Beef Short Ribs with Asian Flavors

Beef Short Ribs With Asian Flavors

Another One From The Magazine Bon Appétit

Look For Hoisin Sauce And Oriental sesame oil in The Asian FoodsSection of The Supermarket. Steamed rice is The Perfect Side.

Ingredients

 * 2 Cups Coarsely Chopped onions
 * 1 Cup beef broth
 * 12 2- to 3-Inch-Long Meaty Beef Short Ribs (about 4 Pounds)
 * 3 Tablespoons Hoisin Sauce
 * 2 Tablespoons soy sauce
 * 1 Tablespoon balsamic vinegar
 * 1 Tablespoon Oriental sesame oil
 * 1 Cup (packed) Pitted Large prunes


 * 2 Tablespoons All Purpose flour

Chopped Green onions

Directions
Special Equipment: Pressure Cooker

Combine onions And Broth in 6- to 8-Quart Pressure Cooker. Place RibsIn Large Bowl. Add Hoisin Sauce, soy sauce, vinegar, And sesame oil;Toss to Coat Evenly. Transfer Ribs And All Juices From Bowl to Cooker.Scatter prunes Over. Lock Lid in Place. Bring to High Pressure OverHigh Heat. Cook 35 Minutes, Adjusting Heat as Necessary to MaintainHigh Pressure. Remove From Heat. Let Pressure Come Down Naturally,About 20 Minutes.

Slowly Release Lid, Standing Back And Allowing Steam to Escape. IfRibs Are Not Tender, Lock on Lid, Return Cooker to High Pressure, AndCook 5 Minutes Longer. Remove From Heat. Let Pressure Come Down Naturally.

Using Slotted Spoon, Transfer Ribs And prunes to Large Shallow Bowl.Tent With Foil to Keep Warm. Tilt Cooker; Spoon 1 Tablespoon Fat IntoSmall Bowl And Reserve. Spoon Off Remaining Fat And Discard. Mix FlourInto Reserved 1 Tablespoon Fat to Form Smooth Paste. Bring Sauce InCooker to Boil; Whisk in flour Paste. Boil Until Sauce Thickens,Whisking Often, About 1 Minute. Season to Taste With salt And pepper.Pour Sauce Over Ribs; Sprinkle With Green onions And Serve.

Makes 6 Servings.

Bon Appétit

October 2003

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 * Pressurecookerrecipes Y-Group