Pressure Cooker Short Ribs with Brown Butter Mashed Pumpkin-Cauliflower

Pressure Cooker Short Ribs is the most mouthwatering and delicious recipe that you will taste this season. The tender, fall-off-the-bone, short ribs are “braised” in the pressure cooker with brandy and Middle East spices. Accompany these short ribs with mashed pumpkin-cauliflower seasoned only with brown butter, and top the dish with a runny yolk fried egg, a tangy pickled red onion, and brighten up with lightly seasoned microgreens and Alfalfa Sprouts. This recipe is perfect for an amazing brunch, lunch or dinner.

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Hello my friends. I have been cooking this pressure cooker short ribs recipe many times since I first tried it at the Rustic Table Restaurant in NYC several years ago. I never got the original recipe, and I have been playing with the seasoning until I felt confident enough to share with you my version of the recipe. Today is the day. The complete meal can be made in under one hour and 30 minutes because we are taking a shortcut using a pressure cooker. The recipe card below may look complicated and lengthy, but don’t get scared. I’m providing two ways on how to cook the short ribs in the pressure cooker (instant pot) and the Dutch oven. You only need to follow the one that fits what you have at home. I am also sharing a recipe for my favorite quick pickled red onions, which also makes the recipe card look long. Don’t worry, you can do this!

Pressure Cooker Short Ribs can be ready in 45 minutes

This pressure cooker short ribs recipe is easy and straightforward to make. Once the short ribs are cooking in the pressure cooker and the pumpkin is roasting in the oven, they both only take 45 minutes. During the 45 minute wait time, you can make the quick pickled red onions and steam the cauliflower, and you will still have time to take a short break before the short ribs and pumpkin are ready. If you don’t want the pickled onion, you can eliminate them, but I truly recommend including them because every ingredient plays a significant role in the final dish.

Everybody today is using an instant pot, but I haven’t jumped on the instant pot bandwagon yet. I think the instant pot is used for the exact same purposes that I use my pressure cooker, except maybe a few additional features that I don’t need right now. If you have an instant pot, the steps for this short ribs recipe apply the same way. I have been using the Cuisinart pressure cooker for over ten years now, and love the faster cooking time it provides. With it I have created amazing recipes, and one of those recipes is a lamb recipe cooked with eggplant to create a thick sauce with a Middle East influence. This lamb recipe is SUPER delicious.

For these pressure cooker short ribs, I made a pumpkin-cauliflower mash seasoned only with brown butter. I first made this recipe last year, but never published it because last autumn we were going through a difficult painful time. Geoffrey’s mother was going through her second battle with cancer and then passed away. We obviously were not in the mood for creating a lot of recipes, and so last Fall we just released two recipes.

Better than homemade brown butter

Whenever I cook these pressure cooker short ribs, I would make homemade brown butter for the pumpkin-cauliflower mash. But not since we got in touch with Andrew Black & Eric Bolyard. This fantastic duo is the producer of shelf-stable brown butter that blows my mind. Can you imagine that you don’t have to make brown butter every time you need it, and the only thing you need to do is open a jar? You can schmear it on toast, vegetables or bagels; melt and use on popcorn, eggs and pancakes; create a sauce for pasta, fish & meats; or bake in cookies, cakes and pies. The best part of this brown butter is that it doesn’t need refrigeration after opening, which makes it easier to use any time.

If you make or love eating brown butter, I think you will love Black & Bolyard Brown Butter because it’s even better than homemade and comes in four different flavors like Fresh Bay Leaf, Black Sage Honey, Red Chili, and of course Original Brown Butter. Are you excited about these new brown butters? You can click on Black & Bolyard Brown Butter to get them in our online shop. I’m planning to share several new recipes this season using the different flavors.

Pumpkin-Cauliflower Mash: Side Dish for Pressure Cooker Short Ribs

I know for some people the perfect side dish for short ribs is mashed potatoes, which is certainly one of my favorites. But I decided to lighten up the recipe with a mashed mix of pumpkin and cauliflower. For the mashed pumpkin-cauliflower, you can use any pumpkin variety that is in season and cauliflower is always available.

Some of the benefits of eating pumpkin & cauliflower are:

• Cauliflower is an excellent source of antioxidants, including vitamin C, manganese, carotenoids & phytonutrients. It also contains vitamin K and omega-3, two anti-inflammatory nutrients, and is an excellent source of protein, phosphorus, and potassium.
• Pumpkin is high in vitamin A, which aids in vision, and, like cauliflower, is rich in carotenoids such as beta-carotene. It is high in fiber, potassium (more than a banana), and vitamin C, and is low in calories

This pressure cooker short ribs with brown butter mashed pumpkin-cauliflower can be eaten just like that. But what really makes this recipe unique is the addition of a fried egg, the tanginess of the quick pickled red onions, and finally to help lighten up this dish, lightly seasoned microgreens for a beautiful green crunchy bite. The recipe card has all the ingredients and instructions for the pickled red onion.

What to do with leftover ingredients from pressure cooker short ribs

The best part of this recipe is that you will have plenty of leftover ingredients you can re-purpose to make other similar recipes, or enhance this short rib recipe. For example:

• You will have some sauce and vegetables left in the pressure cooker. Use some of the liquid and adjust the seasoning for a sauce, or add some of the vegetables to the initial dish
• Blend the leftover sauce and veggies, adjusting the seasoning, and mix with the leftover short ribs to make a shepherd’s pie style dish, and top with the mashed pumpkin-cauliflower.
• Make tacos with the left-over short ribs, and top with the pickled red onions and microgreens or alfalfa sprouts.
• Mix the mashed pumpkin-cauliflower with goat cheese, Parmesan or any of your favorite cheese and bake it.

What can I make with Leftover Roasted Pumpkin?

Depending on the size of your pumpkin, you could have some roasted pumpkin left which you can put in the freezer for future recipes. Some other pumpkin recipe ideas are:

1. Pumpkin bisque,
2. Pumpkin hummus
3. Pumpkin pasta sauce,
4. Here are 9 Easy Savory Pumpkin Recipes you will want to try,
5. and 8 Sweet Pumpkin Spice Recipes you will want to make.

With this pressure cooker short ribs with brown butter mashed pumpkin-cauliflower recipe, we open and begin sharing our Fall/Winter season recipe box, with more delicious and exciting recipes coming your way. Tell me in the comments below what you think about this recipe – 5 stars I hope. Are you going to make it? It’s easy, so you can do it. Share this recipe with your friends and please tag us @spoonabilities and use the hashtag #NoJarsLeftBehind. Thank you.

Wishing you Tasty Happenings,

Carlos Leo

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Pressure Cooker Short Ribs with Brown Butter Mashed Pumpkin-Cauliflower

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★★★★★

5 from 15 reviews

• Author: Carlos Leo
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hours 5 minutes
• Yield: 6 serving 1x

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Description

Pressure Cooker Short Ribs is the most mouthwatering and delicious recipe that you will taste this season. Tender, fall-off-the-bone, short ribs “braised” in the pressure cooker with brandy and Middle Eastern spices. Mashed pumpkin-cauliflower accompanies these short ribs seasoned only with brown butter. Topped with a runny yolk fried egg, a tangy pickled red onion, and brightened up with lightly seasoned microgreens, this recipe is perfect for an amazing brunch, lunch or dinner.

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Scale 1x2x3x

Ingredients

Brown Butter ingredients:

• 1 stick of butter, or use Original Brown Butter from Black & Bolyard Click to order from our shop

Mashed Pumpkin & Cauliflower:

• 1 Pumpkin
• 1 head of cauliflower cut into florets
• 1 TableSpoon LIÁ Premium Extra Virgin Olive Oil Click to order from our shop
• Salt & Pepper

Braised Short Ribs:

• 1 5-pound bone-in slab of beef short ribs, or 6 bone-in short ribs
• 3 teaSpoons salt – I use Salt Odyssey Pure Sea Salt from Messolonghi Click to order from our shop
• 1 teaSpoon pepper
• 1 teaSpoon allspice
• 1 large sweet Spanish Onion cut into 1/2-inch pieces
• 2 TableSpoons Olive Oil to sear the short ribs
• 2 bay leaves
• 5 cloves
• 2 teaSpoons ground coriander
• 4 cloves of garlic, smashed in a pestle
• 2 cinnamon sticks
• 1+1/2 TableSpoons aleppo pepper
• 1 sprig of rosemary
• 2 carrots, peeled and cut in half lengthwise, then cut into 1/2-inch pieces
• 3 stalks of celery cut into 1/2-inch pieces
• 1+1/4 cups brandy
• 1+1/3 cups chicken beef stock

 Optional but highly recommended:

• Microgreens or Alfalfa Sprouts
• Organic brown eggs instead of regular eggs

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Instructions

Roast the Pumpkin:

1. Preheat the oven to 375 degrees.
2. Half the pumpkin from top to bottom, removing and discarding the seeds.
3. Sprinkle with salt & pepper, and drizzle on 1 TableSpoon olive oil. Rub it in.
4. Place the two pieces with the flesh facing down in a baking pan.
5. Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes. (While you are waiting, start to cook the cauliflower.)
6. Remove the pumpkin meat from the skins and with a spoon gently scrape the remaining pulp off. If you are lucky, you can pull off the skin easily leaving the pumpkin meat on the baking tray. Put the meat in a bowl and mash with a fork.

Steam the Cauliflower:

1. Bring about 1 or 2 inches of water to a soft boil in a medium pot fitted with a steamer basket.
2. Trim and clean the cauliflower, and break into small florets. Add the cauliflower to the boiling pot and cover. Steam for about 10 minutes for completely cooked, soft florets. You can also use a cauliflower corer.
3. Place steamed cauliflower in a bowl if you are using a hand immersion blender, or you can use a food processor and blend until smooth and creamy. Season with salt and pepper.

Mixing the Pumpkin-Cauliflower Mash:

1. Combine the mashed cauliflower and roasted pumpkin, and add the brown butter. Taste and adjust salt and pepper as needed.

 Make the brown butter: or buy Black & Bolyard Brown Butter

1. Heat a light-colored bottom saucepan over medium-high heat. Stir the butter with a spatula throughout to the browning process. Make sure the butter melts evenly, and make sure to scrape the sides and bottom of the pan to prevent the butter from burning. TIP: Use a light or white colored bottom saucepan to help you identify the color of when the brown butter is ready.
2. After about 5 minutes the butter will begin to foam. You will see the color changing from yellow to golden, and finally brown. It is very important during this stage to keep stirring to prevent the milk solids from sticking to the bottom of the pan.
3. Once you smell that nutty and toasty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.

This process can take anywhere between 3 to 5 minutes depending on how much butter you’re browning

Short Ribs Pressure Cooker Instructions:

1. Place the short ribs in a baking sheet, sprinkle salt & pepper on all sides.
2. Turn on pressure cooker or Instant pot and use the sautéing feature. Sear each size of the short ribs. You will have to work in batches. Around 2-3 minutes per side.
3. After you are done searing the short ribs, add more olive oil if necessary and sauté the onions, carrots, and celery. After 10 minutes add the garlic and cook for less than a minute.
4. Add the spices: coriander, all spice, bay leaves, aleppo pepper, rosemary, cloves, and cinnamon sticks. Add the brandy and let it cook until the alcohol evaporates.
5. Then add the beef stock and the short ribs. Make sure the liquid covers the meat, and add more beef stock if needed.
6. Put the lid securely on the pressure cooker. Set pressure to high for 45 minutes. I like to do natural release.
7. Remove the meat from the bone and shred.
8. Plating: add the Mashed Pumpkin-cauliflower, short ribs, pickled red onions, fried egg (optional), and microgreens or Alfalfa Sprouts.

Short Ribs Dutch Oven Braising Instructions:

1. Preheat oven to 350 degree.
2. Place the short ribs in a baking sheet, and sprinkle all sides with salt & pepper.
3. In a Dutch oven, heat the olive oil. Sear each side of the short ribs, around 2-3 minutes per side. You will have to work in batches.
4. After you are done searing the short ribs, add more olive oil if necessary and sauté the onions, carrots, and celery. After 10 minutes add the garlic and cook for less than a minute.
5. Add the spices: coriander, all spice, bay leaves, aleppo pepper, rosemary, cloves, and the cinnamon sticks. Add the brandy and let it cook until the alcohol evaporates.
6. Add the beef stock and the short ribs, making sure the liquid covers the meat. Add more beef stock if needed.
7. Braise in the oven until the meat is very tender and pulling away from the bone – about 2 to 2+1/2 hours.
8. Plating: Add the Mashed Pumpkin-cauliflower, short ribs, pickled red onions, fried egg (optional), and microgreens or Alfalfa Sprouts.

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Notes

You will have left in the pressure cooker some sauce and vegetables. You can make a couple of things:

1. 1. Use some of the liquid and adjust the seasoning for a sauce
   2. Add some of the vegetables to the dish
   3. Blend everything adjusting the seasoning and mix with the leftover short ribs to make a shepherd’s pie style dish.

• Category: Brunch, dinner, lunch
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 5.9 g
• Sodium: 912.9 mg
• Fat: 19 g
• Carbohydrates: 17 g
• Fiber: 4.5 g
• Protein: 11 g
• Cholesterol: 52 mg

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Quick-pickled Red onion

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★★★★★

5 from 15 reviews

• Author: Carlos Leo
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 16 oz Jar 1x

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Description

Pickled red onions are so easy to make, and once you do it the first time, you will end up keeping some in your refrigerator all the time. There are so many dishes you can put pickled red onions on. 

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Scale 1x2x3x

Ingredients

• 1 medium red onion thinly sliced- I use a mandolin
• 1 teaSpoon coriander seed
• 1 teaSpoon black peppercorn
• 1 TableSpoon sugar
• 1–1/2 teaSpoons Pure Sea Salt Click to buy in our online shop
• ½ cup of hot water
• ½ cup apple cider vinegar

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Instructions

1. Thinly slice the red onions with a mandolin or with a knife.
2. Prepare a mason jar. I use Luigi Bormioli Lock Eat jars. 
3. In the jar combine the apple cider vinegar, hot water, coriander seed, black peppercorn, sugar, sea salt. Whisk until the salt and sugar is dissolved.
4. Place the thinly sliced red onions in the jar. Make sure the onions are covered completely. The onion that I had was too big. So, I doubled the pickle liquid.
5. Let it sit on the counter until it has cooled completely. Then cover with the lid and put it in the refrigerator.

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• Category: Condiment
• Cuisine: International

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