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Thai Fighter Short Ribs

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!

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Thai Fighter Short Ribs

Rated 5.0 stars by 1 users

Category

Beef

Servings

4-6

Prep Time

5 minutes

Cook Time

60 minutes

Author:

PS Seasoning

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!

Image of Thai Fighter Short Ribs

Ingredients

2 LB – Short Ribs, bone in
2 T – Kosher Salt
1 t – Black Pepper, ground
2 T – Olive Oil
1 C – Onion, julienned
1 – Shallot, julienned
2 – carrots, rough chopped
2 Stalk – Celery, rough chopped
4 clove – Garlic, sliced
½ C – Red Wine
1 C – Beef Broth or Stock
½ C– Thai Fighter - Ginger Teriyaki
2 T - Cold Water
1 T – Corn Starch

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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.

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