INSTANT POT SUPER BOWL CHAMPION BLOOD ORANGE-MAPLE BRAISED BEEF WITH TOASTED SESAME SEEDS AND BLOOD ORANGE-HOISIN GLAZE
Stephanie Brown, North 43 Bistro, South Portland
“Amazing” was the most common adjective used by cook-off subscriber/judges to describe this dish, which got more than half (!) of our first-place votes, winning handily. One subscriber “loved the gentle sweetness” of the ribs, while another said the meat had “just the right blend of flavors.” Be sure to follow the instructions on your Instant Pot.
Serves 4-5
2 teaspoons minced shallots
3 scallions, sliced thin, plus extra for garnish
1/3 cup hoisin sauce
1 teaspoon chopped fresh ginger
1 tablespoon chopped garlic
1/3 cup tamari soy sauce
2/3 cup blood orange juice
1 cup maple syrup
¼ cup cider vinegar
½ cup brown sugar
2 teaspoons salt
½ teaspoon pepper
2 pounds boneless short ribs
Sesame seeds, for garnish
In Instant Pot, combine all ingredients except the short ribs and garnish items, whisking to break up the shallots and sugar.
Place the short ribs in the liquid in the Instant Pot. Set the Instant Pot on “Stew Meat,” cover, and set the timer for 30-45 minutes.
Strain the sauce from the ribs and place it in a pan on the stove top over high heat to reduce until thick, 15-20 minutes. Leave the meat in the Instant Pot and place on “Keep Warm” setting, while the sauce reduces. Once the sauce has reduced, pour it over the ribs. Serve, garnished with the sesame seeds and sliced scallions.
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