Short Ribs in Gingered Plum Sauce
- 4 pounds meaty short ribs, excess fat removed
- 1 1/2 cups chicken or beef broth
- 1 cup coarsely chopped leeks (green parts included) or onions
- 1 tablespoon balsamic vinegar, plus more if needed
- 2 tablespoons Japanese soy sauce
- 1 1/4 cups tightly packed pitted prunes
- 4 to 6 large Yukon Gold potatoes, washed and left whole
- 1 to 1 1/2 tablespoons grated fresh ginger
- Salt and freshly ground pepper
- 1/4 cup thinly sliced scallions, for garnish
- Trim excess surface fat from the ribs.
- In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar.
- Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
- Place meat in the cooker with any unabsorbed soy sauce.
- Scatter prunes around the sides; distribute the potatoes on top.
- Lock lid in place.
- Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure.
- Cook for 30 minutes.
- Turn off heat and allow pressure to decrease naturally, about 15 minutes.
- Remove lid, tilting it away from you to allow the steam to escape.
- Remove potatoes, and set aside.
- The ribs should be fork tender.
- If not, simmer with lid ajar until done.
- Transfer meat to a platter.
- Strain the broth, and degrease in a fat separator or refrigerate overnight.
- Discard congealed fat.
- Return broth and solids to the cooker.
- To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
- Add more vinegar, if needed, to balance the sweetness and intensify the flavors.
- Stir in ginger to taste.
- Adjust seasonings with salt and pepper.
- Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce.
- Transfer to a platter or individual plates, and garnish with scallions.
- Serve any extra sauce on the side.
short ribs, chicken, leeks, balsamic vinegar, soy sauce, prunes, potatoes, ginger, salt, scallions
Taken from cooking.nytimes.com/recipes/1015846 (may not work)