Slow-Cooked Short Ribs with Gremolata

From Bon Appetit

Notes: can make with only 4 ribs; make sure to use a big roasting pan because as the ribs cook it will shorten but get taller, and can push the aluminum foil off of the roasting pan.

Ingredients
6 x 10” English-style bone-in beef short ribs (about 10 lb.)
Kosher salt and freshly ground black pepper
¼ cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons, halved

Directions

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.
   

Instant Pot Congee (粥 zhōu)

Adapted from Budget Bytes and Amy + Jackie

Ingredients

1 cup jasmine rice using the rice measuring cup (approximately 3/4 US cup)

6.5-7 cups cold water (add up to respective water line in the Instant Pot; can substitute with some chicken broth)
~1-1.5 lbs boneless, skinless chicken thighs (or ~2 lbs bone-in chicken thighs)
4-6 inches ginger, peeled and sliced
5 cloves garlic, smashed

Directions

1. Add all ingredients to the Instant Pot, then stir well. Close and lock the lid of the Instant Pot; turn the steam release valve to the "sealing" position. Pressure cook at high pressure for 30 minutes, then natural release. Note: this will take >1.5 hours, so plan accordingly.
2. Shred the chicken (remove bones if applicable).
   
3. Add salt to taste.
4. Serve with pork floss, pickled radishes, fermented tofu, etc.
   

Stella's Rosemary Garlic Ground Lamb & Cauliflower

Adapted by Stella (who affectionately calls this her "sloppy joe") from My Heart Beets

Ingredients
3 tablespoons oil
1 pound ground lamb (can substitute with ground beef) 
1 head of cauliflower, cut into small pieces (slightly larger than cauliflower rice)
1 onion, diced
1 Serrano pepper, minced (can substitute with a jalapeño pepper)
5 teaspoons minced garlic
2 tablespoons minced rosemary (fresh)
1 ½ teaspoons salt, adjust to taste
1 teaspoon black pepper
½ teaspoon paprika
½ teaspoon turmeric

Directions

1. Heat oil in a large skillet or a Dutch oven/heavy bottomed pot over medium heat, then sauté the onions, garlic, and Serrano pepper.
2. Add the ground lamb and cauliflower and cook for ~10 minutes (the cauliflower takes a while). The meat should be fully browned.
   
3. Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes.
   
4. Add the paprika and turmeric and mix well.