Pressure-Cooker Beef Short Ribs with Chutney

Name: Pressure-Cooker Beef Short Ribs with Chutney
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
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

Slow-roasted tender meats can happen in half the time if you have the right equipment. I like to serve these savory beef short ribs over mashed potatoes, egg noodles or rice. —Caitlin Marcellino, Apopka, Florida

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

Directions

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.
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 two forks and serve with reserved cooking juices.
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-quart 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.
Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with two forks and serve with reserved cooking juices.