SBRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY
Sunday Pot Roast on Monday
2-3 pounds beef chuck, or similar cut in ½" slices or cubes
1 1/2 cups finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-beef broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf
1 teaspoon finely chopped fresh rosemary
Heat heavy large pot over medium heat. Sprinkle beef with salt and pepper. Working in batches if necessary, brown beef in oil in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pan and cook until vegetables are soft, stirring occasionally, about 4 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 2 minutes. Add broth, tomatoes, parsley, thyme, bay leaf. Transfer to pressure cooker pot, set on high pressure and cook for 30 – 45 minutes.
** Transfer beef to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Serve immediately!!
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