J
Jane

1 Rating
5

A savory and deeply flavored Sichuan dish

Ingredients

  • 2 tbsp cooking oil
  • 4 lbs beef short ribs
  • 1-1/2 cups (1 medium) white onion, diced
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 2 tsp Chinese 5 spice
  • 1 Sichuan spice blend
  • 1 cup beef broth
  • 2 tbsp soy sauce
  • 4 tbsp rice wine vinegar or white wine vinegar
  • to serve: steamed rice, slices of red chili, chopped cucumber or cilantro for a fresh feel

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; brown beef ribs for 3 - 4 minutes; turning to color each side, remove and set aside on a plate 2) Add onion to the skillet and soften for 2 minutes; stir in ginger and garlic and transfer the mixture to the cooker 3) Stir the Chinese 5 spice into the cooker 4) Add the Sichuan blend & stir in broth, soy sauce, and rice wine making sure to scrape any bits from the bottom of the pot 5) Return the ribs to the pot & ensure the Sichuan infusion is securely tucked into the liquid 6) Cover & cook on LOW: 9-10 hours or HIGH: 4 hours. 7) Remove the cooker lid and transfer the ribs to a large plate. 8) Remove the rib bones & discard, shred the meat and return to the pot 9) Serve meat over steamed rice with the sauce
  2. Pressure Cook: 1) Heat the oil on sauté function; brown beef ribs for 3 - 4 minutes; turning to color each side, remove and set aside on a plate. 2) Add onion to the pot and soften for 2 minutes. 3) Turn off sauté function; stir in ginger, garlic, Chinese 5 spice 4) Add the Sichuan blend & stir in broth, soy sauce, and rice wine making sure to scrape any bits from the bottom of the pot 5) Return the ribs to the pot & ensure the Sichuan infusion is securely tucked into the liquid 6) Secure the cooker lid; seal pressure valve; cook on Manual/Pressure for 75 minutes. 7) Allow to Natural Pressure Release for 15 minutes before removing the lid. 8) Transfer the ribs to a large plate. 8) Remove the rib bones & discard, shred the meat and return to the pot 9) Serve meat over steamed rice with the sauce

Tips

Sauce: If you prefer a thicker coating sauce, mix 2 tbsp corn starch with 2 tbsp cold water & stir into the juices in the bottom of the cooker