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Sunday, October 2, 2016

*PC Veri Teri Short Ribs

*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 8.)

The Ingredients (for 4 servings):

  • 1 kg (or 2.2 lb) of beef short ribs, Korean cut
  • 45 g (or 1½ oz) of ginger
  • 60 ml (or 4 tablespoons) of dark soy sauce
  • 60 ml (or 4 tablespoons) of white wine or sake
  • 30 ml (or 2 tablespoons) of rice vinegar
  • 30 ml (or 2 tablespoons) of sesame oil
  • stevia equivalent of 20 g (or 1½ tablespoons) of sugar
  • 4 g (or ½ tablespoon) of freshly ground black pepper
  • 120 ml (or ½ cup) of beef broth
  • cooking grade olive oil

The Method:

  1. Rinse and pat dry the ribs, then cut them into pieces between the cross-cut rib bones.
  2. Peel the ginger and grate or grind it into very small pieces.
  3. Mix together the ginger, soy, wine, vinegar, sesame oil, stevia, and pepper. (I do steps 2 and 3 at the same time by using a small food processor.)
  4. Coat the bottom of the pressure cooker with olive oil and heat it to medium-high.
  5. Brown the pieces of short rib in the oil, turning often so they do not burn or stick to the pan.
  6. Add the ginger-soy mixture to the pressure cooker and turn the ribs in the mixture to coat them evenly.
  7. Add the beef broth and mix again.
  8. Following the manufacturer's instructions, bring the pressure cooker to high (100 kPa, or 15 psi) and cook the ribs at this setting for 25 minutes.
  9. Remove the pressure cooker from the burner and allow the pressure to recede.
  10. Pour off any fat from the ribs and turn them over a few times in the veri teri sauce before serving.

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