Tomorrow. Because I don't want to spend all day out in the cold, and I have had the ribs vacuum packed in the freezer for about 10 months, and I'm trying to figure out a place in my kitchen for the device, before I decide I won't ever use it and I give it to one of my sisters.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I will fully admit that I had to look up "Instant Pot." LOL
Sooooo, basically it’s an electric pressure cooker yes?
Flavour profiles will obviously be different, though not inedible clearly.
You could cheat and add a couple drops of "liquid smoke" to bring it a bit closer to true BBQ. The texture will certainly be different but they should taste just fine...and in the end, that’s what matters most.
I'd bet worldwide more beef ribs get braised than get smoked. Like brisket. I've eaten a lot of short ribs in restaurants that were braised, and that were exceptional.
I know I posted this on a bbq forum, but it is under the Instant Pot sub heading!
Nothing wrong with braising meat. Think about it, who doesn’t like a good pot roast? Also consider when you wrap brisket or ribs in foil with a bit of liquid, what are you really doing....braising !! Although I agree slow smoked is my preference, braising ain’t bad, in fact with the right recipe it can be down right delicious
I'm pretty sure I'm going to use parsley, rosemary, onions, garlic, celery and carrots as aromatics. I'm going to mix beef stock and red wine for the liquid. And I'm probably going to reduce it with balsamic vinegar. I'll serve it over arborio rice, with sugar snap peas sauteed with garlic.
BTW, there are some great risotto recipes out there for the IP. Again, check the Hip Pressure Cooker site. My wife made one a few weeks back with dried morels that was unbelievable!
Man, that sounds excellent! I have been thinking about getting an instant pot for the rv - all the rv sites recommend them because they are supposedly so versatile, and the 6 quart doesn't take up too much room. Let us know how they come out please.
EdF , I made mushroom risotto a couple weeks ago, and chicken risotto last weekend! MUCH easier than stirring for an hour! (That's where I got the left over arborio, hehe.)
Brown the ribs on all sides in a frying pan on medium high heat. Transfer to browned ribs to a crock pot. Turn the Crockpot to high.
Pour off all but two tablespoons of fat. Fry the onions in the fat and transfer the fried onion to the crock pot. Deglaze the frying pan with some of the Guinness, scraping up the brown bits, and pour into the crock pot. Add the rest of the beer to the crock pot, and add enough beef stock to barely cover the ribs. Roughly chop the chipotle peppers and add them to the crock pot. When the liquid comes to a boil reduce the heat to low. Simmer in the crock pot on low for two hours. Then add the cherries. Simmer for 1 to 3 more hours until the meat is very tender. Serve the ribs with chopped cilantro. The gravy can be served as is, or thickened with roux or cornstarch. Serve over rice or potatoes or your favorite starch.
The instant pot is great at making broth. Serious eats has a great Pho Ga (Vietnamese chicken noodle soup) recipe. We have made beef Pho as well but it isn't as easy to make. I've converted our Indonesian chicken rice recipe to the instant pot and it works great.
If we are not using the Instant pot for the main meal, it makes a great rice cooker. It is also great for steel cut oats.
Yeah, these will be great in the instant pot. Be sure to start on the saute setting and really brown the ribs. Then the pot will de-glaze during braising for wonderful flavor. I now have a pellet smoker, instant pot, and sous vide setup; this gives me lots of choices; some times hard to decide which way to go. Definitely the instant pot is good if you want fast, tender, and stewed or braised. Also, yes, you don't have to go out in the cold . I stewed a whole chicken in instant pot last weekend at my son's place in Lake Tahoe (>6,000 feet altitude), then did home made rustic noodles with my grand daughter to soak up the broth. Chicken falls off of the bone, but all of the flavor stays behind. Was great! Let us know how your ribs come out! Pics please!
I've had a large IP for almost 2 years and used it maybe 4 times. Is it because I live where it never gets cold? I need to either use it or get rid of it, cuz it takes up a lot of cupboard space. Ok. Beef ribs in the IP. I can do this.
Do not give it away until you have made at least one corned beef brisket in it.
And a balsamic pot roast with the veggies.
Changed my mind on pressure cookers.
People make ribs in them all the time. I'm too snooty about bbq to do it. But I'll bet they'll taste aight. I do like my Instant Pot. I'm planning a main course in it next week.
Comment