Sauce-Braised Beef Short Ribs
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Beef Short Ribs | 800g |
| Hard-boiled Eggs (peeled) | 5 pieces |
| Vegetable Oil | 20g |
| Rock Sugar | 15g |
| Green Onion Segments (Large) | 10g |
| Ginger Slices | 10g |
| Dried Chili Peppers | 6g |
| Bay Leaves | 2 pieces |
| Cinnamon Stick | 2.5g |
| Light Soy Sauce | 20g |
| Dark Soy Sauce | 12g |
| Soybean Paste | 10g |
| Cooking Wine | 30g |
| Water | 100g |
| Chopped Green Onion | To taste |
Instructions
- 1
Parboil the ribs: Chop the beef ribs into pieces. Place them in a pot with cold water, ginger slices, and cooking wine. Boil for 2–4 minutes to remove blood and foam. Drain and rinse with cold water.
- 2
Caramelize the sugar: Heat oil in a wok or pan and add the rock sugar. Stir quickly until the sugar melts and turns a reddish-brown color (bubbles will form). Add the beef ribs and stir-fry until every piece is evenly coated and colored. Transfer everything into the pressure cooker liner.
- 3
Add remaining ingredients: Add the boiled eggs, green onion segments, ginger, dried chilis, bay leaves, cinnamon, light soy sauce, dark soy sauce, soybean paste, cooking wine, and water. Stir to combine.
- 4
Pressure cook: Select the "Beef/Lamb" function. Use the "Timer Adjust" button to set the cooking time to 50 minutes, then press "Start/Cancel" to begin.
- 5
Finish: Once the cooking is finished, open the lid and stir well. Sprinkle with chopped green onions and serve.
Tips & Variations
- The beef takes longer than pork, hence the 50-minute setting to ensure the meat is tender and falls off the bone.
- Be careful when melting the sugar; if it burns, it will taste bitter. Keep the heat medium-low during step 2.