Ingredients
Wash all vegetables before cutting
2 1/2 lbs beef short ribs cut between bones about 2 inches in size
2 slices thick smoked bacon cut into 1/2 inch pieces
1 large onion dice into 1 inch dice
2 carrots cut into 1 inch dice
3 stalks celery cut into 1 inch dice
1 red or orange pepper diced 1 inch
1 - 1 inch bunch Cilantro stems chopped fine
1 - 1 inch bunch parsley stems chopped fine
10 mushrooms cut into 4
8 oz. cherry tomatoes Cut in half
4 medium russet potatoes skin on
2 cups water
1 tbsp. Himalayan salt
1 tbsp. Montreal steak spice
1 tsp. roast garlic and pepper flakes
1/2 tsp fresh cracked black pepper
2 tbsp oil
1 tbsp. malt vinegar
2 tbsp. all purpose flour and 2 tbsp. butter mixed together in a bowl that will hold 4 cups of liquid
( Beurre Manie )
Preparation
Put oil into electric pressure cooker and set to sauté
When the pressure cooker hits hi
Put in half of the beef short ribs and brown 5 minutes on each side
Remove and finish browning the other beef short ribs
Remove beef short ribs and add bacon to pressure cooker
Season short ribs with Montreal steak spice, Himalayan salt
Let bacon cook for 3 minutes
Add celery, carrots, onions, mushrooms,peppers
Cook and stir for 5 minutes
Add beef roasted garlic and pepper flakes
Add beef short ribs and mix up so vegetables and beef short ribs are all mixed together
Add two cups beef stock
Add malt vinegar
Set pressure cooker to stew and cook for 40 minutes
Release steam using the manual steam release
Remove lid and set pressure cooker sauté
Remove potatoes and meat and set aside
When liquid boils add 3 cups of liquid to the butter and flour (Beurre Manie) thickening agent
Mix well with whisk
Add thickening agent and liquid back to pot stirring non stop to ensure you do not get lumps
Cook for 5 minutes
Place sauce and vegetables onto plate
Top with meat and add potatoes
