Season all sides of the
Beef Short Ribs (2.5 lb)
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (1/2 Tbsp)
Garlic Powder (1 Tbsp)
Set your pressure cooker to sauté and 375 degrees F (190 degrees C) if your unit can adjust the temperature. Add
Olive Oil (2 1/2 Tbsp)
and sear all sides of the short ribs until golden brown. Remove ribs and set aside.
Balsamic Vinegar (1/4 cup)
Beef Stock (1 cup)
to the pot and deglaze by whisking up the brown bits from the bottom.
Add ribs, chopped
Portabella Mushroom Cap (1)
Tomato Paste (2/3 cup)
. Stir until tomato paste has dissolved.
Return the short ribs to the pressure cooker and pressure cook on the meat function for 30 to 40 minutes.
Allow short ribs to sit for 15 minutes before doing a pressure release. This prevents the final outcome of the short ribs from becoming tough. Remove the ribs and skim any fat from the top of the liquid in the pot.
Corn Starch (3 Tbsp)
Water (3 Tbsp)
and whisk until there are no lumps.
Set the pressure cooker to saute, bring the liquid to a boil, then stir in the cornstarch and water mixture. Taste for
Salt (to taste)
Ground Black Pepper (to taste)
and return the short ribs. Cook on low sauté heat for 5 minutes.
Fresh Parsley (to taste)
. Serve with egg noodles, rice or mashed potatoes.