Short Ribs in Gingered Plum Sauce

Ingredients

• 4 pounds meaty short ribs, excess fat removed
• 1 ½ 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 ¼ cups tightly packed pitted prunes
• 4 to 6 large Yukon Gold potatoes, washed and left whole
• 1 to 1 ½ tablespoons grated fresh ginger
• Salt and freshly ground pepper
• ¼ cup thinly sliced scallions, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    2253 calories; 166 grams fat; 71 grams saturated fat; 74 grams monounsaturated fat; 6 grams polyunsaturated fat; 112 grams carbohydrates; 13 grams dietary fiber; 26 grams sugars; 77 grams protein; 347 milligrams cholesterol; 1412 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1 hour