I love eating really good food and even more so enjoy serving really good food to my friends and family. A meal that tastes like it has been sitting on the stove all day with lots of ingredients screams, "I love you so much!" The more components, the more steps there is, the more I can gift this meal and show you how much I care.
Then came the instapot and pressure-cooker and it became so much easier to prepare a meal I would typically reserve for the weekend and make it quickly on a random Wednesday night.
I am experimenting with recipes from America's Test Kitchen and have been tweaking them to fit our families preferences. This Asian-Style Short Rib recipe is one I would joyfully make for a crowd. I loved this meal so much it may be on a future Supper Club menu.
Ingredients
1 tablespoon canola oil
4 garlic cloves, minced
1 (2-inch) piece ginger, peeled, sliced into 1/4-inch coins, and smashed with the back of a knife
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons fish sauce
4 scallions, white parts chopped coarse, green parts sliced thin
2 shakes cayenne pepper
4-6 (8-ounce) boneless beef short ribs
2 tablespoons minced fresh cilantro (optional)
1 cup white rice, follow directions on the package to cook
Build flavor
Turn the pressure cooker setting to saute and add the oil, garlic, and ginger. Stir until fragrant, about 1 minute. Add the hoisin, soy sauce, sherry, fish sauce, scallion whites, and cayenne. Stir to combine and then add the beef, turning once to coat the meat in the sauce.
High pressure
Lock the pressure-cooker and cook on high for 35-45 minutes. After 35 minutes, check the tenderness of the meat and if it feels a little tough, set this on high for another 10 minutes.
Release pressure
If your pressure-cooker gives you a choice, choose the option that allows pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Sauce
Transfer short ribs to a platter and tent loosely with aluminum foil, and let rest while finishing the sauce. Strain sauce into a small saucepan and bring to a boil over medium-high heat. The sauce will thicken quickly. Skip this step if you are happy with the consistency of the sauce when you remove the ribs. If the sauce is too thick, add water to thin. Pour the sauce into a fat separator, a measuring cup with the spout coming from the bottom of the cup. When you allow the sauce to sit for just 5 minutes, the fat will move to the top giving you the yummy sauce that will pour from the bottom.
Plate
Stir scallion greens and cilantro leaves into sauce and serve with ribs and white rice.