Description
This pressure cooker short ribs recipe delivers deeply satisfying, melt-in-your-mouth beef in less than two hours, featuring a unique sweet-savory black garlic and date glaze.
Ingredients
Scale
- 3.3 lbs Beef Short Ribs, Bone-In, English Cut
- 2 tbsp Vegetable Oil
- 1 large Yellow Onion
- 6 cloves Fresh Garlic, minced
- 1 oz Fresh Ginger, grated
- 8 cloves Black Garlic, chopped
- 0.5 cup Low-Sodium Soy Sauce
- 0.25 cup Rice Vinegar
- 0.33 cup Date Molasses
- 3 cups Vegetable Broth
- 2 Star Anise Pods
- 2 Bay Leaves
- 1 tbsp Cornstarch
- 2 tbsp Cold Water
- 2 Scallions, thinly sliced
- 1 tsp Toasted Sesame Seeds
Instructions
- Prep and Sear Ribs: Pat the beef short ribs very dry; season generously with salt and pepper. Heat vegetable oil in the pressure cooker pot. Brown the ribs in batches (do not overcrowd) until deeply caramelized, about 3-4 minutes per side. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion to the pot and sauté, scraping up browned bits, for 5-7 minutes until soft. Add minced fresh garlic and grated ginger, cooking for 1 minute until fragrant.
- Build Braising Liquid: Stir in black garlic, soy sauce, rice vinegar, date molasses, vegetable broth, star anise, and bay leaves. Bring to a simmer, stirring to dissolve the molasses completely.
- Pressure Cook Short Ribs: Return browned ribs to the pressure cooker pot, ensuring they are mostly submerged in the liquid. Lock the lid and cook on high pressure for 45 minutes.
- Release Pressure and Strain: Allow a natural pressure release for 15 minutes, then quick release any remaining pressure. Carefully remove short ribs and transfer them to a platter; cover loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding all solids.
- Reduce Liquid into Glaze: Skim any excess fat from the strained liquid. Bring the liquid to a simmer over medium heat. Whisk together cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the sauce thickens to a glossy glaze (about 2-3 minutes).
- Glaze and Serve: Return the short ribs to the saucepan with the glaze, turning to coat them thoroughly. Simmer gently for 2-3 minutes to absorb flavors. Arrange glazed short ribs on a platter and spoon extra glaze over them; garnish with sliced scallions and toasted sesame seeds.
Notes
Ensure ribs are thoroughly dried before searing to achieve a deep sear. Natural release helps keep the meat tender and juicy. Strain out star anise and bay leaves before thickening the glaze. For a thicker glaze, mix another teaspoon of cornstarch with cold water and slowly whisk into the simmering liquid.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 180 g
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: pressure cooker, short ribs, beef, black garlic, date glaze, comfort food, weeknight dinner, braised beef