Instant Pot Korean Short Ribs

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Trim thick surface fat from the ribs. Rinse them a couple of times in cold water to remove surface blood and bone dust. If choosing dried shiitake mushrooms (3–4), soak them separately until pliable, then halve or quarter; fresh mushrooms need no soaking.

   Uses 3 1/2 lb beef short ribs · cold water as needed to rinse ribs · 3–4 fresh or dried shiitake mushrooms, halved or quartered · water as needed to soak dried mushrooms, if chosen

   
2. 2

   Step 2: Drain the rinsed ribs and add 4 cups water to cover, staying below the pressure-cooking fill line. Seal the cooker and pressure-cook on High for 2 minutes once pressure is reached. Release pressure carefully according to the cooker instructions and open only after the pressure indicator drops.

   First pressure cook after pressure is reached · 2 minUses rinsed ribs · 4 cups water to cover ribs for first pressure cook

   
3. 3

   Step 3: 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.

   Uses blanched ribs · cold water as needed to rinse ribs

   
4. 4

   Step 4: Blend or grate the pear (or small apple), onion (1/2 medium), garlic (6) and ginger. Mix with the soy sauce (1/2 cup), rice wine (1/2 cup) or alternative wine, sugar (4 tablespoons) (or 2 Tbsp sugar plus 2 Tbsp honey), sesame oil (2 tablespoons) and black pepper (1/4 tsp) to form the braising sauce. Choose the staged route in steps 5–7 or the single-pressure alternative before the final garnish; use only one route.

   Uses 1/2 medium Asian pear (or 1 small apple), grated · 1/2 medium onion, grated · 6 plump garlic cloves (about 2 Tbsp minced) · 1 thumb-size 1-inch piece ginger (or 1 tsp minced) · 1/2 cup soy sauce · 1/2 cup rice wine (or mirin or dry white wine) · 4 tablespoons sugar (or 2 TB sugar and 2 TB honey) (or any sugar substitute ) · 2 tablespoons sesame oil

   
5. 5

   Step 5: Staged route: add the radish, carrot (1 medium) and prepared mushrooms to the rinsed ribs; fresh mushrooms may instead be reserved for the final boil. Pour in the braising sauce and toss to coat. If preparing ahead, refrigerate the assembled ingredients until cooking. Seal and pressure-cook on High for 35 minutes, then allow a 10-minute natural release before carefully releasing any remaining pressure. Remove ribs and vegetables to a bowl.

   35 minutes at pressure, then 10-minute natural release · 45 minUses rinsed blanched ribs · prepared braising sauce · 8 ounces Korean radish (mu, cut into large chunks) · 1 medium carrot, cut into large chunks · prepared mushrooms

   
6. 6

   Step 6: Strain the braising liquid. You can skim off the fat or use a fat separator.

   Uses pressure-cooked ribs, vegetables and sauce

   
7. 7

   Step 7: For the staged route, return the ribs, vegetables and strained sauce to the pot. Add reserved fresh mushrooms if any, optional peeled chestnuts (5–6), and optional bite-size potatoes or tteokbokki rice cakes. Select Sauté and boil for about 10–15 minutes, until the added vegetables/cakes are tender and the ribs are tender. Then proceed to the final garnish, skipping the single-pressure alternative.

   Final staged boil until additions are tender · 15 minUses ribs, vegetables and strained defatted sauce · reserved fresh mushrooms if selected · 5–6 peeled chestnuts, optional, for staged route · potatoes, optional, in bite-size pieces for final staged boil · tteokbokki rice cakes, optional, for final staged boil

   
8. 8

   Step 8: Single-pressure alternative instead of the staged cooking and final boil: add the radish, carrot (1 medium) and prepared mushrooms to the rinsed ribs with all the braising sauce. Seal and pressure-cook on High for 40 minutes, or 45 minutes for thicker ribs and a more tender result. Allow a 10-minute natural release, then carefully release remaining pressure before opening. Remove the ribs and vegetables, strain and defat the sauce if desired, then return the cooked components together. This route omits the optional late chestnut, potato and rice-cake additions; proceed to the final garnish.

   40–45 minutes at pressure, then 10-minute natural release · 55 minUses rinsed blanched ribs · prepared braising sauce · 8 ounces Korean radish (mu, cut into large chunks) · 1 medium carrot, cut into large chunks · prepared mushrooms

9. 9

   Step 9: After completing the chosen cooking route, garnish the ribs with the optional chopped scallions (2) and sesame seeds.

   Uses staged-route cooked ribs and vegetables, if chosen · single-pressure-route cooked ribs and vegetables, if chosen · 2 scallions, roughly chopped, optional garnish · sesame seeds, optional, for garnish