Submitted by: Jamie B.-M.
- 8 beef short ribs
- Salt and pepper to taste
- 2 tablespoons canola oil
- ½ bulb fennel, sliced
- 1 cup cabernet sauvignon
- 1 cup beef broth
- 1 tablespoon stone ground mustard
- 4 cloves garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 bunches watercress, trimmed
- ½ cup butter
- 1 pint heavy whipping cream
- 2 cups asiago cheese, grated
- 1 teaspoon nutmeg
- 1 tablespoon rosemary, finely chopped
- 1 package fettucine
Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.
While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.
In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.
When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.