Saturday, September 22, 2012

Pressure Cooker Short Ribs and My House Is Still Standing!

When I was about 13 I was babysitting my then 2 year old brother and somehow he turned the heat up to 90. I knew I was feeling hot but thought it was just hot outside. A few minutes later the pressure built up in our radiators and KBLAM! The pressure busted the radiator wide open. The house shook and it not only sounded like a bomb went off, but looked like it too! I have been hesitant to buy a pressure cooker for just that reason. All that pressure has to go somewhere right? Well I tried my pressure cooker I purchased a few months ago on clearance and I am still alive to tell about it lol

First thing I did this afternoon was roast a bulb of garlic. Took a whole bulb of garlic, stuck it on a piece of tin foil big enough to wrap around it, and put about a Tbsp of oil on top of it. I then wrapped up the package and covered up the garlic placing it onto a baking sheet and into the oven for 30 minutes at 400 degrees.

Then I did absolutley nothing until about 4PM, well except for 7 pages of very detailed homework! Fun! Then I made my hubby be my Sous Chef and prepare the short ribs. He cut them into two piece sections, browned them in about 2 TBSP oil, and we seasoned with Monaco seasoning. Once they were all browned, I added a onion and squeezed out about 4 cloves of the garlic I had made earlier. I browned them for about 3 minutes and then added 1 cup of red wine and two cups of water. I also added about 2 TBSP tomato paste.  You can use pure chicken stock however, I added a Knor flavor container.

browned short ribs
wine and chicken broth
I brought that to a boil and added the ribs in. I then had my hubby put the lid on the pressure cooker. I was still afraid to touch it lol. The directions said the pressure knob on top should be rocking. Mine never did but I waited about 5 minutes until steam started to come out of the pressure valve near the handle. It is supposed to be 15 PSI. Check your pressure cookers directions first. Twenty five minutes later I had my hubby release the pressure with a fork.  The thing we didn't do was remove the tough skin from the back of the ribs. Lesson learned. The ribs were tender but didn't fall off the bone for that reason. The stock was very rich and tasty. I used it as a gravy to go over the garlic mashed potatoes I made as a side dish.

I think I will probably make this recipe with ox tails next time. I love the sauce. As I said previously, I have to remember to remove that piece of film on the back of the ribs next time.







Here is what you need:

Pressure Cooker Short Ribs

A pressure cooker
1 cup red wine
2 cups chicken stock or water
1 Knorr flavor booster
2 TBSP tomato paste
1 onion diced
4 lbs short ribs
2 Tbsp oil
Salt and pepper or Monoco blend from McCormick
4 cloves garlic mashed

Follow directions per blog and cook for 25 minutes in the pressure cooker. Release the steam before opening. I also made mine in two batches. It is good to have the liquid covering the ribs. I also made them meat side down.

Garlic To the Max Mashed Potatoes

5 cloves garlic per directions above
1 lbs boiled potatoes until fork tender and drained
1/4 cup heavy cream (Start here and add more if necessary)
pinch Kosher salt
pinch pepper
2 TBSP butter
Electric mixer

Some say to bring your cream up to a boil before mixing. I add it cold. Add the salt, pepper, garlic and cream. Beat with an electric mixer. We prefer the potatoes to be lumpy. Add salt and pepper to taste. Serve with the sauce from the short ribs.





2 comments:

  1. This sounds so good. I love the fact that it is cooked by a pressure cooker

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  2. I really like the concept of the pressure cooker but haven't used it as much as I would have liked. It is perfect for quickly cooking otherwise fibrous or hard meats like pot roast.
    Thanks for reading:)

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