The Ultimate Guide to Tender and Flavorful Instant Pot Short Ribs 牛バラ肉と大根煮

Por Just One Cookbook · 90 min

Ingredientes

Modo de preparo

1. Peel the ginger and cut it into 8–10 thin slices. Mince or crush the 2 garlic cloves.
2. Cut the onion into 5–6 wedges per half. Peel the daikon, halve it lengthwise and slice it ½ inch (1.3 cm) thick. Peel the carrot and cut it into bite-size pieces on the diagonal, turning it a quarter turn between cuts. Slice the green onion into thin rounds and set aside for garnish.
3. Pat the short ribs dry with paper towels and cut them into 1-inch (2.5 cm) pieces. Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp black pepper.
4. Press Sauté on the Instant Pot and heat 1 Tbsp toasted sesame oil.
5. Sear the meat in batches without crowding the pot, one layer at a time, about 1 minute per side, until a crust forms and the meat releases from the pot. Move each batch to a plate. Deglaze the pot with a little water, scraping up the browned bits.
6. Add the onion and 2 Tbsp water, and sauté for 2 minutes while scraping the bottom. Add the garlic and ginger and sauté for 1 minute.
7. Return the short ribs and their juices to the pot. Add 2 Tbsp brown sugar, 2 Tbsp sake, 4 Tbsp mirin and 4 Tbsp soy sauce, and mix. Add the daikon and carrot and mix again.
8. Lock the lid with the steam release handle set to Sealing. Turn off sauté, then pressure cook on high for 35 minutes.
9. Let the pressure release naturally for 15–20 minutes, or quick release. Unlock the lid, stir, and serve garnished with the green onion.

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