SERVES 6
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick. We prefer to use small red potatoes, measuring 1 to 2 inches in diameter, in this recipe. Do not omit the soy sauce in this recipe—it adds a meaty depth of flavor; you can substitute low-sodium soy sauce if desired.
|
3 |
tablespoons vegetable oil |
|
⅓ |
cup all-purpose flour |
|
2 |
tablespoons tomato paste |
|
1 |
cup dry red wine |
|
2 |
cups beef broth |
|
2 |
onions, chopped medium |
|
¼ |
cup soy sauce |
|
1 |
teaspoon dried thyme |
|
1½ |
pounds small red potatoes, cut into 1-inch pieces |
|
1 |
pound baby carrots |
|
3 |
pounds boneless beef short ribs, trimmed and cut into 1½-inch pieces |
|
Salt and pepper |
1. Cook oil, flour, and tomato paste in pressure-cooker pot over medium-high heat until lightly browned, about 2 minutes. Stir in wine, scraping up any browned bits, and cook until reduced slightly, about 1 minute. Stir in broth, onions, soy sauce, thyme, potatoes, and carrots. Season beef with salt and pepper and add to pot.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 25 minutes, adjusting heat as needed to maintain high pressure.
3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Remove fat from surface of sauce using large spoon. Season with salt and pepper to taste and serve.