Short Rib Stifado

• Stifado
• 1kg bone-in beef short ribs, cut between the bones
• 2 tbsp olive oil
• 5 shallots, peeled, left whole
• 4 spring onions, whites in 3cm lengths (greens for garnish)
• 2 tsp garlic paste
• 2 tbsp tomato paste
• 375ml beef bone broth
• 2 tbsp red wine vinegar
• ½ tsp honey
• 400g tin crushed tomatoes
• Spices
• 1 cinnamon quill
• 4 whole cloves
• 2 bay leaves
• 1 tsp dried oregano
• ½ tsp black pepper
• Pinch of allspice · salt
• Mash
• 4 potatoes, peeled, chunked
• 4 tbsp olive oil
• 2 tbsp nutritional yeast
• 30g parmesan, finely grated
• Veg
• 4 carrots, halved lengthways
• ¼ tsp ground cinnamon
• 1 bunch broccolini
• Gremolata & finish
• 1 small handful parsley, finely chopped
• 1 lemon, zested (juice for the veg)
• 1 garlic clove, grated
• 1 tbsp olive oil
• 100g feta, crumbled

Serves 4

1. Salt the ribs — pat dry and salt well, 30 min ahead if you can.
2. Sear on the BBQ — cast iron skillet on the BBQ until very hot. Oil, then ribs 3–4 min a side until deeply browned. Don't crowd.
3. Deglaze the skillet — off the heat, splash in ~100ml of the broth and scrape up the fond. Keep it.
4. Aromatics — meanwhile, Instant Pot on Sauté (high) with a splash of oil. Shallots and spring onion whites 3–4 min until coloured. Garlic and tomato paste, 1 min.
5. Load — rest of the broth, the skillet liquid, vinegar and honey. Scrape the base clean. Spices and oregano in. Ribs in, bone side up. Tomatoes poured on top — don't stir.
6. Pressure cook — High pressure 50 min. Natural release 15 min, then vent.
7. Carrots — about 35 min before the stew is done: oil, salt and cinnamon, 220°C for 25–30 min.
8. Potatoes — at the same time, into cold salted water. Simmer 15–20 min until soft. Drain, keeping a mug of the water. Steam dry 2 min.
9. Mash — oil, nutritional yeast and parmesan. Loosen with cooking water. Season.
10. Broccolini — onto the carrot tray for the last 10 min. Squeeze of lemon off the tray.
11. Reduce — lift out ribs and shallots. Skim the fat (there's a lot) and fish out the whole spices. Sauté (high) 8–10 min until glossy. Taste; extra splash of vinegar if flat. Ribs back in to coat.
12. Gremolata — parsley, lemon zest, garlic, flaky salt and oil, mixed just before serving.
13. Serve — mash, ribs and sauce, veg alongside. Feta over, then gremolata and spring onion greens.

• No wine — traditional stifado uses red wine. Here the vinegar and honey do its job. If you have a dry red, swap 200ml of it for the same amount of broth.
• Burn warning = something stuck on the base. Scrape it clean before the ribs go in, and keep the tomatoes on top.
• Traditional extras — ½ tsp dried rosemary in the pot, or a small handful of raisins (drop the honey if so).
• Better the next day — chill overnight and lift the fat off cold. Keeps 4 days in the fridge, 3 months frozen.