Short ribs are one of my favorite cuts of meat to eat; they are amazingly aromatic, easy to serve, and make a great dish for company. I prefer an English cut rib, though flanken style works just as well in this recipe.
SERVES 3 TO 4 / PREP TIME: 20 MINUTES / TOTAL TIME: 6 TO 8 HOURS IN A SLOW COOKER
3 pounds beef short ribs
1 teaspoon black pepper
2 tablespoons lard
1 cup diced carrots
1 cup diced onion
3 cloves garlic, minced
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
2 cups chicken stock, store-bought or homemade
1 cup red wine
1 tablespoon tomato paste
4 cups cooked cauliflower or yuca root
1. Season the short ribs with 2 teaspoons salt and the pepper. In a large skillet, heat 1 tablespoon of the lard. Working in batches, add the ribs and brown on all sides, 1 to 2 minutes per side. Add them to the slow cooker as they are browned.
2. Add the remaining 1 tablespoon lard to the skillet. Add the carrots, onion, garlic, and a pinch of salt and cook until the onions are soft, about 5 minutes.
3. Add the rosemary, thyme, bay leaf, and chicken stock and stir to deglaze the pan. Add the wine and tomato paste and bring to a quick boil.
4. Remove from the heat and pour the entire mixture over the ribs in the slow cooker. Be sure all the short ribs are covered in liquid. Cover and cook on low for 6 to 8 hours, until the ribs are fork-tender.
5. Using tongs, remove the short ribs from the cooker to a serving tray.
6. Strain out 1 to 2 cups of cooking liquid and puree with the cooked cauliflower or yuca until smooth.
7. Serve the short ribs over the cauliflower or yuca mash with sautéed greens of your choosing.
NOTE: If you’d rather not use wine, substitute another cup of chicken stock.
Using an Instant Pot means this dish can be on the table in under 30 minutes. We’re forever indebted to Michelle Tam (Nom Nom Paleo) for introducing us to the Instant Pot, as it’s been a true game changer! Whatever your cooking method of choice (slow cooker, pressure cooker, or stovetop), this recipe is incredibly easy to put together.
SERVES 10 TO 12 / PREP TIME: 5 MINUTES / TOTAL TIME: 2 TO 4 HOURS IN A SLOW COOKER ON HIGH (4 TO 6 HOURS ON LOW), 25 MINUTES IN AN INSTANT POT, 40 MINUTES ON THE STOVETOP
3 pounds boneless, skinless chicken thighs (see Notes)
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
½ teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
Two 12- to 14-ounce packages frozen (fire-roasted or not) onions and peppers (see Notes)
2 cups salsa verde, store-bought or homemade
Slow cooker method:
1. Place the chicken, chili powder, cumin, garlic powder, oregano, onion powder, paprika, salt, pepper, onions and peppers, and salsa verde in a slow cooker.
2. Cover and cook on high for 2 to 4 hours or on low for 4 to 6 hours.
Pressure cooker method:
1. Place the chicken, chili powder, cumin, garlic powder, oregano, onion powder, paprika, salt, pepper, onions and peppers, and salsa verde in a pressure cooker.
2. Cover, seal, and bring to high pressure, cooking for 15 minutes (or if using an Instant Pot select the poultry function and adjust the time to 15 minutes). Use the quick-release method to vent the pressure cooker, and serve.
1. Place the chicken, chili powder, cumin, garlic powder, oregano, onion powder, paprika, salt, pepper, onions and peppers, and salsa verde in a large Dutch oven or soup pot with a lid.
2. Bring to a boil, then reduce the heat to medium-low, and simmer until the chicken is tender and cooked through, about 30 minutes.
NOTES: While you can brown the chicken first for any of the methods, we didn’t find that it made a big taste difference. However, for the Instant Pot method, if you sauté the chicken first, it does speed up how quickly the pot reaches pressure.
Instead of frozen onions and peppers, you could use 3 bell peppers, sliced, and 1 onion, sliced.
VARIATIONS: Use a tomato-based salsa instead of a green salsa.