Pomegranate-braised boneless beef short ribs from Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook (page 106) by America's Test Kitchen Editors

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Notes about this recipe

  • sterlingrose1 on July 31, 2015

    Did not yield enough liquid. The recipe says to reduce the liquid to 1.5 cups, but I barely had 3/4 cup after letting the juices rest and defatting. It was tasty, but there wasn't enough to thicken and serve with the short ribs. I felt they needed sauce, so I added beef stock and it came out too salty, so I balanced out the salt with root vegetables and noodles. Turned out okay, but it wasn't the dish I was expecting when I chose the recipe.

  • jrubin02 on September 02, 2014

    may need to add salt depending on the bacon used.

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