Happy to share. DH thinks I ought to write a PC cookbook, he likes my adaptations better than what I've made out of Sass's and other books. Please let me know what you think. The amounts were tailored to the packages of ribs I got at Costco. Let me know if you want me to scale it for you for a different amount. I tend to overtrim my proteins, so no deffatting was needed at all. I made it in a 6 qt. very old Mirro PC. Servings are a guess since we had huge just the ribs, no starch.
EXPORTED FROM LIVING COOKBOOK
BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY PC***** Servings: 8-10
You need about 5.67 lbs. untrimmed boneless or 10 lbs. bone-in. Do not sub crushed tomatoes for diced and drained. but can use Pomi chopped drained. Use a grenache-shiraz combo such as Paso Robles GSM, if possible, and fresh thyme. Better if made the night before and reheated the next day. Can be served with pasta, rice or mashed potatoes.
Preparation Time: 20 minutes Cooking Time: 1 hour and 10 minutes Inactive Time: 8 hours Total Time: 9 hours and 30 minutes
4 TBS. olive oil
4 oz. diced pancetta
1/2 cup all-purpose flour
4 lbs trimmed boneless short ribs
1 large onion
1 large shallot
2 large stalk celery
2 medium carrots (½ cup minced)
4 garlic cloves
1 bottle mixed grape red wine
2 cups low-salt chicken broth (up to 3 if needed)
1 carton chopped Pomi tomatoes (2½ cups diced, drained)
1 TBS. tomato paste
2 TBS. chopped fresh parsley
3 sprigs fresh thyme or 1 tsp dried thyme
1/2 tsp. dried oregano
2 bay leaves
1 oz. bittersweet chocolate (up to 4 TBS chopped)
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.
Peel onions, shallots, garlic, and carrots and chop them as well as the celery into similar size chunks. Chop parsley. Drain tomatoes.
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 drained 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 30 to 35 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.
If ribs were not trimmed of excess fat, you'll need to refrigerate and cool to defat. If well trimmed, transfer ribs to storage container large enough to hold rib meat and sauce. Discard bay leaf and thyme stem. 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. At this point ribs can be returned to pot and heated for 5 minutes before serving. However, since this dish improves with overnight refrigeration, so ideally you should pour sauce over ribs and stir to mix in. Cool, then cover and refrigerate. The next day. reheat in microwave. Freezes well.
Recipe Type: ALINA'S ADAPTATION, Beef, Beef Short Ribs, BEST, Carrots, Celery, Chocolate, Fresh Rosemary, Fresh Thyme, Giada de Laurentiis, Gourmet, Main Dish, Make-Ahead, Onions, Pancetta, Pressure Cooker, Shallots
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
). I am still going to play with the old 6 qts and see if it was the gaskets and may even change the valve since I have spares. Amazingly DH also liked the 16 qt. Presto which does have the 3 Psi variability. I have a 23 qt that I've only used a couple of times to make chicken stock, so I considering trying to sell that one and just getting the 16. It would still work for the stock and I think it might be easier to use in canning as it is not as tall. However, supposedly, the 16s are not tall enough to water bath quart jars???? Not sure why I'd want to do that instead of pressure can, but I guess that will be part of my learning to can process.
