Instant Pot Braised Short Ribs with Daikon and Shiitakes
By America's Test KitchenPublished on July 20, 2022
Time
2 hours
Yield
Serves 4
Ingredients
6 scallions, white and green parts separated and cut into 1-inch pieces6 garlic cloves, lightly crushed and peeled1 (1-inch) piece ginger, sliced thin1 tablespoon canola oil 1 cup sake or dry white wine1 cup water 1 Asian pear, halved, cored, and cut into 1-inch pieces1 ounce dried shiitake mushroom, stemmed and rinsed3 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon unseasoned rice vinegar 1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces1½ pounds daikon radishes, peeled and cut into 1-inch pieces1 cup peeled cooked chestnuts, broken into large pieces (optional)8 dried jujubes, pitted and halved
Before You Begin
You can substitute boneless beef chuck-eye roast for the short ribs. If jujubes are unavailable, substitute 6 Medjool dates.
Instructions
- Using highest sauté function, cook scallion whites, garlic, ginger, and oil in Instant Pot until fragrant, about 2 minutes. Stir in sake and cook until reduced by half, about 2 minutes.
- Stir in water, pear, mushrooms, soy sauce, sugar, and vinegar. Nestle short ribs into pot. Lock lid into place and close pressure- release valve. Select high pressure-cook function and cook for 40 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer beef and mushrooms to serving platter, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator; discard solids. Let braising liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Stir in radishes, chestnuts, if using, and jujubes. Partially cover pot and cook, using highest sauté function, until radishes are tender and jujubes are plump, 3 to 5 minutes.
- Quarter mushrooms, if desired. Divide short ribs and mushrooms evenly among serving bowls. Ladle sauce, radishes, chestnuts, and jujubes evenly over short ribs and mushrooms. Sprinkle with scallion greens. Serve.
Time
2 hoursYield
Serves 4Ingredients
6 scallions, white and green parts separated and cut into 1-inch pieces
6 garlic cloves, lightly crushed and peeled
1 (1-inch) piece ginger, sliced thin
1 tablespoon canola oil
1 cup sake or dry white wine
1 cup water
1 Asian pear, halved, cored, and cut into 1-inch pieces
1 ounce dried shiitake mushroom, stemmed and rinsed
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon unseasoned rice vinegar
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
1½ pounds daikon radishes, peeled and cut into 1-inch pieces
1 cup peeled cooked chestnuts, broken into large pieces (optional)
8 dried jujubes, pitted and halved
Ingredients
6 scallions, white and green parts separated and cut into 1-inch pieces
6 garlic cloves, lightly crushed and peeled
1 (1-inch) piece ginger, sliced thin
1 tablespoon canola oil
1 cup sake or dry white wine
1 cup water
1 Asian pear, halved, cored, and cut into 1-inch pieces
1 ounce dried shiitake mushroom, stemmed and rinsed
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon unseasoned rice vinegar
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
1½ pounds daikon radishes, peeled and cut into 1-inch pieces
1 cup peeled cooked chestnuts, broken into large pieces (optional)
8 dried jujubes, pitted and halved
Ingredients
6 scallions, white and green parts separated and cut into 1-inch pieces
6 garlic cloves, lightly crushed and peeled
1 (1-inch) piece ginger, sliced thin
1 tablespoon canola oil
1 cup sake or dry white wine
1 cup water
1 Asian pear, halved, cored, and cut into 1-inch pieces
1 ounce dried shiitake mushroom, stemmed and rinsed
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon unseasoned rice vinegar
1 pound boneless beef short ribs, trimmed and cut into 1½-inch pieces
1½ pounds daikon radishes, peeled and cut into 1-inch pieces
1 cup peeled cooked chestnuts, broken into large pieces (optional)
8 dried jujubes, pitted and halved
Why This Recipe Works
In this version, we sautéed the aromatics—scallions, garlic, and ginger—which proved crucial for building flavor. We did not brown the ribs but braised them, along with an Asian pear (for fruity sweetness) and a generous handful of earthy shiitake mushrooms, directly in an aromatic liquid seasoned with sake, soy sauce, and rice vinegar. We kept the protein amount moderate while loading up on daikon radishes to make the meal filling and hearty. The radishes also worked to balance the rich sweetness of the dish, so we stirred them in toward the end of cooking to keep their crunchy freshness. To finish the dish, we simmered sweet jujubes and nutty chestnuts alongside the radishes to add some final indulgent flavor. Defatting the cooking liquid ensured that the sauce was rich but not greasy, while knocking flavor out of the park.
Before You Begin
You can substitute boneless beef chuck-eye roast for the short ribs. If jujubes are unavailable, substitute 6 Medjool dates.
Instructions
- Using highest sauté function, cook scallion whites, garlic, ginger, and oil in Instant Pot until fragrant, about 2 minutes. Stir in sake and cook until reduced by half, about 2 minutes.
- Stir in water, pear, mushrooms, soy sauce, sugar, and vinegar. Nestle short ribs into pot. Lock lid into place and close pressure- release valve. Select high pressure-cook function and cook for 40 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer beef and mushrooms to serving platter, tent with aluminum foil, and let rest while finishing sauce.
- Strain braising liquid through fine-mesh strainer into fat separator; discard solids. Let braising liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Stir in radishes, chestnuts, if using, and jujubes. Partially cover pot and cook, using highest sauté function, until radishes are tender and jujubes are plump, 3 to 5 minutes.
- Quarter mushrooms, if desired. Divide short ribs and mushrooms evenly among serving bowls. Ladle sauce, radishes, chestnuts, and jujubes evenly over short ribs and mushrooms. Sprinkle with scallion greens. Serve.
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