Pressure-Cooker Asian-Style Boneless Beef Short Ribs
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 an Asian-style 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.