Yields 6 servings
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 10 minutes
4 pounds beef short ribs, bone-in
4 cups water
2 cups dark soy sauce
¼ cup mirin
3 tablespoons sugar
1 teaspoon sesame oil
1 apple, peeled & quartered
1 pear, peeled & quartered
½-inch piece ginger
4 garlic cloves
1 large potato, cut into thirds
2 large carrots, cut into thirds
2 whole green onions, thinly sliced, for garnish
½ tablespoon pine nuts, for garnish
PLACE short ribs in just enough cold water to cover fully cover them and soak for 1 hour.
REMOVE from water and rinse. Place into the Cosori Pressure Cooker with 4 cups of water.
SELECT Pasta/Boil, Adjust to “More/High”, and press On/Start.
BOIL short ribs for 30 minutes.
COMBINE dark soy sauce, mirin, sugar, and sesame oil in a bowl and mix well.
BLEND apple, pear, ginger, and garlic until it reaches a smoothie-like texture.
COMBINE both blends and mix well.
REMOVE beef stock from the pressure cooker, leaving 2 cups of the liquid.
ADD the soy sauce and fruit mixture, potato, and carrots to the pressure cooker.
SELECT Meat/Stew and press On/Start.
REMOVE potato and carrots and set aside.
SELECT Pasta/Boil and press On/Start. Reduce liquid for 20 minutes.
PLACE potatoes, carrots, and short ribs in a serving dish, and cover with sauce. Garnish with sliced green onions and pine nuts.