3 lbs beef short ribs, flanked or English cut*** (see note below)
1 cup packed light brown sugar
4 tablespoons sesame oil
4 tablespoons rice vinegar
4 tablespoons minced fresh ginger
I head of garlic, peeled and minced
1 teaspoon red pepper flakes
1-2 stalks green onions, sliced thin for garnish
1/2 teaspoon white sesame seeds for garnish
In your Instant Pot:
Plug in the IP with insert set in place.
Add the beef ribs to the IP.
In a small bowl, combine soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Transfer mixture over the ribs in the IP.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 15-20 minutes on HIGH pressure for English cut/7-8 minutes on HIGH pressure for flanken cut.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure.
When the display reflects the 15 minutes since the IP has beeped, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
When the display reflects the 15 minutes since the IP has beeped, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Using tongs, remove the ribs serve over rice and garnish with green onions and sesame seeds.
Alternatively, you can also remove the ribs from the IP and transfer them onto a baking sheet. Broil the ribs in the oven for a few minutes until your desired char or color is reached.
*** I've also made this recipe with 5 lbs of ribs... and with that amount, I pressure cook as follows:
5lbs English Cut Ribs = 35 mins HIGH pressure; 15 mins natural release
5lbs Flanken Cut Rubs = 20 mins HIGH pressure; 15 mins natural release
*** I've also made this recipe with 5 lbs of ribs... and with that amount, I pressure cook as follows:
5lbs English Cut Ribs = 35 mins HIGH pressure; 15 mins natural release
5lbs Flanken Cut Rubs = 20 mins HIGH pressure; 15 mins natural release
Been looking for a real yummy Korean short rib recipe like this that can be made in the instant pot and this one looks amazing! So thrilled I found this. Can you please tell me if it’s ok to substitute boneless short ribs or if doing so will not work in this recipe?
ReplyDeleteHi Heather - thanks for your comment! You can absolutely substitute boneless short ribs in this recipe and I would reduce the cook time to 25-30 mins.
DeleteThanks so much for your quick response. I’m going to defrost my boneless short ribs and will be making your recipe with the shorter time you suggested. Can’t wait! :)
ReplyDeleteWhat do you mean by “one head of garlic”? About how many cloves of garlic or teaspoons do you mean?
ReplyDeleteA head of garlic can have a varying number of cloves... you can use 4-6 cloves of garlic or 1-2 tablespoons minced garlic
DeleteMade it today and my husband went crazy for it and said to not make short ribs any other way but yours so thank you so much - it was a big hit and tasted as yummy as I had imaged it would.
ReplyDeleteHi, I recently got an instant pot and the instructions say to use at least 18 oz of liquid for pressurized cooking. Any comments?
ReplyDeleteuse at least 8oz of liquid or 1 cup.. not 18 oz
DeleteThis was awesome!! I served it in lettuce cups with a radish, carrot and cabbage slaw I made with rice wine vinegar and sesame oil.
DeleteI substituted 2 Tbs gochujanng for the red pepper flakes. I finished on the grill for about 5 min. then brushed on the sauce I reduced in the IP to make a beautiful glaze.
ReplyDeleteJust made these tonight and the family LOVED them! Not one piece left! I did marinate overnight so I had less to do today. I had almost 8 lbs of ribs so cooked for almost 50 minutes with NPR. Fall off the bone tender and soooo tasty! Thanks for sharing! This will be on my regular rotation!
ReplyDeletegreat recipe! I am new to my IP and my fam LOVES Korea short ribs. I had short ribs AND beef short (thick) ribs in freezer. Wasnt sure how to incorporate both in one pot since both styles ribs were completely different thicknesses (korean long, 1" thick, beef 3" short). I made 2 batches and used another korean marinade/sauce. Great flavor, tender and when you pair over jasmine rice and pour on the sauce, it was perfect. thx for sharing. Barbara
ReplyDeleteHi,
ReplyDeleteI don't use soy sause. What can I substitute it with? Thanks.
I did a Google search for 'soy sauce substitutes' and found this link:
Deletehttps://ritely.com/soy-sauce-substitute/
WHY, oh WHY, would you NOT use soy sauce?... are you crazy???......then, just make another recipe, not Asian flavors.....
DeleteWhat would the cook time be if I double the recipe?
ReplyDeleteYou can keep the same cooking time and check for doneness.
DeleteYou don't indicate any liquid. Do I need to add one cup of water or beef broth?
ReplyDeleteKindly review the recipe again - 1 cup of soy sauce is the liquid called for and is needed for it to cook properly in the IP
DeleteHas anyone cut this recipe in half? What cook time did you use?
ReplyDelete