I love the way the sweet heat of the apple puree compliments the hearty richness of the tender beef in this recipe. It's also easy to prepare but is special enough to leave a lasting impression.
- 2 whole bone-in short ribs, each cut 6-inches long
- 4 cloves garlic, peeled and smashed
- 1 medium onion, peeled and cut into eighths
- One 3-inch piece ginger, peeled and smashed
- 1 Asian pear, quartered
- 2 stalks lemongrass, bruised and cut into 1-inch pieces
- 3 pods star anise
- 1 cup soy sauce
- 1½ cups white wine, preferably Gewürztraminer
- 3/4 cup champagne vinegar
- 1/2 cup honey
- 2 tablespoons butter
- 2 green apples, cored and diced
- 2 tablespoons thinly sliced jalapeño
- 1/2 teaspoon salt
- 1 lime, juiced
- 16 thin slices green apple
- 6 very thin slices jalapeño
- Freshly squeezed lime juice
- Flaky sea salt
- Celery leaves
For the short-ribs:
1. Sear short ribs in a hot sauté pan with canola oil until dark brown on all sides. Combine all in 6-quart Instant Pot. Pressure cook for 90 minutes.
2. Transfer meat to serving plate and cover with aluminum foil. Press sauté button and reduce liquid until syrupy.
3. Strain sauce over the meat and serve.
For the apple purée:
In a large sauté pan, heat butter until foamy. Add remaining ingredients and cook, stirring, until apples begin to soften.
Transfer to a blender and purée until smooth.
Spoon apple puree onto the center of a dinner plate. Arrange short rib on top. In a small bowl, toss apple slices, jalapeño and lime juice together and season with salt. Arrange on top of each rib and serve.