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 |
(per serving)
- 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.
- lose the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 60 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 45 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.
So…you don’t marinate the ribs? Or did I miss a step?
Nope. No marinating the ribs – they get all of their flavor during the braise and then some more when slathered in the sauce.
Ciao,
L
Could ribs be browned first vs broiler after?
You can always brown the ribs first, if you prefer, but that won’t create the caramelized coating of the cooking liquid that happens by broiling afterwards.
Ciao,
L
I made these the other night and they were incredible! My 4 and 6 y.o. kids were fighting over the leftovers. Used Swerve instead of sugar and added a little bit of dark molasses to cut down on the carbs. Very easy and an excellent recipe.
I can’t wait to get the book – Amazon sending it out today:)
One more thing – I read somewhere that it almost always works to use chicken stock in place of beef stock if you don’t have beef on hand. I made that substitution and it worked brilliantly.
Especially if you follow Heston Blumenthal’s tips for Chicken Stock. He suggests sprinkling milk powder on the chicken pieces before roasting. The milk powder contributes enormously to the Maillard reactions. I tried it a couple of times, and the stock is almost beefy in its intensity. Mostly though I skip the whole roasting palaver and just toss everything in the PC. There is still some browning, but not as much as roasting first. Still a very flavourful stock though.
What is slat-free?
Thanks
Type-o!! The “slat-free stock” should be “salt-free” thanks for your message, I have made the correction in the main recipe.
Ciao,
L
Is the cooking time the same for electric press cookers?
Probably not.
You will note that Laura specifies a range of times in her recipes. For a non standard PC, use the longer of the times given. You should be OK with that timing unless the PC is way off normal AND you live at high altitude.
The cooking time depends on the pressure the PC maintains. Most, if not all, Electric PCs maintain a lower pressure than stove top ones.That means the time will be longer. It also depends on your altitude. If you are at high altitude, you also need to increase the cooking time.
To be sure, you will need to find out the cooking pressure for YOUR PC. A good read of the manual should reveal this. Failing that, it should be marked on the cooker itself somewhere. Worst case scenario, you will need to contact the manufacturer. Laura is pretty knowledgeable too. If you post the make and model here she can probably give you specific advice.
For more details check out this page:
http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/
These are absolutely fantastic…this will be one of my “go to” recipes from now on!!
I’ve just cooked a very similar recipe from a UK supermarket magazine, the Waitrose Kitchen
Feb 2015.
I was using this site to find out what method to use to reduce
pressure when I found this recipe !nterestingly it was a slow cooking feature but
it gave methods for oven, slow cooker, and pressure cooker.
But I think there is not enough detail for pressure cooking. For example another recipe in
the article uses 250ml of wine but doesn’t tell you to reduce the wine
before closing the lid. And none of the recipes give details on reducing
the pressure.I’ve been using a pc for many years, on and off, but I’ve learnt
a lot from this site and I am looking forward to trying lots more recipes.
That’s interesting! I’m glad this was helpful and that you’re experienced enough with pressure cooking now to be able to spot a recipe that isn’t well written for the pressure cooker.
Welcome!
Ciao,
L
I made this last
night, following the recipe apart from using water in place of stock, and
alternative sweetening (some date molasses,and pomegranate molasses) and it was
excellent.
The meat was very tender and fell off the bones as you describe.
It felt like magic – producing a lovely meal in 1 hr 30 mins that would otherwise
need a slow cooker or 4 hrs in the oven!
This recipe is amazing. I’m going to order your book because of it. I will take a bit of fat off he top next time. I found the sauce just a bit rich for me.
Awesome, thank you! Cooked in my Instant Pot for 58 minutes, NPR. Next time I’ll steam some green beans to add to this with the steamed rice. Great recipe!
My Korean husband and nephew went nuts for this recipe! Apparently this is almost an exact replica of their favorite Korean dish galbi jjim. My husband said the house smelled like his mother was visiting, lol. They had one requested change, which was to add chestnuts. I have never cooked with chestnuts in any capacity, much less in a pressure cooker. We’d most likely be using frozen already peeled ones from the local Asian market. Any suggestions on how to incorporate them into this recipe??
Water chestnuts or regular ‘ol tree chestnuts?
Ciao,
L
Could I substitute beef short ribs?
Yes, you can substitute short ribs for the ribs in this recipe – no changes necessary.
Ciao,
L
Thanks for this fantastic recipe. I made this last night and added juice of an orange with some zest and smoked Coban peppers to give it a spicy orange undertone. Can’t wait to make it again!
Wow! We just tried this tonight; I’m not normally inspired to write reviews for recipes on websites, but this was fan-freakin-tastic. I basically the did recipe as written, then added some furikake seasoning on top of the rice, and served it with some roasted broccoli. Make a great little family meal!
Thank you for this recipe. Can’t wait to try it!
can the recipe be doubled?
Hey Laura, I’ve made other recipes for cooking ribs in a pressure cooker and it had me using a rack. I noticed you don’t use a rack, was there any particular reason? Any idea how that changes things?
Yes, I also wanted to know about the rack. Other recipes I’ve looked at suggested a 30 minute cooking time. I hope 60 isn’t too long. I also plan to put these on the grill for a couple of minutes to brown up.
Made this last night with short ribs, exactly as written. Cooked for 55 minutes in a 6 quart Instant Pot, 10 minutes NR, and they were absolutely perfect. I don’t recall my family ever getting so enthusiastic about a dish that was so easy to prepare. It was really delicious. Thanks!
Most tender beef I’ve ever had