Beef Ragu with Warm Spices (PCP)

• 1 1/2 pounds bone-in English-style beef short ribs, trimmed [I used boneless]
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves
• 1/2 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons minced fresh parsley

Mise en place.

Browning the short ribs.

Softening the onion.

Deglaze with wine.

Throw everything in and cook under pressure for 25 minutes.  Naturally release pressure.

The first time I made braised short ribs with warm spices ages ago, I thought they were amazing.  I dunno if it's less so since I got use to it or what.  Still it's pretty amazing that something that usually takes lingering all afternoon done in about 1/2 hour.

Hearty Beef Stew (PCP)

• 3 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1/3 cup all-purpose flour
• 1 cup dry red wine
• 2 cups beef brother
• 1 1/2 pounds red potatoes, cut into 1-inch pieces
• 1 pound carrots, peeled and sliced 1 inch thick
• 1/4 cup soy sauce
• 2 bay leaves
• 1 1/2 cups frozen peas
• 1/4 cup minced fresh parsley

Mise en place.

Browning only half the meat.

At some point I must've softened the onions and cooked the tomato paste and thyme until fragrant.

Stir in flour and cook for 1 minute.

Deglaze with wine.

Add in everything except for the parsley and peas and cook at high pressure for 25 minutes.

Add peas and parsley (which you know I don't have).  Season to taste.

Many of the pieces of short rib were rather springy more than tender.  This could either be my fault or the recipes.  I dunno; the cookbook has worked like a charm so far.  Plus boneless short ribs from Whole Foods at this amount...   Totally pricey.
Still.  A very good, straightforward beef stew.

Old-Fashioned Beef and Vegetable Soup (PCP)

• 1 pound boneless beef short ribs, trimmed and cut into 1/2-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 8 ounces cremini mushrooms, trimmed and sliced 1/2 inch thick
• 1 onion, chopped fine
• 2 tablespoons tomato paste
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1/4 cup dry red wine
• 6 cups beef broth
• 1 pound red potatoes, cut into 3/4 pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 2 bay leaves
• 2 tablespoons minced fresh parsley

Yet another occasion where something didn't really translate from ingredients list to grocery list.  All these carrots and a few parsnips are supposed to stand in for potatoes and celery ribs.

No, it didn't really work.

Mise en place.  I think I have already browned the short ribs since there's no picture of me browning them?

Heat 2 teaspoons oil over medium heat.  Add mushrooms and onion and cook until softened.

Stir in tomato paste, thyme, and garlic.  Cook until fragrant.

Stir in flour and cook for 1 minute.

Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute.

Stir in broth, carrots, all the vegetables I didn't have, bay leaves, and beef.  Bring to high pressure for 15 minutes and naturally release pressure.

 

I guess beef soup isn't really supposed to be a meal unto itself.  Particularly when a recipe or execution of one like this lacks much variety of vegetables.  I think I rather eat a beef stew instead.

However, I used Better than Bullion for the broth and it worked fine.  Amazing to have perfectly tender short ribs in such a short period of time.