Name: Pressure cooker short ribs with herb salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: large piece of ginger finely chopped; large pack coriander stalks and leaves separated; 1 red onion finely chopped; 3 garlic cloves crushed; 1 tbsp vegetable oil; 4 beef short ribs; 1 tsp golden caster sugar; 1 tbsp soy sauce; 50ml oyster sauce; 500ml chicken stock; 3 star anise; 2 tbsp Chinese black rice wine vinegar; cooked basmati rice to serve; 1 Thai red chilli chopped; coriander leaves (from the pack above); small pack mint leaves; 1 shallot finely sliced; juice 1 lime; 1 tsp Thai fish sauce

large piece of ginger
finely chopped
large pack coriander
stalks and leaves separated
1 red onion
finely chopped
3 garlic cloves
crushed
1 tbsp vegetable oil
4 beef
short ribs
1 tsp golden caster sugar
1 tbsp soy sauce
50ml oyster sauce
500ml chicken stock
3 star anise
2 tbsp Chinese black rice wine vinegar
cooked basmati rice
to serve

For the herb salad

1 Thai red chilli
chopped
coriander
leaves (from the pack above)
small pack mint
leaves
1 shallot
finely sliced
juice 1 lime
1 tsp Thai fish sauce

Method

step 1
In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
step 2
Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.