BEEF STOCK
SERVINGS: 5
2 pounds beef ribs
1 large onion, quartered
2 Roma tomatoes, halved
1 turnip, halved
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, divided
1 sprig thyme
1 sprig rosemary
1 bay leaf
4 cups water
1 cup dry red wine
1 teaspoon mixed peppercorns
Preheat oven to 400°F.
Place ribs on roasting pan.
Add onions, tomatoes and turnip; drizzle with oil and sprinkle with 1 teaspoon of
salt.
Place pan in the oven and roast for 40 minutes.
When roasting is complete, transfer meat and vegetables to pressure cooker.
Add remaining ingredients; secure lid.
Select MEAT/POULTRY, increase time to 45 minutes; press START.
When cooking is complete, strain stock using a colander.
Refrigerate stock for 5 hours; remove fat.
Refrigerate up to 5 days.
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