Pressure Cooker Bacon Braised Short Ribs Recipe 435

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Steps:

• With lid off, heat bacon on high or brown until almost crisp. Remove and coarsely chop, set aside. Sprinkle ribs with salt and pepper, put in cooker in the bacon grease, brown on both sides, do in batches if needed until all are browned. Add bacon and remaining ingredients except cornstarch and butter to cooker. Secure lid and cook on high for 35 minutes. Let pressure release naturally for 10 minutes then do quick release. Transfer ribs to serving platter and set cooker on high or brown until the liquid is simmering. Whisk the cornstarch mixture into liquid and cook 2 minutes, till thickened. Stir in butter and a pinch of salt and pepper, ladle sauce over short ribs and serve.