Looking for pressure cooker recipes? Try Ming Tsai's shortribs dish from episode 20 of Simply Ming.


  • 1 1/2 cups all-purpose flour

  • 1 teaspoon chile powder

  • 6 one-bone shortribs or 3 two-bone

  • 2 onions, cut into 1-inch dice

  • 1 bag carrot nubs

  • 6 ribs celery, cut into1-inch dice

  • 1 celeriac, cut into 1-inch dice

  • 1 large sweet potato, cut into 1-inch dice

  • 1 large parsnip, cut into 1-inch roll cut

  • Juice of 4 oranges, peel of 1

  • 2 star anise

  • 1 tablespoon naturally brewed soy sauce

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking

  • Crusty bread for serving


  • 1.

    In a pie plate, combine flour and chile powder. Season short ribs and coat in flour mixture. In a pressure cooker pot over medium heat coated lightly with oil, brown the coated shortribs, about 4 minutes per side, and set aside. Wipe out pot and coat with oil. Add onions, season and sweat down. Add the carrots, celery, celeriac, potato and parsnip. Season and saute for 1-2 minutes. Add shortribs, orange juice and peel, star anise, naturally brewed soy sauce and water to almost cover. Season and check for flavor. Place cover on and lock and cook over medium-high heat for 60-90 minutes. Carefully release steam and serve in a large bowl with crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2220kj
  • Fat Total 176g
  • Saturated Fat 72g
  • Protein 74g
  • Carbohydrate 81g
  • Sugar 20g
  • Sodium 2102mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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