Miso and Soy Beef Ribs

• 1 tbsp peanut oil
• 8-10 beef ribs (1 – 1.5 kg)
• ½ cup white miso paste
• 2 tbsp mirin
• 3 tbsp soy sauce or tamari
• 1 tbsp sugar
• ¼ cup Japanese sake (rice wine)
• ½ cup dashi stock (dissolve 1 dashi sachet in boiling water) or beef stock
• ½ cup green onions, finely sliced
• Steamed Japanese rice, to serve

#tefalexperts #lorenalys #pressurecooker #everydaygourmet

This recipe is created by Lorena Lys for Tefal in partnership with Everyday Gourmet.

1. Place the beef ribs in a large ziplock bag or bowl and marinate for 2-3 hours in the white miso paste, mirin, 2 tbsp of soy sauce, and sugar. 2. Select “Manual Mode”, then select “Stir Fry”, then select “High Stir Fry”. Once the bowl is hot, add the oil and brown the beef ribs in batches until golden. Remove and set aside. 3. Deglaze the bowl with the sake, stock and the rest of the soy sauce. Return the beef ribs to the bowl and ensure they are evenly distributed in the bowl. 4. Select “Pressure Cook”, then select “High Pressure” and set time to 35 minutes. 5. Once cooking is complete, allow ribs to cool for 5 minutes and then transfer to a serving platter. 6. To thicken the sauce, select “Manual Mode”, then select “Stir Fry”, then select “High Stir Fry” again until the sauce starts to thicken (3-5 minutes). Pour sauce over ribs. Garnish with finely chopped green onions. Serve with steamed Japanese rice.