• 4servings
  • 85minutes
  • 925calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) all-purpose flour

  2. 1 teaspoon(s) salt

  3. 1/2 teaspoon(s) coarsely ground black pepper

  4. 3 pound(s) beef chuck short ribs , cut into about 3-inch pieces 2 teaspoon(s) olive oil

  5. 1 medium onion , chopped

  6. 1 stalk(s) (medium-size) celery , thinly sliced

  7. 1 small green pepper , chopped

  8. 1 clove(s) garlic , crushed with garlic press

  9. 1 teaspoon(s) ground cumin

  10. 1/2 teaspoon(s) chili powder

  11. 1 cup(s) chili sauce

  12. 1/2 cup(s) dry red wine

  13. 3 tablespoon(s) packed brown sugar

Instructions Jump to Ingredients ↑

  1. On waxed paper, combine flour, salt, and black pepper. Coat short ribs with flour mixture.

  2. In 6-quart pressure cooker, heat oil over medium-high heat until hot. Add short ribs, half at a time, and cook until browned on all sides. Transfer short ribs to plate as they brown.

  3. Discard all but 1 tablespoon fat from pressure cooker. Add onion, celery, and green pepper, and cook over medium heat 12 to 14 minutes, until lightly browned, stirring occasionally with heatproof spatula. Add garlic, cumin, and chili powder; cook 1 minute. Stir in chili sauce, red wine, brown sugar, and 3/4 cup water; heat to boiling over high heat.

  4. Return short ribs to pressure cooker. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 30 minutes. Release pressure as manufacturer directs. Skim and discard fat.


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