While at the Nordstrom Cafe recently, my daughterenjoyed a fabulous luncheon dish that featured braised short ribs simmered in tomatoes and served over pappardelle pasta. Before we ordered the dish that day, we inquired about it...Was it a new item? Was it good? Was it worth $14.95 for what is basically a pasta dish? The server nodded enthusiastically and replied that it was really good and that they had just tweaked the recipe considerably, adding red wine and marinatingthe ribsovernight. The "tweaking" aspectpiqued our curiosity and sealed the deal. Carolyn ordered it.
She enjoyed the rich boneless meat sauce and asked me if I couldreplicate it at home. I took a fewbites and made some mental notes for my taste memory. It was excellent.I've sincebeen doing some research and this morning stumbled upon this Kuhn Rikon recipe for Short Ribs Braised with Cipollini Onions. The recipe looks quite similar, but what I really love about this version is that it can be made in under35 minutes in the pressure cooker!
I write about the Kuhn Rikon pressure cooker quite often here on Al Dente, but I have to admit that I've never used mine for short ribs. It sounds like a perfect solution for tackling a cut of meat that normally takes a few hours to cook on a low simmer.
Have you ever cooked short ribs in a pressure cooker?
--Melissa A. Trainer
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