Pressure-Cooker Spiced Short Ribs

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  Total Time

  
  

  
  Prep: 20 min. Cook: 40 min. + releasing

  
  
  
  



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  Makes

  
  
  

  
  12 servings

  
  
  
  

Ingredients

• 1 tablespoon olive oil


• 6 pounds bone-in beef short ribs


• 2 tablespoons butter


• 1 medium leek (white portion only), finely chopped


• 1 garlic clove, minced


• 1 cup chicken stock


• 1 can (6 ounces) tomato paste


• 2 tablespoons ground mustard


• 2 tablespoons red wine vinegar


• 2 tablespoons Worcestershire sauce


• 2 teaspoons paprika


• 2 teaspoons celery salt


• 1 teaspoon ground cinnamon


• 1/2 teaspoon pepper

Directions

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside.


• Add butter to pressure cooker. When melted, cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.


• In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

Nutrition Facts

1 serving: 232 calories, 14g fat (6g saturated fat), 60mg cholesterol, 324mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 20g protein.

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