Pressure Cooker Braised Short Ribs
3 lbs lean, boneless short ribs
1/2 cup flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
2 teaspoons paprika
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
1/3 cup olive oil
1/2 onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
6 garlic cloves, whole
1/2 cup parsley, finely chopped
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 orange, quartered
Zest of 1 orange
1 cup beef stock
1/2 cup red wine
Place the flour, salt, pepper, paprika, cumin, cayenne, and thyme in a large ziplock bag and mix to combine. Then add the short ribs and shake well to coat completely.
Heat the olive oil in a large saute pan over medium-high, then add the carrots, garlic, onion, and celery. Cook until golden, then add the meat, cooking until it develops a nice sear. Then place the ribs and vegetables to the crock of a pressure cooker.
In a medium saucepan, heat the beef stock, soy sauce, Worcestershire, and wine until boiling, then pour over the beef in the pressure cooker. Drop in the orange quarters, too.
Seal the pressure cooker and cook for approx. 75 minutes. Then SAFELY release the steam and remove the ribs from the braising liquid. (Note: if you prefer the meat more well done, you can sear it off in a saute pan for a few minutes after removing it from the pressure cooker.)
In a small bowl, combine the parsley and orange zest, then sprinkle over the ribs before serving.
Approximate Nutritional Values: http://www.food.com/recipe/chianti-braised-short-ribs-264193