Mongolian Beef Short Ribs
Mongolian Beef Short Ribs
Ingredients
- 1.5 kilograms beef short ribs
- to taste salt
- to taste pepper
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, minced
- 1 inch ginger, grated
- as needed green onions, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Pat the 1.5 kilograms of beef short ribs dry thoroughly with paper towels.
⏱️ 2 min
- 2
Season the dried short ribs generously with salt and pepper to taste.
⏱️ 2 min
- 3
Sear the seasoned short ribs in a hot pan over medium-high heat for about 2 minutes per side until they are nicely browned. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8 min
- 4
Prepare the sauce: In a medium bowl, combine the 1/2 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 3 cloves of minced garlic, and 1 inch of grated ginger. Mix all ingredients well until thoroughly combined.
⏱️ 5 min
- 5
Place the seared short ribs into a pressure cooker. Pour the prepared sauce evenly over the ribs.
⏱️ 3 min
- 6
Cook the short ribs on high pressure for 45 minutes in the pressure cooker. If you desire a fall-off-the-bone texture, cook for an additional 30-45 minutes longer (totaling 75-90 minutes).
⏱️ 45 min
- 7
If you do not have a pressure cooker, you can use an alternative cooking method: place the seared short ribs and sauce into an oven-safe dish, cover tightly with foil, and bake in the oven at 180°C for 2.5 to 3 hours.
⏱️ 150 min•🌡️ 180
- 8
After cooking, carefully transfer the sauce from the pressure cooker (or baking dish) to a small saucepan on the stovetop. Bring the sauce to a simmer over medium heat and reduce it until it thickens to your desired consistency, stirring occasionally.
⏱️ 10 min
- 9
Serve the Mongolian beef short ribs immediately with the reduced sauce, garnished with chopped green onions and sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Short Ribs
- 1.5 kilograms beef short ribs
- to taste salt
- to taste pepper
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic, minced
- 1 inch ginger, grated
- as needed green onions, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Pat the 1.5 kilograms of beef short ribs dry thoroughly with paper towels.
⏱️ 2 min - 2
Season the dried short ribs generously with salt and pepper to taste.
⏱️ 2 min - 3
Sear the seasoned short ribs in a hot pan over medium-high heat for about 2 minutes per side until they are nicely browned. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8 min - 4
Prepare the sauce: In a medium bowl, combine the 1/2 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 3 cloves of minced garlic, and 1 inch of grated ginger. Mix all ingredients well until thoroughly combined.
⏱️ 5 min - 5
Place the seared short ribs into a pressure cooker. Pour the prepared sauce evenly over the ribs.
⏱️ 3 min - 6
Cook the short ribs on high pressure for 45 minutes in the pressure cooker. If you desire a fall-off-the-bone texture, cook for an additional 30-45 minutes longer (totaling 75-90 minutes).
⏱️ 45 min - 7
If you do not have a pressure cooker, you can use an alternative cooking method: place the seared short ribs and sauce into an oven-safe dish, cover tightly with foil, and bake in the oven at 180°C for 2.5 to 3 hours.
⏱️ 150 min•🌡️ 180 - 8
After cooking, carefully transfer the sauce from the pressure cooker (or baking dish) to a small saucepan on the stovetop. Bring the sauce to a simmer over medium heat and reduce it until it thickens to your desired consistency, stirring occasionally.
⏱️ 10 min - 9
Serve the Mongolian beef short ribs immediately with the reduced sauce, garnished with chopped green onions and sesame seeds.
⏱️ 5 min