Fall-apart-tender ribs in a delicious sauce.
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
1-inch fresh ginger, peeled, chopped finely
2 garlic cloves, peeled, crushed
1 pinch red pepper flakes
1/2 cup apple juice
2/3 cup salt-free beef stock
6 beef short ribs
1-2 tablespoons water
2 tablespoons cornstarch
Directions:
1. Heat oil in the pressure cooker using the "brown" or "sauté" button. Add ginger, garlic and red pepper flakes. Sauté for 2-3 minutes.
2. Stir in the apple juice and beef stock. Add the ribs and coat with the liquid in the pressure cooker.
3. Close the lid and lock. Cook for 50-60 minutes at high pressure. At the end of the cooking time, use the Natural Release method (about 20-30 minutes).
4. Transfer the ribs to a sheet pan. Place in the broiler for about 5 minutes. This will give the ribs a rich dark brown color.
5. Meanwhile, mix cornstarch and water in a small container then stir into the cooking liquid in the pressure cooker. Boil the mixture until it thickens to your desire, then pour it over the ribs before you serve.
9. Serve with steamed rice.