Pressure Cooker Soy-Braised Short Ribs with Pear and Rice
Tender beef short ribs braised in a savory soy and pear sauce until they fall off the bone, served over rice that soaks up every drop. A comforting one-pot Asian-inspired dinner made entirely in the pressure cooker.
- Total
- 95 min
- Prep 20 · Cook 65 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Deglazing
- Savory
- No rush
- Asian
- Pressure cooker
Instructions
-
Peel and grate the ginger. Peel and finely chop the garlic. Peel and core the pear, then grate it. Set everything aside.
~10 min
-
Pat the beef short ribs dry with paper towels and season all over with the salt and black pepper. Set the pressure cooker to the sauté setting. Working in two batches, add the short ribs and brown on all sides, about 4 minutes per batch, then transfer to a plate.
~4 min
Drying the meat ensures a hard sear and deep browning, while salting early seasons the meat and helps it retain moisture.
Searing Pat the meat completely dry and get the pan very hot before adding it. Sear in batches without crowding so the meat browns deeply instead of steaming.
-
Add the garlic and ginger to the pressure cooker and cook on the sauté setting for 30 seconds until fragrant. Stir in the grated pear and soy sauce, scraping up the browned bits from the bottom. Return the short ribs to the pot along with any juices.
~5 min
Sautéing aromatics in fat releases their flavor compounds, and deglazing lifts the browned bits that give the sauce its rich taste.
Deglazing After adding liquid, scrape the bottom of the pot firmly with a wooden spoon to lift all the browned bits. Those bits dissolve into the sauce and add deep flavor.
-
Pour in 200 ml of the water. Lock the lid and cook on high pressure for 40 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
~50 min
High pressure raises the boiling point, allowing the tough short ribs to become tender and flavorful in a fraction of the usual time.
-
While step 4 cooks
While the ribs rest, rinse the rice under cold water until the water runs clear. Add the rice, remaining 400 ml water, and a pinch of salt to the pressure cooker. Lock the lid and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Fluff the rice with a fork.
~10 min
Rinsing removes surface starch so the rice cooks up fluffy and separate rather than sticky or gummy.
-
Transfer the short ribs to a plate and let them rest for 5 minutes. Skim any excess fat from the braising liquid. Serve the ribs and sauce over the rice.
~5 min
Resting allows the meat's juices to redistribute, so they stay in the meat instead of running out when sliced.