Ingredients
1 tablespoon cumin seeds2 teaspoons coriander seeds1 tablespoon butter1 medium onion, finely chopped8 garlic cloves, minced1 tablespoon minced fresh gingerroot2 teaspoons mustard seed1/2 teaspoon ground cloves1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon1/4 teaspoon cayenne pepper1/2 cup red wine vinegar4 bay leaves2 pounds bone-in beef short ribs1 cup reduced-sodium beef broth1 cup fresh sugar snap peas, halvedOptional: Hot cooked rice, plain yogurt and minced fresh cilantro
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle.
Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely.
In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight.
Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.
