Ingredients

• 1 bttl full-bodied red wine
• 4 lbs short ribs
• 1 C flour
• 1/4 C olive oil
• 3 T butter
• 1 1/2 C onion, chopped
• 1 C carrots, peeled and minced
• 2 cl garlic, sliced
• 2 sprgs fresh rosemary
• 1 qt beef stock
• 1/4 C water
• 2 T cornstarch

Instructions

1. Marinate the ribs in the wine for 8 hours. Remove the ribs from the marinade (saving hte marinade), season the ribs, then coat with flour.
2. In the pressure cooker pot, brown the ribs in the oil and butter, then remove the ribs. Saute the onion, carrots, garlic and rosemary in the pressure cooker pot until softened, add the reserved marinade and simmer until reduced by half.
3. Return the ribs to the pot, then add the stock, ensuring that the ribs are submerged but that the pot is not overfilled. Cover and seal the pot, and cook for 35 minutes, adjusting the heat as needed. When done, vent the pot before opening, waiting until all the steam is released. Running under cold water will speed this process.
4. Transfer the ribs to a plate and cover with foil to keep warm. Thicken the remaining mixture with the cornstarch pre-mixed with water and continue cooking until the sauce is thickened. Strain the sauce.
5. Plate the ribs, dress with the sauce, and serve.

Source: www.allrecipes.com

Contributed by: Skip