Step 1

Trim the ribs of any excess fat.

Step 2

Using the pressure cooker as a saucepan, heat it up, add the olive oil and a pinch of ground black pepper.

Step 3

Brown the ribs for 5 minutes, turning them often.

Step 4

Remove the ribs and set to one side.

Step 5

Add the butter, yes, I know! It is a treat. Saute the butter for a minute or so, don't allow it to burn.

Step 6

Add the stock, the ribs and the remaining ingredients and stir well.

Step 7

Place the lid on the pressure cooker, bring to 15 psi or high and cook for 2 hours.

Step 8

Allow the pressure to reduce by the natural release method.

Step 9

Separate the meat from the bones and add back to the gravy.

Step 10

Remove and discard any bones, the rosemary sprig and the bay leaf.

Step 11

Carefully check for any softer bones that may have disintegrated during the cooking process.

Step 12

Allow to cool completely and skim and discard any fat. There was no surface fat when I cooked this though.

Step 13

Add to a food processor and blend to a rough puree