Roy Yamaguchi's Recipes | HSN Cookbook | Print Friendly Version

3½ lbs Beef Short Rib (bone-in)
2 lbs Potato (peeled and cut into 2-inch chunks)
2 cups onions (coarse chop)
4 ea. celery stalk (2-inch pieces)
1 lb carrots (cut into 2-inch pieces)
1 cup tomato paste
5 cups beef or chicken broth
4 garlic cloves (large – pushed through a press)
3 tomato, chopped
3 bay leaf

1. Cut each short rib into 4 pieces and season with salt and pepper.
   
2. Heat pressure cooker over high heat with oil.
   
3. Sauté the beef short ribs for 1 minute.
   
4. Add onions and garlic and cook for another minute until golden brown.
5. Then add broth, tomato, tomato paste, bay leaf and cover. Lock the lid in place.
6. Over high heat, bring to high pressure.
7. Reduce the heat just enough to maintain high pressure and cook for 40 minutes.
8. Allow the pressure to come down naturally.
9. Remove the lid, making sure it is tilting away from you to allow the excess steam to escape.
10. Add the potatoes, carrots, onions and celery and place cover back on. Lock the lid in place.
11. Over high heat, bring the pressure back to high.
12. Then, reduce to maintain a high pressure and cook for 5 minutes.
13. Quick-release the pressure. Remove the lid, making sure it is tilting away from you to allow the steam to escape. Serve.