Short Ribs With Mashed Potatoes and Parsley Relish
Photo by Christopher Testani
Heat 1 tablespoon of the oil in a 6- to 8- quart pressure cooker over medium-high heat. Season the ribs with ¾ teaspoon salt and ½ teaspoon pepper. Cook, in batches, until brown on all sides, 14 to 16 minutes. Transfer to a plate. Pour off all but 1 tablespoon of the fat.
Add the onion and thyme to the pressure cooker. Cook, stirring occasionally, until the onions begin to soften, 3 to 4 minutes. Add the tomato paste and cook, stirring, for 30 seconds. Add the flour and cook, stirring, for 15 seconds. Add the wine and cook until thickened, 1 to 2 minutes. Whisk in the broth.
Nestle the ribs in the cooking liquid. Top with the potatoes. Secure the lid and bring to high pressure over high heat. Reduce heat to medium-low and cook for 45 to 50 minutes. Release the pressure and remove the lid. The ribs and potatoes should be tender.