Pressure-Cooker Beef Short Ribs with Chutney
Total TimePrep: 30 min. Cook: 35 min. + releasing
This recipe is very tasty. I made it exactly as written the first time and there was far too much liquid for my taste. Made it again tonight and cut the water and marsala by about half and it was perfect - still plenty of juice for serving. Also I used stew beef this time instead of short ribs because that's what the store had with everything so picked through because of the virus, and that worked just fine. Will definitely make again with less liquid alteration
This recipe reminded me of what my Mom made growing up, except hers was a little greasier and I think it's because our beef is grass fed and both had bone-in. I used beef broth and next time I'm going to add some carrots and potatoes because this just reminds me of Mom's beef short rib stew. Don't be afraid to try this!