Instant Pot Cola Braised Short Ribs Food

COLA BRAISED INSTANT POT BEEF SHORT RIBS

Steps:

• Mix the salt, paprika, pepper, cayenne and cumin in a bowl.
• Cut the boneless short ribs into 4" to 6" pieces and coat with the spice rub from step one.
• Add 2 TB of olive oil to your Instant Pot and set it to "high" or "more" saute.
• When the display reads "HOT", brown the ribs in batches so that you don't overcrowd the pot. It should take about 2 minutes per side to get a nice sear on the meat.
• Remove the meat from the Instant Pot and add the garlic and onions. Saute until soft -- about 4 minutes.
• Add the soda, coconut aminos and Worcestershire sauce to the Instant Pot, and using a spoon or rubber tongs, scrape the brown crusty fond off the bottom of the pot so that it dissolves into your sauce.
• Add the beef to sauce, turning to coat each piece. Put the lid on the Instant Pot, and set to pressure cook for 30 minutes. Once the 30 minutes is up, allow the Instant Pot to do a "natural release" for 15 minutes.
• Remove the beef from the Instant Pot and using an immersion blender, blend in the xanthan gum until the sauce is smooth and there are no clumps.
• Return the meat to the sauce, and using 2 forks, shred the meat into bite sized chunks.
• Serve over mashed cauliflower.

COCA-COLA BRAISED SHORT RIBS

Steps:

• Place ribs into a bowl large enough to hold all ribs. Season ribs with salt/pepper and herbs. Cover and allow ribs to come to room temperature.
• Preheat oven to 350 degrees.
• Into a deep sided heavy bottom Dutch oven heat oil over medium heat
• Add ribs and brown on all sides. Do this in batches if necessary. Do not crowd the pan. Transfer browned ribs to a plate and set aside.
• To Dutch oven add: carrots, celery, onion and garlic. Saute until softened. Stirring as necessary.
• Add Coca-Cola, broth, tomato paste. Stir to combine. Add bay leaf.
• Return ribs to Dutch oven. Cover with lid.
• Transfer Dutch oven into oven and cook for 2 hours. Turning ribs half way through.
• Carefully remove lid and continue cooking additional 45 minutes OR until ribs are fall off the bone tender.
• Remove and discard bay leaf.

INSTANT POT® SHORT RIBS

Steps:

• Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
• Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
• Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
• Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
• Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
• Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
• Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
• Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

SUNNY'S COLA-GLAZED SHORT RIBS

Steps:

• For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
• For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.

INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES

Steps:

• Preheat Instant Pot to saute setting.
• Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
• Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
• Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
• Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
• Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
• Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
• Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.