Braised beef short ribs in red wine gravy

Ingredients

• 2 1/2 pounds / 1.2 kg beef short rib (bone-in)
• 8 small shallots
• 2 large carrots
• 3 stalks celery
• 12 small potatoes
• 6 ounces / 150 grams white mushrooms
• 1 cup / 240 ml beef stock
• 1 cup tomato passata
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Instructions

1. 1

   Season the short ribs with salt and pour the oil into the pressure cooker.Set the pressure cooker to the saute function, and brown the meat on all sides.

2. 2

   Pour in the stock, red wine, passata, Worcestershire sauce and sugar.Set the pressure cooker to the Stew function (maximum setting) and cook for 30 minutes.

3. 3

   While the meat is cooking, peel and chop the vegetables.

4. 4

   Release the pressure and open the pressure cooker. Add the chopped vegetables and cook on the Stew function for a further 20 minutes.

5. 5

   Release the pressure. Transfer the vegetables to a serving dish, remove the ribs from the pressure cooker and keep everything warm while you thicken the gravy.

6. 6

   Pour the cooking liquid into a small saucepan. Mix cornflour with a little water to a smooth paste and stir it slowly into the gravy over a low heat, until the gravy has thickened.

7. 7

   Arrange the meat on a plate, surround it with the vegetables and pour over lots of the delicious gravy. Serve immediately.