Short Ribs With Natural Gravy
3 tablespoons prepared mustard
3 pounds beef short ribs, 2 1/2" thick - (to 3 1/2) –
excess fat trimmed
1/3 cup all-purpose flour
1/4 cup olive oil
4 leeks, white part only – sliced
1/3 cup chopped parsley
1 cup crushed canned tomatoes
1 1/2 cups beef broth
1/4 cup sherry
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1 teaspoon dried tarragon
6 carrots – cut 2" pieces
6 medium potatoes – peeled, and
cut into 1/2" slices
1/4 cup sour cream
1/4 cup butter – softened
1 1/2 tablespoons potato starch or flour
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 sauté 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.
Comments: To skim off excess fat, drain meat through a colander
after the first 18 minutes of cooking. Put juices in freezer 20
minutes. Fat will rise to surface. Skim fat off top. Return
juices and meat to pressure cooker and continue to cook to
completion.
B-man