Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.
Ingredients
(one per line)
4pounds meaty short ribs, excess fat removed 1 1/2cups chicken or beef broth 1cup coarsely chopped leeks (green parts included) or onions 1tablespoon balsamic vinegar, plus more if needed 2tablespoons Japanese soy sauce 1 1/4cups tightly packed pitted prunes 4 to 6large Yukon Gold potatoes, washed and left whole 1 to 1 1/2tablespoons grated fresh ginger Salt and freshly ground pepper 1/4cup thinly sliced scallions, for garnish
Directions
Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly. Place meat in the cooker with any unabsorbed soy sauce. Scatter prunesaround the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes. Remove lid, tilting it away from you to allow the steam to escape. Removepotatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter. Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes. Add more vinegar, if needed, to balance the sweetness and intensify theflavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarterthe potatoes, and return them and the meat to the cooker to reheat and coatwith sauce. Transfer to a platter or individual plates, and garnish with scallions.Serve any extra sauce on the side.
Notes
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers