Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for an electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.
- 2teaspoons kosher salt, more as needed
- 1teaspoon coriander powder
- 1teaspoon ground black pepper
- 3 to 4pounds bone-in beef short ribs
- 1tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
- 3leeks, whites only, chopped
- 2large fennel bulbs, diced
- 4garlic cloves, minced
- 1tablespoon chipotle chile powder
- 1tablespoon tomato paste
- 1cup dry red wine
- ½cup pitted prunes, diced
- Fennel fronds or sliced scallions, or both, for serving
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
1169 calories; 98 grams fat; 42 grams saturated fat; 44 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 40 grams protein; 203 milligrams cholesterol; 889 milligrams sodium
- If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
- Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You’ll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
- Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
- Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.
- To use a slow cooker, transfer all the ingredients to one in Step 3, and cook on high for 3 to 4 hours, or low for 6 to 8 hours.