Braised Short Ribs with Fennel and Pickled Grapes
Ingredients: boneless beef short ribs, extra virgin olive oil, table salt, onion, fennel · 65 min cook time · 580kcal · $28.50
Ingredients
1.5lb boneless beef short ribs, 1tbsp extra virgin olive oil, 0.75tsp table salt, 1whole onion, 1head fennel, 0.5cup chicken broth, 2tsp fennel seed, 4cloves garlic, 1sprig rosemary, 0.25cup red wine vinegar, 1tbsp sugar, 4oz seedless red grapes
Instructions
1. Cut boneless beef short ribs into 1.5 to 2-inch thick pieces and pat dry. Season with 1/2 tsp of table salt.
2. Heat extra virgin olive oil in the multi-cooker using the sauté function until smoking hot, then brown the beef on all sides.
3. Add sliced onion and thick fennel wedges to the pot along with a pinch of salt. Cook until lightly browned, stirring to dislodge fond.
4. Add minced garlic and fennel seeds, cooking for about 30 seconds until fragrant.
5. Deglaze the pot with chicken broth, scraping up all the brown bits from the bottom.
6. Return the beef and its juices to the pot along with a sprig of rosemary. Secure the lid and cook under pressure.
7. Prepare pickled grapes by combining red wine vinegar, sugar, and salt, simmering briefly, and pouring over halved red grapes to marinate.
8. Release pressure naturally or use the ice method on the lid vent. Strain the sauce and separate fat, then plate the braised beef, fennel, pickled grapes, and reserved fennel fronds.
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