Crispy Beef Short Ribs with Garlicky Chickpeas

We aim for low, to no sugar (most days) and have found we love a hearty, savory breakfast. On a whim I put this together for our weekend brunch and it was a delicious, filling breakfast. Perfect for breakfast, lunch or dinner. I used a pressure cooker, but an Instapot or cast iron casserole dish will achieve the same results (all methods noted below).

Serves: 4

For the beef short ribs:

4 beef short ribs

1 onion, slivered

2 tomates, large dice

2 garlic cloves, minced

¾ teaspoon Maldon sea salt

2 cups hot water

For the chickpeas:

2 Tablespoons Extra Virgin olive oil

1 serrano chili, minced (to taste)

2 garlic cloves, minced

1 can chickpeas, drained

Method

InstaPot or pressure cooker: Add all the ingredients (beef-water) to the pressure cooker. Ensure the total volume does not go above the maximum fill line.Seal pot and heat pressure cooker on high heat. Once it’s reached high pressure and is steaming, cook for 30 minutes.

After 30 minutes turn off heat and allow to cool to open safely.

Preheat oven to 400ºF/200ºC.

Remove short ribs from pressure cooker, and grill in the oven for 10-15 minutes to crisp.

Meanwhile, reduce the onion and tomato mixture in the pressure cooker on medium heat to form a thicker sauce.

For the chickpeas, heat 2 Tablespoons of Extra Virgin olive oil in a large saucepan. Add the chili and garlic, cooking for 30 seconds. Add the drained chickpeas and saute for 5 minutes.

Serve the chickpeas and tomato-onion pan sauce alongside the crispy beef short ribs.