In the Kitchen With Mattie

Short Ribs Redux

                                                     Boneless Short Ribs

The weather down here is still stifflingly hot and cooking can be a pain when it is so hot out and inside isn’t much better. I still have to feed hubby and I and today Matt said he was going to come by to see us……you know “check on the old folks” which really means “Hey, Mom what are ya making for dinner? and is it something with gravy?”. He is the big gravy lover of the family, we swear he would eat it with a straw or as a soup if he could. I picked up some boneless short ribs last week to make for us and it turned out today was the day I had planned to make them so when Matt called he was a happy camper and said he would definitely be coming by on his break from work, he showed up just as I took these pictures and dug right in as soon as I was finished. The dinner came out very well tonight and between the three of us we had a feast, there is enough left for either Matt to take home or hubby to have for a nice lunch tomorrow.

                                                  Boneless Short Ribs

9 boneless short ribs, very well trimmed of all fat

1 cup all purpose flour

1 teaspoon fresh pepper

1 carrot grated

1 large yellow onion diced small

1 sprig fresh thyme

2 bay leaves

1 cup dry wine, red or white

2-3 tablespoons tomato paste

1 tablespoon Maggi Beef Ribs Boullion or 1 teaspoon of the Maggi Liquid

2 cups water or LOW SODIUM OR UNSALTED  beef broth

3 tablespoons oil for browning the ribs and sauteing the onions

For the gravy later, 3 tablespoons AP flour mixed into 1/2 cup cool water

Mix half the pepper with the flour and coat all the meat with the mixture. Heat the pressure cooker and add a bit of oil when it is hot, add the meat a few pieces at a time to brown them well on all sides, don’t crowd them, do this step in batches. Remove and set on a platter as they are very well  browned. When the meat is done browning add the onions and carrot, saute them until they begin to soften, add the tomato paste and the thyme sprig and cook until the tomato paste darkens a little, add the wine and mix well, add whichever Maggi seasoning you are using and then add the meat back to the cooker with any juices that have accumulated on the platter, add 2 cups of water OR beef broth,  and the rest of the pepper and the bay leaves, close the cooker and set the pressure to low and the timer to 30 minutes. When the timer goes off let the cooker release the pressure naturally, when all pressure has released open the cooker and remove the meat to a large deep casserole dish, remove the thyme sprig and bay leaves and  discard them. Turn the cooker to the browning function and bring the liquid in it to a boil, taste for seasoning and correct with salt and more pepper if it is needed, then add the flour and water mixture and whisk until it comes back to a boil, let boil for 5 minutes then pour some over the ribs in the casserole and serve the rest in a gravy boat. 

NOTE:  If you are using short ribs that are on the bone then increase the time they are cooked under pressure to 40-50 minutes, depending on the size of the ribs.

Short Ribs Redux

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