by Chef Jacques Pepin
Serves: 4. Preparation time: 90 minutes.
• Trim any fat from the Short Ribs. Arrange them in the bottom of a Pressure Cooker and brown them on medium with the cover loose for 20 minutes (turning occasionally to brown all sides). Cut the Onions and Carrots into 1 inch pieces. Crush or dice the Garlic Cloves. When the Short Ribs are brown, remove all but two tablespoons of liquid and discard. Add the Onions, Carrots and Garlic. Mix well and cook for 5 more minutes. Sprinkle the Flour on top and stir it in. Add the Thyme, Salt, Pepper, Potatoes and Wine. Stir thoroughly and bring it to a slight boil. Lock the lid on the Pressure Cooker and bring it up to the correct pressure. Then reduce the heat to very low and cook for 40-45 minutes under pressure. Turn off the heat, allow the Cooker to cool and carefully release the pressure. Serve one Rib per person with some of the Vegetables, Wine Sauce and garnish with Chopped Parsley.
"Short Ribs" - This is a cut of meat usually taken from the Brisket or Plate. There are two styles of the cut: Flanken and English. They are particularly popular in Asian and Jewish cuisines. A French version is called Pot-au-Feu (Pot on the Fire).
