Chef Time!

Chef Time!

Wednesday, April 18, 2012

A Little Cola Helps These Short Ribs


Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy.

cola braise beef short ribs


Pressure Cooker Cola Braised Beef Short Ribs

2 tsp. kosher salt
2 tsp. paprika
1 ½ tsp. freshly ground black pepper
1 ½ tsp. cayenne pepper
½ tsp. ground cumin
4 to 5 lb. Beef short ribs, cut crosswise into 2 ½ inch long pieces
2 tbsp. olive oil
6 medium garlic cloves, peeled and smashed
½ medium yellow onion, small dice
2 c. cola (not diet), such as Coca-Cola
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. water
Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside.
Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 minutes. Transfer to a large plate and repeat with the remaining ribs.
Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.
Return the ribs to the pressure cooker turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam. Meanwhile, set a strainer over a large bowl; set aside.
Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).
Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator).
Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mixture as necessary if you want a thicker sauce). Remove from the heat, add the reserved ribs, and turn to coat them in the sauce. Serve immediately.

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