Beef, Chinese, Instant Pot, International, Spring Festival (Chinese New Year)

Braised Beef Short Ribs and Mushrooms in Black Bean Garlic Sauce, Instant pot

All of the umami flavors in this braised beef short ribs recipe make for a very satisfying meal. Except for the fresh meat and vegetables all of the rest of the ingredients should be in your Tiny Kitchen Pantry. You can stretch this recipe by adding skillet browned cubed potatoes and carrot slices (the same size as the cubed potatoes) when you add the onions, peppers, and mushrooms.

EQUIPMENT: Instant Pot

Braised Beef Short Ribs and Mushrooms in Black Bean Garlic Sauce
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Braised Beef Short Ribs and Mushrooms in Black Bean Garlic Sauce

Recipe by Anna Stockel Cuisine: ChineseDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Natural Steam Release

10

minutes

All of the umami flavors in this dish make for a very satisfying meal. Braising renders the fat on the short ribs and makes the meat very tender.

INGREDIENTS

  • Marinade

  • 3 tablespoons mirin

  • 3 tablespoons black bean garlic sauce

  • 1 tablespoon tamari or soy sauce

  • 2 tablespoons oyster sauce

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon sesame seed oil

  • 2 tablespoons brown sugar

  • 2 cloves garlic, minced

  • dried red chilies, to taste*

  • Short Ribs

  • 2 lbs beef short ribs, cut into 3″ pieces

  • 1 tablespoon freshly ground black peppercorns

  • 3-4 cups beef bone broth

  • 3 green onions, sliced diagonally into 2″ pieces

  • 1/2 red pepper, seeds and ribs removed, sliced

  • 6 shiitake mushrooms, stems removed, halved

  • 1 tablespoon cornstarch

  • 1/4 cup filtered water

Directions

  • Marinade
  • Combine mirin and black bean garlic sauce in one corner in a one gallon resealable plastic bag. Squish it together with your fingers.
  • Add the rest of the marinade ingredients and combine well.
  • Marinate
  • Season the short rib pieces with pepper.
  • Place the short ribs in the plastic bag and set aside for 1 hour.
  • Braise short ribs
  • Press “Sauté” and “More” on the Instant Pot.
  • Remove beef ribs from marinade and shake extra marinade back into bag. Add 1/2 of the beef ribs and brown, about 3 minutes per side. Remove to a plate. Repeat with the rest of the beef ribs. Set aside.
  • Place the trivet in the Instant Pot.
  • Mix in 1 cup of beef broth in the bag. Add the marinade from the bag into the Instant Pot.
  • Return the beef and any accumulated juices back to the pot.
  • Add enough beef broth to just cover the short ribs. Add additional filtered water if necessary.
  • Place the lid on the pot and lock it in place. Set the steam release knob to the sealing position.
  • Select “Pressure Cook” on “High” and 60 minutes cook time. When the cook time ends, turn off pot and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the pin drops, carefully remove the lid.
  • Transfer the meat to a large shallow dish. Set aside.
  • Skim as much fat as possible from the surface of the cooking liquid.
  • Press “Sauté.”
  • Allow the liquid to boil until reduced by about half and thickened slightly. Test by sticking a spoon in the liquid and see if it comes out coated.
  • Make a corn starch slurry by dissolving the cornstarch in the water.
  • Stir the cornstarch slurry into the liquid.
  • Stir in the onions, peppers, and mushrooms. Add back the short ribs. Cook 10 minutes longer.
  • Taste and adjust seasoning. Grind some black peppercorns over. Serve immediately.

Notes

  • *substitute fresh green or red chilies, ribs and seeds removed and thinly sliced.

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