Sparerib With Lentils Food

BRAISED BEEF SHORT RIBS WITH LENTILS

Steps:

• Heat a drizzle of oil in a heavy skillet or oven-proof pot set over medium-high heat. Season the ribs with salt and pepper and brown on all sides; set aside. Add the carrot to the pan and cook for a few minutes, then add the garlic and cook for another minute. Pour in the balsamic vinegar and cook for a minute, scraping up the browned bits from the bottom of the pan.
• Return the browned ribs to the pan with the vegetables. Add enough stock to come about halfway up the sides of the ribs. Cover and cook at 300F for 2 hours. Add the lentils to the pan, and a little more stock so that there's enough to generously cover the lentils, cover and return to the oven for another 30 minutes, or until the lentils are tender and the meat is very tender.
• Serve the ribs with the lentils, on mashed potatoes if you like. Serves 4-6.

INSTANT POT® BRAISED BEEF SHORT RIBS WITH LENTILS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
• Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
• Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove and discard bones before serving.

SPARERIB WITH LENTILS

Steps:

• Put lentils, onion, bay, salt, pepper in pot and just cover with water.
• Simmer 1 hour or until lentils are tender.
• Preheat oven to 350.
• Pour (undrained) into baking pan.
• Cut spareribs in portions. Brown on all sides, season and put in lentils.
• Bake, uncovered about 1 1/2 hours.

BRAISED LAMB RIBS WITH LENTILS

Steps:

• Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
• Wash lentils and pick over but do not soak.
• Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts. Turn frequently so all sides brown.
• When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula. Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
• Bring to boil, then gently stir in lentils. Add enough additional boiling water to come just to level of lentils. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender. Add boiling water as needed during cooking and stir gently every half-hour or so.
• Adjust seasonings, adding a few drops of vinegar if you like.
• This can be served with rice. One cup of raw rice cooked in boiling salted water will be about right.