One goal I have on the blog 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.
Add the lid to the pressure cooker and turn the heat to high. Once it pressures up, turn the heat to low and cook for an additional 15 minutes.
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.
This made for a lovely little Sunday night sunset meal on the balcony!