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 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
2 TBSP butter
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.