PattyG
Assistant Cook
Did You Know?
If you invest in a pressure cooker you can keep the heat out of the kitchen and have your entree cooked most times in about 30 minutes.
Beef Ribs
3-lb. Beef Short Ribs
1 large Onion, coarsely chopped
1 to 2 cups Birds-eye Stir-Fry Peppers
1 cup of your Favorite Barbecue Sauce
1 cup Beef Broth, canned or homemade
2 Tbsp. Olive Oil
Salt and Pepper, to taste
Add oil to hot pressure cooker. Add a few ribs at a time and brown well. Remove ribs from pot to a plate, set aside. Add onions and peppers and stir-fry 2 minutes. Re-move with a slotted spoon to dish. Add ribs back to pot. Pour onions and peppers over ribs. Pour sauce and beef broth you have mixed together over ribs and veggies. Salt and pepper.
Put lid on pressure cooker and lock down. Bring up to full pressure. When you reach full pressure ajust your heat until you get a medium rocking. Start timing now and cook for 25 minutes. Let pressure come down naturally by removing pot from burner or use rapid release method by putting pressure cooker in sink and running cold water over lid of pressure cooker until the hissing stops completely and no more steam is being released. Open lid and test for doneness, if more cooking is needed to get meat as done as you like it. Wipe seal off and refit lid to pressure cooker locking it down. Preceed with instructions above on how to bring uo pressure and cook. Five more minutes may be all you need.
New pressure cookers do not have that weight you put on top that scares people half to death. I cook my food in the morning. When it's cool I refrigerate it and heat in micro-wave at half power for dinner. It never tastes heated up this way but like you just cooked it. If it is being served over rice, noodles or potatoes, thats all you would half to fix and a salad and nice garlic bread and you have dinner.
Enjoy!
ps. Do not ever fill your pressure cooker more than half full. I use a 6Qt. model.
If you invest in a pressure cooker you can keep the heat out of the kitchen and have your entree cooked most times in about 30 minutes.
Beef Ribs
3-lb. Beef Short Ribs
1 large Onion, coarsely chopped
1 to 2 cups Birds-eye Stir-Fry Peppers
1 cup of your Favorite Barbecue Sauce
1 cup Beef Broth, canned or homemade
2 Tbsp. Olive Oil
Salt and Pepper, to taste
Add oil to hot pressure cooker. Add a few ribs at a time and brown well. Remove ribs from pot to a plate, set aside. Add onions and peppers and stir-fry 2 minutes. Re-move with a slotted spoon to dish. Add ribs back to pot. Pour onions and peppers over ribs. Pour sauce and beef broth you have mixed together over ribs and veggies. Salt and pepper.
Put lid on pressure cooker and lock down. Bring up to full pressure. When you reach full pressure ajust your heat until you get a medium rocking. Start timing now and cook for 25 minutes. Let pressure come down naturally by removing pot from burner or use rapid release method by putting pressure cooker in sink and running cold water over lid of pressure cooker until the hissing stops completely and no more steam is being released. Open lid and test for doneness, if more cooking is needed to get meat as done as you like it. Wipe seal off and refit lid to pressure cooker locking it down. Preceed with instructions above on how to bring uo pressure and cook. Five more minutes may be all you need.
New pressure cookers do not have that weight you put on top that scares people half to death. I cook my food in the morning. When it's cool I refrigerate it and heat in micro-wave at half power for dinner. It never tastes heated up this way but like you just cooked it. If it is being served over rice, noodles or potatoes, thats all you would half to fix and a salad and nice garlic bread and you have dinner.
Enjoy!
ps. Do not ever fill your pressure cooker more than half full. I use a 6Qt. model.
