This is one of my favorites and one of Cub’s specialties. He uses the pressure cooker to perfectly braise the meat until it falls right off the bone. It’s quick, easy and very delicious.
INGREDIENTS
- 3 pounds shorts ribs, bone-in
- 3 tablespoons Trader Joe’s premium extra virgin olive oil (the bottle with the pouring cap is perfect for this!)
- 1 10 ½ oz. cans of Campbell’s French onion soup
- 2 tablespoon Worcestershire sauce
- 6 fresh garlic cloves, diced OR Spice World, minced or chopped garlic in the jar
- 1 can beef broth
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 8 – 10 small Yukon gold potatoes, clean and cubed
- 1 small carton of small mushrooms, sliced
- 2 – 3 dashes of Louisiana hot sauce OR Sriracha hot chili sauce by Huy Fong Foods, Inc.
- Sea salt and fresh ground pepper to taste
DIRECTIONS
Heat olive oil and brown all sides of the short ribs
Add all the ingredients and cook
My favorite way to cook these is with a pressure cooker for 1 ½ hours OR if you don’t have a pressure cooker, place into a crock pot for 8 hours
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