19
12
Season the ribs with salt and pepper, and then dredge them in the flour. Shake off the
excess flour so that a fine powder remains. This flour will help in the browning process,
and will later provide some thickening to the sauce as it reduces. Press the Brow n
button, press Sta rt/ O ff button, add the oil. W hen the oil is just smoking hot, add the
ribs in batches turning until they are brown on each side. I often use another fry pan on
my stovetop to speed up the process of browning the meat and vegetables. Set the ribs
aside; add the onion, leeks, carrots and celery. Let them sauté until golden brown.
Deglaze the pan or pans with the red wine, scraping the bottom(s) to get all the good
browned bits dissolved in the wine. Reduce the wine to half. Press the
Star t/ O ff
button.
Return the ribs and all the remaining ingredients to the cooker. You will need to stack
the ribs in two layers. They will almost be covered with stock. Lock the lid in place, and
set on high for 59 minutes (see pages 6-7 for instructions).
N ormally in an oven braise I would cook these tough old ribs at 250 degrees F for 5
hours, or 300 minutes. W ith the pressure cooker, the ribs will be done in
1
/
3
the time.
Remember we want to break down that tough connective tissue holding the meat to the
bone until it turns into a stock flavored gelatin that melts in our mouth and adds a
wonderful mouth feel when chewing the meat. W hen pressure cooking is complete, let
the pressure release naturally.
Carefully, remove the ribs and place on a platter. Cover with foil and hold them warm in
an oven at 200 degrees F. W ith a fine colander, strain the vegetables from the sauce
and discard. They have given up their entire flavor to the sauce. You should have about
6 or 7 cups of liquid. Reserve one cup for pouring over the ribs.
You can use the remaining stock to make the risotto to go with these ribs. Place one cup
of cooked risotto on each plate and place two to three ribs per person on the risotto and
pour over the reserved stock and serve. You will get rave reviews.
Chi ck e n Ca ccia t o r e ( hunte r sty le )
Usua lly a Ca cciatore recipe ca lls for cut up chicken, a nd tha t' s just fine. This w hole
chicken Ca cciatore recipe is the one w e do on our TV show s ever y time w e
demonstra te a pressure cooker.
Serves: 6
1 3 to 5 pound chicken (You can cut them
1
/
3
cup dry white wine
up if you wish, but they will easily pull 1 28-ounce can crushed tomatoes
apart when done.) 1 cup onions, chopped
2 tablespoons olive oil 1 teaspoon salt
2 cloves garlic, thinly sliced
1
/
4
teaspoon black pepper
8 small white mushrooms, thinly sliced 1 tablespoon minced parsley
2 cups cooked white rice
Re com m e nd e d Cook i ng Tim e s
Cooking times are approximate times. Use these as general
guidelines. Size and variety will alter cooking times.
Vegetables High Pressure (15.0P)
Apples, chunks (low pressure) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled lima 2-3 mins
Beets
1
/ 4” slices 3-4 mins
whole, peeled 12-15 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots,
1
/ 4” slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 1
1
/ 4” 2-3 mins
Peas, shelled 1-1
1
/ 2 mins
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