Short Ribs with Collards and Peppers
- Level: Easy
- Yield: 6 to 8 servings
- Total: 1 hr 40 min
- Active: 45 min
Ingredients
Ribs:
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 pounds beef short ribs (about 8 pieces)
6 pieces thick-cut bacon, diced
2 tablespoons olive oil, if needed
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
4 cloves garlic, sliced
1 tablespoon tomato paste
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Collards and Peppers:
2 tablespoons olive oil
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 red onion, sliced
2 large bunches collard greens, rinsed well
Kosher salt and ground black pepper
Crushed red pepper flakes
Splash red wine vinegar
Chopped fresh parsley, for garnish
Directions
Special equipment:
a 6-quart multi-cooker- For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper.
- Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards.
- Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside.
- Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix.
- Return the ribs and bacon to the pot. Deglaze with the wine, making sure to scrape up the brown bits with a wooden spoon. Add the rosemary, thyme and bay leaf. Cover and cook on high pressure for 40 minutes. Switch the pot to vent and allow the pressure to release, 4 to 10 minutes.
- For the collards and peppers: While the multi-cooker is venting, start on the collards. Heat the oil and/or the reserved bacon grease in a large skillet and cook the peppers and onions until soft and slightly browned.
- Meanwhile, remove the stems and ribs from the collards. Add the collards to the pan and season with salt, pepper and red pepper flakes. Saute until tender, 6 to 8 minutes.
- Remove the ribs from the pot. Strain the sauce through a mesh strainer into a large measuring cup; discard the vegetables in the strainer. Add a splash of red wine vinegar to the sauce and adjust seasoning as needed.
- To serve, put the collard greens onto a large platter. Add the short ribs and some of the sauce. Garnish with parsley.