Name: Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
Total time: 1 h 30 min
Ingredients: 1 tablespoon vegetable oil; 4 garlic cloves , minced; 1 (2-inch) piece ginger , peeled, sliced into 1/4-inch-thick rounds, and smashed; 1/2 cup hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons dry sherry; 4 scallions , white parts chopped coarse, green parts sliced thin; 1/4 teaspoon cayenne pepper; 48 ounces boneless beef short ribs (about 6 short ribs), trimmed; 2 tablespoons minced fresh cilantro

Why This Recipe Works

One of the keys to pressure-cooker success is using enough moisture to cook the food through and keep the pan from scorching but also to provide good flavor that isn’t too diluted. We decided a sweet and savory sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for our boneless beef short ribs. After 30 minutes under pressure, the meat was cooked through and had released its juices to create an intensely flavored sauce. It was more sauce than we would have gotten using a conventional stovetop or oven method since there was no evaporation from the pot, but we didn’t mind having extra sauce on hand—mixed with some scallion greens and cilantro, it made an excellent match for a big bowl of steamed white rice.

Instructions

build flavor

Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.

minutes

HIGH PRESSURE FOR 35 Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.

naturally release pressure

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

before serving

Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.