Pressure Cooker Short Ribs

The short ribs are so tender and very delicious.  If you use the bone-in short ribs,
the meat comes off bone too.  Daikon radish absorbs all the juices and make the sauce sweet.  I highly recommend not skipping daikon and carrots because they give so much flavors to the short ribs and the juice in the cooking pot.

Author: Namiko Chen

Serves: 2-3

Ingredients

• 1 inch (2.5 cm) ginger
• 2 cloves garlic
• 1 large onion
• 3 inch (7.5 cm) daikon
• 1 carrot
• 1 scallion/green onion
• 1 ¾ lb (800 g) boneless short ribs
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. sesame oil

Seasonings

• 2 Tbsp. brown sugar
• 2 Tbsp. sake
• 4 Tbsp. mirin
• 4 Tbsp. soy sauce
  

Equipment

• Pressure Cooker (I use Instant Pot)

Instructions

1. Thinly slice the ginger and crush garlic cloves in a garlic press (or simply mince them).
   
2. Cut the onion in half and cut the halves into 5 wedges.
   
3. Peel the daikon and cut in half lengthwise, and cut into ½ inch (1.3 cm) slices.
   
4. Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings faster.
   
5. Cut the scallion/green onion into thin rounds and save them for garnish.
   
6. Cut the short ribs into 1 inch (2.5 cm) pieces.
   
7. Pat all sides of the short ribs dry with paper towels so the steak will sear easily.
   
8. Season with kosher salt and freshly ground black pepper.
   
9. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. sesame oil. When the pot is hot, add the short ribs. If you have more than specified amount of short ribs for the recipe, you might need to do this step in 2 batches.
   
10. Until the meat is nicely seared, do not turn or toss the meat. When the meat is nicely seared on all sides, transfer to a plate.
    
11. Add the onion and sauté until they are tender. You don’t need to caramelize onions, but this extra step adds more flavors.
    
12. Add the garlic, ginger, and short ribs.
    
13. Add 2 Tbsp. brown sugar, 2 Tbsp. sake, 4 Tbsp. mirin, and 4 Tbsp. soy sauce.
    
14. Mix the seasonings and add daikon and carrot. Mix all together.
    
15. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop cooking. Press the “meat/Stew” button to switch to the pressure cooking mode. Cook under pressure for 35 minutes.
    
16. If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 30 minutes.
17. When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15-20 mins). Unlock the lid and transfer to a serving dish. Garnish with scallion/green onion.

http://www.justonecookbook.com/pressure-cooker-short-ribs/