Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Instant Pot Short Ribs With Roasted Seaweed Gremolata
Details
- Servings: 3
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- japanese
Ingredients
- For the short ribs:
- 2 pounds bone-in beef short ribs
- Kosher salt
- Olive oil
- 4 garlic cloves, crushed
- 2 jalapeños, split in half
- 2 dried or fresh bay leaves
- 2 cups Pinot Noir
- 1 cup chicken stock
- For the gremolata:
- 1/2 cup panko bread crumbs
- 1 garlic clove, grated
- 1 tablespoon toasted sesame oil
- 1 fat pinch flaky sea salt
- 1 (5g) packet roasted seaweed snack, crushed with your hands
Instructions
Instant Pot Short Ribs With Roasted Seaweed Gremolata serves 3 original recipe by Food52.
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