min., with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
ā¢ Serve ribs over mashed potatoes with a spoonful of sauce from the pot.
ā¢ Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
**Instant Pot: Turn the IP to the sautƩ setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn the heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook for 2 minutes. Add beef broth, salt, and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
Now, wasnāt that a nice recipe?
But guess what? I followed it completely ā NOT!
What I really did was: Bought the rack of ribs, striped the membrane, and cut them into thirds. Dumped 2 Tb. oil and a diced sweet onion into the instant pot to soften. Threw in ribs, 1 bottle of honey barbeque sauce(cheat much?), 1 C water, and 1/2 cup ketchup. Slow-cooked it for 3 hrs. Ta Da! Done.
And thank the Goddess, it was great.
And please, believe me, the fact that it turned out good was magick!
Blessed be
Garnet