Beef Back Ribs with Carrots, Mushrooms, and Tomatoes (Serves 2)
Beef back ribs are a tender and flavorful cut of meat that becomes even more tender and flavorful in the pressure cooker. They make a wonderful meal with carrots, mushrooms, and tomatoes. And best of all, you can enjoy this wonderful taste in about 35 minutes from start to finish.
Prep and cook time: 35 minutes
5-7 beef back ribs
1 pound of baby carrots
1 14.5 ounce can of diced tomatoes (Muir Glen Fire-roasted Tomatoes are fabulous)
8-ounces of mushrooms, sliced
Extra virgin olive oil
Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Season all sides of beef ribs with salt, garlic powder, and black pepper to taste. Arrange ribs in pot and brown first side 4 minutes. Turn ribs and brown second side 4 minutes. Add diced tomatoes and one cup of water. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, bring pressure down quickly with the fast-release method, and remove top. Add mushrooms and carrots. Add salt, garlic powder, and ground cumin to taste. I like a nice dusting of each. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 5 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use tongs to transfer ribs to plates. Use a slotted spoon or ladle to transfer vegetables to plates. Enjoy!
Notes: My wife and I did not finish all the vegetables with the five ribs we had. I enjoyed two more meals with them by microwaving the vegetables with Spicy Cilantro Chicken Sausage cut into bite-sized pieces. I’m just saying.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not purchased a second one yet, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.
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