Ingredients
for 4 servings
- 3 lb bone in, english-cut, short ribs (1.2 kg), cut into 2 in (5 cm)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ⅓ cup soy sauce (80 mL)
- ½ cup beef broth (120 mL)
- 1 teaspoon sesame oil
- 1 tablespoon red pepper flakes
- ¼ cup light brown sugar (50 g)
- 4 cloves garlic, grated
- 3 tablespoons ginger paste
- 2 cans Campbell’s® Tomato Soup
- 2 tablespoons cornstarch
- ¼ cup water (60 mL)
- 2 teaspoons mirin
- white rice, for serving, cooked
- scallion, for garnish
- sesame seed, for garnish
Nutrition Info
- Calories 885
- Fat 47g
- Carbs 40g
- Fiber 2g
- Sugar 20g
- Protein 68g
Estimated values based on one serving size.
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Preparation
- Season the short ribs all over with salt and pepper.
- Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2–3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
- In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
- Pour the sauce and Campbell’s® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
- In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
- Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
- Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
- Enjoy!