28
2 tablespoons olive oil
4 pounds beef short ribs
salt and freshly ground black pepper
1 onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
3 sprigs fresh thyme
1 bay leaf
½ cup white wine
1½ cups orange juice
2 tablespoons soy sauce
2 tablespoons chopped fresh chives
Orange Beef Short Ribs
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil, season the short ribs with salt and pepper and sear them in batches, until
browned on all sides. Once the ribs are nicely browned, remove them to a side plate and set aside.
Pour off and discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme and bay leaf
and sauté for 3 to 4 minutes.
3. Add the wine and deglaze the cooker, scraping up any brown bits on the bottom of the pan. Let
the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy
sauce, and return the browned short ribs to the cooker. Lock the lid in place.
4. Pressure cook on HIGH for 25 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs from the cooker
and set aside, loosely covered with foil. If you want a thicker sauce, use the BROWN setting on the
pressure cooker to simmer the braising liquid until it has thickened slightly and is almost syrupy like
a glaze. Return the ribs to the cooker and turn them to coat in this sauce.
6. Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The
sauce can also be strained if you prefer a smoother finish.
29
Serves 4 to 6
To Next Page
Loading...