Rootitoot Asian Short Ribs
From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
Ingredients
| 1 Tbsp | 15 ml | oil |
| 4.5 pound | 2 kg | short ribs |
| 0.333 cup | 80 ml | soy sauce |
| 0.25 cup | 60 ml | brown sugar |
| 4 cloves | garlic, minced | |
| 2 tsp | 10 ml | freshly grated ginger |
| 1 Tbsp | 15 ml | vinegar |
| 2 tsp | 10 ml | sesame oil |
| 2 tsp - 2 Tbsp | Sriracha | |
| 0.75 cup | 180 ml | beef or chicken broth |
| 3 Tbsp | 45 ml | cornstarch |
| 0.25 cup | 60 ml | water |
| 2 Tbsp | 30 ml | chopped cilantro |
| 3 | scallions | |
| 1 Tbsp | 15 ml | sesame seeds |
Instructions
- Hit Saute and add the oil. Swirl it around to coat the pan and add the ribs. Brown the ribs well on all sides. Brown. Not grey. Browning greatly enhances the flavor.
- While that's happening, whisk together the soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil and the Sriracha sauce.
- Transfer the short ribs to a plate. Add the broth to the pot and thoroughly deglaze it: scrape ALL the browned bits up off the bottom of the pot.
- Return the ribs to the pot and pour the sauce over them. Secure the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 40 minutes. When it beeps that it's done, leave it for 15 minutes natural release.
- Meanwhile, mix the cornstarch and water until smooth, slice the scallions, and chop the cilantro.
- After the 15 minutes is up, flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, remove the lid. Transfer the ribs to a warm platter and cover with foil or a big bowl.
- Hit Saute and when the sauce comes to a boil, add about half the cornstarch slurry. Bring to a boil to thicken the sauce. Add more slurry if you like a thicker sauce, boiling after each addition. Add the chopped cilantro and then hit Cancel and pour the sauce over the ribs.
- Sprinkle with the scallions and sesame seeds and serve with rice.