Korean Braised Short Ribs

INGREDIENTS

• 2kg beef short ribs

SAUCE

• 5 cm piece ginger
• 2 nashi pears
• 1 onion
• 5 cloves garlic
• ½ tsp black pepper
• 1 tbsp brown sugar
• 3 tbsp soy sauce
• 1 tbsp chili paste
• 1 tbsp toasted sesame seeds

IN THE COOKER

• 1 cup water
• 2 carrot rough, chopped

GARNISH

• 1 cup frozen peas
• 1 tbsp toasted sesame seeds
• 2 tsp sesame oil

DIRECTIONS

1. Using a sharp knife, cut the meaty part of the ribs in ¼ down to the bone; this will help the meat to cook quicker.
2. Rinse ribs under cold water to remove any bone shards and blood.
3. In a pot of boiling water, blanch the ribs for a few minutes to clean the bones.
4. Place all ingredients for the sauce into a food processor and blend for a minute, until a smooth paste has formed.
5. Place the ribs into the pressure cooker with the sauce, carrots and water. Securely place and seal the lid onto the pressure cooker. Select the  ‘POT ROAST’ setting and press ‘START/CANCEL’ button. Allow to cook until pre-set cooking display time is complete.
6. Once the timer has finished, release the pressure, remove the lid and select the  ‘SAUTE’ setting and press ‘START/CANCEL’. Reduce the sauce until it coats the ribs. Stir through the peas, sesame seeds and sesame oil
7. Serve with steamed rice and sliced green shallots.