Pressure Cooker Short Ribs in Plum Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds meaty short ribs, excess fat removed
- 1½cups chicken or beef broth
- 1cup coarsely chopped leeks (green parts included) or onions
- 1tablespoon balsamic vinegar, plus more if needed
- 2tablespoons Japanese soy sauce
- 1¼cups tightly packed pitted prunes
- 4 to 6large Yukon Gold potatoes, washed and left whole
- 1 to 1½tablespoons grated fresh ginger
- Salt and freshly ground pepper
- ¼cup thinly sliced scallions, for garnish
Nutritional analysis per serving (6 servings)
1535 calories; 110 grams fat; 48 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 4 grams polyunsaturated fat; 84 grams carbohydrates; 10 grams dietary fiber; 18 grams sugars; 53 grams protein; 1741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around 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.
- Step 3
Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
- Step 4
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.
- Step 5
Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.
Private Notes
Comments
Wow, is this good! For the sauce, I de-fatted the juice with a fat separator, reduced it by about two thirds, added about 2T grated ginger, 2T brown sugar and one fourth cup of plum sauce I had in the pantry. Yum! Garnished it with chopped scallions and served it with a vinegar based coleslaw. No potatoes or rice. I had the store cut the spareribs for me.
Short ribs are beef. I have never heard of pork ribs being refered to as “short ribs”. Pork ribs are either baby back, country style or regular ribs.
Note on timing:
Natural release of pressure was not achieved even though my Instant Pot had been off for 35 min. At that point the meat had fallen off the bones & the potatoes were quite crumbly.
Suggestions:
Blend the broth and solids with an immersion blender prior to thickening.
Consider adding other spices. The sauce was good, but could use a little more depth - I might try anise next time :)
Can this be adapted for slow cooker?
I used extra thick ribs so I adjusted the cooking time. Twenty mins at medium-high pressure, then a quick release, flipped the ribs over lengthwise and brought it back to pressure for another 20 mins. Amazingly delicious. Served it with rice and a bean dish for a side.
Made this today for Christmas dinner. It was a hit. Delicious. Didn’t do much to change it although I may play with it next time. Definitely make again. Oh, did I mention how easy it is? It’s easy. Very, very easy.