ASIAN SHORT RIBS PRESSURE COOKER STYLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Build flavor: 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. High pressure for 35 minutes: 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 high pressure. Naturally release 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. Before serving: 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. My notes: If you don't own a pressure cooker, you could make this in a slow cooker for about 6 hours, on low. I bought bone-in short ribs, by accident. I felt that the short ribs were a bit chewy. Next time, I'll be sure to buy bone in, OR, I might use chuck eye roast, and cut it into large chunks, which is a very flavorful and tender cut of beef that does well with braising. I would double the sauce, it's that good!
ASIAN-STYLE BRAISED SHORT RIBS
Steps:
- Preheat the oven to 350 degrees F.
- In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
- Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
SWEET ASIAN SHORT RIBS
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Provided by Gun Range Diva
Categories World Cuisine Recipes Asian
Time 6h5m
Yield 4
Number Of Ingredients 15
Steps:
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Nutrition Facts : Calories 1180.3 calories, Carbohydrate 64 g, Cholesterol 186.4 mg, Fat 83.6 g, Fiber 1.9 g, Protein 44.3 g, SaturatedFat 35.3 g, Sodium 1631.2 mg, Sugar 53 g
PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW COOKER ASIAN SHORT RIBS
An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 4h20m
Yield 6
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper on both sides.
- Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
- Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g
PRESSURE-COOKER CHINESE-STYLE RIBS
It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes. , Serve ribs with sauce and, if desired, rice and additional green onions.
Nutrition Facts : Calories 493 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 1115mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
ASIAN SHORT RIBS WITH HERB SALAD
A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.
Provided by Barney Desmazery
Categories Main course
Time 1h20m
Number Of Ingredients 19
Steps:
- In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
- Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.9 milligram of sodium
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- Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the green onion, garlic, and ginger, and saute for 1 minute, or until you can smell garlic. Add the short ribs, water, soy sauce, rice wine, pear juice and sesame oil. Stir until the ribs are completely coated.
- Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes in an electric pressure cooker, 38 minutes in a stovetop cooker. Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
- Remove the short ribs from the pot with a slotted spoon. Pour the remaining liquid into a fat separator and let it settle, so the fat floats to the surface. Serve the ribs with the degreased sauce. (If you have time, boil the degreased sauce over high heat until reduced by half to thicken it up.)
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