Braised Beef Short Ribs with red wine and mushrooms

Salt and Pepper the short ribs generously or to your taste. Dip in the flour and brown in the pressure cooker with the Olive Oil. Medium Heat just enough to brown real good but not cook the meat.

Rest the ribs on a plate for this next part. Turn the heat off the pressure cooker

Drop the butter into the pressure cooker and use a spoon to deglaze the bottom of the pan. Add the wine with the butter and the crusty goodness. Add the ribs back into the pot, top with the garlic, onion and beef stock.

Put lid on and bring to pressure at medium/high heat. (for me this means when the pressure starts spurting steam) Cook for 20 minutes.

Reduce temperature and release pressure. Once safely reduced, open lid and add in Mushrooms and check tenderness of meat. I want it to only barely start to separate with a fork. Return lid and return to med/high temp and bring back to pressure for another 5 minutes. By adding the mushrooms at the end, you actually don’t make them mush but only warm them up with the meat.

Reduce temperature and release pressure. Once safely reduced, open lid and check for tenderness. If it is where you like it. I like to still have a little chew left in it but tender.

At this point if you want a thicker gravy/sauce, you can add the slurry (2 T of Cornstarch in a 1/4 c of very cold water mixed well). Then with lid off bring to a boil for 1 minute on high heat and then remove from heat again. This helps the chemical reaction of the corn starch to begin thickening the sauce.

Voila you are done. I usually serve with white steamed rice or on an exotic night homemade risotto.