Ginger-Garlic Short Ribs with Roasted Vegetables and Glazed Mushrooms

  • 4 c. chopped root vegetables: I used potatoes, parsnips, sweet potatoes, and carrots
  • 1 T. canola oil
  • 2 tsp. seasoned salt of your choice: I used Weber's Kick'n Chicken seasoning
  • 3 lb. beef short ribs
  • 1 tsp. each: garlic powder, onion powder, ground ginger, black pepper, and salt
  • ¾ c. soy sauce (tamari for a gluten free option)
  • ¼ c. brown sugar
  • 1 T. rice vinegar
  • 2 tsp. olive oil
  • 1 tsp. minced fresh ginger
  • 1 tsp. minced fresh garlic
  • 1 tsp. chili garlic sauce
  • 2 T. corn starch
  • 2 tsp. toasted sesame oil
  • 8 oz. button mushrooms, sliced

Preheat the oven to 425°F. Toss the chopped root vegetables with the canola oil and seasoned salt. Pour the vegetables onto a heavy sheet pan or bottom section of a broiler pan and roast in the oven for 45 minutes; stir the vegetables once halfway through cooking.

While the vegetables roast, prepare the short ribs. Place the metal rack into the insert of your pressure cooker and pour in 1 cup of water. Combine 1 teaspoon of each: garlic powder, onion powder, ground ginger, black pepper and salt; rub this mixture all over the beef ribs. Place the beef ribs on the rack, so they are above the water under the rack.

Put the lid on the pressure cooker, make sure the valve is in the sealed position, and then cook on high pressure for 30 minutes. Let the pressure naturally release for 10 minutes (do not open the valve for 10 minutes after the 30 minute cook time is over). Once it's released naturally for 10 minutes, finish with a quick release (open the valve).

Meanwhile combine the ingredients for the sauce (soy sauce through cornstarch) in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Reserve 2 tablespoons of the mixture and brush the remaining sauce over the ribs in the pressure cooker; keep warm.

In a medium skillet, heat the toasted sesame oil over medium-high heat and sauté the mushrooms until tender. Add the reserved sauce and toss well to coat.

To serve the meal, add the roasted root vegetables, some ribs, and some mushrooms to a large serving bowl. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 1 hour