Short Ribs in Plum Sauce
Meaty beef short ribs pressure-cooked with leeks, prunes and Yukon Gold potatoes, finished in a syrupy soy-balsamic sauce brightened with fresh ginger.
Ingredients
| 4 pounds | 1.8 kg | meaty short ribs, excess fat removed |
| 1.5 cups | 360 ml | chicken or beef broth |
| 1 cup | 240 ml | coarsely chopped leeks (green parts included) or onions |
| 1 tablespoon | 15 ml | balsamic vinegar, plus more if needed |
| 2 tablespoons | 30 ml | Japanese soy sauce |
| 1.25 cups | 300 ml | tightly packed pitted prunes |
| 5 | large Yukon Gold potatoes, washed and left whole | |
| 1.25 tablespoons | 19 ml | grated fresh ginger |
| — | salt and freshly ground pepper | |
| 0.25 cup | 60 ml | thinly sliced scallions, for garnish |
Instructions
YIELD: 4 to 6 servings · TIME: 1 hour
- Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
- Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
- Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
- Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
- Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.