I used a chuck roast that I cut in pieces and cooked in a pressure cooker for 45 min after it got to pressure. I'm not sure if it needed that long but I wanted to err on the side of well-cooked. It was very tender and delicious. I served it with garlic quinoa from this site.
This was killer! Oh my! The aroma while it was cooking was unbelievable and the flavor just wakes up all your taste buds! We buy 1/2 sides of Black Angus raised on pasture with no hormones etc. It is very lean and must be cooked low and slow. This recipe was perfect for this beef. I made it while my husband was out-of-state to see if there was too much pepper for his tastes. (Translation: I get it all to myself - YUM!) I thought it was perfect as is but will probably will go a tad lighter on the pepper for my husband s tummy s sake the next time I make it. I have forwarded this recipe to Beam N Boys - where we buy our beef - so they can share it with their customers. It really is that good. Thank again Chef John!
This was a big hit over cheesy polenta. It requires the full cooking time that Chef John specified and even though I used a dutch oven with a tight fitting lid I had to add some water to keep the liquid level high enough. I crushed the pepper corns in a coffee grinder that I use for spices.
Made this last night for Friday night supper. Absolutely delicious - so flavourful. And even though it seemed like an obscene amount of pepper it wasn t! I did have to adapt the recipe since I could only find strips of 1 short ribs for braising. I just cut them into pieces and followed the rest of the recipe. The only difference was that the cooking time until fork tender was 3 h 15 minutes. And a lot more bones to pick out! I served it over Maple Chipotle mashed sweet potatoes and it was devine. Will definitely make again!
Everybody loved this recipe and I barely changed anything and I ALWAYS change things.
I made this in the pressure cooker on high for 30 mins natural release then strained the sauce and reduced on the stove top because the peppercorns still had a little too much bite for my toddler. I thought this deserved a 5 but the hubs wasn t a fan so I knocked off a star. Perhaps the slow cooking reduces the peppers bite and wouldn t need to be strained for the little one. She did however love it as well:) this was really easy to put together and was super tasty! For those who might want the bone in option but the meat looks thin just ask the butcher if they have any in the back. When I buy it I only buy the really thick ones. I served with polenta which was an excellent choice for the sauce.
This is fantastic! I made it as written. I definitely had to de-fat as my short ribs were pretty fatty. The sauce is just delicious!
Excellent! Made exactly as written
Mixed feelings about this recipe after the first time we tried it. The meat was just a bit too fatty for our tastes. Also, we noticed the flavor of the leftovers on Day 3 was much better than Day 1 after cooking. I will likely try this again in a few months with a leaner cut of meat and then intentionally reheat and serve on Day 3 after the flavors have had more time to meld.