Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Tablespoons annatto powder (use turmeric as a sub although flavor is not the same)
  • 1 Tablespoon salt to season the ribs ( (plus 2-3 tsp for the broth))
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground black pepper ( (plus enough to taste for the broth))
  • 1 1/2 pounds beef short ribs (bone-in), about 6 ribs (Make sure to remove ribs from the refrigerator 30 minutes prior)
  • 3 Tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 6 cups water (or beef broth)
  • 6 baby red potatoes
  • 12 baby carrots
  • 6 frozen small sweet corn on the cob (thawed)
  • 8-12 whole okra
  • 1/2 lemon (or red wine vinegar)
  • 1-2 Tablespoons chopped cilantro (or parsley)

Instruction

  • Mix the annatto, salt, cumin, and pepper in a small bowl. Season the ribs on both sides evenly.
  • Press the sauté button of your Instant Pot and let it heat for 2-3 minutes.
  • Add 2 tablespoons of oil and brown the ribs in batches, about 1 ½ minute per side.
  • Do not overcrowd the pot! Use a bit more oil if needed. Transfer the ribs to a plate.
  • Add the remaining oil and sauté the onion for about 2-3 minutes, stirring every now and then. Then cook the garlic for 1 minute. Do not let them brown!
  • Stir in the tomato paste and water or broth, scraping the pot down with a wooden spoon. Transfer the ribs back to the pot with their juices. Cancel the sauté function! Then, secure the lid, turn the valve to sealing, and set to cook on High Pressure for about 30 minutes.
  • For this, I used the meat function of my instant pot. If you would like to cook in a Dutch-oven pot, please read recipe NOTES.
  • When the 30 minutes have elapsed, carefully turn the valve to release the pressure quickly, letting all the pressure out.
  • Safely open the pot and add the corn, potatoes, okra, and carrots, making sure to submerge them into the liquids as much as possible, especially the corn and potatoes.
  • Secure the lid again, turn the valve to sealing, and set on the vegetable or poultry function for about 8 minutes.
  • Again, turn the valve to quickly release the pressure, letting all the pressure out. Safely open the pot, taste, and adjust the seasonings.
  • Squeeze in the lemon, stir, and add the chopped cilantro/parsley.
  • Serve with white rice and pirão (a creamy-polenta-like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy polenta, grits, pasta, couscous, quinoa, etc. TIP: The pirão recipe is in the recipe notes.