Thai Fighter Short Ribs
Melt-in-your-mouth tender ready in a flash with a pressure cooker these Asian short ribs are sticky and sweet with bit of heat fall right off the bone and enjoy!
Thai Fighter Short Ribs
Rated 4.0 stars by 2 users
Category
Beef
Author:
PS Seasoning
Servings
4-6
Prep Time
5 minutes
Cook Time
60 minutes
Melt-in-your-mouth tender ready in a flash with a pressure cooker these Asian short ribs are sticky and sweet with bit of heat fall right off the bone and enjoy!
Ingredients
- 2 LB – Short Ribs, bone in
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2 T – Kosher Salt
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1 t – Black Pepper, ground
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2 T – Olive Oil
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1 C – Onion, julienned
- 1 – Shallot, julienned
- 2 – carrots, rough chopped
- 2 Stalk – Celery, rough chopped
- 4 clove – Garlic, sliced
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½ C – Red Wine
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1 C – Beef Broth or Stock
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½ C– Thai Fighter - Ginger Teriyaki
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2 T - Cold Water
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1 T – Corn Starch
Directions
- Season the short ribs generously with salt and pepper.
- Set a pressure cooker to the sauté setting and add oil.
- Sear off the short ribs in two batches so you don’t overcrowd the pot. Sear on all sides until well browned.
- Set the short ribs aside and add all the vegetables to the pot and sauté until the onions are translucent.
- Deglaze with the wine and scrape the bottom of the pan.
- Add the short ribs back to the pot. Top with the beef broth and thai fighter. Stir to combine.
- Place the lid on the pressure cooker and set timer to 45 minutes.
- After the 45 minutes of cook time, allow a 15-minute natural release, and then quick release.
- Remove the short ribs from the pan.
- Stir together the cold water and the corn starch. Stir into the remaining liquid to thicken.
- Serve the short ribs with a side of potatoes and drizzled with sauce.
