short ribs

Short Ribs With Thai Chili Sauce

by Anne Maxfield on April 20, 2017

I wanted to take my Insta-Pot through some of its paces and short ribs seemed like the way to go.

This time, I was looking for something different than my usual short ribs with bacon and Guinness.

I had my Thai Chili Sauce from booYah and some ribs, so went to work.

This feeds about 4:

Short Ribs With Thai Chili Sauce

  • 1 tablespoon vegetable oil
  • 3 pounds small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 3 small fresh hot red chiles, such as Thai bird, stemmed and halved lengthwise
  • 2 medium cloves garlic, quartered
  • 1 3” piece of fresh ginger, peeled and thinly sliced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 Thai chili sauce
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper

Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown really well about 2 minutes per side. Transfer to a bowl and repeat with the remaining short ribs.

Add the onion and cook, stirring often, until soft, about 3 minutes. Add the chiles, garlic, ginger, allspice, and nutmeg. Stir until fragrant, about 1 minute. Stir in the Thai chili sauce.

Fit the insert into the slow cooker, or if using a skillet put its contents into the slow cooker.

Stir in the broth and soy sauce. Nestle the short ribs into the sauce, pouring in any juice from the bowl.

Cover and cook until very tender, 5 to 6 hours on high or 9 hours on low.

Serve and enjoy!

My verdict: This recipe is for a regular slow-cooker. If you use an Insta-Pot, check the directions for searing and slow cooking.

These were really good! The Insta-pot made searing the short ribs easy and there was no grease-spattered stove to clean up. We had them with some jasmine rice and broccoli. While, I’m not sure they’ll replace the beer-braised ribs, it’s good to switch things up now and then.

I used the booYah Thai sauce and then remembered how easy it was to make your own. Either would be great. The chili sauce is also great tossed into some sautéed shrimp (with or without some asparagus).

What would you use it on?

 

 

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My Insta-Pot Experience

by Anne Maxfield on April 17, 2017

Accidental Locavore Insta-PotLike millions of Americans I bought an Insta-Pot.

My excuse?

It was half price on Amazon and my slow cooker had just sprung an irreparable leak.

Sayonara  crock-pot, hello Insta-Pot.

An Insta-Pot (if you haven’t heard of them) is reputed to be the replacement for most of the appliances you have and plenty that you probably don’t.

It’s a pressure cooker, rice cooker, slow cooker, yogurt maker, steamer and it sautés.

After an initial batch of basmati rice that was undercooked and stuck to the container, it was given a time-out for a couple of months.

But I wasn’t going to let an appliance get the best of me (especially since someone I know who is not a great/adventurous cook has been using it like crazy and getting great results).

So, I read the book.

It’s pretty basic, but since everyone online has been touting it, it’s easy to find answers there.

First up, some short ribs with Sean’s booYah! Bali Sweet Heat Glaze (I met Sean at the Restaurant Show and he gave me this to try).

I seared the ribs in the Insta-Pot and it did a great job! Nicely seared and as an added bonus, no fat spattered all over the stove.

Once seared, I added the booYah! sauce and about a cup of beef stock I had from another project that had some soy sauce in it.

Put the cover on and slow-cooked it for the afternoon. Came out great!

Next up, yogurt.

I’ve used the Insta-Pot twice now for yogurt and both times it’s come out perfectly. You just put the mixture in, hit the yogurt button and leave it. The big advantage for me, especially in the winter, is that my oven can be pretty cold, even with the light on so there can be some serious temperature fluctuations.

So far, perfect yogurt. Although it’s an expensive yogurt maker, I’d keep it around just for that!

Accidental Locavore Yogurt in Insta-PotI need to gather up my courage and give it a try with something it’s famous for—as a pressure cooker.

Supposedly the Insta-Pot makes amazing risotto (and could have done my short ribs in minutes rather than hours). So, maybe a risotto with some prosciutto, asparagus and peas (are you paying attention Janet?).

Do you have one? What’s your favorite thing to do with it?

 

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Shanghai Short Ribs With Ginger and Soy

by Anne Maxfield on March 10, 2016

Accidental Locavore Shanghai Short RibsAlthough the short ribs from Hammersley’s Bistro (sadly no longer) are one of my go-to recipes, every now and then you need to step out of your short rib comfort zone. The Accidental Locavore saw this recipe in, of all places, the Wall Street Journal, and gave it a try. I halved the recipe to serve about 5 people. If you skip to the end, you’ll see what I did with the leftovers.

For the ribs:
• 3 tablespoons vegetable oil
• 5 (16-ounce) beef short ribs, trimmed of excess fat
• 1 (3-inch) piece fresh ginger (about 5 ounces), thinly sliced
• 3 garlic cloves, sliced
• 1/4 cup finely-chopped lemongrass
• 1 dried Thai chili
• 3/4 cups soy sauce
• 5 cups water
• 1/2 teaspoon sugar
• 1 teaspoons kosher salt

For the glaze:

  • 1/2 cup hoisin sauce
  • 1 garlic clove, minced
  • 1/4 cup soy or tamari sauce
  • 1/4 cup honey
  • Pinch of five-spice powder
  • 1 dried Thai chilies
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons chopped cilantro, Thai basil and/or chives, for garnish (optional)

Make the ribs: Heat oil in a medium Dutch oven with a lid over medium-high heat. Working in batches, cook ribs until golden-brown, 3-4 minutes per side. Set aside.
Decrease heat to medium and cook ginger, garlic, lemongrass and chilies until golden and fragrant, 5 minutes. Add soy sauce, water, sugar, salt and ribs to pot. Cover and gently simmer until ribs are tender, about 1 hour.
Accidental Locavore Rib PrepWhile the ribs are cooking, make the glaze. In a medium saucepan over medium-high heat, simmer hoisin, garlic, soy sauce, honey, five-spice powder, chilies, orange zest and vinegar until sauce is thick enough to coat the back of a spoon, about 10 minutes.
Preheat broiler. Remove ribs from liquid and transfer to a rimmed baking sheet. Brush glaze all over ribs, reserving extra, if there is any. Broil until glaze starts to bubble, about 3 minutes per side. Transfer ribs to a platter and brush with extra glaze, if you have some. Garnish with chopped cilantro, serve and enjoy!
Accidental Locavore Beef Soy BrothMy verdict: These were really good! I served them with steamed jasmine rice and some broccoli that I steamed, tossed in a little sauce and stuck under the broiler for a minute after the ribs had cooked. You might want to line the baking sheet with parchment to keep the clean-up easier. The glaze is delicious and would probably go well with anything pork (but that’s kind of an easy call). Since my pantry doesn’t have any Champagne vinegar, I just used white balsamic and white wine vinegar would be fine too.
We didn’t want to dump the leftover liquid down the sink because of the fat content, so I put the pan in my auxiliary fridge, aka the back porch overnight. When I went out to grab it, it occurred to me that there was some fine “bone broth” in that pan, so I took the fat off, strained the ginger and garlic out, packed it in one-cup servings and froze it. It will make great stock for cooking rice or stir-fries etc. However, do not use it in anything that you would reduce it in! Because of the soy sauce, reduced it will become unbearably salty. Just saying. The two leftover ribs were stripped, went with the leftover rice and broccoli and made a terrific fried rice lunch!

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Accidental Locavore Short Ribs

Trying desperately not to miss sunny California, I threw myself into the kitchen, where the windows that look out on snow are limited. My parents came down for the weekend (that’s it’s own blog) so Saturday I cooked up a mess of short ribs from Gordon Hamersley’s Bistro Cooking at Home. They couldn’t be easier; you sear the ribs, let some bacon render its fat, brown big rings of red onion, and braise the whole thing in a slow oven with a couple of bottles (or in this case, cans) of Guinness. If you want the whole recipe, let me know. What was forgotten was the block of bittersweet chocolate from the chocolate show, to grate into the sauce, adding a different level of flavor. We had the ribs with some horseradish mashed Yukon Gold potatoes, and steamed broccoli (have to look healthy, n’est pas?).

As crazy as it might sound, I’ve been totally spoiled for potatoes. My farmer, Paul Wigsten, grows several heirloom varieties of potatoes, including the most luscious Corolla’s. They LOOK like Yukon Golds, but have so much more flavor, and are incredibly buttery. Paul says you don’t need butter when you eat them, and I agree, even though we all know butter makes everything better. Just one more thing to add to the list of why I love summer!

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