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1
Salt and Pepper the short ribs generously or to your taste.
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2
Dip in the flour and brown in the pressure cooker with the Olive Oil.
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3
Medium Heat just enough to brown real good but not cook the meat.
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4
Rest the ribs on a plate for this next part.
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5
Turn the heat off the pressure cooker
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6
Drop the butter into the pressure cooker and use a spoon to deglaze the bottom of the pan.
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7
Add the wine with the butter and the crusty goodness.
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8
Add the ribs back into the pot, top with the garlic, onion and beef stock.
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9
Put lid on and bring to pressure at medium/high heat.
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10
(for me this means when the pressure starts spurting steam) Cook for 20 minutes.
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11
Reduce temperature and release pressure.
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12
Once safely reduced, open lid and add in Mushrooms and check tenderness of meat.
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13
I want it to only barely start to separate with a fork.
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14
Return lid and return to med/high temp and bring back to pressure for another 5 minutes.
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15
By adding the mushrooms at the end, you actually dont make them mush but only warm them up with the meat.
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16
Reduce temperature and release pressure.
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17
Once safely reduced, open lid and check for tenderness.
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18
If it is where you like it.
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19
I like to still have a little chew left in it but tender.
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20
At this point if you want a thicker gravy/sauce, you can add the slurry (2 T of Cornstarch in a 1/4 c of very cold water mixed well).
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21
Then with lid off bring to a boil for 1 minute on high heat and then remove from heat again.
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22
This helps the chemical reaction of the corn starch to begin thickening the sauce.
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23
Voila you are done.
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24
I usually serve with white steamed rice or on an exotic night homemade risotto.
