Beef Ribs in Black Pepper Sauce (Pressure Cooker or Stovetop)

You might like to ground the whole black peppercorns yourself or get the store-bought ones instead. .

Prep time: 5 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 500 gm beef short ribs
• 1 clove garlic, minced
• 1 tsp coarsely ground black peppercorns
• 2 tsp shaoxing wine
• 1 onion, julienned
• diced spring onion, for garnish

Sauce:

• ½ cup chicken stock (or beef stock)
• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tsp sugar

Method:

1. Cut the short ribs into chunks in 5-cm / 2-inch length. Mix all the ingredients of sauce. Set aside.
2. Prepare your Instant Pot. Press the “saute” button and heat oil. Add the short ribs. Briefly cook until both sides are lightly brown. Stir in the garlic and black pepper. Sprinkle wine. Add half of the shredded onion. Pour in the sauce.
3. Cover with “sealing” on. Press the “Meat/Stew” button. Set 12-minutes cooking time on high pressure. Quick release. When the float valve drops to the down position, remove the cover. Add the remaining onion. Press “saute” to cook until the sauce reduces by 1/3. Sprinkle spring onion. Serve hot.

For stovetop cooking:

• Add one cup of stock and cook on medium-low heat for 20 to 30 minutes. 
• Replenish hot water if needed along the way of cooking.

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