1 ½Tablespoonsannatto powder (use turmeric as a sub although flavor is not the same)
1Tablespoon salt to season the ribs (plus 2-3 teaspoon for the broth)
1 ½ teaspoons ground black pepper (plus enough to taste for the broth)
1 ½poundsbeef short ribs (bone-in), about 6 ribsMake sure to remove ribs from the refrigerator 30 minutes prior
1 yellow onion, chopped
5garlic cloves, minced
6cupswateror beef broth
6baby red potatoes
6frozen small sweet corn on the cobthawed
½lemonor red wine vinegar
1-2Tablespoonschopped cilantro or parsley
Mix the annatto, salt, cumin, and pepper in a small bowl. Season the ribs on both sides evenly.
Press the sauté button of your Instant Pot and let it heat for 2-3 minutes.
Add 2 tablespoons of oil and brown the ribs in batches, about 1 ½ minute per side.
Do not overcrowd the pot! Use a bit more oil if needed. Transfer the ribs to a plate.
Add the remaining oil and sauté the onion for about 2-3 minutes, stirring every now and then. Then cook the garlic for 1 minute. Do not let them brown!
Stir in the tomato paste and water or broth, scraping the pot down with a wooden spoon. Transfer the ribs back to the pot with their juices. Cancel the sauté function! Then, secure the lid, turn the valve to sealing, and set to cook on High Pressure for about 30 minutes.
For this, I used the meat function of my instant pot. If you would like to cook in a Dutch-oven pot, please read recipe NOTES.
When the 30 minutes have elapsed, carefully turn the valve to release the pressure quickly, letting all the pressure out.
Safely open the pot and add the corn, potatoes, okra, and carrots, making sure to submerge them into the liquids as much as possible, especially the corn and potatoes.
Secure the lid again, turn the valve to sealing, and set on the vegetable or poultry function for about 8 minutes.
Again, turn the valve to quickly release the pressure, letting all the pressure out. Safely open the pot, taste, and adjust the seasonings.
Squeeze in the lemon, stir, and add the chopped cilantro/parsley.
Serve with white rice and pirão (a creamy-polenta-like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy polenta, grits, pasta, couscous, quinoa, etc. TIP: The pirão recipe is in the recipe notes.
COOKING IN A DUTCH-OVEN PAN: If cooking our beef short ribs in a dutch-oven pan, brown ribs over medium-high heat, about 1 ½ minutes per side, working in batches to avoid overcrowding the pan.When cooking onion and garlic, reduce heat to medium, letting them cook for 2 minutes and stirring occasionally to prevent from browning.Once tomato paste and water are added, bring to a boil over medium-high heat and then reduce heat to medium-low.Cover the pan, and let ribs cook for about 35-45 minutes or until almost tender.Add the vegetables, making sure to submerge the corn and potatoes as much as possible into the liquids. Cover the pan and let cook over medium-low heat for 10-15 minutes or until vegetables are cooked and ribs are very tender.How to Make Manioc Flour Gravy (Pirão)To make pirão, bring about 2 cups of the pot roast broth to a boil in a saucepan and reduce the heat to medium.Then, add 1 to 1 ½ cups of coarse manioc flour (farinha de mandioca) in a steady stream, stirring often until it has the consistency of cooked creamy polenta and no lumps are found.Adjust the seasonings (salt and pepper) if needed.How to Store LeftoversStore our pressure cooker short ribs in an airtight container for up to 3 days in the fridge.Freeze for up to 2 months.
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