• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Braised Short Ribs with Daikon and Carrot (Pressure Cooker)

March 30, 2016 By Lokness 13 Comments

Braised Short Ribs with Daikon and Carrot (Pressure Cooker) 3| The Missing Lokness

If you are moving to another country, what is that ONE kitchen equipment or tool you will take it with you?

14 years ago, my answer was a “rice cooker”.

Today, my answer is my “KitchenAid stand mixer”. It is because it is the most experience equipment I own. After spending $300+, I would hope to use it for the rest of my life! It is also very useful and pretty. No matter where I am going, I will be taking it with me.

For the rice cooker, when I came to the States 14 years ago, I did bring along with me a Philips 1.5-cup rice cooker. It is not that you couldn’t buy a rice cooker in Los Angeles. My mom thought it would be easier to bring one with us. That way, we don’t have to spend time finding one and we can cook for ourselves right away. I still remember clearly that my parents took me to an appliance store a few months before leaving Hong Kong. We realized that a regular rice cooker wouldn’t work in the US, because the power plug and power voltage are different. So, we ended up putting in a special order for the rice cooker. We may have gone though a lot to get that rice cooker, but at least I used it for a good 13 years. It was no doubt the right decision!

Primada Pressure Cooker

Fast forward to 6 years ago, my sister followed me and came to Los Angeles. And guess what? She brought a rice cooker too! But this time, it wasn’t a small 1.5-cup one. It was this gigantic multifunction electric pressure cooker. Other than rice, it can be used to make soup, congee, beans, meat, fish and even cake. However, my parents forgot to check one important thing. The minimum requirement for the rice cooker is 2-cup of rice. My sister lived by herself and she didn’t like rice too much. Therefore, she may have only used the pressure cooker once or twice in a full 2-year. Before moving into a tiny dorm of UCLA, she handed me the pressure cooker and it is with me ever since.

This pressure cooker is a truly amazing. Just plug it in and press a button. Instead of dealing with fire and a stovetop pressure cooker, an electric one is much easier to use and feels a lot safer. These days, electric pressure cookers are pretty popular. Instant Pot is the brand I heard the most. If you love braising meat or like cooking food that requires a long period of time, you really should consider getting an electric pressure cooker. It will save you a lot of time, but still achieve the results you want.

Braised Short Ribs with Daikon and Carrot (Pressure Cooker) 1| The Missing Lokness

Today, I am sharing with you this braised short ribs recipe. It is from Just One Cookbook. Unlike most braised short ribs, the flavors in this one are much lighter and cleaner. No red wine or tomatoes. Just beef, onion, daikon, carrot and a little sake. It is hearty, but not heavy. You can taste the flavors from every single ingredient. The beef was tender and still remained juicy. The sweet daikon and carrot were soft and soaked up all those delicious meat juice and seasoning. After trying this dish, you will want to do it again next week. It is THAT GOOD! Enjoy!

Braised Short Ribs with Daikon and Carrot (Pressure Cooker) 2| The Missing Lokness

Braised Short Ribs with Daikon and Carrot (Pressure Cooker)

2 servings

Ingredients:

–  1 pound boneless short ribs (2 pounds for bone-in)

–  1 tablespoon sesame oil

–  1 large onion (cut into 8 wedges)

–  1-inch piece ginger (minced, about 1½ tablespoons)

–  3 garlic cloves (minced, about 1½ tablespoons)

–  4-inch daikon (peeled and cut into 1-inch cubes, about 2 cups total)

–  3 carrots (peeled and cut into 1½-inch pieces, about 1½ cups total)

–  1 green onion (finely chopped)

–  salt

–  ground black pepper

Seasoning:

–  ¼ cup, plus 3 tablespoons soy sauce

–  ¼ cup, plus 2 tablespoons mirin

–  3 tablespoons dark brown sugar

–  3 tablespoons sake

Directions:

  1. Cut the short ribs into 1½-inch cubes. Pat dry with paper towels. Season with salt and pepper.
  2. In an electric pressure cooker with the “saute” setting (cook over medium-high heat in a stovetop pressure cooker), warm up the sesame oil. If your electric pressure cooker doesn’t have a “saute” function, use a large pan and cook over medium-high heat on the stove. Sear the short ribs on all sides until nicely brown. Transfer the meats to a plate. Set aside.
  3. Remove most of the fat and brown bits with paper towels, but leaving ½ tablespoon oil in the pan. Add onions and cook until just tender. Add ginger and garlic. Stir and cook for a minute. Pour in the seasoning and cook for 2 minutes.
  4. Combine all the ingredients in the pressure cooker. Stir and mix well. Cover and lock the lid. If using electric pressure cooker, make sure the pressure release valve is at the “sealing” setting, not “venting”. If using stovetop pressure cooker, bring to high pressure over high heat. Once it is at high pressure, reduce to low heat.
  5. Cook the meat and vegetables for 25 minutes. When cooking is done, the “keep warm” button will be on (turn off the heat for stovetop pressure cooker). There are two ways to do it. You can either release the pressure naturally by doing nothing, about 20 – 30 minutes or you can release pressure slowly or carefully by opening the vent. Make sure you read the manual book to know how to do it safely.
  6. Open the lid and transfer the meat and vegetables to a serving plate. Top with a few tablespoons of sauce and green onion. Serve immediately with hot steamed rice.

Tips:

  1. Before using a pressure cooker, make sure you read through the manual and know how to use it. Pressure and hot steam can be dangerous.
  2. Daikon, sake, and mirin can be found in Asian supermarkets.
  3. If you can’t find daikon, you can use all carrots (about 3½ cups total).
  4. When you first open the lid, you will see a lot of liquid. The liquid is mainly from the daikon and carrot. It is normal. And don’t worry, the seasoning is enough for that much liquid.
  5. For the leftover sauce, save it up and use it as a broth for soup noodles some other day.

(Adapted from Just One Cookbook)

Filed Under: Beef, Cook Tagged With: Beef, carrot, daikon, japanese, pressure cooker, short ribs

Previous Post: « Blackberry-Ginger Gin Cocktail
Next Post: Grilled College Marinated Steaks »

Reader Interactions

Comments

  1. Monica says

    April 1, 2016 at 5:30 am

    Looks so good – light yet hearty – and I really like the daikon, which I don’t use often enough. I have been thinking about buying a pressure cooker for a couple of years now but still haven’t. Given my record, it’ll probably be another 5-10 years before I do but this definitely moves the needle for me. : )

    Reply
    • Lokness says

      April 8, 2016 at 5:18 pm

      Hahaha!!! Pressure cooker saves a lot of time. I love it! It is a great buy! If not, you can cook it over the stove too, but you will probably need more water.

      Reply
  2. Kathleen | Hapa Nom Nom says

    April 6, 2016 at 5:43 pm

    Lol! When I went off to college, I took a rice cooker with me. I think my roommate thought I was a little strange 😉
    This dish looks so delicious and I can see just how tender the short ribs are – yum!

    Reply
    • Lokness says

      April 8, 2016 at 5:20 pm

      HAHA!!!! We Asians can’t live without rice! Yes, the beef was tender and soaked up all those wonderful flavors. I can eat this all day!

      Reply
  3. Nami | Just One Cookbook says

    April 7, 2016 at 4:43 pm

    One? So difficult! I love Instant Pot, but I don’t know! LOL. So happy to see you made this! I love pressure cooking so much. It really fits my busy lifestyle with the kids and maybe when I get older and can’t stand at the kitchen. hehe. Your dish looks far more appetizing than mine. It makes me want to make it right away! Thank you for your kind mention all the time, and for trying this dish! It made me very happy. 🙂 xoxo

    Reply
    • Lokness says

      April 8, 2016 at 5:24 pm

      I know! How can my parents expect my sister to use this pressure cooker to cook for one?

      Awww, thank you Nami! You are too kind! Your food always look amazing! I really love this recipe. These have to be my favorite braised short ribs ever. They are so good that they would be perfect for small dinner party too. 🙂

      Reply
  4. Lily says

    May 14, 2016 at 11:47 am

    I would love to try this recipe. Though, I’m not familiar with mirin? What is it and where can I buy it?

    Reply
    • Lokness says

      May 14, 2016 at 4:21 pm

      Hi Lily, mirin is a Japanese condiment. It is a rice wine with low alcohol content and sweet in taste. You can get them in any Asian supermarkets, Amazon, or even in Asian isle in regular supermarkets. Here is an Amazon link: http://amzn.com/B0002YB210

      This dish is really great! Hope you enjoy it as much as I do!

      Reply

Trackbacks

  1. Braised Short Ribs with Daikon and Carrot (Pressure Cooker) - Yum Goggle says:
    April 2, 2016 at 3:30 pm

    […] GET THE RECIPE […]

    Reply
  2. 20 Fabulously Easy Instant Pot Recipes - Dinner at the Zoo says:
    September 6, 2016 at 7:01 am

    […] Pressure Cooker Braised Short Ribs from The Missing Lokness […]

    Reply
  3. Pressure Cooker Recipes and Cookbooks for Super Quick Meals! - FamilyNano says:
    February 13, 2017 at 12:44 am

    […] 3. Braised Shortribs with Daikon and Carrot […]

    Reply
  4. 23 Pressure Cooker Recipes for Quick and Easy Meals - google healths says:
    June 22, 2017 at 5:24 am

    […] 3. Braised Short Ribs With Daikon and Carrots […]

    Reply
  5. Instant Pot Beef Recipes | Simply Happy Foodie says:
    April 9, 2018 at 2:33 pm

    […] Braised Short Ribs with Daikon and Carrot The Missing Lokness Incredibly Tender Instant Pot Short Ribs Living Sweet Moments Instant Pot Short Ribs with Creamy Polenta Garden in the Kitchen […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower
  • Sangchu Geotjeori (Korean Lettuce Salad)

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

Growing up, I looked forward to my mom’s mango p Growing up, I looked forward to my mom’s mango pudding every summer. That creamy & soft pudding is loaded w/ tons of fresh mangoes. My version is pretty much the same, but I switch out the mango-flavored gelatin mix for fresh mangoes. It tastes incredible & brings me back to my childhood right away! It was the perfect dessert when I was a kid, and it’s still the most satisfying dessert today! 🥭

// What was your favorite childhood dessert? //

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/05/20/loaded-mango-pudding/
Sometimes, something simple is the best. My go-to Sometimes, something simple is the best. My go-to is a cheeseburger w/ extra toasted bun & onion. Bryan likes his double-double w/ onion. The fries were perfectly crispy, and I like to dip them in the spread sauce. Please order me 2 fries next time!😂 How do you like your In-N-Out?
Ice cream time! This Vanilla Blueberry Thyme Swirl Ice cream time! This Vanilla Blueberry Thyme Swirl Ice Cream is creamy, little vanilla-y w/ bits of blueberries & a hint of thyme. That vibrant blueberry swirls also makes the prettiest purple color too! I made this ice cream using my blueberry thyme jam, so it’s very easy.🫐🍨

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/04/15/vanilla-blueberry-thyme-swirl-ice-cream/
A perfect bowl of Korean shaved ice for a warm nig A perfect bowl of Korean shaved ice for a warm night. We both got Injeolmi, which is milk flavored ice w/ mochi, roasted soybean powder & condensed milk. It was light, little nutty & not too sweet.🍧

🌟Oakobing
📍37 N Arroyo Pkwy, Pasadena, CA 91103
Spring time means berries. Let starts w/ Blueberry Spring time means berries. Let starts w/ Blueberry Thyme Jam! Sweet, lemony & earthy. A nice surprising combo, but both blueberry & thyme compliment each other really well. I once served this once w/ a slice of Basque cheesecake, & it was fantastic! The jam is good on all sort of things, like yogurt and charcuterie board. 🫐

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/24/small-batch-blueberry-thyme-jam/
When I think of comfort food, this Satay Beef Cell When I think of comfort food, this Satay Beef Cellophane Noodles in Clay Pot (沙嗲牛肉粉絲煲) definitely is up there on the top. One of my favorites to order in Hong Kong! It’s hearty & rich. That tender beef & noodles are coated w/ a savory & slightly sweet satay sauce. Little kick from the chili & the earthiness from the mushroom. Bold flavors! Please just give me a bowl of rice already! Btw, this takes only 30 mins to put together, which makes a great weeknight dish. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2022/03/10/satay-beef-cellophane-noodles-in-clay-pot/
Maude (@mauderestaurant) has reopened & we’re ba Maude (@mauderestaurant) has reopened & we’re back! It closed down during the pandemic & eventually was selling sweet & savory pies for a while. Once we heard Maude was about to reopen, we made reservation. It’s a 9-course tasting menu w/ the focus on California cuisine this time. Everything was incredible. We chose to sit on the chef’s table & watched them plating & cooking. Precision & speed w/ lots of components. We had our many firsts, like cactus, caviar, & black truffle. Our favorites of the night were caviar w/ peas, abalone & bread w/ aged butter. We really love this place & look forward to going back soon!

🌟Maude
📍212 S Beverly Dr, Beverly Hills, CA 90212
❣️Always a multi-course tasting menu & changes often.
Am I dreaming? Hailing in Pasadena? The mix of hai Am I dreaming? Hailing in Pasadena? The mix of hail & rain probably lasted for a good 30-minute. I was very excited at first, then it got crazy. Hail was collecting everything & my patio started to flood. I took out a broom & removed some of the hail. That worked, the water started to move & subside eventually. So glad my apartment wasn’t flooded. Whew! I have seen hailing, but this is another level. The ground was covered in hail. Really incredible!
Load More... Follow on Instagram

Copyright © 2022 · The Missing Lokness · Privacy Policy

 

Loading Comments...