Rootitoot Short Ribs with Apricot Sauce
From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot. Chinese Plum Sauce is not always made from plums. It is frequently made from apricots or peaches... and I LOVE apricots.
🍳 Cook: 40 min
Ingredients
| 4 pounds | 1.8 kg | short ribs |
| 1.5 cups | 360 ml | chicken or beef broth |
| 1 cup | 240 ml | diced onions or leeks |
| 1 Tbsp | 15 ml | balsamic or rice vinegar |
| 1 Tbsp | 15 ml | Worcestershire sauce |
| 1.5 Tbsp | 23 ml | grated fresh ginger |
| 2 Tbsp | 30 ml | soy sauce |
| 1.25 cups | 300 ml | dried apricots or prunes |
| 5 | potatoes (optional) | |
| — | salt | |
| — | freshly ground pepper | |
| 0.25 cup | 60 ml | scallions, thinly sliced |
Instructions
From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
Chinese Plum Sauce is not always made from plums. It is frequently made from apricots or peaches... and I LOVE apricots.
- Put the broth, onion or leeks, vinegar, Worcestershire sauce and ginger in the Instant Pot. Put the soy sauce on a plate and roll the short ribs in it to coat completely. Put the ribs in the pot on the onions and pour the leftover soy sauce over them.
- Scatter the apricots or prunes over the ribs and add the potatoes whole, if using. (Yukon Golds work well.) Close the pot 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.
- Flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot. Transfer the potatoes to a bowl and cover with foil to keep warm. Transfer the ribs to a plate.
- Strain the broth and reserve the solids - onions, apricots and such. Remove the excess fat. A fat separator works great for this but you can use a ladle and then carefully lay paper towels on the surface, one after another if you don't have one of these handy little gadgets.
- Press Saute. Allow the sauce to boil to reduce to a syrupy consistency, about 3-5 minutes. Taste the sauce and add a little more vinegar if it's too sweet - the apricots vary in sweetness and you want a nice sweet/sour balance. Add salt and pepper to taste.
- Return the solids (onions and apricots) and the ribs to the sauce and turn to coat the ribs completely. Serve with potatoes and garnished with sliced scallions.