Short Ribs w/natural gravy
Source of Recipe
marlaH at rc
pressure cooker - Short Ribs w/natural gravy
3 tablespoons prepared yellow mustard
3 to 3 1/2 pounds beef short ribs (2 1/2 inches thick),
excess fat trimmed
1/3 cup all-purpose flour
1/4 cup Olive oil
4 leeks (white part only), sliced
1/3 cup chopped parsley
1 cup crushed canned tomatoes
1 1/2 cups beef broth
1/4 cup sherry
1 Tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried tarragon
6 carrots, cut into 2 inch pieces
6 medium potatoes, peeled and cut into
...1/2 inch slices
1/4 cup sour cream
1/4 cup butter, softened
1 1/2 Tablespoons potato starch or flour
Brush mustard on surface of ribs.
Place flour in a shallow dish. Coat ribs with flour,
shaking to remove excess.
In a pressure cooker, heat oil.
Add ribs and saute in hot oil, turning to brown on all
sides. Remove and set aside.
Add leeks and parsley and saute in hot oil 2 minutes.
Stir in tomatoes, broth, sherry, brown sugar, salt,
pepper, and tarragon.
Add ribs. Secure lid. Over high heat, develop steam to
high pressure.
Reduce heat to maintain pressure and cook 18 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Add carrots and potatoes to rib mixture. Secure lid.
Over high heat, develop steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Transfer ribs and vegetables to a platter.
Combine sour cream, butter, and potato starch, blending
until smooth. Gradually add to cooking liquid, stirring and
cooking over medium heat 1 minute.
Spoon sauce over ribs and vegetables.
Makes 8 servings.
Note:
To skim off excess fat, drain meat through a colander
after the first 18 minutes of cooking.
Put juices in freezer 20 minutes. Fat will rise to surface.
Skim fat off top.
Return juices and meat to pressure cooker and continue
to cook to completion.
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