Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 1 hour 20 minutes
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If you’ve ever shied away from making short ribs because you thought they’d take too long to cook, think again! These Asian-Style Boneless Beef Short Ribs offer a fast and delicious method for getting tender, flavorful ribs on the table in no time. The magic of this recipe lies in how quickly the short ribs absorb the rich, savory flavors of the Asian-inspired marinade, resulting in a melt-in-your-mouth dish that’s perfect for weeknight dinners or weekend gatherings.
At www.5starrecipe.com, we spent a lot of time in the kitchen perfecting an easy-to-make short rib with an Asian twist. The ginger and hoisin sauce turn what might be considered a plain dish into a masterpiece of oriental deliciousness. These aren’t just your average short ribs—each bite is infused with the bold flavors of garlic, soy, and that unmistakable zing of fresh ginger. The hoisin sauce adds a slightly sweet and tangy layer that balances the richness of the meat, making this dish an instant 5-star favorite.
One of the things we love most about these short ribs is their versatility. While the ingredients—hoisin sauce, soy sauce, and ginger—lend a distinctly Asian flair, this recipe can easily be adapted for any cuisine. Once you master this quick-cooking method, these short ribs can become a go-to staple in your recipe arsenal, ready to take on different flavor profiles depending on what you’re craving. Whether you’re planning an Asian-themed dinner or just need a reliable rib recipe to serve with mashed potatoes or rice, these short ribs fit the bill perfectly.
The key to this dish is its ability to tenderize the meat without a long braise. Thanks to the combination of the sherry, hoisin, and soy sauce, the beef quickly becomes incredibly tender while soaking up all the wonderful flavors from the marinade. The addition of garlic, ginger, and scallions further enhances the richness of the dish, giving it a balance of savory, slightly sweet, and subtly spicy notes. And if you’re looking for just a hint of heat, the cayenne pepper provides a nice touch of warmth that doesn’t overpower the other flavors.
These Asian-Style Boneless Beef Short Ribs are not only fast to prepare but also incredibly flavorful. They’re perfect for those times when you want something comforting and hearty without spending hours in the kitchen. Whether you’re serving them with steamed rice, noodles, or even a fresh salad, these short ribs bring a burst of flavor to the table.
For a finishing touch, fresh cilantro adds a pop of brightness that complements the richness of the ribs. The combination of tender beef, bold Asian flavors, and a quick cooking process makes this dish one you’ll want to keep in your dinner rotation.
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Ingredients:
1 tablespoon vegetable oil
4 cloves garlic, minced
1 2-inch-piece ginger, peeled, sliced into 1/4-inchthick rounds, and smashed
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
4 each scallions, white parts and greens separated
1/4 teaspoon cayenne pepper
6 8-oz beef short ribs, boneless, trimmed
2 tablespoons fresh cilantro, minced
VARIATION: Asian-Style Short Ribs with Shiitakes
Add 1 pound shiitake mushrooms, stemmed and
sliced, to pressure cooker pot with beef in step 1 .
After straining sauce through fat separator in step
4, discard ginger pieces, then return strained
mushrooms and defatted sauce to pressure-cooker
pot and simmer gently as needed to thicken. Stir in
1 tablespoon Asian chili-garlic sauce with scallions
and cilantro.
Instructions:
BUILD FLAVOR (5 minutes):
Cook oil, garlic, and ginger in pressure-cooker pot over medium
high heat until fragrant, about 1 minute.
Stir in hoisin sauce, soy sauce, sherry, scallion whites, and
cayenne, then add beef.
HIGH PRESSURE (40 MINUTES):
Lock pressure-cooker lid in place and bring to high pressure
over medium high heat. As soon as pot reaches high pressure,
reduce heat to medium-low and cook for 35 minutes.
NATURALLY RELEASE PRESSURE (15 minutes):
Remove pot from heat and allow pressure to release naturally
for 15 minutes. Quick release any remaining pressure, then
carefully remove lid, allowing steam to escape away from you.
BEFORE SERVING (5 minutes):
Transfer short ribs to platter, tent loosely with aluminum foil,
and let rest while finishing sauce.
Strain sauce into fat separator, let sit 5 minutes, then pour
defatted sauce into small bowl.
Stir scallion greens and cilantro leaves into sauce and serve
with ribs.