Short on time? Prepare these beef short ribs in a pressure cooker and dinner will be ready in just over 30 minutes. Ask your butcher for flanken-cut short ribs, which have been cut across the bone, rather than parallel to it (the latter are called English-style short ribs). These are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Asian-Style Short Ribs
1 Tbs. sesame oil
2 tsp. minced garlic
2 tsp. minced fresh ginger
1 Tbs. chili garlic sauce
1/4 cup thinly sliced green onions, white and light green portions, plus more for garnish
1/4 cup honey
2/3 cup low-sodium soy sauce
2/3 cup water
3 lb. flanken-cut beef short ribs, each about 1/2 inch thick and 6 inches long
1/3 cup hoisin sauce
Edamame-scallion rice for serving
In a stovetop pressure cooker, combine the sesame oil, garlic, ginger, chili garlic sauce, the 1/4 cup green onions, the honey, soy sauce and water. Add the short ribs, arranging them so they are covered with liquid. Lock the lid into place. Bring the cooker up to high pressure and maintain high pressure for 30 minutes. Quick-release the pressure. Transfer the short ribs to a platter and cover loosely with aluminum foil.
Skim the excess fat off the sauce. Set the pressure cooker over medium-high heat and simmer the sauce until it is reduced to 1 cup, 5 to 7 minutes. Remove from the heat and stir in the hoisin sauce. Pour the sauce over the short ribs, garnish with sliced green onions and serve immediately with edamame-scallion rice. Serves 6.
10 comments
[…] Asian-Style Short Ribs from Williams Sonoma – I’ve made these yummy short ribs in a pressure cooker before but you could definitely make them in a slow cooker or dutch oven instead. […]
I tried making this. After mixing all the ingredients and putting in the cooking rack the liquid didn’t even come to the top of the rack. So, I tried cooking without the rack. Don’t do this. Everything was a burned mess. I have a normal size pressure cooker so not sure why after mixing all the stuff there was no liquid to put the ribs in. I would like to try again but not sure how to arrange the ribs in the ingredients when the ingredients don’t make it to the top of the rack. Any suggestions???
“rips”? About how long in the dutch oven?
I mean ribs…typo…
It takes about an hour with low heat..but it depends on the rib size.
For better taste, put the ribs in the water (room temperature) for 3~4 hours before cooking .
It”s korean style.
You can grill it or put some carrots, chestnuts with rips in your dutch oven.
bbq them like Kalbi ( korean style ribs)
but if you do cook quickly over high heat, you will need to marinate the ribs between 4-24 hrs for tenderness…
Is there another way to prepare this without the pressure cooker?
I’m thinking you could probably cook them on the stovetop slow for a couple of hours (just guessing!).