Beef Short Ribs Pressure Cooker
Boneless beef short ribs braise with daikon radish and carrots in a savory soy broth.
Ingredients
- 1.75 pounds boneless beef short ribs 800 g
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 1 medium yellow onion cut into wedges
- 2 cloves garlic minced
- 1 inch piece fresh ginger sliced, 2.5 cm
- 1/4 cup soy sauce 60 ml
- 1/4 cup mirin 60 ml
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 10 ounces daikon radish peeled and sliced 1/2-inch thick, 280 g
- 1 large carrot peeled and chopped
- 1 green onion thinly sliced
Instructions
- Cut 1.75 pounds (800 g) boneless beef short ribs into 1-inch (2.5 cm) pieces. Season evenly with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.
- Turn the pressure cooker to the saute setting and heat 1 tablespoon toasted sesame oil.
- Sear the beef in batches to avoid crowding the pot. Cook for 1 to 2 minutes per side until browned. Transfer the browned beef to a plate.
- Pour 2 tablespoons of water into the pot. Scrape the bottom with a wooden spoon to release the browned bits.
- Add 1 medium yellow onion, cut into wedges. Cook for 2 minutes. Stir in 2 cloves minced garlic and 1 inch (2.5 cm) sliced fresh ginger, cooking for 1 more minute.
- Return the beef and any resting juices to the pot. Pour in 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 2 tablespoons sake, and 2 tablespoons brown sugar. Stir well.
- Fold in 10 ounces (280 g) peeled and sliced daikon radish and 1 large peeled and chopped carrot.
- Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
- Let the pressure release naturally for 15 minutes, then carefully vent any remaining steam. The beef should be very tender and reach a safe internal temperature of at least 145°F (63°C). Garnish with 1 sliced green onion to serve.
Notes
To check for doneness and food safety, the internal temperature of whole cut beef must reach 145°F (63°C) with a 3-minute rest, though these braised ribs will reach a much higher temperature to become tender.
If the sauce is too thin after cooking, remove the meat and vegetables and use the saute function to simmer and reduce the liquid for 5 minutes.
Cutting the daikon and carrots into thick pieces prevents them from turning to mush under high pressure.