This was actually the first thing we did in the micro cooker. Seeing that I really didn’t want to waste a lot of money on something just in case the end product was a hot steaming mess. I’ve opted to take the basic timing and procedures for the Lamb Shank recipe in the provided cookbookerlette and apply that thought process to something about the same quality and texture – Beef Back Ribs.
This recipe consists of 1 pound of badly cut beef back ribs – 8 Pieces of Rib – $3.95 total…(on sale at the market today)
Considering that to get back ribs.. or shanks… or shoe leather edible should take between 2.5 to 3 hours in a conventional oven… or up to 8 hours in a slow cooker, I’m calling this a win. The ribs are very tender, although some of the rib connective membrane hasn’t softened up as much as I like. And to be totally honest, that probably would have corrected itself if I had removed the chine off the backside of the riblettes.
Braised Beef Back Ribs / Microwave Pressure Cooker Test
Serves 2 to 4
Along with the beef in the pot is:
2 Cups Diced Yukon Gold Potato
1 Large Sweet Onion – Diced
8 Button Mushrooms – Quartered
1/2 Cup Tomato Paste
1 Cup each Red Wine & Beef Stock
2 Cloves Garlic – Smashed
1 Rib Celery – Diced into 1″ pieces
1 Teaspoon each Dried Thyme / Salt / Pepper
(All total, about another $2.75 in ingredients)
In a small bowl, mix together the Tomato Paste, 1/2 the Thyme, Salt and Pepper. Coat the ribs with the mixture, squitching it around the muscles to get into every crevice.
In a bowl, place all the veg, the remaining slices, the garlic – stock and wine, and give it a good stir
Place the coated ribs in the bottom of the pot and cover with the veg mixture
Cook. As I’ve said, you have to a bit of fussing around with the setting depending on the wattage of your microwave. (Don’t worry, they give you the conversion charts in the documentation.) For our needs, set the power level to 60% and the timer to 30 minutes – let ‘er rip.
After the initial cook is up, change the power level back to 100% and cook another 10 minutes.
Carefully remove from the microwave and allow the cooker to depressurize naturally (between 3 to 5 minutes) There is a little white button that drops out of sight when it’s done.
This is truly a one pot meal, and doesn’t really require any embellishments. Give each person 2 to 3 rib pieces and a big scoop of the veg & broth. Serve with a big ol’ chunk of crusty bread and you’re set for one of those cold, dark winter night’s we’ve got coming up.