‹ Michigan Apple Recipes

Short Ribs with Apple Chutney

Makes 4 Servings

Traditional Recipe

Prep Time: 25 minutes

Cook Time: 2 hours, 20 minutes

Ingredients

• 4 pounds bone-in beef short ribs, cut crosswise into 2 to 3-inch pieces (one bone per piece)
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 1 can (14.5 ounces) beef broth
• 1 tablespoon olive oil
• 1/2 large yellow onion, chopped
• 2 garlic cloves, minced
• 3 sprigs thyme
• 2 Michigan Gala apples, chopped
• 1 cup water
• 1/3 cup raisins
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar

Instructions

1. Preheat oven to 350 degrees F. Sprinkle ribs with salt and pepper.
2. Heat vegetable oil in large Dutch oven over medium-high heat. Transfer half of ribs to pot and cook 8 to 10 minutes or until browned, flipping once. Transfer ribs to plate. Repeat process with remaining ribs.
3. Drain fat from pot and discard. Return ribs and any accumulated juices on plate to pot and return to medium-high heat. Add broth and heat to boiling. Ribs will not be fully submerged in liquid – this is OK. Cover and transfer to oven. Cook 2 hours or until ribs are very tender.
4. Meanwhile, heat olive oil over medium heat. Add onion and cook 3 to 4 minutes or until onion is softened, stirring occasionally. Stir in garlic; cook 1 minute, stirring frequently. Stir in thyme, apples, water, raisins, vinegar and brown sugar. Cook 14 to 15 to minutes or until apples are very soft and most liquid has evaporated, stirring occasionally.
5. Use slotted spoon to transfer ribs to serving dish; spoon chutney over ribs. Serve immediately.

Instant Pot Recipe

Ingredients

• 4 pounds bone-in beef short ribs, cut crosswise into 2 to 3-inch pieces (one bone per piece)
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 1/2 large yellow onion, chopped
• 3 sprigs thyme
• 2 garlic cloves, minced
• 2 Michigan Gala apples, chopped
• 1/3 cup raisins
• 1/4 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar

Instructions

1. Sprinkle short ribs with salt and pepper.
2. Add oil to 6 Quart Instant Pot and select high Sauté setting. Allow oil to heat for 2 minutes. Transfer half of ribs to pot and cook 8 to 10 minutes or until browned, flipping once. Transfer ribs to plate. Repeat process with remaining ribs.
3. Drain all but 1 tablespoon fat from pot. Add onion to pot and sauté 3 to 4 minutes or until onion is softened, stirring occasionally. Stir in thyme, garlic, apples, raisins, broth, vinegar and brown sugar. Return ribs and any accumulated juices on plate to pot.
4. Secure Instant Pot lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program. Select Meat/Stew setting and set cooking time for 35 minutes at high pressure (pot will take about 5 minutes to come to pressure before cooking time begins).
5. When cooking time ends, let pressure release naturally for 10 minutes, then move Pressure Release to Venting to release remaining steam. Open pot and transfer ribs to serving dish and cover to keep warm.
6. Skim fat from liquid remaining in pot. Press Cancel button to reset cooking program. Select high Sauté setting and allow cooking liquid and apple mixture to reduce for 8 to 10 minutes or until thickened. Ladle cooking liquid over ribs and serve immediately.

This recipe was devloped by Lori Yates of Foxes Love Lemons.