2 TABLESPOONS VEGETABLE OIL
3-4 POUNDS SHORT RIBS, TRIMMED OF FAT — seasoned with a pinch of salt & pepper
1 ONION, HALVED THEN SLICED 1/4 INCH THICK
1 CUP DRY RED WINE
1 TEASPOON GREAT FLAVORS® BEEF CONCENTRATE MIXED INTO 1 CUP WARM WATER
3 TABLESPOONS TOMATO PASTE
3 TABLESPOONS MINCED GARLIC
1 TEASPOON WORCESTERSHIRE SAUCE
12 BRUSSEL SPROUTS
1 CUP PEARL ONIONS
1 BAY LEAF
1 TEASPOON DRIED THYME
SALT AND PEPPER TO TASTE
Add the vegetable oil to a pressure cooker set to brown or large Dutch oven over medium high heat. When oil is sizzling place short ribs and lightly brown on all sides. You will have to brown in at least two batches. Cover with the remaining ingredients and set pressure cooker and on high pressure for 60 minutes, or cover Dutch oven and put in 350 degree oven for 3 hours. When time is up, let pressure release naturally for 10 minutes from the pressure cooker. Remove lid and salt and pepper to taste. Serve over risotto, polenta, or mashed potatoes, or sweet potatoes.
This recipe is also great with an extremely dark beer in place of the red wine. Guinness is just about as dark as a beer gets! together, mince and then add to the recipe as one!