Well… technically, this is not just a pressure cooker recipe; it is an all-in-one “Instant Pot/Multi Pot” recipe; where you brown the ribs, then pressure cook ’em to tender goodness and then reduce the sauce to a thick, tasty gravy – all in one pot (kinda the point of the whole “multi pot” thing).
But... if your are old school and still have a stove top or electric pressure cooker, you can use that for these tasty, tasty ribs, too. You’ll just need another pot on the side for browning and simmering.
Oh… and we thoroughly enjoyed these ribs, with a freshly pickled relish on top, over Cauliflower Rice Waffles, but, feel free to go classic and serve ’em with rice.
First things first: this recipe (and, I apologize, but I did NOT note the source), calls for flanken style beef short ribs, which really works a treat with this preparation. I found this batch at Whole Foods, but have subsequently asked the butcher at my local market to cut them for me, and they were happy to comply. Interestingly; the flanken ribs from Whole Foods were a touch less expensive than at my local market, so you should definitely shop and compare.
•2 lb flanken style beef short ribs
•2 scallions, sliced thinly
•1 cup sliced, quartered Persian cucumbers
•1/4 cup diced carrots
•1 tsp crushed red pepper flakes
•1 tsp sesame seeds
•1 tsp dried shallots
•1 tsp granulated sugar
•2 tbsp rice vinegar
•1 tbsp sesame oil
•1/2 tsp Key (or regular) lime juice
•1/4 cup lower sodium tamari
•3 tbsp gochujang
•2 tbsp peeled and grated ginger
•2 tbsp dark brown sugar
•1/2 pear, peeled, cored, and finely chopped
•2 cloves garlic
•2 tbsp sesame oil
•1/4 cup water
Toss the prepped relish veggies and seasonings with the sugar, vinegar, oil, and lime juice; then transfer to a covered container and stash in the fridge until you are ready to serve.
Set your Multi Pot to “Brown” and add the flanken ribs – in batches if need be. Brown the ribs for five minutes per side, then turn the pot off and remove the ribs to a plate before continuing.
Wipe the cooking pot clean of any excess fat.
Whisk the sauce ingredients together and pour into the pot.
Arrange the browned ribs on top of the sauce, then lock the lid in place, set the valve to “Pressure” and set your pot to High Pressure for 25 minutes.
Once the pressure cook cycle has completed, quick release the pressure – I find a clean kitchen towel loosely placed over the valve helps to keep the steam from going up and doing a number on my cabinets – and, when the steam has fully vented, open the cover and remove the ribs to a clean platter.
Set your pot to “Sauté” and cook the sauce, stirring every now and then, for about 15 minutes, until it has reduced and thickened.
You can remove the bones from your now oh! so tender ribs or serve them as is, with the sauce drizzled over the top along with some of that fine fresh relish.
Rice, Cauliflower Waffles, plain savory waffles, or heck, even tacos, with mebbe some freshly shredded cabbage and chopped onion as a base – it is all good!
But wait! Tomorrow, we’ll move this Asian inspired recipe to Jamaica, for mebbe even tastier results!