Thai Short Ribs in Pressure Cooker with Aromatic Herb Salad

• ginger↗великий шматок

  finely chopped

• cilantro↗

  stems and leaves separated

• red onion↗1

  finely sliced

• garlic↗3

  pressed

• vegetable oil↗1 ст. л. tbsp
• beef↗4

  short ribs

• golden fine sugar↗1 ч. л. tsp
• soy sauce↗1 ст. л. tbsp
• oyster paste↗50 мл ml
• chicken broth↗500 мл ml
• star anise3
• Chinese black rice wine vinegar↗2 ст. л. tbsp
• cooked basmati rice

  for serving

• Thai red chili↗1

  minced

• cilantro↗

  leaves (from the package above)

• м'ята↗

  листя

• шалот↗1

  дрібно нарізаний

• сік 1 лайма
• тайський рибний соус↗1 ч. л.

Step-by-step instructions

1. 1

   In a mini blender, puree the ginger, cilantro stems and leaves, red onion, and garlic into a smooth paste; set aside. In the pressure cooker pot, heat the vegetable oil and sear the short ribs on all sides until golden brown, then remove them. In the same oil, sauté the prepared paste for 2–3 minutes, adding 1 tsp golden brown sugar. Return the ribs to the pot, add soy sauce, star anise, oyster paste, and chicken broth just enough to cover the meat.

2. 2

   Bring to a gentle boil, cover, increase pressure to high and cook for 45 minutes. Then gradually release the pressure, remove the lid, add 2 tbsp Chinese black rice wine vinegar, and remove the ribs. Raise the heat and simmer the sauce until it reduces by half and becomes intensely flavored. While the sauce simmers, prepare the herb salad by mixing all its ingredients. Serve each rib drizzled with the sauce, garnished with a portion of the salad and the boiled basmati rice.