Instant Pot Korean Short Ribs
This is Mama Miche, and today, in my magic kitchen: Instant Pot Korean Short Ribs
The key to unlocking the exquisite flavors of these Korean short ribs lies in the transformative power of the sauce, which is easily made in the blender or food processor. And, of course, the quality of the meat itself is paramount. Our recommended method involves allowing the ribs to soak in water for a full hour, and combining the ribs and the blended sauce in the Instant Pot results in tender, fall-off-the-bone perfection in roughly an hour and a half. The speed and ease of this method are truly game-changing. "This is the way."
It’s the final touches that truly elevate this dish. Once the ribs are cooked, the sauce must be thickened to a luscious consistency. Returning the succulent meat and vegetables to the thickened sauce melds the flavors together beautifully. A bed of fluffy rice is the perfect canvas to soak up every last drop of that incredible sauce. Yes, indeed, "This is the way" to culinary bliss. Embrace the process, savor the aromas, and make your kitchen magic! MMMK!
Tools
Large chef knife
Cutting board or mat
Measuring spoons
Instant Pot (note 1)
Ingredients
Makes 4 servings
3 pounds beef short ribs
1 Asian pear or apple - peeled, cored, and chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup tamari , divided
¼ cup rice wine or mirin
¼ cup water
¼ cup brown sugar
1/4 sweetener of choice
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2 carrots, peeled and cut in chunks
½ bunch green onions, chopped
1 tablespoon sesame seeds
Directions
Prep Time: 1 hour 15 minutes
Cook Time: 60 minutes
Prep
Trim fat and soak ribs in a large bowl of water for 1 hour.
Combine Asian pear or apple (note 1), onion, garlic, and ginger in a blender or food processor and purée until smooth.
Transfer the mixture to a mixing bowl.
Mix in 3/4 cup tamari or soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper. Set aside.
Drain ribs and dry them well. Trim off excess fat. Place ribs in Instant Pot on sauté and sear
Add carrots
Pour sauce on top. Close and lock the lid.
Cook
Set manual to 35 minutes.
Release pressure using the natural-release. It could take up to 40 minutes. Unlock and remove the lid.
Transfer meat and vegetables to a plate and set aside.
Select the Sauté function on your Instant Pot.
Stir in sugar or preferred sweetener, 1/4 cup tamari or soy sauce, and 1 tablespoon sesame oil.
Cook, stirring occasionally, until sweetener has melted and sauce has thickened, about 10 minutes.
Return ribs and vegetables to the pot; stir to coat with sauce.
Garnish with scallions and sesame seeds.
Notes
Use a crock pot or large Dutch Oven if you don’t have an Instant Pot and add 3 hours to the initial cook time.
