Riffing off Phil’s delicious dim-sum pork ribs recipe and then going my own way – using the most easy to get ingredients outside of Asia and reducing the prep- I came up with this relatively easy beef rib recipe. The ribs are fall-apart-tender and the sauce is lusciously full-bodied.
The meat is so tender that I had to position the meat on the right back onto of the bone (right rib) to take the photo below.
I’ve made this several times and no matter how much you sop-up with rice you’ll still get at least an extra cup of left-over beefy sauce to squirrel away in the refrigerator for a little more than a week. Cascade the this extra sauce over any steamed veggie – say green beans or broccoli – piled on a tower of steamed rice to make a second memorable meal.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||45 min.||High(2)||Natural|
- Serves: 4 to 6
- Serving size: ⅙th
- Calories: 307.3
- TOTAL Fat: 10.7
- TOTAL Carbs: 13.5
- Sugar Carbs: 8.6g
- Sodium: 1,654.6 mg
- Fiber Carbs: 0.4g
- Protein: 32.3g
- Cholesterol: 89.2g
- 1 tablespoon sesame oil
- 2 cloves garlic, peeled and smashed
- 1" knob fresh ginger, peeled and finely chopped
- 1 pinch red pepper flakes
- ¼ cup rice vinegar (or white balsamic vinegar)
- ⅓ cup raw sugar
- ⅔ cup soy sauce
- ⅔ cup salt-free (home made) beef stock
- 4 pounds (2k) beef ribs (about 8), ask butcher to saw or chop them in half
- 2 tablespoons cornstarch
- 1-2 tablespoons water
- In pre-heated pressure cooker, add sesame oil garlic, ginger and red pepper flakes and saute' for a minute.
- Then, de-glaze with vinegar, mix-in the sugar, soy sauce and beef stock - mix well.
- Add the ribs to the pressure cooker coating them with the mixture.
- Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 45-60 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Remove the ribs, and place on a cookie sheet (they will not look very dark yet, this is ok) and slide under the broiler for about 5 minutes to brown (which will change their color to a rich dark brown).
- In the meantime, make a slurry in a small container with the corn starch and water and then mix into the rib cooking liquid in the pressure cooker.
- Boil the mixture in the pressure cooker until it reaches the desired consistency and then pour over the ribs before serving with steamed white rice.