"This basically the same recipe as the old old recipe for the pressure cooker. I add mushrooms too. Cooks for maybe 7-8 minutes on high pressure - love um."

"I have made this recipe numerous times, but instead of BBQing, I broil them. I also use the large pieces of short ribs on the bone, about 3-4" long. I don't grind the sesame seeds, just brown them and put in whole. The ribs are delicious and company who have never had short ribs cooked any other way but slow cooked, absolutely love them.

"I was cooking for only two of us this Thanksgiving, so I made a half breast weighing 3 lbs. I searched the reviews here looking for an approximate cooking time, but couldn't find anything for a half breast that small. I halved the herb/mustard/evoo mixture and it was exactly the right amount. I tested the temp. several times, beginning at one hour and it was done to perfection in an hour and 40-45 minutes. It was fantastic - moist, juicy, and flavorful. I did have to add more wine, but other than that, it was a 'set it and forget it recipe'. I make half a breast every year when we are eating at home for the holiday, and this was by far the absolute best.

"I was cooking for only two of us this Thanksgiving, so I made a half breast weighing 3 lbs. I searched the reviews here looking for an approximate cooking time, but couldn't find anything for a half breast that small. I halved the herb/mustard/evoo mixture and it was exactly the right amount. I tested the temp. several times, beginning at one hour and it was done to perfect in an hour and 40-45 minutes. It was fantastic - moist, juicy, and flavorful. I did have to add more wine, but other than that, it was a 'set it and forget it recipe'. I make half a breast every year when we are eating at home for the holiday, and this was by far the absolute best.

"I was cooking for only two of us this Thanksgiving, so I made a half breast weighing 3 lbs. I searched the reviews here looking for an approximate cooking time, but couldn't find anything for a half breast that small. I halved the herb/mustard/evoo mixture and it was exactly the right amount. I tested the temp. several times, beginning at one hour and it was done to perfect in an hour and 40-45 minutes. It was fantastic - moist, juicy, and flavorful. I did have to add more wine, but other than that, it was a 'set it and forget it recipe'. I make half a breast every year when we are eating at home for the holiday, and this was by far the absolute best.