Keeping with my seasonal-cooking bent, I chose on Sunday to make a stew of beef short ribs, mushrooms, and potatoes from Jacques Pepin’s Fast Food My Way. I selected this particular recipe for two reasons: 1) it’s fall, the perfect time for short ribs; 2) the shortened cooking time made possible by the pressure cooker.
Fortunately, I was able to find some beautiful, thick, and relatively lean bone-in short ribs at my local market. The recipe called for 2 pounds of meat (4 ribs) “as lean and meaty as possible.” Mine weighed about 2.4 pounds. The other ingredients were similarly easy to find, even the dried shiitake mushrooms, which were surprisingly small. I was off to a good start.
The prep was also straightforward: trimming the meat, chopping the onion and the parsley, breaking the mushrooms in half and removing the stems, washing the potatoes, etc. Next was browning the meat, a simple task in an electric pressure cooker. All that was left was to add the remaining ingredients to the pot, lock the lid, set the cooker to high-pressure for 30 minutes.
Of course, as with any pressure-cooker recipe, there’s the wait time for the cooker to reach full pressure. So altogether the cooking time was 45 or 50 minutes, during which time the aroma from the stew whetted our appetites. Because I was craving carbs, I also prepared some whole-wheat couscous as a side even though the stew had plenty of potatoes.
The timer went off; I released the pressure, carefully lifted the lid, and wow everything looked perfect.
The mushrooms, which as directed by the recipe had not been soaked, were wonderfully chewy and packed with flavor; the potatoes were smooth and silky and had absorbed the cooking juices; the ribs. . .Well, that’s another story.
After taking his first bite of the meat, my husband shot me a glance that immediately let me know something wasn’t right. So I took a bite and yep; something was definitely wrong. The flavor was exceptional, beefy and woodsy from the mushrooms; but the texture was tough, far from tender.
I’m not sure what went wrong; maybe the ribs were too thick; perhaps I should have extended the cooking time by another 15 minutes. Not being an expert with the pressure cooker, I’m not certain. Most of the cookbooks I checked afterwards seemed to agree with Pepin’s 30 minutes.
Thankfully, we had two ribs with loads of sauce, mushrooms, and potatoes left over. I was determined to get a better meal the next time around. So yesterday, Monday, I decided to reheat the stew in a small enameled cast-iron Dutch oven, covered and placed on a very low flame for an hour. To provide some moisture, I added a good splash of the same white wine I had used the night before.
I’m happy to report that this time the meat was perfectly tender and, as is often the case with left-over stew, even more richly flavored. I’ll definitely make this recipe again, but more than likely, I’ll forego the pressure cooker in favor of my dependable cast-iron Dutch oven—even if it takes 4 times as long to cook.
2 pounds beef short ribs (4 ribs) as lean and meaty as possible (I used about 2.4 pounds.)
1 tablespoon canola oil
8 dried shiitake mushrooms, stems removed, and caps broken in half
12 small Yukon Gold potatoes (about 1 pound total) peeled or unpeeled
8 dried shiitake mushrooms, stems removed and caps broken in half (Do not soak; becuase mine were so small, I used 12.)
1 1/2 cups chopped (1 inch) onions
3 garlic cloves, peeled
2 bay leaves
2 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
1/2 cup water
1 tablespoon chopped fresh parsley
1-Remove any surface fat and sinews from the short ribs. Place them in a pressure cooker with oil and brown over high heat for about 8 minutes, turning occasionally, until well browned on all sides. Remove from the heat and pour off any fat.
2-Add the mushrooms, then the remaining ingredients, except the parsley, and cover tightly with the pressure-cooker lid. Cook over high heat until the gauge indicates that the stew is cooking on high pressure. Reduce the heat to maintain the pressure and cook for 30 minutes.
3-Decompress the pressure cooker according to the manufacturer’s instructions. Open the pressure cooker and taste for seasonings, adding additional salt and pepper if needed. Divide the stew among four warmed soup plates, sprinkle with parsley, and serve immediately.
As with any pressure-cooker recipe, be sure to follow the instructions of your cooker’s manufacturer.
Wine Pairing: Cotes du Rhone