One goal I have on Little Leopard Book is to continually diversify the recipes I create with interesting ingredients, unique cooking techniques and experimentation with different cuisines. This week I incorporated a rarely used cooking technique into my dish, pressure cooking.
Up until this week the soul purpose of my shiny silver pressure cooker was to simply cook chicken That chicken would then be shredded and placed into a dish that would more-than-likely get smothered in delicious buffalo sauce for one of my favorite dips or pastas.
The game has now changed. Cooking in the pressure cooker is a quick and easy way to get flavorful, melt-in-your-mouth short ribs.
- 2 tbsp sesame oil
- 1 lb beef short ribs
- 2 tsp salt
- 1 tbsp black pepper
- 1 tbsp ground ginger
- 1/2 cups onions (chopped)
- 4 garlic cloves (sliced)
- 1 cup cooking sake
- 2 cups beef broth
- 1 cup soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1/2 cup pineapple chunks
Start by heating the sesame oil in the bottom of the pressure cooker over medium heat. While the oil is heating rub the short ribs with the salt, pepper and ginger.
Next, remove the cooker from the heat and allow to pressure down before removing the lid. Once the lid is off, pour 1 cup of the sauce from the pressure cooker into a skillet over high heat. Allow the sauce to reduce to a glaze.
Remove the short ribs from the pressure cooker and brush with the glaze. Strain the pineapples and onions out of the sauce and place on top.
I served mine over a bed of cilantro lime rice.
♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and beef broth that the brand used is gluten-free.