4-5 pounds bone-in, Beef short ribs, 3-4” long
2 TBSP canola oil
1 large Onion
2 large Carrots
5 cloves of Garlic
1 sprig of rosemary
4-5 sprigs of parsley
1 cup red wine
1 cup Beef stock
1 TBSP corn starch (with 2 TBSP water to make a slurry)
kosher Salt and fresh cracked pepper
1. Select SAUTE, then TEXTURE ADJUST until the MORE indicator is lit, press START. While it s heating up, season your short ribs with lots, of Salt and pepper. Add the oil and after 1 minute, place the ribs on a single layer in your pot and let them sear, at least 5 minutes so you get a dark crust, it adds excellent flavour to the sauce.
2. While the Beef ribs are searing, dice the Onions, shallots and Carrots for the sauce, and then flip the Meat over to the other side and let it go for another 5 minutes or so until dark. Once all the ribs are browned, remove to a plate.
3. Add the Onion, shallot, Garlic cloves and Carrots to the pot and cook until soft, about 5 minutes. Add the red wine and stock, scraping the bottom of the pot. Place all the rib Meat in Meat side up with the rosemary and parsley sprigs.
4. Replace the lid, select Meat/STEW, then then PRESSURE/- TEMP, then press the “+” until all of the the Pressure lights are lit (80Kpa). Press Cook Time, then “+” until you have 40 minutes, then press START.
5. After the cycle finishes, allow the pressure to release naturally for 10-15 minutes, and press the PRESSURE RELEASE button to vent the remaining pressure.
6. Remove the ribs to an oven proof dish, and then skim any fat off the sauce left in the pot. Pour the cooking liquid through a strainer, pressing it through to get as much as possible.
7. Turn your oven broiler to LOW and place the dish with the ribs on the lowest rack. Brush the ribs with the reduced sauce once every few minutes until they are glazed and sizzling.
8. Serve on a bed of mashed Potatoes and your preferred greens, adding a last brushing of the sauce before service.
A flat pan will be a faster way to reduce the Sauce, but an extra thing to wash.
Reduce the time in the cooker by 10 minutes for boneless ribs
You may need to double the slurry mix (02 tbsp of Corn starch and 2 tbsp of water) if your Sauce is too thin.