Short Ribs With Natural Gravy

Recipe Ingredients

3 tablespoons	45ml	Prepared mustard
3 lbs	1362g / 48oz	Beef short ribs, 2 1/2" thick - (to 3 1/2) - excess fat trimmed
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 cup	59ml	Olive oil
4		Leeks, white part only - sliced
1/3 cup	48g / 1.7oz	Chopped parsley
1 cup	62g / 2.2oz	Crushed canned tomatoes
1 1/2 cups	355ml	Beef broth
1/4 cup	59ml	Sherry
1 tablespoon	15ml	Brown sugar
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried tarragon
6		Carrots - cut 2" pieces
6		Potatoes - peeled, and (medium)
		Cut into 1/2" slices
1/4 cup	59ml	Sour cream
1/4 cup	49g / 1.7oz	Butter - softened
1 1/2 tablespoons	22ml	Potato starch or flour

Recipe Instructions

Brush mustard on surface of ribs. Place flour in a shallow dish. Coat ribs with flour, shaking to remove excess.

In a pressure cooker, heat oil. Add ribs and saute in hot 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.

This recipe yields 8 servings.

Source:
The Pressure Cooker Cookbook by Toula Patsalis

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