Pressure-Cooker Beef Short Ribs Vindaloo

Total Time

Prep: 30 min. + marinating Cook: 40 min. + releasing

Makes

4 servings

Ingredients

• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons mustard seed
• 1/2 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 cup red wine vinegar
• 4 bay leaves
• 2 pounds bone-in beef short ribs
• 1 cup reduced-sodium beef broth
• 1 cup fresh sugar snap peas, halved
• Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Directions

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle.
2. Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely.
3. In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight.
4. Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.

Nutrition Facts

1 serving: 256 calories, 15g fat (6g saturated fat), 64mg cholesterol, 295mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 21g protein.

source https://www.tasteofhome.com/recipes/pressure-cooker-beef-short-ribs-vindaloo/

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