INGREDIENTS
- 3/4 cup HEINZ BBQ Sauce Carolina Mustard Style
- 1/2 cup KRAFT Zesty CATALINA Dressing divided
- 1 large onion sliced
- 2 tsp chili powder
- 2 lb boneless beef short ribs
- 24 oz ORE-IDA STEAM N’ MASH Cut Russet Potatoes 1 package
- 2 tbsp chopped italian parsley
INSTRUCTIONS
-
MIx barbecue sauce and 1/4 cup dressing until blended.
-
Heat remaining dressing in electric pressure cooker using SAUTÉ setting on medium heat. Add onions and chili powder; cook and stir 2 min. Add meat and barbecue sauce mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
-
Cook 40 min using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure. Slowly remove lid. Use tongs to remove meat from cooker; cool slightly.
-
Meanwhile, skim and discard fat from surface of barbecue sauce mixture in cooker; cook 10 min. using SAUTÉ setting on high heat. While sauce is cooking, cook potatoes as directed on package.
-
Spoon meat over the potatoes; drizzle with 1/2 cup of the sauce. Sprinkle with parsley. Serve any remaining sauce on the side.
RECIPE NOTES
Tip 1
How to Check for Tenderness
Larger pieces of meat may require more time. Short ribs should cooked until tender – a fork should be able to be easily inserted into the meaty portions of the ribs.
Tip 2
Serving Suggestion
Balance this special-occasion entrée with smart side dishes. For example, choose a mixed green salad and hot steamed vegetable.