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Ep8 Beef Short Ribs with Black Pepper

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Ingredients

  • 1 lb frozen beef short ribs (thawed; cleaned with kitchen towel)
  • 4 -6 slices ginger ( I used more😅)
  • garlic bolts (cut into sections)
  • 2 dried shallots (slightly chopped)
  • Half a garlic (chopped)
  • Half an onion (sliced)

Marinade

  • 1 tbsp Shaoxing wine
  • 1 tsp soy sauce
  • 1 tsp Maggi soy sauce
  • 2 tablespoons oyster sauce
  • 1 tsp sugar
  • ¼ tsp white pepper
  • ½ teaspoon ground black pepper
  • 1 tablespoon protein
  • 3 tsp cornstarch
  • 2 tbsp sesame oil

Sauce

  • 2 tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp Maggi Seasoning 2 teaspoons
  • 2 tsp sugar
  • 1/2 teaspoon white pepper
  • ½ teaspoon ground black pepper
  • 2 tsp dark soy sauce
  • 1 tsp Worcestershire Sauce
  • 1 rice bowl of Chicken stock
  • 1-2 tbsp cornstarch slurry

Instructions

  1. Clean the beef short ribs with kitchen paper. Then cut the short ribs into preferred sizes.
  2. Mix all the marinade ingredients (except sesame oil). Marinate the beef short ribs for at least 2 hours in the fridge. Then take out the short ribs from the fridge. Mix in sesame oil. Set aside.
  3. Other than the cornstarch slurry, combine all the ingredients for the sauce and set aside.
  4. Turn on the Sauté function of the pressure cooker. When the pressure cooker becomes hot, add in cooking oil. Sauté the ginger slices and the white stalks of the garlic bolts. Then briefly brown the marinated beef short ribs in the pot. Add in all the prepared sauce. Close the lid and cook the beef short ribs on high pressure for 20 minutes.
  5. After pressure cooking is complete, let the pressure cooker sit for 6-7 minutes to naturally release pressure. Then carefully open the lid.
  6. Remove the beef short ribs onto a plate. Pour the sauce through a sieve. Reserve only the cooking liquid.
  7. In another preheated skillet, add in cooking oil. Sauté the shallots, garlic and onions over medium heat until fragrant. Add the beef short ribs into the skillet. Then add in the green leaves of the garlic bolts and stir well.
  8. Add the two ladles of reserved cooking liquid, cook until the liquid is largely reduced. Turn the heat to low and add cornstarch slurry. When the sauce is reduced to a desired level, turn off the heat. Plate up and serve.
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