3 sprigs fresh thyme or 1⁄2 dried shallot, thinly sliced
4 cloves garlic, mashed
1 cup Herbed Beef Stock or store bought
1⁄3 cup Merlot
1 1⁄2 cups baby potato medley (red, purple and white), skin on, left whole or cut in half
4 oz mushrooms, steamed and sliced
4 leaves fresh tarragon, thinly sliced or 1⁄2 tsp dried
Instructions
Season the short ribs with 1 teaspoon of the salt and the pepper. Heat the olive oil in the stovetop pressure cooker over high or use the sauté function for the electric pressure cooker. Using tongs, place the short ribs in the cooker and cover with the sugar. For stovetop cookers, lower the heat to medium. Brown the short ribs, about 3 to 5 minutes.
In a small bowl, mix the tarragon mustard and thyme until well blended. Add the shallot and garlic. Using a rubber spatula, cover the short ribs with the mustard sauce. Pour in the beef stock and wine. Add potatoes, mushrooms and fresh tarragon and season the remaining 1⁄4 teaspoon of salt. Stir gently, using a wooden spoon. Cancel cooking for the electric cooker and close the lib.
Stovetop: Set to high pressure (15 PSI) and cook over high heat for 25 minutes total. Electric: Set to high pressure (10-12 PSI) and 30 minutes.
When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 10 minutes.
Using tongs, remove the ribs from the cooker and transfer to a serving platter. Allow them to rest for a few minutes before ladling the pot jus all over. Garnish with additional tarragon leaves, if desired.
