Who isn't Under Pressure now a days? You would think with all the technological advances we would have more time on our hands to relax. But we all know the reality of there is never enough time and never enough money.
A pressure cooker solves both these problems. It cooks really fast, and the cheapest cuts of beef comes out wonderfully tender. Safety is an issue with some people. But I've been using the same cooker for almost 39 years and never experienced any problems. Always follow the directions that comes with your pan and you won't have any mishaps.
This recipe is torn from a Southern Living Magazine. (Is it just me or does anyone else love the sound of a recipe being ripped clandestinely while in a doctor's office? Oh the thrill!!!)
This recipe is really super delicious. And although it says it will feed 4 people, I can't help but ask "What kind of people are we talking about? Are we feeding 4 people that have been marooned on a deserted island for months? Or 4 football players on steroids? I'm thinking they were talking about 4 teenage boys."
I found this recipe very adaptable. It can be baked in the oven according to their directions, or cooked in a slow cooker, or cooked in a pressure cooker. No matter how you prepare it, the results are the same, tender and delicious.
Ingredients:
6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-ounce) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh oregano sprig
Directions:
1. Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.
3. Bake at 350 degrees for 3 & 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
A pressure cooker solves both these problems. It cooks really fast, and the cheapest cuts of beef comes out wonderfully tender. Safety is an issue with some people. But I've been using the same cooker for almost 39 years and never experienced any problems. Always follow the directions that comes with your pan and you won't have any mishaps.
This recipe is torn from a Southern Living Magazine. (Is it just me or does anyone else love the sound of a recipe being ripped clandestinely while in a doctor's office? Oh the thrill!!!)
This recipe is really super delicious. And although it says it will feed 4 people, I can't help but ask "What kind of people are we talking about? Are we feeding 4 people that have been marooned on a deserted island for months? Or 4 football players on steroids? I'm thinking they were talking about 4 teenage boys."
I found this recipe very adaptable. It can be baked in the oven according to their directions, or cooked in a slow cooker, or cooked in a pressure cooker. No matter how you prepare it, the results are the same, tender and delicious.
Ingredients:
6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-ounce) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh oregano sprig
Directions:
1. Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.
3. Bake at 350 degrees for 3 & 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
3 comments:
Over 50 here and never used a pressure cooker. How did I survive this long without one? Looks yummy Moogie and I enjoyed the youtube clip too.
Mags, It was a wedding gift from my mother-in-law. My mother never used a pressure cooker so I had to learn to use it. Over the years it has become one of my favorite applicances to use.
6 pounds of meat - hummmmm, i like leftovers, but i will take a tribe of men on steroids if i have to share, i guess
yep - and i enjoyed the music too
and i am in the same category as Mags
pressure cooker virgin
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