Sweet ‘n Smoky Short Ribs with Cauliflower Mash
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| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 1 hour |
| Meal type | Main Dish |
Juicy pressure cooker short ribs smothered in a sweet and smoky stout-based gravy, served over cauliflower puree.
Ingredients
- 3lb short ribs
- 2 tablespoons olive oil
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 1 Large onion (chopped)
- 2 cloves garlic (minced)
- 1/2 cup apple cider vinegar
- 12oz Snowbank Brewing Pawnee Porter (or other rich porter or stout)
- 1/3 cup brown sugar (tightly packed)
- 2 tablespoons tomato paste
- 1 teaspoon chipotle chile pepper
- 1/2 Large head cauliflower (roughly chopped)
- 1/8 cup unsweetened almond milk
- 1-2 tablespoon butter
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
Directions
| 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. | |
