3½ lbs Beef Short Rib (bone-in)
2 lbs Potato (peeled and cut into 2-inch chunks)
2 cups onions (coarse chop)
4 ea. celery stalk (2-inch pieces)
1 lb carrots (cut into 2-inch pieces)
1 cup tomato paste
5 cups beef or chicken broth
4 garlic cloves (large – pushed through a press)
3 tomato, chopped
3 bay leaf
RECIPE METHOD
# Cut each short rib into 4 pieces and season with salt and pepper.
# Heat pressure cooker over high heat with oil.
# Sauté the beef short ribs for 1 minute.
# Add onions and garlic and cook for another minute until golden brown.
# Then add broth, tomato, tomato paste, bay leaf and cover. Lock the lid in place.
# Over high heat, bring to high pressure.
# Reduce the heat just enough to maintain high pressure and cook for 40 minutes.
# Allow the pressure to come down naturally.
# Remove the lid, making sure it is tilting away from you to allow the excess steam to escape.
# Add the potatoes, carrots, onions and celery and place cover back on. Lock the lid in place.
# Over high heat, bring the pressure back to high.
# Then, reduce to maintain a high pressure and cook for 5 minutes.
# Quick-release the pressure. Remove the lid, making sure it is tilting away from you to allow the steam to escape. Serve.
Cooking tips 
"Island-Style Beef Short Rib Stew" Author: chef Roy Yamaguchi, courtesy of HSN
Serves 4 
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moderate 
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