Ingredients
1 tablespoon olive oil6 pounds bone-in beef short ribs2 tablespoons butter1 medium leek (white portion only), finely chopped1 garlic clove, minced1 cup chicken stock1 can (6 ounces) tomato paste2 tablespoons ground mustard2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce2 teaspoons paprika2 teaspoons celery salt1 teaspoon ground cinnamon1/2 teaspoon pepper
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside.
Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
