SERVES 6
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick. Be sure to allow the pressure to release naturally here or else the meat will taste rubbery and tough.
|
1 |
tablespoon vegetable oil |
|
4 |
garlic cloves, minced |
|
1 |
(2-inch) piece ginger, peeled and sliced into ¼-inch-thick rounds |
|
½ |
cup hoisin sauce |
|
2 |
tablespoons soy sauce |
|
2 |
tablespoons dry sherry |
|
4 |
scallions, white parts chopped coarse, green parts sliced thin |
|
¼ |
teaspoon cayenne pepper |
|
6 |
(8-ounce) boneless beef short ribs, trimmed |
|
2 |
tablespoons minced fresh cilantro |
1. 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.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 30 minutes, adjusting heat as needed to maintain high pressure.
3. 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 ribs to platter. Strain braising liquid into fat separator and pour defatted sauce into small bowl. Stir scallion greens and cilantro into sauce and serve with ribs.