Spicy South African Beef Stew with Olives
I made this stew in the pressure cooker and it was excellent. In the interest of economy, could a well-trimmed chuck roast be substituted for the boneless short ribs? If so, how would this affect the cooking time under pressure?
The only thing I did differently is brown the whole strips of boneless short ribs well on both sides, then cut them into 1-inch chunks.
Comments
Hi Rita - I think you could substitute chuck roast for the short ribs here. They're both cut from the same area of the cow. We found the short ribs easier to prep and, when using a pressure cooker, prep time definitely weighs into our decisions. Keep in mind that you might need to purchase a bit larger roast to yield 2 1/2 lbs of meat after trimming the chuck roast. Hope that helps! Best, Lynn C.