by: Katie Writer – KTNA
Do you need to make some room in your freezer? Do you have some moose ribs taking up a lot of space? Worry not, because KTNA’s Katie Writer has a simple way to free up valuable freezer space and make a tasty meal at the same time.
Moose Ribs in the pressure cooker by Katie Writer
After fall harvest, freezer space can be a limited commodity. Why not cook those moose ribs to make some room in your freezer for your favorite quart of ice-cream? Moose ribs in a pressure cooker is my favorite way to a gourmet meal made in one pot. I referenced the ‘Presto Pressure Cooker’ Short Ribs of Beef recipe while making a few alterations. (Moose instead of Beef).
Kitchen Supplies: canner, tall spoons, timer, patience, hot pads, rubber gloves.
Ingredients:
10 pounds of moose ribs cut to fit flat in your cooker for browning
4 Tablespoons olive oil
3 onions chopped
1 cup chopped celery
1 large can of whole tomatoes
1 large can of crushed tomatoes
2 Tablespoons of salt
1 teaspoon of pepper
2 Tablespoons of basil
1 teaspoon of red hot pepper flakes(if you like spice)
2 cups of water
A splash of red wine vinegar
Heat the canner and start sautéing the onions and celery in the olive oil with the basil just enough to soften. Remove and set aside. Next, add a bit more olive oil and brown the ribs on all sides. This can be tricky, so be careful not to burn yourself. You can wear kitchen rubber gloves if you’d like. Brown batches of ribs. When this is complete, add all of the browned ribs, onion and the rest of ingredients.
Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds of pressure.
This means wait till pressure is stabilized at 15 pounds of pressure and then start your timer for 40 minutes. It requires being present with the process and requires your full attention.
When the 40 minutes are up, let the pressure drop on its own. Do not remove the vent pipe.
Serve with a side of rice and a mixed salad and this will make a delicious meal. The meat falls off the bone tenderly and almost melts in your mouth. Enjoy!
