Braised Beef Short Ribs
You can never go wrong with a braised short rib, especially when we make it even easier to do by using an Instant Pot. This rich entree pairs perfectly with a bottle of our Arouse Melange.
Ingredients
- 6oz portioned Boneless Beef Short Rib · 4
- Herbie's Crusting Mix · 2 tablespoons
- Canola Oil · 3 tablespoons
- Peeled and chopped Carrot · 1 cup
- Chopped Celery · 1 cup
- Peeled and chopped Shallot · 1 cup
- Peeled and chopped Garlic · 1/2 cup
- bunch Thyme · 1/2
- Parsley · 1/2 bunch
- 32oz Beef Stock carton · 2
- - ROASTED GARLIC AIOLI - ·
- whole peeled Garlic cloves · 8-10
- Olive Oil · 1 tablespoon
- Mayonnaise · 2 cups
- Lemon, zested · 1
- Salt · 1 teaspoon
- Black Pepper · 1 teaspoon
- For Preserved Onion ·
- Peeled Shallots · 3
- Water · 2 cups
- Sugar · 2 cups
- Red Wine Vinegar · 1/2 cup
- - ROSEMARY FOCACIA - ·
- Warm Water (110F) · 1 1/3 cup
- Sugar · 2 teaspoons
- 0.25 oz Active Yeast ·
- AP Flour · 3 1/2 cup
- Extra Virgin Olive Oil · 1/4 cup
- Salt · 2 teaspoons
- Fresh Rosemary, picked and chopped · 2 sprigs
- Sea Salt, Maldon finishing salt · 1 tablespoon
Instructions
Generously season short ribs with 2 tablespoons of Herbie’s Crusting Mix.
Sear all sides of short rib in a medium sauté pan over high heat until caramelized.
Transfer short ribs to Instant Pot and add chopped carrot, celery, shallot, garlic, thyme, parsley, and all 64oz of beef stock. Set Instant Pot to High Pressure Cook for 45 minutes. Once finished, allow pot to naturally release for 15 minutes then use quick release to relieve remaining pressure.
Roasted Garlic Aioli Toss whole peeled garlic cloves with olive oil and bake in oven on baking pan with parchment paper for 15-17 minutes until golden brown.
Remove from oven and allow to cool.
Once cool, move garlic, mayonnaise, zested lemon, salt and pepper to blender and puree until smooth.
Set aside for topping.
For Preserved Onion In a medium sauce pot, bring water, sugar and vinegar to boil.
Thinly slice shallot using chef knife or japanese mandolin and place in heat resistant container. Once boiling, pour water, sugar and vinegar mixture over sliced shallot and allow to cool at room temperature, roughly 30 minutes.
Set aside for topping.
For Rosemary Focaccia In a stand mixer bowl, combine warm water with sugar, add yeast and allow to bloom for 5 minutes or until yeast is frothy. Gradually add flour, olive oil and salt then kneed for 5-10 minutes using the dough hook attachment.
For the first rise, shape the dough into a ball and place in a medium sized lightly oiled mixing bowl. Cover with a damp towel. Let the dough rest in a warm spot in the kitchen for 45-60 minutes or until dough has doubled in size.
For the second rise, shape dough into a 9x13 oiled baking pan. Press dough into ½ inch thickness. Cover and let dough continue to rise for another 20 minutes. Preheat oven to 400F. Use your fingers to poke deep dents over the surface of the dough. Drizzle 1-2 tablespoons over the top of the dough and sprinkle with fresh rosemary and sea salt.
Bake for 20 minutes, dough should be golden and cooked through.
Remove from oven and drizzle with more olive oil, cut and serve after cooling slightly for 5-10 minutes.
