Asian-Style Short Ribs
Delight your taste buds with these mouthwatering sesame ginger beef short ribs, cooked to perfection in a flavorful blend of garlic, chili sauce, and soy, then finished with a sweet and savory hoisin glaze. This dish is sure to impress with its tender and juicy meat, topped with a luscious sauce and vibrant green onions. Serve these delectable ribs alongside fragrant edamame-scallion rice for a satisfying and unforgettable meal.
— Constant Cookbook
Ingredients
- 1 Tbs. sesame oil
- 2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 1 Tbs. chili garlic sauce
- 1/4 cup thinly sliced green onions, white and light green
- portions, plus more for garnish
- 1/4 cup honey
- 2/3 cup low-sodium soy sauce
- 2/3 cup water
- 3 lb. flanken-cut beef short ribs, each about 1/2 inch thick and 6
- inches long
- 1/3 cup hoisin sauce
- Edamame-scallion rice for serving (see related recipe at left)
Instructions
- In a stovetop pressure cooker, combine the sesame oil, garlic, ginger, chili garlic sauce, the 1/4 cup green onions, the honey, soy sauce and water. Add the short ribs, arranging them so they are covered with liquid. Lock the lid into place. Bring the cooker up to high pressure and maintain high pressure for 30 minutes. Quick-release the pressure. Transfer the short ribs to a platter and cover loosely with aluminum foil. 
- Skim the excess fat off the sauce. Set the pressure cooker over medium-high heat and simmer the sauce until it is reduced to 1 cup, 5 to 7 minutes. Remove from the heat and stir in the hoisin sauce. Pour the sauce over the short ribs, garnish with sliced green onions and serve immediately with edamame-scallion rice. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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