Instructions: Brush mustard on surface of ribs. Place flour in a shallow dish. Coat ribs with flour, shaking to remove excess.

In a pressure cooker, heat oil. Add ribs and saute in hot oil, turning to brown on all sides. Remove and set aside.

Add leeks and parsley and saute in hot oil 2 minutes. Stir in tomatoes, broth, sherry, brown sugar, salt, pepper, and tarragon. Add ribs. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 18 minutes.

Release pressure according to manufacturers directions. Remove lid. Add carrots and potatoes to rib mixture. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 6 minutes.

Release pressure according to manufacturers directions. Remove lid. Transfer ribs and vegetables to a platter. Combine sour cream, butter, and potato starch, blending until smooth. Gradually add to cooking liquid, stirring and cooking over medium heat 1 minute. Spoon sauce over ribs and vegetables.

This recipe yields 8 servings.

Comments: To skim off excess fat, drain meat through a colander after the first 18 minutes of cooking. Put juices in freezer 20 minutes. Fat will rise to surface. Skim fat off top. Return juices and meat to pressure cooker and continue to cook to completion.

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