Instant Pot Beef Pares – Short Ribs Paired with Broth
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The holidays are nearly here and soon I’ll be cooking my Instant Pot Beef Pares. The word ‘pares’ (say “pah-res”) in Pilipino translates to ‘pairs’. This Filipino beef stew is simmered till it’s fall-off-the-bone tender and typically paired with rice. At my parents’ home this was served with the same bone broth it was cooked in. Some restaurants in the Philippines serve this pairing of beef with rice more often.
It looks like winter will be here for a while on the east coast. As I write this, I gaze out my kitchen window and see the grey skies, and the empty tree branches bereft of leaves. I feel the chill in my bones even if I am indoors.
This is the time of year I bring out the cauldrons, the stockpots and the recipes for soups, and stews. Beef Pares is one of them. The difference is that I’m cooking this stew in my Instant Pot or multi-cooker. If you own this popular kitchen appliance, then you can cook this right now and it’ll be ready in under an hour. If you prefer to cook this stew stove-top, then I offer a recipe below, as well.
I like to serve this kind of stew when we have extended family visiting or friends for dinner. This is the kind of easy meal that you can prepare ahead and heat up just before everyone sits down. My family relishes the tender, succulent beef slices that simmered in the ginger-flavored broth with hints of star anise. And when we do sit down to eat, I like to watch everyone around me, as I listen to the boisterous dinner-table chatter. The food, the family and the laughter are often enriching and enjoyable. It’s a good stew like this Instant Pot Beef Pares and times like these that make me look forward to the Christmas holidays.
Instant Pot Beef Pares - Short Ribs Paired with Broth
Equipment
- Instant Pot or any multi-cooker brand 6-quart or 8-quart
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole onion chopped
- 1 knob (about 1 inch) fresh ginger peeled, sliced in julienne strips
- 4 pounds or use flank, brisket, shank beef short ribs,bone-in
- 1/3 cup soy sauce
- 8 to 10 cups organic beef broth
- 1 teaspoon whole black peppercorns
- 2 segments from a whole piece star anise
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 Tablespoons brown sugar
- 1 to 2 stalks scallions chopped, for garnish
- for serving: steamed rice
Instructions
To cook in the Instant Pot:
- Using a 6-quart Instant Pot, click the Saute button on the keypad.
- Add the vegetable oil in the inside pot. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions and ginger till fragrant, about 2 minutes.
- Add the beef short ribs. Stir around for 1 to 2 minutes so the beef browns on all sides.
- Pour the soy sauce and beef broth.
- Add the peppercorns, star anise, salt and ground pepper. Mix the ingredients.
- Click Cancel to turn off the Saute function.
- Close and lock the lid. Check cooking pressure is on High Pressure and release valve is set to Sealing.
- Press Manual and Meat/Stew mode. Set to cook for 45 minutes.
- When cooking is completed, do a quick release to release steam. Unlock the lid carefully.
- Add the brown sugar and using a large cooking spoon, mix ingredients for sugar to blend.
- Using a large ladle, scoop out the beef chunks and the broth into a soup tureen or in individual bowls.
- Garnish with chopped scallions. Serve warm with rice and the broth.
- *Important Note: After the initial Saute, it takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, please consult the product manual.
- To cook on the stove-top:
- Using a large, heavy stock-pot, over medium-high heat follow the recipe above starting with adding the vegetable oil, then sauteing the garlic, onions and ginger. Then add the beef, soy sauce, broth as directed above.
- Season with the peppercorns, star anise, salt and ground black pepper.
- Cover and simmer over medium heat. Cook for about 2 or 2.5 hours till beef chunks are tender.
- Add the brown sugar and blend ingredients.
- Garnish with scallions. Serve warm with rice and the broth.
- Quick Release for the Instant Pot: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam release handle on the lid to a Venting position. Allow the steam to release in a few minutes. (From "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot").
- About the Author: I recently interviewed Liza Agbanlog, author of the cookbook Quintessential Filipino Cooking (Page Street Publishing Co.) and she shared her story and recipes about Filipino cooking in Canada where she and her family reside. Read my feature Watch Out World: Liza Agbanlog Canada Housewife Turned Cookbook Author which published on Positively Filipino, the premiere online magazine. Click and read here.
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- Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.
Nutrition
Nutrition Notes: The nutrition information is an estimate and will vary based on cooking methods or brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com – sold worldwide in paperback and Kindle format.
Disclosure: Instant Pot is a registered trademark of the Instant Pot Company which is not associated with this blog. I was not paid to review or endorse the brand and products used.
