In a sauce pan on medium-high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Saute for 10 minutes, (until soft and brown). Add Celery, lightly season with Salt, Pepper, and Garlic Plus, saute 8 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, saute for 5 minutes.
Make a well in centre of pan, add 15 ml Olive Oil, add Tomato Paste, saute 2 minutes, mix well. Add Garlic, saute for 30 seconds, mix well. Add Wine, and Chicken Stock, Soy, and Prunes, mix well.
Add Thyme, Salt, and Pepper, mix well. Bring Sauce to a boil.
Place Sauce in a pressure cooker, nestle Ribs ion Sauce, making sure each piece is covered.
Pressure cook for 50 minutes. Remove Ribs from Sauce, set aside.
Roux:
- In a skillet on medium heat, add Butter, allow to melt, heat 3 minutes, (until frothing slows). Add Flour, saute for 3 minutes. Add Roux to Sauce, mix well.
Serve over Mashed Potatoes.