4. Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid
in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce
the stovetop heat to medium and cook for 30 minutes, adjusting the heat as necessary to
maintain a visible, steady stream of escaping steam. Meanwhile, set a strainer over a large
bowl; set aside.
5. Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
6. Carefully quick-release any pressure left in the cooker, then remove the lid (keep your
face away from the escaping steam).
7. Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and
return the contents of the strainer to the pressure cooker. Using a large spoon, skim off
and discard the fat from the strained liquid and return the liquid to the pressure cooker
(alternatively you can use a fat separator).
8. Return the pressure cooker to the stove over medium-high heat and bring the mixture
to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half
of the mixture to the pressure cooker. Cook, whisking constantly, until the sauce is glossy
and thickened, about 30 seconds (add more cornstarch mixture as necessary if you want a
thicker sauce). Remove from the heat, add the reserved ribs, and turn to coat them in the
sauce. Serve immediately
These ribs are rubbed with a spice mixture is creole rub add, chopped fresh thyme and
Merlot wine the allowed to marinate 24 hours-overnight. Then browned in the pressure
cooker; then add 1 cup more of Merlot wine, soy sauce, and Worcestershire are added to
make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become
fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce
over mashed potatoes with an escarole and mushroom salad on the side.
What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2
1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them
crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which
are about 1/4 inch thick with three rib bones attached.
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