Thanks for the recipe Andrea. Here's one of my favorites. It seems complicated, but so was the original. Please note the time includes an 8 hour overnight in the fridge. The original which I posted on TOBB, took 3:35 + the overnight time. I used an old 6 qt Mirro PC.
EXPORTED FROM LIVING COOKBOOK
BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY PC***** Servings: 6
Do not sub crushed tomatoes for diced and drained. Use a grenache-shiraz combo if possible and fresh thyme.
Preparation Time: 20 minutes Cooking Time: 1 hour and 10 minutes Inactive Time: 8 hours Total Time: 9 hours and 30 minutes
3 TBS. olive oil
¼ cup diced pancetta (Italian bacon; about 1½ ounces)
¼ cup all-purpose flour
6 lbs. bone-in short ribs (or 4 lbs. boned)
1½ cups finely chopped onions
¼ cup finely chopped shallots
¼ cup finely chopped celery
¼ cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
2 cups low-salt chicken broth or beef broth or combo (up to 3 if needed)
2 cups chopped drained canned diced tomatoes
1 TBS. tomato paste
2 TBS. chopped fresh parsley
1 very large fresh thyme sprig or 1 tsp dried thyme
½ tsp. dried oregano
1 bay leaf
3 TBS. shaved or grated bittersweet chocolate
2 TBS. unsweetened cocoa powder (preferably Dutch-process)
1 tsp. finely chopped fresh rosemary
Heat pressure cooker over medium heat. Add olive oil and pancetta and sauté until crisp about 4 minutes. Using slotted spoon, transfer pancetta to paper towels to drain.
Sprinkle ribs with salt and pepper and dredge in flour. Add ribs to pot in batches, and sear in drippings over medium-high heat, until brown on all sides, about 8 minutes per batch. Transfer to plate.
Meanwhile, combine the onion, shallots, celery, carrot, parsley and garlic in a food processor and blend until finely minced. Or use a mini food processor for each and put each veggie in a large measuring cup. and mix by hand. Then add the tomatoes and tomato paste and pulse. Add the mixture from the food processor or measuring cup to the pot.
Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.
Add broth, thyme, bay leaf, and pancetta. Return ribs to cooker, cover and let come to pressure at 10 lbs. Cook at medium heat or just high enough to maintain steady pressure for 25 to 30 minutes (depending on how full cooker is). Let pressure reduce naturally.
Take rosemary off stem, chop roughly and place in mini food processor. Break off pieces of the bittersweet chocolate and add, add cocoa and process until rosemary is finely chopped and so is chocolate.
Transfer ribs to storage container large enough to hold rib meat and sauce, debone and defat, then refrigerate. Discard bay leaf. Leave pot out to cool and spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 5 - 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes, then return ribs and sauce to storage pot and refrigerate. It is better the next day, reheat in microwave. Freezes well.
Recipe Type: ALINA'S ADAPTATION, Beef, Beef Short Ribs, Gourmet, Main Dish, Meat
Author: MINE
Source: Adapted from Giada and Bon Appetit 1/2006
Web Page:
http://www.foodnetwork.com/recipes/giad ... index.htmlUser Data 11 (link):
http://www.epicurious.com/recipes/food/ ... ary-233706