Ok, the actual recipes says Asian-Style Boneless Beef Ribs, but they didn’t have any boneless ones in the market today, so I made them with bone in. And really, where’s the harm? Having the bones in meat adds so much flavor. This is the second recipe I’ve tried out of Pressure Cooker Perfection by America’s Test Kitchen, and they aren’t lying, it is perfection! The only issue is my pressure cooker, as they warned in their evaluation of pressure cookers in the book, it scorches, and it sure does. Since I was aware of the problem after my whole chicken experiment I was super careful this time, kept the heat very low, but after the allotted time all the ribs were scorched on the side that touched the bottom of the pot. However, like with the chicken it only imparted a mildly smokey flavor, it didn’t ruin the dish. The recipe is super simple and after 35 minutes under pressure (yes a reference to Queen, with David Bowie…the original version), the ribs came out a deep mahogany and are friggen delicious! I almost never cook Asian food because I never think my results are good enough, but these ribs are the real deal.
Next risotto…and if the risotto scorches, I may revisit the idea of buying a different pot. Unlike chicken and ribs I don’t think a smoky flavor will improve the risotto any.
