Slow-braised Beef Short Ribs

Description
I have modified the recipe as best I could it was originally for a saute pan and had an alternative method of cooking that said only cook on high for 60 minutes and reduce the liquids after cooking. Personally I think the liquids are high on this recipe and the cook time is also high. Adjust as needed in your pressure cooker


 * Contributed by Ray at PressureCookerRecipes Y-Group

Ingredients

 * ¼ lb bacon, chopped
 * 2 Tablespoons olive oil
 * 4 lbs of short ribs, cut 4 inches in length
 * Salt and freshly ground pepper
 * 6 large leeks, sliced ¼ inch thick
 * 2 large carrots, finely chopped
 * 1 onion, finely chopped
 * 1 rib celery, finely chopped
 * 4 cloves garlic, minced
 * 3 springs fresh thyme
 * 1 bay leaf
 * ½ cup of good red wine
 * 1½ cups of orange juice
 * 4 cups of chicken stock

Directions

 * 1) Add olive oil to cooker.
 * 2) Brown bacon and ribs in pressure cooker.
 * 3) Remove ribs after browning.
 * 4) Discard fat that came from ribs after all ribs are browned.
 * 5) Add leeks, carrots, onion, and celery and saute for a couple minutes may need to add some oil to do this.
 * 6) Add garlic, thyme and bay leaf cook for another minute.
 * 7) Add wine let simmer and reduce until almost disappeared.
 * 8) Add orange juice, chicken stock and ribs cook on high pressure for 60 minutes.
 * 9) Reduce liquid after removing ribs until it has thickened slightly.