Asian-style braised short ribs made in a pressure cooker are delicious and, by pressure cooking, they maintain their authentic flavour and succulent texture.
2 tablespoons whole Chinese five spice
2kgs bone-in beef short ribs
2 to 3 tablespoons olive oil
1 large onion, cut into 1cm slices
4 garlic cloves, thinly sliced
1/3 cup plum wine
1/3 cup soy sauce
1/3 cup rice vinegar
1/4 cup sesame oil
1 tablespoon chilli garlic paste
2 tablespoons grated fresh ginger
Zest of 1 orange, peeled with a vegetable peeler into 1/2 inch strips, plus juice of 1 orange
1/4 cup sugar dissolved in 3/4 cup boiling water
Steamed rice or Mashed potato for serving
Using a spice grinder, grind the Chinese five spice. Finely coat the short ribs in the five spice, then shake off the excess.
On medium-high heat, warm up 1 tablespoon of the olive oil in your pressure cooker pot. Working in batches, braise and brown the short ribs on all sides for 10-12 minutes total, adding more oil if needed. When finished, set short ribs to the side.
While braising the short ribs, prepare your mixture of plum wine, soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture.
When all of the ribs are braised and set aside, add more oil to the pan if needed and reduce the heat to medium. Add the onion and garlic and cook, stirring occasionally, until soft for about 5 minutes. While stirring, scrape up the brown from the pan from braising the short ribs.
Once softened, remove the onions. Place the short ribs into the pressure cooker, stacked neatly, add the onions, and pour the wine, soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice, and sugar mixture into the pressure cooker pot, over the onions and ribs.
Seal the pressure cooker and turn the heat to medium-high. Cook at high pressure for 25-30 minutes, remove from heat, then let the pressure reduce naturally. Serve over mashed potato or a bed of steamed white rice and enjoy!
- Tags: mains