1Preheat an oven to 350°
Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
Place the ribs in a large, deep covered roasting pan or Dutch oven.
Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
Add enough water to just cover the ribs–this will vary depending on the size of your pan.
Put the pan, covered, into the oven and cook for one hour.
While the ribs are braising for the first hour, prepare the vegetables.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.
Enjoy all of the rich, warm flavors of traditional corned beef and cabbage in a fraction of the time—not to mention, with a fraction of the clean-up—with this flavor-packed recipe developed specifically for the Instant Pot.