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Classic Oatmeal-in-a bowl
Tender! Soy-Braised Pressure Cooked Beef Ribs
| By : |
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic peeled and smashed
- 1 inch knob fresh ginger peeled and finely chopped
- 1 pinch red pepper flakes
- ¼ cup rice vinegar or white balsamic vinegar
- ⅓ cup raw sugar
- ⅔ cup soy sauce
- ⅔ cup salt-free beef stock home made
- 4 pounds beef ribs ask butcher to saw or chop them in half if they're not already trimmed
- 2 tablespoons cornstarch
- 1-2 tablespoons Water
Ingredients
|
Instructions
- In the pre-heated pressure cooker (using saute' mode), add sesame oil garlic, ginger, and red pepper flakes and saute' for a minute.
- Then, de-glaze with vinegar, mix-in the sugar, soy sauce and beef stock - mix well.
- Add the ribs to the pressure cooker coating them with the mixture.
- Close and lock the lid , set the valve to "seal" and cook for 60 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Remove the ribs, and place on a cookie sheet (they will not look very dark yet, this is ok) and slide under the broiler for about 5 minutes to brown (which will change their color to a rich dark brown).
- Meanwhile, make a slurry in a small container with the cornstarch and water and then mix into the rib cooking liquid in the pressure cooker.
- Boil the mixture in the pressure cooker (using Saute') until it reaches the desired consistency and then pour the sauce over the ribs before serving with steamed white rice.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Excellent very tender my 8 year old whos very picky loved it
Didn’t like, they turned out not very tender and salty to my taste