Recipes

35
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SHORT RIBS & ROOT VEGETABLES
PREP: 15 MINUTES | COOK: 1 HOUR | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Season short ribs on all sides with 1 teaspoon salt
and 1 teaspoon pepper. Select SEAR/SAUTÉ and
set to HIGH. Select START/STOP to begin. Heat 1
tablespoon oil in the pot for 3 minutes.
2 After 3 minutes, add short ribs to pot and cook
until browned on all sides, about 10 minutes.
3 Add onion, wine, broth, brown sugar, garlic,
1 tablespoon thyme, / teaspoon salt, and
/ teaspoon pepper to pot.
4 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 40 minutes. Select START/STOP to begin.
5 Toss carrots, parsnips, and pearl onions with
remaining oil, thyme, salt, and pepper.
6 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
INGREDIENTS
6 uncooked bone-in beef short ribs (about 3 pounds),
trimmed of excess fat and silver skin
2 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
2 tablespoons olive oil, divided
1 onion, peeled, chopped
/ cup Marsala wine
/ cup beef broth
2 tablespoons brown sugar
3 cloves garlic, peeled, minced
2 tablespoons fresh thyme, minced, divided
3 carrots, peeled, cut in 1-inch pieces
3 parsnips, peeled, cut in 1-inch pieces
1 cup pearl onions
/ cup fresh parsley, minced
7 Place the Deluxe Reversible Rack (in higher broil
position, without Deluxe Layer installed) in the
pot over the ribs. Place vegetable mixture on rack.
8 Close crisping lid. Select BAKE/ROAST,
set temperature to 350°F, and set time to
15 minutes. Select START/STOP to begin.
9 Once vegetables are tender and roasted, transfer
them and the ribs to a serving tray and tent
loosely with aluminum foil to keep warm.
10 Select SEAR/SAUTÉ and set to HIGH. Bring
liquid in pot to simmer for 5 minutes. Transfer
to bowl and let sit for 2 minutes, then spoon
off top layer of fat. Stir in parsley.
11 When cooking is complete, serve sauce with
vegetables and ribs.
TIP If you want to ensure that vegetables do not fall
through rack during cooking, cover reversible rack
with tin foil in step 7 before adding vegetables.