Beef Short Ribs with Tomato Fig Chutney

I like to serve these ribs over mashed potatoes, egg noodles or rice. —Caitlin Marcellino, Apopka, FL

Prep: 30 min. • Makes: 4 servings

1 tsp. olive oil 3 bacon strips, chopped 1 lb. boneless beef short ribs 1/2 tsp. salt 1/4 tsp. pepper 1 lb. grape tomatoes 1 medium onion, chopped 3 garlic cloves, minced 2 cups water 1 cup Marsala wine or beef broth 1/4 cup fig preserves

3 Tbsp. minced fresh rosemary

fast Cook: 35 minutes

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook bacon until crisp. Remove and drain on paper towels. Sprinkle ribs with salt and pepper. Brown in drippings; remove and set aside.

2. Add tomatoes, onion and garlic; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly.

3. Stir in water, Marsala, preserves and rosemary. Return ribs and bacon to pressure cooker; press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred. Serve with cooking juices.

slow Cook: 6 hours

1. In a skillet, heat oil over medium heat; cook bacon until crisp. Remove bacon and drain on paper towels. Sprinkle ribs with salt and pepper; brown in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in the water, Marsala, preserves and rosemary.

2. Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred. Serve with cooking juices.

1 serving: 368 cal., 19g fat (7g sat. fat), 60mg chol., 472mg sod., 25g carb. (18g sugars, 2g fiber), 19g pro.