Pressure Cooker Short Ribs in Plum Sauce

Can this be adapted for slow cooker?

I used extra thick ribs so I adjusted the cooking time. Twenty mins at medium-high pressure, then a quick release, flipped the ribs over lengthwise and brought it back to pressure for another 20 mins. Amazingly delicious. Served it with rice and a bean dish for a side.

Made this today for Christmas dinner. It was a hit. Delicious. Didn’t do much to change it although I may play with it next time. Definitely make again. Oh, did I mention how easy it is? It’s easy. Very, very easy.

This recipe is FODMAP diet friendly!

This was great

Very good. A little too sweet. Plan on making again with some adjustments. Made this in the instapot cooked per some of the notes here, ~45 minutes. Then got 15 minutes into depressurization before I got impatient and manually depressurized. Potatoes did burst but we’re not mealy or overdone Next time I’ll add extra ginger at the beginning and A Chile for heat. Probably a less sweet vinegar, maybe mirin. Add garlic. Add other veggies like bok choy when the sauce is reducing

I should have cut more of the excess fat from my ribs. Aside from that, this was an easy and delicious dish in a stovetop pressure cooker. I replaced potatoes with a bunch of large carrots, peeled, which were a nice complement to the leeks and prunes. It’s on the heavy side, so I paired it with simple roasted broccolini and green salad.

This took a lot of effort! Too much effort, in my estimation, for the results. It's very good, but took a lot of time, removing the ribs and potatoes, defatting and reducing the sauce, reheating everything... also took a looooong time to release pressure.

A few comments: - even though these were good cuts of meat that I further trimmed, these are by nature fatty pieces of meat. The result was too much fat after cooking - potatoes were too mushy. Good idea to have them in cooker - just need to find way to extract them before they are too cooked - don’t be shy about thickening sauce. It makes a difference I might try this mix again in the future - just with a different meat cut

This dish was better when I cooked the potatoes separately from meat (tossed with olive oil and salt, roasted in oven at 400F for 45 min), then combined before serving. Otherwise potatoes were overcooked and mealy. To make this more stew-like, cook in the IP for 45 min, natural release, then use a wooden spoon to break up the meat into smaller pieces. Add roasted potatoes and let simmer for ~30 min. This breaks down the fat in the meat and makes it more tender and flavorful.

I used 1 lb. baby carrots, instead of potatos. Brown ribs, remove to bowl, and then add onion and saute for a few min.s. Add 2 Tbl.s brown sugar to wet ingredients and then add liquid to pot. Stir in ribs and carrots, cook 30 min.s, 15 min.s natural pressure release. Perfect!

Good, but next time I may used a sweetened Thai soy sauce. Also, I didn't prick the unpeeled potatoes and a couple of them burst in the instant pot. The estimated one-hour time is a bit unrealistic. While prep is relatively minimal, it took a long time to bring the cooker up to pressure, and I chose the option of boiling down the sauce to thicken it at the end.

When I made this, the potatoes fell apart, just sort of disintegrated into the ribs. The braising liquid/sauce when reduced was okay and ribs themselves were tasty, but, unlike short ribs I've prepared in the oven, the cartilage never softened, leaving us with a band of gristle across the bottom of each piece. I would not make this recipe again.

Short ribs came out so tough they were inedible. Sizes and weights would be useful things to know when preparing a recipe.

Who are all these people with fat separators?? Given I didn't have time to let the sauce sit in the fridge overnight, I did the best I could to let it rest in the freezer for 10, then used a paper towel to absorb the grease on the surface.