Red Wine Currant Glazed Boneless Beef Short Ribs (Simple Rice Cooker Version)

Dish Features: Utilizes the slow-cooking characteristic of a rice cooker to simplify the Western concept of red wine braised meat. The short ribs absorb the sweet and sour essence of red wine and fruit, resulting in tender, juicy meat and a rich sauce. Ingredients: Thick-cut boneless beef short ribs 300g (cut into large bite-sized pieces) Half an onion (cut into chunks), 2 cloves garlic (smashed) Seasonings: Red wine 50ml, soy sauce 1 tbsp, sugar or honey 1 tsp, ketchup 1 tsp, 1 sprig rosemary or thyme (optional) Instructions: Pat the surface of the beef short ribs dry with paper towels. Place them in the inner pot, add the onion chunks, smashed garlic, and all seasonings, mix well, and finally place the herb sprig on top. Add 1.5 cups of water to the outer pot of the rice cooker and press the cook button to steam. After the switch pops up, do not open the lid immediately. Continue to steam for 20-30 minutes to allow the beef to fully absorb the sauce and achieve a melt-in-your-mouth tenderness. Remove the herb sprig. When serving, drizzle the rich red wine sauce over the beef and sprinkle with a little black pepper or chopped parsley to finish.