Weeknight Instant Pot Korean Short Ribs
- Yield 6 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 1 hour 35 minutes
Weeknight Instant Pot Korean Short Ribs sits in the Beef section of Regbie. The card serves 6 servings. Plan on 1 hour 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 5 pounds beef short ribs, don’t go above 5 pounds or it won’t fit in a 6-quart pressure cooker
- 1 tablespoon Diamond Crystal kosher salt, use half the amount if you’re using a fine grain salt
- ¼ teaspoon freshly ground black pepper
- ½ cup coconut aminos
- 1 tablespoon rice vinegar, white balsamic, or coconut vinegar
- 2 teaspoons Red Boat fish sauce
- 1 medium pear, Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of fresh ginger, about 2 inches, cut into 2 pieces
- Small handful of roughly chopped fresh cilantro
Method
Blot the short ribs dry with a paper towel and sprinkle with salt and pepper. Use your hands to rub the salt and pepper all over the ribs.
Move the seasoned ribs to a 6-quart (or larger) pressure cooker, making sure all the ribs fit in the pot.
Tip in the coconut aminos, vinegar, fish sauce, pear or apple, garlic, scallions, and ginger in a high-speed blender or food processor. Blitz until smooth.
Tip the sauce over the short ribs in the pressure cooker, and stir everything around so the sauce reaches the bottom of the pot. If the sauce doesn't reach the bottom of the pot, the ribs might burn and you'll get an "ovHT" or "BURN"error message on the Instant Pot display. (Got the error message even though the sauce hit the bottom of the pot? Turn off your Instant Pot, and add ¼ cup broth or water. Scrape up the brown bits on the bottom and then, restart the Instant Pot. That should clear the error.)
Shut and lock the lid, turn the valve at the top to “sealing,” and program the Instant Pot to cook under high pressure for 45 minutes.
Let the pressure release naturally. If the pressure hasn’t dropped after 25 minutes, release it manually by turning the top valve to the “venting” position. Pop open the lid and check that the ribs are fork-tender. If they’re not, cook ’em for another 5 to 10 minutes under high pressure.
Move the ribs to a plate or platter, and taste the liquid for seasoning. Adjust if necessary with additional salt and pepper. If desired, skim the fat off the top.
Spoon the sauce on top of the ribs, and finish with cilantro before serving.
Kitchen notes
- This is a great make-ahead dish.
- You can refrigerate the cooked short ribs for up to 4 days or freeze them for up to 3 months.
- After the stew has been refrigerated or frozen, the fat on top will solidify, making it straightforward to remove if desired.
