| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Active: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds boneless beef short ribs
- Half a 750-millliliter bottle red wine
- 3 cloves garlic
- 1 carrot, peeled and diced
- 1 onion, peeled and diced
- 1 sprig fresh thyme
- 3 cups orecchiette pasta
- Salt
- 1/4 pound (1 stick) butter
- 1 pound button mushrooms
- 1 cup Madeira
- 1 cup heavy cream
- 1 pound wild mushrooms
- 1/4 pound (1 stick) melted butter
- 4 sprigs fresh thyme
- 1 cup creme fraiche
- 1 ounce lemon juice
- Zest of 1 lemon
- Cracked black pepper
Instructions
- For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
- Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
- For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
- For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
- For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
- Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.
Reviews
I don’t have a pressure cooker and don’t intend to buy one. How long do I cook the meat? Thanks
Very nice and definitely flavorful. That being said, not worth the preparation mess in the kitchen. I would not make this again. I don’t have “peeps” to clean up after me.
Excellent
This recipe is fabulous! I’ve tried so many recipes for short ribs, and this outshines them all. If I had this dish in an upscale restaurant, I would think it was worth whatever they charged for it.Making it during quarantine, I had to use what I had, so I used 4 large boneless short ribs, a whole bottle of Charles Shaw (Trader Joe’s) shiraz, no pasta but mashed potatoes, made the mushroom puree but not the roasted mushrooms or the crème fraiche. It was still divine.I seared the ribs in a bit of oil in a Dutch oven (not a pressure cooker), and when they were browned on all sides I added a large clove of garlic, an onion quarted, and a carrot in chunks. You need the whole bottle of wine for enough liquid to surround the ribs. Cook in 325 oven for 2 1/2 hours until the ribs are tender. Then I refrigerated this overnight. Next day I made the mushroom puree — it was superb — and skimmed the fat from the sauce in which the ribs were cooked. I reduced the sauce, then thickened it a bit with beurre manie (about 1 T softened butter and 1 T flour combined with a fork) and added it to the reduced sauce until it was a lovely consistency. I served the mashed potatoes in the middle of the plate, with the ribs and wine sauce on one side and the heavenly mushroom puree on the other.This is a delectable dish.
The pressure cooker needed some other liquid, the wine reduced and the meat and veg burnt to the bottom in the 45 minutes in the pressure cooker with the burner on MED. Otherwise a very tasty dish, minus the odd burnt bit….