Bedienungsanleitung Cooks Essentials 99711 (Seite 14 von 16) (Englisch)

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Bob’s Short Ribs

Serves: 6

8 4-inch bone-in beef short ribs, uniform in size

2 cups white flour

Salt and pepper to taste

1 whole onion, chopped

2 cups leeks, sliced

/4 inch thick

Two large carrots, thinly sliced

1 stock celery, sliced

/4 inch thick

2 cloves garlic, thinly sliced

1 cup good quality red wine (I like Cabernet or Merlot)

3 cups veal stock (Chicken or beef can be substituted in a pinch)

2 sprigs fresh rosemary (1 Tbs of dr

y can be substituted)

The zest of one whole lemon (A fine grater like a Microplane works perfect to create the

perfect zest)

Season the ribs with salt and pepper, and then dredge them in the flour. Shake off the

excess flour so that a fine powder remains. This flour will help in the browning process,

and will later pr

ovide some thickening to the sauce as it reduces. Place oil in a skillet

and heat until the oil is very hot. When the oil is just smoking hot, add the ribs in

batches turning until they are brown on each side. I often use another fr

y pan on my

stovetop to speed up the process of browning the meat and vegetables. Set the ribs

aside; add the onion, leeks, carrots and celery. Let them sauté until golden brown.

Deglaze the pan or pans with the red wine, scraping the bottom(s) to get all the good

browned bits dissolved in the wine. Reduce the wine to half.

Add the ribs and all the remaining ingredients to the cooker. You will need to stack the

ribs in two layers. They will almost be covered with stock. Lock the lid in place, and set

on high for 59 minutes (see pages 7-8 for instructions).

Normally in an oven braise I would cook these tough old ribs at 250 degrees F for 5

hours, or 300 minutes. With the pressure cooker, the ribs will be done in

/3 the time.

Remember we want to break down that tough connective tissue holding the meat to the

bone until it turns into a stock flavored gelatin that melts in our mouth and adds a

wonderful mouth feel when chewing the meat. When pressure cooking is complete, let

the pressure release naturally.

Carefully, remove the ribs and place on a platter. Cover with foil and hold them warm in

an oven at 200 degrees F. With a fine colander, strain the vegetables from the sauce

and discar

d. They have given up their entir

e flavor to the sauce. Y

ou should have about

6 or 7 cups of liquid. Reserve one cup for pouring over the ribs.

Hints and Tips

■ To ensure the best cooking performance when cooking under pressure,

always use at least 12 oz. of water or liquid in your recipes to

enable enough steam to be created to produce pressure.

■ When using the pressure settings, the timer should not begin

counting down until there is enough pressure.

■ When cooking under pressure, if you are unsure of the cooking time, it

is better to under cook and check for doneness. If not done, continue

cooking under pressure.

■ Never fill the pressure cooker more than half full with food or

/5 full

for food that swells and liquid. The pressure cooker must have enough

liquid to steam or the food will not cook properly.

■ If the electric circuit is overloaded with other appliances, your

appliance may not operate. The pressure cooker should be operated

on a separate electrical circuit.

■ Tougher, less expensive cuts of meat are better suited for the pressure

cooker because cooking under pressure breaks the fibers down for

tender results.

■ Add a tablespoon of oil to the water to reduce the amount of foaming

that beans produce.

■ You can use frozen meats and poultry. My rule of thumb is, if it is

frozen, add ten minutes for every inch of thickness.

Troubleshooting

If you have not added sufficient liquid and you notice that the floating valve

has not risen, but the timer is counting down, perform the following steps:

1. Stop the pressure cooker by pressing the “Keep Warm/Cancel”

button.

2. Turn the Pressure Limiting Valve to EXHAUST, using short bursts, until

the pressure is fully released.

3. Remove the lid and add approximately 1 cup of water/stock or any

liquid. Stir food to disperse liquid.

4. Replace the lid and lock into position. Resume pressure cooking.

5. Press the “Keep Warm/Cancel” button to begin cooking again.

If steam is leaking from under the cover because the cover is not

properly closed, the gasket isn’t positioned properly or is

damaged, or the pressure cooker is over filled, follow these steps:

Unplug. Release any pr

essur

e using the quick r

elease method.

2. Remove the gasket and check for tears or cracks.

Check to be sur

e the gasket is positioned pr

operly

HINTS AND TIPS

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