LOOK what I made! Fall off the bone, ridiculously tender instant pot Korean short ribs! Oh and they're done in just one hour? ALL in one pot? Let us discuss.
The Sauce
What makes these ribs down right delectable? Ah well, that'd be the sauce: a quick mix beef broth, soy sauce, sesame oil, olive oil, brown sugar, rice wine vinegar, ginger paste, and the secret ingredient, Gochuchang. Gochuchang is a Korean red chili paste, perfect for adding a ton of flavor and just a little bit of heat your dinner!
How To Make The Instant Pot Korean Short Ribs
Brown the ribs in the instant pot. Whisk together that sauce. Add to the pot...and cook. That's literally it 🤩. Doesn't get much easier than that!
"What Do I Eat With Them?"
I gotchu. Serve them over a bowl of rice with a side of kimchi and we're in business. If you're feeling fancy, maybe a few chives and some sesame seeds for garnish.
Grab the recipe below 👍🏻!
Instant Pot Korean Short Ribs
- Total Time: 1 hour
- Yield: Serves 4
Description
Deliciously tender, fall of the bone short ribs that cook up in the instant pot in less than an hour! Serve with rice and kimchi for a full Korean inspired dish!
Ingredients
For the Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Gochujang
- ½ cup soy sauce
- 2 cups beef broth
- 1 teaspoon sesame seeds (I used both white and black)
For the Short Ribs
- 2 ½ to 3 lbs beef short ribs, cut into 2-3 inch pieces
- 2 teaspoons coarse salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup green onion, thinly sliced
- 8 cloves garlic, minced
- 2 teaspoons cornstarch + ¼ cup water
- Chives, thinly sliced for garnish
Get Recipe Ingredients
Instructions
- In a medium size bowl, whisk together all ingredients for sauce until smooth. Set aside.
- Turn a 6 quart instant pot on sauté and use the adjust button to turn it on high. Add 1 tablespoon of the olive oil. Pat short ribs dry with a paper towel. Season all sides with salt and pepper. Working in batches to avoid overcrowding add short ribs to the instant pot. Sear all sides of the short ribs until browned and no longer sticking to the surface of the instant pot (about 10 minutes total). Remove short ribs to a plate.
- Add the remaining olive oil, green onion, and garlic. Cook for about 2-3 minutes, stirring occasionally, until somewhat softened and garlic is fragrant.
- Pour in half of the whisked sauce and scrape up any browned bits on the bottom of the instant pot.
- Pour in remaining sauce. Bring to a boil, stirring frequently.
- Turn off the instant pot. Add short ribs back to the instant pot. Make sure they are covered in as much liquid as possible. Using the manual setting, turn the instant pot on high for 35 minutes. Secure lid and turn vent to sealing.
- While beef is cooking, in a small bowl make a cornstarch slurry by combining the cornstarch and water until smooth.
- When the beef is done cooking, the instant pot will automatically switch to warming. Let the beef sit for 15 minutes on warming (a natural release) before quick releasing the valve.*
- Turn instant pot off. Gently remove ribs and set aside. Stir in the corn starch slurry. Turn the instant pot on saute and use adjust button to turn it onto low. Cook for 4-5 minutes, stirring frequently, until thickened. Turn off instant pot.
- Add salt and pepper to sauce in the pot as desired. Serve ribs with a generous drizzle of sauce and from the instant pot. Garnish with fresh chives and sesame seeds. Pair with rice and kimchi!
Notes
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nicole says
How about using the Instant Pot on slow for about 6 hours?