Instant Pot Short Ribs (Pressure Cooker)

• portions: 3 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

8–10 slices ginger (peeled and sliced from a 1-inch, 2.5-cm knob) 1 2.5

2 cloves garlic

1 onion (8 oz, 227 g) 8 227

3 inches daikon radish (10.5 oz, 300 g) 10.5 300

1 carrot (5 oz, 140 g; or use 2 thin carrots) 5 140 2

1 green onion/scallion

1¾ lb boneless beef short ribs (fat and collagen run evenly through this cut for a juicy texture; you can ask the butcher to debone English-style short ribs; or substitute the tender part of a beef brisket or chuck roast)

½ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1 Tbsp toasted sesame oil

2 Tbsp brown sugar

2 Tbsp sake

4 Tbsp mirin

4 Tbsp soy sauce (for gluten-free, use GF soy sauce)

Instructions

Gather all the ingredients.

To Prepare the Ingredients

Peel the ginger knob and cut thinly into 8–10 slices ginger. Mince or crush 2 cloves garlic (I use a garlic press).

Cut 1 onion in half. Slice each half into 5–6 wedges.

Peel 3 inches daikon radish and cut in half lengthwise, then slice it ½ inch (1.3 cm) thick. Tip: If you prefer a firmer texture, cut the daikon into bigger pieces.

Peel and cut 1 carrot into bite-size pieces. I use the rangiri Japanese cutting technique to slice the carrot diagonally while rotating it a quarter turn between cuts. This makes an ideal shape for stews and simmered dishes and increases the surface area to help absorb the seasonings. Tip: If you prefer a firmer texture, cut the carrot into bigger pieces.

Cut 1 green onion/scallion into thin rounds. Set aside for garnish.

To promote searing, pat dry all sides of 1¾ lb boneless beef short ribs with paper towels. Then, cut it into 1-inch (2.5-cm) pieces.

Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

To Cook

Press the Sauté button on your Instant Pot (I use a 6-QT Instant Pot Ultra) and heat 1 Tbsp toasted sesame oil.

Now, sear the meat in batches (do not crowd the pot to avoid steaming). When the inner pot is hot, sear a single layer of meat, 1 minute per side. Don‘t touch the meat while it‘s searing. When a beautiful crust forms, the meat will release naturally from the pot. When this happens, flip it over.

When seared, transfer the first batch to a plate. Continue with the next batches.

You might sear 3–4 batches for about 8 minutes total. Transfer the last batch to the plate. Deglaze the pot with a bit of water and wooden spatula to release any flavorful bits stuck to the bottom.

Add the onion and 2 Tbsp water to the pot. Sauté while scraping the bottom of the pot with the spatula for 2 minutes.

Add the garlic and ginger and sauté for a minute.

Add the short ribs and their juices back to the pot.

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

Mix it all together.

Then, add the daikon and carrot. Mix it all together.

Cover and lock the lid. Point the steam release handle at Sealing and not Venting. Press the Keep Warm/Cancel button to stop sautéing. Select the Pressure Cooking mode or switch to the Manual mode and cook under high pressure for 35 minutes.

For a stovetop pressure cooker: Cook on high heat until it reaches high pressure. Then, reduce the heat to low and maintain pressure for about 30 minutes. For a standard pot on the stove: Cooking under pressure will yield the best results, but you could cook this in a heavy-bottomed pot with a tight-fitting lid. Add enough beef stock to just cover the sides of the meat, then place the lid tightly and simmer on low to medium-low heat for 3 hours or until the meat is tender; add more stock or water if the sauce evaporates.

When finished, the Instant Pot will switch to the Keep Warm mode. Let the pressure release naturally (ideally) for 15–20 minutes or quick release it using the pressure release button. Unlock the lid and stir.

To Serve

Transfer to a serving dish. Garnish with the sliced scallion/green onion. Enjoy!

To Store

You can store the leftovers in the airtight container and keep in the refrigerator for up to 3 days or 2 weeks in the freezer.

Nutrition

• Calories: 626 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 12 g
• Cholestérol: 156 mg
• Sodium: 871 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 15 g
• Protéines: 54 g