One of my favorite weeknight dinners during the winter is this fragrant beef dish, with its mahogany-colored sauce redolent with garlic, ginger, hoisin, and soy. It only needs twenty-five minutes in the pressure cooker, which is just enough time for me to steam some sticky rice and put together an Asian slaw to serve alongside.
SERVES: 6
INGREDIENTS:
- 4 tablespoons canola oil
- 3 pounds boneless short ribs or 5 pounds bone-in short ribs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ½ cup soy sauce
- ½ cup hoisin sauce
- ½ cup ketchup
- 1 1/2 cups beef stock (page 20) or store-bought beef broth
- 2 tablespoons cornstarch
- ½ cup water or broth
- 4 green onions (green and white parts), finely chopped (for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
- Sprinkle the ribs evenly with the salt and pepper, add to the pressure cooker, and brown, transferring them to a plate as they’re done.
- Heat the remaining 2 tablespoons of oil and add the garlic, ginger, soy sauce, hoisin, ketchup, and stock to the pot, stirring to blend.
- Return the browned beef to the pot.
- Lock the lid in place and cook at high pressure for 25 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Skim off any excess fat from the top of the sauce and bring the sauce to a boil.
- Mix the cornstarch with the water and stir into the sauce.
- Return the sauce to a boil, stirring until thickened.
- Serve the beef garnished with the green onions and sesame seeds.
