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Main dishes

Speedy Short Ribs

Speedy Short Ribs recipe
photo by:kraft
These short ribs are ready in short order, thanks to their stint in a pressure cooker.
time
prep:
30 min
total:
1 hr 10 min
servings
total:
6 servings
Magazine Acquisition

What You Need

3
lb.  beef short ribs
1
small  onion, chopped
3/4
lb.  fresh mushrooms, quartered
1/2
cup  A.1. Original Sauce
4
 dried pasilla chiles, stemmed, seeded and torn
2
cans  (15 oz. each) pinto beans, undrained
1
can  (14.5 oz.) diced tomatoes, undrained
2
Tbsp.  chopped fresh parsley

Make It

COOK ribs in pressure cooker on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from cooker; cover to keep warm. Add onions and mushrooms to cooker; cook and stir 5 min.

BLEND A. 1. and chiles in blender until smooth; pour into medium bowl. Add 1 drained can beans, 1 undrained can beans, and tomatoes; mix well.

ADD ribs to vegetables in cooker; top with bean mixture. Lock pressure cooker lid in place; cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 30 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.

Kraft Kitchens Tips

How to Prepare in Saucepan
Prepare as directed, using a large saucepan instead of the pressure cooker. Cook ribs in saucepan, turning occasionally until evenly browned. Remove from pan; set aside. Add onions and mushrooms to pan; cook and stir 5 min. Add ribs and prepared sauce mixed with beans and tomatoes; stir to evenly coat ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours or until ribs are tender.
Serving Suggestion
Serve over hot cooked rice or with hot mashed potatoes.
Keeping it Safe
Do not fill the pressure cooker beyond the top line on the inside of the pot, as food needs room to expand while it cooks.
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