Braised Short ribs, with Wine and Mushroom Gravy

**Ingredients:

4 Short Ribs

1 package of Portabello Mushrooms

1 Tablespoon Freeze Dried Minced Garlic

1 Tablespoon Freeze Dried Minced Onions

1/2 Stick Butter

Salt and Pepper

2 Bay Leaves

1/4 Cup Red Wine

1/2 Cup Beef Broth

Corn Starch

**Cooking Instructions (Pressure Cooker) Place short ribs, rib side down in pressure cooker. Add mushrooms, beef broth, wine, butter, bay leaves, salt and pepper. Seal pressure cooker, and bring up to steam. If programmed, use the "meat" setting, if manually timing, let cook under steam for 20 minutes.

Release pressure, and extract the ribs, removing the bones (they should fall right off). Place in serving dish, along with the mushrooms. Bring the pressure cooker back up to heat, and let the remaining mixture boil. In a measuring cup, add 1 tablespoon of cornstarch to 1/4 cup of water and mix well. Pour into the boiling mix, and stir well. Repeat this process once or twice more if thicker gravy is desired. Let boil for 10-20 minutes to desired consistency. Serve ribs with mushrooms pour gravy over the top.

bon appetit