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Ingredients
4 large beef short ribs (about 1 lb. each)
2 tablespoons vegetable oil
2 slices bacon, finely chopped
1 large onion finely chopped
3 garlic cloves, minced or pressed
1/2 cup apple juice or dry red wine (such as a zinfandel)
1 cup beef both
2 tablespoons tomato paste
1 tablespoon cornstarch
1 tablespoon water
Directions
- Season ribs generously with salt and pepper.
- Add oil to the pressure cooking pot, select Browning.
- When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate.
- Add bacon to pressure cooking pot and cook until brown and crisp.
- Add onion to pressure cooking pot and sauté until tender about 3 minutes.
- Add garlic and cook one minute more.
- Add the apple juice and use a wooden spoon to scrape up any brown bits stuck on the bottom of the pot.
- Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place.
- Select High Pressure and 40 minutes cook time.
- When it beeps do a natural pressure release for 10 minutes and then release any remaining pressure.
- With tongs, remove ribs to a platter and cover with foil to keep warm.
- Use a fat separator and a mesh strainer to separate the fat from the juices.
- Return juices to the cooking pot.
- In a small bowl, combine cornstarch and water.
- Add to juices in the cooking pot.
- Select Sauté and bring to a boil, stirring constantly until juices thicken.
- Turn pressure cooker off.
- Add ribs and stir to coat with the sauce.
- Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.