Sticky Soy + Citrus Short Ribs
Saucy, fall-off-the-bone short ribs with orange, garlic, and ginger in every bite.
Ingredients
- 4 bone-in beef short ribs
- Salt
- Neutral oil (avocado, peanut, vegetable)
- 1 yellow onion diced
- 6 cloves garlic smashed
- 3" piece fresh ginger sliced into coins
- ½ cup soy sauce
- 2 tbsp brown sugar or honey
- Zest of 1 orange peeled off in wide strips with a vegetable peeler
- Juice of 1 orange about ¼ cup
- 1 tbsp rice vinegar
- 1½ cups beef broth
- 1 tbsp cornstarch (optional/if needed)
- Garnish: sliced scallions + sesame seeds
Instructions
- Season the short ribs generously with salt. Heat a pressure cooker on sauté with a drizzle of neutral oil and sear the ribs deeply on all sides until well browned—take your time here, because this is where you start building all of the flavour. Remove the seared short ribs and set aside.
- Add the onion to the pot and cook until softened, scraping up all the browned bits from the short ribs. Add the garlic and ginger and cook just until fragrant, about 30 seconds.
- Add the soy sauce, brown sugar, the orange juice and strips of orange peel, rice vinegar, and the beef broth. Bring everything to a bubble with the pressure cooker still set to sauté.
- Nestle the short ribs back into the liquid so they’re mostly submerged. Seal the lid and pressure cook high for 45 minutes.
- Allow a natural release of the steam for about 15 minutes, then carefully use the quick release button to release any remaining pressure.
- Transfer the short ribs to a plate and loosely tent with foil to keep warm. Strain the sauce into a small saucepan and simmer for 5-10 minutes until glossy and slightly thickened. If you want it thicker/extra glossy, whisk together 1 tbsp cornstarch with 2 tbsp cold water, then whisk the slurry into the simmering sauce until smooth and thickened.
- I like serving the short ribs over rice with a big pour of the glaze over top, then finishing with toasted sesame seeds and sliced scallions!