Instant Pot Korean Short Ribs
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Servings
4
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Course
Main Course
Instant Pot Korean Short Ribs
Description
This recipe begins by cleaning and briefly rinsing the short ribs to remove impurities. The ribs are pressure-cooked briefly under high pressure with water, then drained and rinsed before adding the braising liquid. The sauce incorporates grated Korean pear, grated onion, garlic, ginger, soy sauce, rice wine or mirin, sugar, sesame oil, and black pepper. These ingredients provide layers of umami, sweetness, and warmth.
Korean radish, carrot chunks, and shiitake mushrooms are added to the pot to cook alongside the ribs, infusing the dish with subtle vegetable sweetness and absorbing the sauce flavors. The pressure cooker tenderizes the meat quickly while locking in moisture, resulting in ribs that are rich, tender, and flavorful. Optional peeled chestnuts and scallions can be added for texture and garnish.
This dish is well-suited for a main course served over rice or with side dishes, showcasing a balanced blend of sweet and savory Korean flavors and a comforting texture contrast from the braised vegetables.
Ingredients
- 3.5 pounds beef short ribs
- 8 ounces Korean radish mu, cut into large chunks
- 1 carrot cut into large chunks, medium
- 3 to 4 shiitake mushrooms briefly soaked, halved or quartered, fresh or dried
Braising liquid:
- 1/2 Korean pear grated (about 1/2 cup, or 1 small apple
- 1/2 onion grated (about 1/4 cup, medium
- 6 garlic plump cloves, about 2 TB minced
- 1 inch ginger piece (a thumb size) or 1 teaspoon minced
- 1/2 cup soy sauce
- 1/2 cup rice wine or mirin or dry white wine
- 4 tablespoons sugar or any sugar substitute, or 2 TB sugar and 2 TB honey
- 2 tablespoons sesame oil
- black pepper 1/4 teaspoon, to taste
Other additions and garnishes:
- 5 to 6 chestnut peeled - optional
- 2 scallions roughly chopped
Instructions
- Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.
- Drain, and fill the pot with 4 cups of water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.
- Discard the cooking liquid (or save to use it as a soup base later), and rinse the ribs and the pot. Return the ribs to the pot.
- In a small blender, blend together the pear, onion, garlic, and ginger. You can separately grate them if you want. Transfer to a bowl. Mix well with the remaining braising liquid ingredients.
- Add the radish, carrot, and mushrooms to the pot. If using fresh mushrooms, you can add them in step 7. Pour the braising liquid over to the ribs. Toss everything well to coat the ribs evenly. (You can prepare up to this point ahead of time.) Close the lid tightly. Pressure cook the ribs for 35 minutes, NPR (Natural release of Pressure) for 10 minutes. (See the quicker alternative method below.) Then, remove the ribs and vegetables to a large bowl or plate.
- Strain the braising liquid. You can skim off the fat or use a fat separator.
- Put everything back to the Instant Pot. This will be a good point to add optional chestnuts, fresh vegetables such as potatoes, and/or even rice cake (tteokbokki tteok) if you want. Boil everything together on Saute for 10 to 15 minutes.
- Garnish with the optional scallions and sesame seeds.
Alternative method (to steps 5, 6 and 7)
- Press the “Manual” function, 40 minutes (45 minutes if your meat is thick and you want extra tender meat), NPR 10 minutes. Strain the braising liquid if you want. You can skim off the fat or use a fat separator.
User Reviews
Overall Rating
4.6
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