Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3 tablespoons prepared mustard
- 3 to 3-1/2 pounds beef short ribs (2-1/2 inch 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-size 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
In a pressure cooker, heat oil. Add ribs and sauté in hot olive 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.
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.
Yield: 8 servings.
Source: The Pressure Cooker Cookbook by Toula Patsalis (HPBooks)
Reprinted with permission.