ATK Multicooker Braised Short Ribs with Fennel and Pickled Grapes

cooksillustrated.com

Debbie Fenner

1 ½ pounds boneless beef short ribs, trimmed and cut into 2-inch pieces

1 teaspoon table salt, divided

1 tablespoon extra-virgin olive oil

1 fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved and sliced into 1-inch-thick wedges

1 onion, halved and sliced 1⁄2 inch thick

4 garlic cloves, minced

2 teaspoons fennel seeds

½ cup chicken broth

1 sprig fresh rosemary

¼ cup red wine vinegar

1 tablespoon sugar

4 ounces seedless red grapes, halved (1⁄2 cup)

subheading: BEFORE YOU BEGIN:

The thickness and marbling of boneless beef short ribs can vary a good deal. Look for lean ribs cut from the chuck that are approximately 1½ to 2 inches thick and 4 to 5 inches long. If boneless beef short ribs are unavailable, you can substitute boneless beef chuck-eye roast. Don't core the fennel; the core helps hold the wedges together during cooking. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.” The thickness and marbling of boneless beef short ribs can vary a good deal. Look for lean ribs cut from the chuck that are approximately 1½ to 2 inches thick and 4 to 5 inches long. If boneless beef short ribs are unavailable, you can substitute boneless beef chuck-eye roast. Don't core the fennel; the core helps hold the wedges together during cooking. This dish can also be cooked in a stovetop pressure cooker. If cooking on the stovetop, place the cooker over medium-high heat when instructed to use the “highest sauté function.”

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