Asian-Style Boneless Beef Short Ribs

Serves 6. 35 minutes under pressure.
Total cooking time: about 1 hour.

1 tablespoon vegetable oil
4 garlic cloves, minced
1 (2‑inch) piece ginger, peeled, sliced into
¼‑inch-thick rounds, and smashed
½ cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
4 scallions, white parts chopped coarse,
green parts sliced thin
¼ teaspoon cayenne pepper
6 (8‑ounce) boneless beef short ribs, trimmed
2 tablespoons minced fresh cilantro

1. BUILD FLAVOR: 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.

2. HIGH PRESSURE FOR 35 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, adjusting heat as needed to maintain high pressure.

3. NATURALLY RELEASE PRESSURE: 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.

4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit for 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.