PRESSURE COOKER SHORT RIBS

By carvalhohm

Ingredients

• 1 inch ginger (1" = 2.5 cm)
• 2 cloves garlic
• 1 onion
• 3 inch daikon radish (3" )
• 1 carrot
• 1 green onion/scallion
• 1¾ lb boneless short ribs
• (1¾ lbs = 800 g) (See Note)
• salt (kosher or sea salt)
• Freshly ground black
• pepper
• 1 Tbsp sesame oil
• 2 Tbsp brown sugar
• 2 Tbsp sake
• 4 Tbsp mirin
• 4 Tbsp soy sauce

Preparation

Step 1

1. Gather all the ingredients.

2. Thinly slice the ginger and crush garlic cloves in a garlic press (or simply mince them).

3. Cut the onion in half and cut the halves into 5 wedges.

4. Peel the daikon and cut in half lengthwise, and cut into ½ inch (1.3 cm) slices.

5. Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings faster.

6. Cut the scallion/green onion into thin rounds and save them for garnish.

7. Cut the short ribs into 1 inch (2.5 cm) pieces.

8. Pat all sides of the short ribs dry with paper towels so the steak will sear easily.

9. Season with kosher salt and freshly ground black pepper.

10. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. sesame oil. When the pot is hot, add the short ribs. If you have more than specified amount of short ribs for the recipe, you might need to do this step in 2 batches.

11. Until the meat is nicely seared, do not turn or toss the meat. When the meat is nicely seared on all sides, transfer to a plate.

12. Add the onion and sauté until they are tender. You don’t need to caramelize onions, but this extra step adds more flavors.

13. Add the garlic, ginger, and short ribs.

14. Add 2 Tbsp. brown sugar, 2 Tbsp. sake, 4 Tbsp. mirin, and 4 Tbsp. soy sauce.

Recie Notes:
Short ribs: Alternatively, beef brisket or chuck roast works. Cook for about 45-50 minutes.