BARBACOA CRUNCH WRAP SUPREME

So, what do you get when you combine the workings of a Taco Bell Crunch Wrap Supreme and Barbacoa Beef? You get a Barbacoa Crunch Wrap Supreme!

Barbacoa Beef is chuck r brisket slow cooked in a savory, a little spicy, chile, and stock, and lime juice liquid until fall apart tender. This one is made with chuck in my Instantpot. A Taco Bell Crumch Wrap is usually made with spicy ground beef. The Barbacoa elevates to a new flavor level.

Basically, it’s a flour tortilla wrapped around a bunch of good taco stuff along with a crunchy corn tortilla inside…all folded up and grilled until crunchy on the outside too.

After all is said and done…just hit the drive-thru! But, it was good.

Ingredients:

For the barbacoa beef:

  • 2 pounds beef chuck roast
  • Kosher salt and black pepper
  • 2 tbsp canola oil
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 cup diced onions
  • 3 garlic cloves, minced
  • 1 1/4 cups beef stock
  • 1 small can diced green chiles
  • 1 tbsp cumin
  • 2 tsp ground oregano
  • 1/4 tsp ground cloves
  • 2 tbsp fresh lime juice

For the crunch wrap:

  • 4 large flour tortillas
  • 4 small corn tortillas
  • 1 cup Spanish rice or cooked white rice
  • 2 cups cooked barbacoa beef (recipe above)
  • 1 1/2 cups Mexican blend cheese (half Monterey Jack, half Cheddar)
  • 2 cups shredded lettuce
  • 1 cup Pico de gallo
  • 1/4 cup Sriracha taco dressing or sour cream
  • Sour cream for garnish
  • Chopped cilantro
  • Canola oil for frying

Directions:

  • Trim excess fat from the chuck roast then cut into 2 inch chunks. Season with salt and pepper.
  • Heat the Instantpot on saute and add 2 tbsp canola oil. When the oil is hot, add the beef chunks and brown thoroughly on all sides.
  • Add the chipotle, onions, garlic, beef stock, green chiles, cumin, oregano, ground cloves, and lime juice. Turn off Saute. Seal the lid and pressure cook for 50 minutes. Let the pressure release naturally. Remove the beef from the cooker and shred then chopped it. Return to the pot to keep warm.
  • Heat about 1/2 inch of canola oil in a skillet and lightly fry the corn tortillas until crispy. Drain on papers towels and set aside.
  • Heat a large flat griddle over medium high heat. Place the flour tortillas on the griddle for about 15 seconds per side to warm and make pliable.
  • Place the flour tortilla on a work surface.
  • To assemble, place 2-3 tbsp of the cheese on the tortilla. Top the cheese with 1/4 cup of the beef, then the crispy corn tortillas, then 1/4 cup of rice, then the lettuce, then the Sriracha taco dressing or sour cream, then 1/4 cup Pico de gallo, then a sprinkling of chopped cilantro. Fold up the sides of the flour tortillas, then fold up the ends 3 times each, pressing it all down to hold together. Place seam side down on the hot griddle and cook until golden brown, then flip and repeat with the other side.
  • To serve, add sour cream, Pico de gallo, and cilantro.

BARBACOA BEEF

DISCLAIMER: This is just my way of making a traditional favorite originating in the Caribbean many years ago: Barbacoa. Many countries makes this using pork, lamb, beef, or goat. Historically, the meat was marinated in spices and citrus, then cooked for a long time over an open fire, or, wrapped in agave leaves and buried in the ground with hot coals. This Americanized version is much easier!

The level of heat you desire is entirely your choice. With Mexican Barbacoa, guajillo chiles are often used. I chose chipotles and roasted green chiles. I also chose to make it in my Instantpot. My other method of choice is braising it in the oven for several hours. The P/C doesn’t require as much babysitting.

We had tacos, but Barbacoa beef is excellent for any shredded beef application like burritos, enchiladas, taquitos, and so on. Freeze what you don’t use that day.

Ingredients:

  • 2 – 3 pounds beef chuck roast, excess fat trimmed, cut into 2 inch chunks
  • 4 cloves garlic, peeled, thin sliced
  • 2 tbsp minced chipotles and adobo sauce
  • 1 large Anaheim chile, roasted, skin and seeds removed, rough chop
  • 1 medium white onion, peeled, rough chop
  • 1/4 cup lime juice
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups beef stock

Directions:

  • Place all the ingredients in the Instantpot. Stir everything to combine.
  • Set Instantpot to High Pressure Cook and cook for 55 minutes. Allow the pressure to release naturally. Then let everything sit on Warm for 1 hour.
  • Remove the beef to a bowl. Strain the liquid and reserve. Discard the vegetables.
  • When ready to serve, chop the beef to your desired consistency. Use two forks and shred if you want. Place the shredded beef in a bowl and add about 1/2 cup of the cooking liquid. Toss to coat. Taste and reseason if necessary. Serve immediately.

INSTANTPOT HONEY GARLIC CHICKEN THIGHS

These flavorful, Asian-inspired chicken thighs cook in about 30 minutes in the Instantpot. You can braise them on the stove or in the oven in about 1 1/2 hours.

Also, use boneless thighs if you want…I think the skin on bone in thighs give out much more flavor.

Ingredients:

  • 4-6 bone in skin on bone in chicken thighs
  • Kosher salt and white or black pepper
  • 2 tsp canola oil
  • 1 tsp Sesame oil + more for sauce
  • 2-3 cloves garlic, minced
  • 2 inch piece of ginger, sliced
  • 6 ounce can of pineapple juice
  • 1/2 cup chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp light brown sugar
  • Sesame seeds
  • Sliced green onions

Directions:

  • Dry the thighs with paper towels. Season with Kosher salt and white pepper. Heat your Instantpot on Saute and add canola oil. When the oil is hot, brown the thighs about 4 minutes per side. Remove to a plate.
  • Add the garlic and ginger to the pot and stir for 30 seconds. Add the pineapple juice, stock, sesame oil, soy sauce, and honey and bring to a simmer. Return the thighs back to the pot. Cancel Saute and press Pressure for 30 minutes. Let it release naturally.
  • Remove the thighs to a plate and keep warm.
  • Strain the liquid into a small saucepan. Bring to a simmer. Mix 2 tbsp cornstarch in 1/4 cup cold water and stir into the simmering liquid. Let it simmer and start to thicken. Add the brown sugar and 1 tsp of sesame oil and simmer another 5 minutes. Taste and reseason if necessary.
  • Serve the thighs over steamed white rice and garnish with sesame seeds, green onions, and chopped parsley.

LORETTA’S INSTAPOT BEEF STEW

My sweet wife, Loretta, doesn’t cook very much. In fact, I do all the cooking around these parts, and she’s just fine with that. However, every once in a while, I talk her into cooking something when I just get tired of doing it! Most of the time, she will cook if I talk her through each recipe. And so it goes…I walked her through this Instapot Beef Stew recipe. Although, it is not at all less involved than the stovetop braised version, it certainly takes less babysitting once everything is going.

And here’s how Loretta’s Beef Stew goes…

Ingredients:

  • 2 tbsp canola oil
  • 1 1/2 pounds beef chucks, fat trimmed, cut into 1 inch cubes
  • Kosher salt and black pepper
  • 2 medium carrots, peeled, 1/4 inch slice
  • 1 1/2 cups diced onion
  • 2 medium celery ribs, 1/4 inch slice
  • 2 medium cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1 cup chicken stock
  • 1 cup beef stock
  • Bouquet garni – 3 sprigs of fresh thyme, 1 small sprig fresh rosemary, 2 sprigs flat leaf parsley, 1 bay leaf
  • 1 1/4 pounds Yukon Gold Potatoes, peeled, cut into 1 1/2 inch cubes
  • 2 tbsp cornstarch
  • 2 tbsp chopped parsley

Directions:

  • Make the bouquet garni by wrapping all the garni ingredients in cheesecloth and tying with a string.
  • Heat the Instapot on Saute. Season the cubed beef with salt and pepper. When the oil is hot, add the meat to the pot and brown on both sides for about 3 minutes, do not crowd the pot. Remove the beef to a bowl.
  • Add the onions, carrots, and celery to the pot and stir to saute about 3-4 minutes. Season with salt and pepper. Add the garlic and stir for 30 seconds. Add the tomato paste and stir to combine for 1 minute. Stir in the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon. Add the stocks and bring to a simmer. Turn off saute.
  • Add the browned meat back to the pot. Seal and pressure cook for 45 minutes, letting it release naturally. Hit cancel to turn off Warm.
  • When done cooking, remove the lid and add the potatoes and stir in. Seal the lid and pressure cook for 4 minutes. When done, release the pressure placing a kitchen towel over the release valve to avoid the steam. Turn off Warm.
  • Remove all the meat and vegetables to a large bowl and turn on Saute. Mix 2 tbsp of cornstarch with 1/4 cup water. When the liquid begins to simmer stir in the cornstarch slurry and let thicken for 1 minute. Add all the meat and vegetable back to the pot, stir to combine, and add the chopped parsley. Serve immediately or keep warm.

CHICKEN CHARDONNAY WITH MUSHROOMS

Chicken thighs, mushrooms, and wine. What an incredible combination. Its’ easy to make using very few ingredients and goes well with almost any starch, especially rice, polenta or Creamy White Cheddar Grits like I have here.

Skin on, bone in chicken thighs work the best, though I have made this with bone in chicken breasts as well. It is braised in wine and stock so it doesn’t dry out when cooking in the oven.

This recipe serves 4-6 people…or, the two of us with lots of leftovers! And, yes, that’s a glass of Cabernet Sauvignon (instead of white wine) since the browned thighs produce such an incredible light brown sauce.

Ingredients:

  • 4-6 bone-in, skin-on chicken thighs, about 2 lbs
  • Kosher salt and black pepper
  • Avocado or canola oil
  • 1 cup of onions, thin sliced
  • 1 1/2 cups of cremini or white mushrooms, 1/4 in slice
  • 2 tbsp unsalted butter
  • 2 garlic cloves, peeled, thin sliced
  • 2 sprigs of fresh parsley
  • 1/2 cup of Chardonnay or other dry white wine
  • 1 cup of low-sodium chicken stock
  • Chopped parsley

Directions:

  • Trim any excess fat from around the edges of the chicken thighs. Dry them with a paper towel. Season on both sides with salt and pepper.
  • Heat a large, oven-proof skillet over medium heat and add the about 2 tbsp of avocado oil. When the oil is hot, brown the thighs thoroughly on both sides. Remove from the skillet to a plate and set aside for now.
  • Drain most of the oil from the skillet and lower the heat. Add 2 tbsp unsalted butter and add the sliced mushrooms and onions. Saute, stirring, for about 7 minutes. Season lightly with pepper. Add the sliced garlic and cook for another 30 seconds, stirring,
  • Add the wine and bring to a simmer for about 1 minute. Add the stock and the thyme sprigs.
  • Place the browned chicken thighs back in the skillet and bring to a simmer.
  • Place in the oven, covered, and cook for 50 minutes until the internal temperature of the chicken is 165 degrees.
  • Remove the lid from the skillet and raise the heat to 425 degrees. Cook an additional 12 minutes to brown and crisp the chicken a bit.
  • Remove from the skillet from the oven, remove the thighs to a serving platter, and place skillet over medium high heat. Simmer until the liquid has reduced by half. To serve, spoon the mushrooms and pan sauce over the thighs. Garnish with chopped parsley.

INSTAPOT BRAISED SMOTHERED PORK CHOP AND MUSHROOMS WITH PARMESAN RISOTTO

Let’s talk Risotto first. When cooked in the traditional manner, there is no cream in the recipe. The creaminess of this dish comes from the starch in the rice. To make a successful Risotto, you are going to need at least 30 minutes of constant stirring, adding stock, and cooking. Risotto is just one of those elegant, beautiful dishes that needs constant attention, unlike a Rice Pilaf or similar.

The chops in this post are 1 1/2 inch thick bone-in Pork Shoulder Chops braised in my Instapot for 45 minutes. The cooking liquid is chicken and beef stock, and dry sherry…shallots and mushrooms are added to the equation. If you want to braise this in the oven or on the stove, plan for at least 2 hours or so. I chucked in some fresh thyme sprigs, fresh parsley, and a bay leaf as well. My chops came out butter-tender and only needed a fork to eat.

Ingredients:

For the chops:

  • 2 (12-16 ounce) thick bone-in pork chops
  • Kosher salt and black pepper
  • 1 tbsp canola oil
  • 1/2 tsp garlic powder
  • 1 medium shallot, diced
  • 1 cups chicken stock
  • 1/2 cup beef stock
  • 1/2 cup dry sherry
  • 1 tsp soy sauce
  • 1/2 tsp Worcestershire
  • 1/2 cup cream
  • 1 tbsp cornstarch

For the risotto:

  • 1 cup of Arborio rice
  • 2 tsp olive oil
  • 1 small shallot, minced
  • 2 small garlic cloves, minced
  • Kosher salt and white pepper
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter

Directions:

  • Start the chops by heating your Instapot on Saute and adding 1 tbsp of canola oil. Season the chops with salt and pepper. When the oil is hot, add the chops to the pot and brown thoroughly on both sides, about 3-4 minutes per side. Remove the chops to a plate.
  • Add the shallots and mushrooms to the pot and cook, stirring, for abut 6 minutes. Season with salt and pepper.
  • Add the sherry to the pot and stir. Add the stocks, soy sauce, Worcestershire, and garlic powder. Bring to a simmer and scrape the bottom of the pot with a wooden spoon to release any bits. Turn off Saute and add the browned chops back to the pot. Seal and pressure cook for 44 minutes. Let the pressure release naturally.
  • Meanwhile, start the risotto…
  • Heat the 4 cups of chicken stock in a medium saucepan to boiling, lower heat.
  • Add olive oil to a medium saucepan over medium low heat and add the shallots and garlic and cook, stirring, for about 1 minute. Add the risotto to the pan and stir thoroughly. Add the white wine and stir briefly.
  • Start adding the hot stock 1 (4 ounce) ladle at a time and begin to stir. When the stock is almost absorbed, add more stock and continue stirring. Do this until all the stock is gone and the rice is cooked and creamy. Add the parmesan cheese, butter, chopped parsley, and season with white pepper. You may not need any salt because the parmesan is pretty salty on its own.
  • Turn off the heat and cover loosely to keep warm.
  • To finish the chops, when done cooking and the pressure has release naturally, remove the chops to a plate and keep warm in the oven. Turn the Instapot to saute.
  • Stir 1 tbsp of cornstarch into 1/2 cup of cream. When the liquid is simmering, add the cream and cornstarch and stir for about 5 minutes until thickened and slightly reduced. Add the chops back to the Instapot and baste them with the sauce for 2 minutes.
  • To serve, place some risotto in the middle of a large plate then place a chop on the risotto. Spoon some sauce and mushrooms over the chop and serve. Garnish with more chopped parsley.

INSTAPOT SWISS STEAK

Not a Swiss dish at all. But a meat dish that is cooked by a technique of tenderizing by pounding or rolling called “swissing”. However it came about, it was something my Mom made for our family quite often when I was growing up in the 50’s and 60’s. Usually made from beef bottom round, I chose to make this from prime boneless short ribs “braised” in an Instapot. It came out butter-tender. Onions and tomatoes comprise the base of the cooking sauce, I also add carrots and some beef and chicken stock. The Instapot method reduces the cooking time from 2 hours to about 45 minutes.

A savory, chunky tomato sauce is the “gravy”.

Ingredients:

  • 1 1/2 lbs of boneless short ribs or trimmed bottom round, cut into 2 inch square pieces
  • 1 tbsp canola oil
  • 1 cups diced carrots
  • 1/2 cup sliced celery
  • 1/2 cup sliced onions
  • 1 cup sliced mushrooms
  • Kosher salt and black pepper
  • 1 (14 ounce) can of diced tomatoes
  • 1 (8 ounce) can of tomato sauce
  • 1/2 cup beef stock
  • 1/2 cup chicken stock
  • 1/2 tsp dried oregano
  • 1/2 tsp sugar
  • 2 small fresh thyme sprigs
  • Chopped chives
  • Whipped Yukon Gold potatoes

Directions:

  • Turn Instapot to Saute and add 1 tbsp canola oil. Season short ribs with slat and pepper. When the oil is hot add the short ribs and brown thoroughly on both sides. Remove to a plate.
  • Note: If using bottom round, trim excess fat then tenderize with a meat mallet.
  • Add the onions, mushrooms, and celery to the pot and cook, stirring, for 8 minutes. Season with salt and pepper.
  • Add the diced tomatoes and tomato sauce and bring to a simmer, scraping the bottom of the pot. Add the stocks, the thyme sprigs, the carrots, oregano, and sugar and bring to a simmer. Turn off Saute.
  • Add the brown short ribs back to the pot. Seal the Instapot and pressure cook for 45 minutes letting the pressure release naturally.
  • After the pressure has release naturally, carefully remove the short ribs to plate and keep warm. Turn pot to Saute and bring to a simmer. Cook, stirring, for about 10 minutes to reduce the sauce. Taste and reseason if necessary.
  • To serve, spoon some whipped potatoes on a plate or a flat bowl. Add a piece of short rib then spoon on some of the sauce with tomatoes and vegetables. Garnish with chopped chives.

INSTAPOT PORK CHOP STROGANOFF

I love making Beef Stroganoff, usually from beef tenderloin and lots of onions and mushrooms. This recipe is very similar, but instead of beef tenderloin, it’s with bone-in pork chops. I also opted to make it in my Instapot, saving some time “slaving” over a huge skillet when we are in a heat wave!

Try to find bone-in chops at least 3/4 of an inch thick. When you “braise” them for 30 minutes in an Instapot, they become fork tender.

Ingredients:

  • 2-3 bone-in pork chops
  • 1 1/2 cups white onions, quartered, sliced
  • 1 1/2 cups whit mushrooms, quartered
  • 1 tsp canola oil
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Kosher salt and black pepper
  • 2 fresh thyme sprigs
  • 2 cloves of garlic, peeled, thin sliced
  • 1/2 cup chicken stock
  • 1/2 cup beef stock
  • 1/2 cup dry sherry
  • 1 tsp demi-glace
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • Bouquet garni – 2 sprigs of fresh tarragon, 2 sprigs of fresh thyme, 1 bay leaf wrapped in cheese cloth
  • 1 tbsp corn starch
  • 1/4 cup sour cream
  • Chopped parsley
  • Cooked egg noodles or white rice or whipped potatoes

Directions:

  • Heat Instapot on Saute and completely dry the chops. Season chops with salt and pepper. Add to the Instapot and brown well on both sides. Remove chops to a plate.
  • Add 1 tbsp of olive oil and 1 tbsp of unsalted butter then add the onions and the mushrooms and saute, stirring, until the mushrooms lose their liquid and are beginning to brown, about 8 minutes. Season with salt and pepper.
  • Add the sherry and simmer for 1 minute. Add the stocks, the Demi-glace, the thyme, and the Worcestershire and bring to a simmer. Turn off Saute.
  • Add the bouquet Garni and submerge. Add chops back to the Instapot including any juices on the plate and seal the lid. Pressure cook for 30 minutes then let the pressure release naturally.
  • Open the Instapot and gently remove the chops to a plate as they will fall apart if not careful.. Remove bouquet garni and discard. Transfer all the contents to a skillet and bring to a simmer. Mix 1 tbsp of corn starch with 3 tbsp of cold water and whisk into the simmering sauce. Let the sauce simmer and thicken.
  • Stir in the sour cream and the Dijon. Whisk gently to incorporate the sour cream. Taste and reseason if necessary. Add the pork chops to the skillet and baste with the sauce until completely heated through, about 10 minutes.
  • Plate some of the sauce and mushrooms on a plate. Add some whipped potatoes then shingle a chop against it. Spring some more sauce and mushrooms on the pork chop. Garnish with chopped parsley and fresh cracked pepper.

OVEN-BRAISED CHICKEN THIGHS WITH MUSHROOMS

A quick 55 minute braise in the oven makes these bone-in, skin-on chicken thighs fork tender. The chicken stock and sherry cooking liquid and sautéed mushrooms complete this elegant, weeknight meal. Serve it over white rice like I did or your favorite pasta…or just as it is with some crusty garlic bread to dip in the shallot and garlic infused sauce. That’s Cuba Libre behind it…just right!

Ingredients:

  • 4-6 bone-in, skin-on chicken thighs, excess fat trimmed
  • Olive oil
  • Kosher salt and black pepper
  • Seasoning: 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1/4 tsp crushed coriander seed
  • 1 medium shallot, diced
  • 1 large garlic clove, thin sliced
  • 2 fresh thyme sprigs
  • 4 ounces of white mushrooms, halved or quartered if larger
  • 1 cup low-sodium chicken stock
  • 1/2 cup dry sherry or dry white wine
  • 1 tsp fresh lemon juice
  • Chopped chives
  • Chopped parsley
  • Lemon wedge
  • Steamed white rice to serve

Directions:

  • Preheat oven to 350 degrees.
  • Mix all the seasoning ingredients in a small bowl.
  • Lightly rub thighs with olive oil. Season with salt and pepper then coat with the seasoning mix.
  • Heat a Dutch oven or other oven-proof brazier over medium heat and add 1 tbsp of olive oil. When the oil is near smoking, add the thighs without crowding and brown thoroughly on both sides, about 3 minutes per side. Remove thighs to plate and set aside.
  • Remove all the oil from the pan and wipe out the pan. Place over medium low heat and add 1 tbsp of olive oil and 1 tbsp of butter. Then add the mushrooms and cook, stirring and tossing, until the mushrooms release their liquid and are starting to brown. Add the shallots and garlic and stir for 30 seconds.
  • Pour in 1/2 cup of sherry or wine and simmer for 1 minute. Add the stock and lemon juice and simmer for another minute. Add the sprigs of fresh thyme then nestle the thighs back into the pan skin side up. Make sure the liquid doesn’t cover the thighs as this will make the crispy skin soggy.
  • Cut a circular piece of parchment paper the size of the pan and cut a 1 inch hold in the middle Place on the thighs and put the pan in the preheated oven. Cook for 55 minutes or until the internal temperature of the thighs reaches 165 degrees. Check halfway through the cooking to ensure there is still enough liquid, add more if needed.
  • When done cooking, turn off the oven, remove the parchment paper and discard. Place the thighs on a plate and back in the oven. Remove the thyme sprigs from the liquid and discard. Place the liquid and the mushroom in a small saucepan or bowl.
  • To serve, plate some cooked white rice on a plate then top with a chicken thigh. Spoon on some cooking liquid and mushrooms. Garnish with chopped chives and parsley.

INSTAPOT BEEF SHORT RIBS

I enjoy cooking beef short ribs any manner of ways and methods, but this is one of my favorites. Also, I use boneless beef short ribs but I have used bone-in ribs and they are great as well. I trim the excess fat from the boneless ribs and it makes the dish a little more refined.

The basic method here was borrowed from Chef Thomas Keller…with a few adjustments of mine. Of course, the use of the Instapot rather than a 3-hour braise, but the rest of the ingredients are the same as Chef Kellers. He also marinates the meat, vegetables, and wine overnight before cooking them, I skipped that here. However, I do suggest leaving it in the fridge overnight after cooking, it brings so much more flavor out of the ingredients…like 2nd day pot roast! I served it over White Cheddar Polenta.

Ingredients:

  • 1 cup red wine, I use Cabernet
  • 1 large carrot, cut into 1 inch pieces
  • 1 leek, white and light green parts only, cut into 1 inch pieces
  • 2 garlic cloves, peeled, smashed
  • Bouquet garni – 5 parsley sprigs, 2 thyme sprigs, 1 bay leaf, 10 peppercorns
  • Canola oil
  • Kosher salt and black pepper
  • 1 cup chicken stock
  • 1 cup beef stock
  • 1 tbsp demi-glace
  • Unsalted butter
  • Fresh cracked pepper
  • Maldon sea salt
  • Chopped chives

Directions:

  • Heat Instapot on Saute and add 1 tbsp canola oil. Season the ribs with salt and pepper then dust lightly with flour. When the oil is hot add the ribs and brown thoroughly on both sides. Remove ribs to a plate. Drain the oil from the pot.
  • Add the wine and bring to a simmer to cook off the alcohol. Add the stocks and bring to a simmer and scrape the bottom of the pot with a wooden spoon. Add the vegetables , Garni, and the beef. Seal the Instapot and pressure cook for 55 minutes letting the pressure release naturally. Put everything in a big bowl and cool in the refrigerator. When cooled, cover and leave overnight in the refrigerator.
  • The next day, skim any fat from the surface. Place everything in a saucepan and heat to warm it. Remove the Garni and discard. Remove the short ribs and set aside. Strain the liquid through a fine metal sieve or chinois. Place the liquid in a saucepan and heat. Add the Demi-glace and bring to a simmer.
  • Place a medium skillet over medium heat and add a couple ladles of liquid to the skillet. Place the ribs in the liquid, bring to a simmer, then start basting and reducing the liquid. Melt in 2 tbsp of cold butter and continue basting until the ribs are heated through.
  • To serve, plate on top of cream polenta or whipped Yukon Jack potatoes. Add fresh cracked black pepper and chopped chives.