Sweet ‘n Smoky Short Ribs with Cauliflower Mash

Juicy pressure cooker short ribs smothered in a sweet and smoky stout-based gravy, served over cauliflower puree.

Ingredients

Step 1
Heat the olive oil in the pressure cooker over medium heat.
Step 2
On large plate mix together the flour, 1/2tsp salt, 1/4tsp pepper and 1/2tsp paprika.
Step 3
Roll the short ribs in the flour mixture and brown each side for 2-3 minutes. Remove the browned ribs and set aside.
Step 4
Add the chopped onion and garlic to the pressure cooker and saute until tender, about four minutes.
Step 5
Add the apple cider vinegar and porter to the pressure cooker, scraping all of the browned bits off the bottom with a wooden spoon.
Step 6
Add the brown sugar, tomato paste and chipotle chile pepper to the pot and stir to combine.
Step 7
Return the short ribs to the pressure cooker, seal and cook for 30 minutes once the pot has reached pressure.
Step 8
Allow the pressure cooker to naturally de-pressurize, remove the cooked short ribs to a plate and cover with foil.
Step 9
Bring the liquid up to a boil, then reduce to a simmer until slightly thickened.
For the cauliflower mash
Step 10
In a medium sized pot, boil cauliflower for 10 minutes, or until tender. Drain.
Step 11
Mash the cauliflower and stir in butter, almond milk, salt, pepper and paprika to taste.
Step 12
Layer cauliflower mash with a short rib and drizzle generously with gravy.