Pressure Cooker Ginger-Garlic Short Ribs

Instructions

To make the braising sauce, combine all the sauce ingredients in a blender and puree until smooth.

Put the shortribs in the pressure cooker and pour the sauce over them. (Alternatively, combine the sauce and shortribs overnight to marinate the meat, then put the sauce and shortribs in the pressure cooker the following day.) Seal the pressure cooker and cook on high pressure for 35 minutes. Let the pressure cooker naturally vent or manually release its pressure. Let the meat cool in the sauce for 20 minutes.

To serve, strain the sauce and set aside the shortribs. Skim the fat from the sauce, transfer the sauce to a large saucepan, and bring the sauce to a simmer.

Ladle about 230 ml / 1/2 cup of the sauce into a small bowl and whisk in the cornstarch. Whisking constantly, gradually pour the cornstarch mixture into the rest of the sauce. Continue to cook over medium-low heat until the sauce is thick enough to lightly coat the back of a spoon.

Add the shortribs, carrots, and daikon and cook until the meat is hot and the vegetables are cooked. Serve over rice and cabbage and top with sesame seeds, green onions, and radish wedges.