Flanken-Cut Beef Ribs in the Pressure Cooker

My old, trusty Multi Pot died in December, just in time for me to get this beauty as a kinda cool replacement.

It is, as a friend terms it, “kinda spendy,” but it also takes care of locking the machine when pressure cooking, and then (freaked me out the first time), does controlled release of the pressure on its very own.

It doesn’t make yogurt, as most of the other machines seem to, but, considering I have gotten this far without ever making it…

•1 tbsp garlic-infused olive oil
•Flanken-Cut beef ribs (I used 5 here)
•Steakhouse Seasoning

•1 tbsp garlic-infused olive oil
•1 cup of your fave barbecue sauce
•1/4 cup water
•1/4 cup lower sodium tamari
•1 pear, cored, and diced
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•3 cloves garlic, minced
•2 tsp grated ginger
•1 tsp mesquite liquid smoke
•1 tsp Sambal Oelek

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Flanken-cut ribs are long, thin slices across the bone of beef short rib. To best fit them in the multi cooker, I cut each in half.

Season your ribs with your fave steakhouse seasoning, then set your multi cooker to Sauté and add the oil.

My new machine beeps when the oil is up to temperature for sautéeing.

Add the seasoned ribs in a single layer in the bottom of the pot – I usually do four at a time, then repeat.

Sauté for two minutes, then turn the ribs over and sauté for another two minutes.

Remove the browned ribs from the pot, arrange on a plate, and repeat the process with the remaining ribs. They will not be cooked through at this point, and that is totally fine.

Once all the ribs have been browned, let them rest on the plate while you turn off the multi cooker and let it cool down.

Once the pot if cool, wipe the interior down with a paper towel to get rid of any fat or browned bits in the bottom.

Add the second tablespoon of oil to the pot and set it back on Sauté.

Add the pear chunks, garlic and ginger, then sauté for five minutes or so, until the pear is tender and the garlic and ginger aromatic.

Add the remaining sauce ingerdients and stir to blend well, cooking for another few minutes before turning the pan off.

Now, it is pressure cooker time!

Layer the ribs on top of the sauce in the pan, mebbe tossing them in it to coat.

Set your pot to 15 minutes under High Pressure, then seal and lock the lid.

When the cycle ends, allow the multi cooker to rest for another ten minutes. As I noted, mine will automatically reduce pressure in bursts during this rest time.

Unlock and open the lid, then remove the ribs to a clean plate and keep warm.

Only one last step!

Return your multi cooker to Simmer and cook the sauce, stirring every now and then, until it has thickened up and reduced a bit.

Serve as you will.

We had ours with Waldorf Coleslaw and some pan fired potatoes, green beans, and baby carrots.

Oh, I also scattered some chopped scallions over all, just because.

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