This week between Christmas and New Year's Day is a bit of a blur for many of us. In an effort to avoid just eating leftovers, cookies, and junk food every day, we're offering a couple great dishes that taste like they were a bit of work to put together, but actually let you get dinner on the table with just a little bit of effort. This time around, your Instant Pot is here to save the day with a stunning comfort food dish that will take your taste buds to Asia.
If you don't have cranberries, use more pomegranate juice. If you don't have pomegranate juice, use more cranberries. If you don't have either, consider using a different recipe since those ingredients are the ones bringing the "tangy" to these Tangy Asian Short Ribs! I love the coconut rice too and use it with everything from Indian curries to Malaysian stir fries. Keep it handy and you won't be disappointed.
This a dish until itself, but if you are looking for an easy side, consider tossing sliced cucumbers and green onion together with some rice vinegar, honey, and crushed red pepper if you like a little heat. Plus a chilled beverage of your choice. Then kick back and enjoy your meal and how well you used an electric pressure cooker to make it happen without you having to break a sweat!
Tangy Asian Short Ribs with Coconut Rice
- 5 pounds bone-in beef short ribs
- Black pepper
- 2 small yellow onions, peeled and quartered
- 2 inches fresh ginger, sliced
- 3 teaspoons Chinese 5 spice powder
- 1 cup whole cranberries
- ½ cup pomegranate juice
- ⅓ cup tamari or soy sauce
- ⅓ cup Thai chili sauce
- 1 (14 ounce) can coconut milk
- 2 tablespoons butter
- 2 cups jasmine rice
- Pinch salt
- ½ cup chopped green onions
- 1 cup chopped cilantro
- 3 tablespoons toasted sesame seeds
In the bowl of your Instant Pot, season the short ribs with pepper. Add the onions, ginger, Chinese 5 spice powder, and cranberries. Pour the pomegranate juice, tamari, and chili sauce over the top of the ribs. Cover and set your Instant Pot to cook on high pressure for 45 minutes. When the cycle ends, allow the appliance to release pressure naturally for 15 minutes; release any remaining pressure after that.
Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Keep warm in an oven set to 250°F.
To make the coconut rice, combine the coconute milk, 3/4 cup of water, and butter in the bowl of your Instant Pot. Add the jasmine rice and a pinch of salt. Stir to combine, cover, and set your Instant Pot to cook on the rice setting (12 minutes on low pressure). When the cycle ends, allow the appliance to release pressure naturally for 10 minutes; release any remaining pressure after that and fluff the rice with a fork.
Serve the ribs and sauce over the rice. Garnish with the chopped green onions and cilantro and sprinkle with sesame seeds. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 90 minutes total, 20 minutes hands on