Tuesday, April 7, 2009
Asian Short Ribs Mike Lyn Style
I first seasoned the ribs with
(and I added black bean paste)
In the cooker I browned ginger, garlic, bell peppers and onions
I added the short ribs, beef bones,
left over grilled chicken, white wine, cilantro and black pepper
(you won't need salt cause the soy and oyster sauce are really salty) and chinese sausage.
(I bought the sausage at Tan-Am)
I covered the pressure cooker and cooked for an hour on high pressure and half an hour on low pressure.
I served it over somewhat bland (what my son said) white rice, but the sauce is very rich.
very rich, tasty dish, with plenty of leftover spare rib meat for another couple of dishes. I think the marrow from the beef bones addes a lot to the sauce. plus the dog got a bone for the evening.