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Learn how to prep lemongrass with our senior food editor Molly Adams!
Once you've mastered this technique, try using lemongrass to make recipes like our Weeknight Asian Style Instant Pot Short Ribs!
Details
Recipe
For the Short Ribs
- 3 1/2 pounds short ribs, bone- in (about 4 large)*
- 1 tablespoon canola oil, plus more, if needed
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 6 scallions, whites chopped, greens thinly sliced
- 1 stalk lemongrass, tender inner white bulb only, smashed and minced
- 3 cloves garlic, thinly sliced
- 2 inch piece ginger, minced
- 1 tablespoon sambal oelek
- 1/4 cup beef broth
- 1/4 cup freshly squeezed orange juice
- 1/4 cup low sodium tamari
- 1 tablespoon honey
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- Steamed rice, for serving
- Cucumber salad, for serving (recipe below)
- 1 lime, cut into wedges
- Red chile, sliced for garnish
To Make the Short Ribs
Method
Step 1
Season the short ribs generously with salt and pepper. Set the Instant Pot® to ‘sauté’ function and add canola oil. Once shimmering, add half of the short ribs and sear on each side until brown, about 3 minutes a side. Set the browned short ribs aside and repeat with the remaining ribs.
Step 2
Once all of the ribs are browned discard all but 1 tablespoon of fat from the Instant Pot®. Add the scallion whites, lemongrass, garlic, ginger and sambal to the Instant Pot®. Cook for about 2 minutes, or until the vegetables start to caramelize. Add the beef broth, orange juice, tamari, honey and mirin and bring to a simmer.
Step 3
Once the liquid reaches a simmer, return the ribs to the pot, making sure they are each partially submerged in liquid. (you may need to play a bit of tetris here and move the ribs around so they are able to fit in a mostly even layer)
Step 4
Turn the ‘saute’ function off and secure the lid. Set the pressure release to ‘sealing’ and set to manual pressure for 40 minutes.
Step 5
When the cooking time is done, let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the sauce, and set the liquid back on the ‘saute’ function.
Step 6
Mix the cornstarch with 1 tablespoon of water, stirring until smooth. Once the liquid in the pot reaches a simmer, whisk in the cornstarch and cook for about 2 minutes, or until the sauce thickens.
Step 7
Serve the short ribs over rice with the sauce, cucumber salad and lime wedges. Garnish with sliced green scallions and red chile
For the Cucumber Salad
- 1 English cucumber, thinly sliced
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon Simply Organic Black Sesame Seeds
- 2 tablespoons freshly chopped cilantro
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- pinch red pepper flakes
To Make the Cucumber Salad
Step 1
Add all ingredients to a medium bowl and stir to combine.