IP Hoisin Short Ribs
Source of Recipe
This is the Hoisin Braised Short Rib recipe that is in the Beef section, just adjusted to the IP. It works wonderfully in the IP. Note that I usually do this ahead of time and defat the sauce before reheating and serving.
List of Ingredients
1 large onion, chopped and caramelized
2 lb. boneless beef short ribs
2 cloves garlic, minced
1/3 c. balsamic vinegar
16 oz. beef stock
1 T. soy sauce
5 T. sherry
9 oz. hoisin sauce
1/2 t. Penzeys French Four Spice
minced chives, parsley, green onions, etc. - for garnish
Season the ribs with salt and pepper and sauté in a little oil in a large frying pan on all sides (you can do this in the IP on “sauté”, but it will go faster in the large pan). Meanwhile add a little oil to the IP and sauté the onions until browned and softened. Add the garlic and cook another minute. Turn IP off and place the browned ribs in the pot. Pour off most of the fat from the frying pan and deglaze with a little beef stock. Pour that into the IP and add in the remaining stock, soy, hoisin, sherry and French Four Spice. Place the lid on the IP, set to Pressure Cook at High for 45 minutes.
When done, allow to naturally release for 15 minutes. Let quick release. Remove the ribs carefully (they will be falling apart) and place in a Dutch oven. When the sauce has cooled a bit, place it in a fat separator. Let sit for a half hour (it’s thick – it will take time to separate) and pour off the sauce, leaving the fat behind. Put the sauce in the Dutch oven with the meat. At this point you can reheat to serving temperature or save until later (or even the next day) to gently reheat.
Top each serving with a little of the chopped herbs.