Average Rating: 4.5TOTAL TIME: Prep: 30 min. Cook: 35 min. + releasing
YIELD: 4 servings.Ingredients
- 1 teaspoon olive oil
- 3 bacon strips, chopped
- 1 pound boneless beef short ribs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound grape tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups water
- 1 cup Marsala wine or beef broth
- 1/4 cup fig preserves
- 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
Instructions
- 1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Remove from pressure cooker.
- 2. Add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Stir in water, Marsala, preserves and rosemary. Cook 1 minute, stirring to loosen browned bits from pan. Return ribs and bacon to pressure cooker. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred with 2 forks and serve with reserved cooking juices.
- 3.
Slow-cooker option: In a large skillet, heat oil over medium heat; cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in water, Marsala, preserves and rosemary. - 4. Cook, covered, on low 6-8 hours or until ribs are tender. Remove ribs; shred with 2 forks and serve with reserved cooking juices.
Nutrition Facts
1 serving: 368 calories, 19g fat (7g saturated fat), 60mg cholesterol, 472mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 19g protein.
