These short ribs, seasoned with garlic, ginger, hoisin sauce, soy sauce, sherry, and scallions and cooked in the pressure cooker, are incredibly tender and flavorful.
Recipe from Pressure Cooker Perfection.
- 1 Tbs. vegetable oil
- 4 garlic cloves, minced
- 1 2-inch piece of ginger, peeled, sliced into 1/4-inch-thick rounds, and smashed
- 1/2 cup hoisin sauce
- 2 Tbs. soy sauce
- 2 Tbs. dry sherry
- 4 scallions, white parts chopped coarse, green parts sliced thin
- 1/4 tsp. cayenne pepper
- 6 8-oz. boneless beef short ribs, trimmed
- 2 Tbs. minced fresh cilantro
Cook oil, garlic, and ginger in pressure cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain pressure.
Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.