Slow-braised Beef Short Ribs

Description

I have modified the recipe as best I could it was originally for a saute pan and had an alternative method of cooking that said only cook on high for 60 minutes and reduce the liquids after cooking. Personally I think the liquids are high on this recipe and the cook time is also high. Adjust as needed in your pressure cooker

• Contributed by Ray at PressureCookerRecipes Y-Group

Ingredients

• ¼ lb bacon, chopped
• 2 Tablespoons olive oil
• 4 lbs of short ribs, cut 4 inches in length
• Salt and freshly ground pepper
• 6 large leeks, sliced ¼ inch thick
• 2 large carrots, finely chopped
• 1 onion, finely chopped
• 1 rib celery, finely chopped
• 4 cloves garlic, minced
• 3 springs fresh thyme
• 1 bay leaf
• ½ cup of good red wine
• 1½ cups of orange juice
• 4 cups of chicken stock

Directions

1. Add olive oil to cooker.
2. Brown bacon and ribs in pressure cooker.
3. Remove ribs after browning.
4. Discard fat that came from ribs after all ribs are browned.
5. Add leeks, carrots, onion, and celery and saute for a couple minutes may need to add some oil to do this.
6. Add garlic, thyme and bay leaf cook for another minute.
7. Add wine let simmer and reduce until almost disappeared.
8. Add orange juice, chicken stock and ribs cook on high pressure for 60 minutes.
9. Reduce liquid after removing ribs until it has thickened slightly.