Recipe from Daniel Darvell, Kitchen Window
4-6 pounds short ribs
1 tablespoons canola oil
2 tablespoons soy sauce
10 ounces sliced mushrooms
4 cloves minced garlic
1 cup chopped onions
1 cup chopped carrots
2 tablespoons tomato paste
½ cup red wine
1 ½ cups beef stock
1 bay leaf
Salt and pepper
Season short ribs with salt and pepper.
In a pressure cooker or enameled French oven large enough to hold the short ribs and vegetables, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side.
When short ribs are browned, remove from the pan and set aside.
Add the garlic and chopped onion to the pan and top with the seared short ribs.
Add the remaining ingredients and cover.
Bring the pressure cooker to high pressure, and then turn the heat down to medium low. Make sure to maintain high pressure. Cook for 1 hour. If using a conventional cooking pot, simmer covered over medium heat for 3½ to 4 hours.
Release the pressure by running the pressure cooker under cold water. Skip this step if using a conventional cooking pot.
Serve with risotto or mashed potatoes.