West African Beef Short Ribs

Directions

For The Short Ribs

1. In the Instant Pot on sauté, add oil and begin to sear the short ribs, set the beef aside while preparing braising liquid.

2. Add vinegar, sugar, salt, chile powders, garlic, onions, nutmeg, white pepper, mint, sumac into a bowl and whisk until they come together.

3. Dip the beef short ribs in this mixture and add to the pressure cooker.

4. Add the braising liquid and 1 cup of chicken stock to the pressure cook and begin the cook. It should take approximately 35 minutes to cook.

5. Once the beef is finished cooking, remove from pressure cooker and place on baking sheet to rest.

6. While the beef is resting, using the pressure cooker as a pot, reduce the braising liquid into a thickened sauce.

7. Add peanut butter to the braising liquid and whisk until smooth.

8. Let the sauce cook for approximately 5 minutes. The color will darken and the sauce will tighten up. If the sauce is not tightening up, you can add a slurry made of cornstarch and stock to thicken it, but you shouldn’t have to.

9. Nestle the short ribs in the sauce until ready to plate.

For the Rice

1. Using a strainer, wash your rice. You want to remove as much starch as possible. Set aside to dry.

2. In a pot over medium-high heat, add your peanuts and let toast for 1 minute.

3. Add the oil, onions and raisins and let sauté for a minute.

4. Add the rice and let toast for 5 minutes, stirring to prevent burning.

5. Add the vinegar and stir to combine. Be careful with the steam that is released. Don’t scald yourself.

6. Once the vinegar is absorbed, add the chicken stock and bring to a boil.

7. Reduce heat to a simmer, cap the pan using a towel to catch the moisture and simmer for 22 minutes. Kill the heat and set it on the back of the stove for an additional 10 to 20 minutes, with the cap still on.

8. Fluff and serve.

For The Tomatoes

1. In a dry skillet, add tomatoes and turn the heat to high. You want to get a bit of caramelization on the tomatoes.

2. Add your salt and continue to cook for 1 minute.

3. Reduce the heat to medium and add the oil and the mint. This will splatter some, so be careful.

4. Let that cook until the mint leaves are crispy and the tomatoes have inflated some.

5. Add the balsamic vinegar and cook for 1 final minute. Remove from heat.

To Plate

1. Start with a spoonful of fluffed rice.

2. Plate the beef short ribs onto the rice with a generous helping of sauce.

3. Scatter tomatoes around the mound of rice.

4. Finish by sprinkling the entire plate with crushed peanuts and fresh mint.