This recipe is adapted from the New York Times and is one of my absolute favorite and easiest ways to cook short ribs. The prunes add an amazing tang and shouldn’t be skipped!
2teaspoons kosher salt, more as needed
1teaspoon coriander powder
1teaspoon ground black pepper
3 to 4pounds bone-in beef short ribs
1tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
3leeks, whites only, chopped
2large fennel bulbs, diced
4garlic cloves, minced
1/2 tablespoon chipotle chile powder
1/2 tablespoon smoky paprika
1tablespoon tomato paste
1cup beef broth
½cup pitted prunes, diced
Fennel fronds or sliced scallions, or both, for serving
If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You’ll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.