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Pressure cooker short ribs with herb salad

Asian short ribs with herb salad

Pressure cooker short ribs with herb salad

Name: Pressure cooker short ribs with herb salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: large piece of ginger finely chopped; large pack coriander stalks and leaves separated; 1 red onion finely chopped; 3 garlic cloves crushed; 1 tbsp vegetable oil; 4 beef short ribs; 1 tsp golden caster sugar; 1 tbsp soy sauce; 50ml oyster sauce; 500ml chicken stock; 3 star anise; 2 tbsp Chinese black rice wine vinegar; cooked basmati rice to serve; 1 Thai red chilli chopped; coriander leaves (from the pack above); small pack mint leaves; 1 shallot finely sliced; juice 1 lime; 1 tsp Thai fish sauce

Barney Desmazery

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Serves 4

More effort

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.22 ratingsRate

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A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.

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Ingredients

Nutrition

Units:

MetricUS

large piece of ginger

finely chopped
large pack coriander

stalks and leaves separated
1 red onion

finely chopped
3 garlic cloves

crushed
1 tbsp vegetable oil
4 beef

short ribs
1 tsp golden caster sugar
1 tbsp soy sauce
50ml oyster sauce
500ml chicken stock
3 star anise
2 tbsp Chinese black rice wine vinegar
cooked basmati rice

to serve

For the herb salad

1 Thai red chilli

chopped
coriander

leaves (from the pack above)
small pack mint

leaves
1 shallot

finely sliced
juice 1 lime
1 tsp Thai fish sauce

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Nutrition: per serving

kcal504
fat40g
saturates16g
carbs9g
sugars5g
fibre2g
protein26g
salt2.9g

Method

step 1

In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
step 2

Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

Recipe from Good Food magazine, March 2014

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A star rating of 4.5 out of 5.22 ratings

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