Instant Pot Korean Short Ribs

Method6 steps

1. 1

   Step 1: Fill a large pot about two-thirds full with water and bring to a boil. Meanwhile, soak the ribs in cold water. Transfer them to the rapidly boiling water and boil over medium-high heat for 6–8 minutes. Drain and discard that water, rinse the ribs with cold running water and trim excess fat. Put the prepared ribs in the Instant Pot.

   Parboil short ribs · 8 minUses 1.5 kg bone-in beef short ribs (3.3 pounds) · Cold water for soaking and rinsing ribs, plus water for parboiling

2. 2

   Step 2: Meanwhile, blend the half-cup sauce water (1/2 cup), apple or Asian pear, onion (1/2), soy sauce (6 Tbsp), brown sugar (2 Tbsp), honey (2 Tbsp), mirin, garlic (1 Tbsp), sesame oil (1 tsp) and whole peppercorns until smooth.

   Uses 1/2 cup water for the sauce · 1 red apple or nashi/Asian pear (170 g), cored and chopped · 1/2 onion (60 g), peeled and chopped · 6 Tbsp soy sauce (regular) · 2 Tbsp brown sugar · 2 Tbsp honey · 2 Tbsp rice wine (mirin) · 1 Tbsp minced garlic

3. 3

   Step 3: Pour all the blended sauce over the parboiled ribs. Close the lid, set the vent to sealing and pressure-cook on HIGH for 35 minutes. The cooker needs additional time to build pressure before this countdown begins. Keep the carrots and optional radish aside until after pressure cooking.

   Pressure-cook short ribs · 35 minUses parboiled trimmed ribs · blended sauce

4. 4

   Step 4: After pressure cooking, leave the vent closed and release naturally for 15 minutes. Then carefully quick-release the remaining pressure and wait until release is complete before opening. Transfer the cooked ribs to a bowl with a slotted spoon, cover and keep aside. Leave the cooking liquid in the pot and cancel Keep Warm.

   Natural pressure release · 15 minUses pressure-cooked ribs and cooking liquid

5. 5

   Step 5: Add the carrot (250 g) chunks and optional radish chunks to the cooking liquid left in the pot. Select Sauté (normal) for about 20 minutes, until the vegetables are tender and the sauce is thick and glossy. Turn off the cooker. If desired, use a fat separator to remove fat from the sauce. Add the vegetables and sauce to the reserved cooked ribs and toss to coat. Garnish with optional toasted sesame seeds.

   Cook vegetables and thicken sauce · 20 minUses reserved cooked ribs · cooking liquid left in the pot · 250 g carrots, peeled and cut in medium chunks · 200 g Korean radish or daikon, cut in medium chunks (optional) · Toasted sesame seeds for garnish

6. 6

   Step 6: Serve the glazed short ribs and vegetables. Steamed rice, Korean side dishes or steamed broccoli are optional accompaniments.

   Uses glazed ribs and tender vegetables