Korean Style Short Ribs [Instant Pot]

There’s something about short ribs that I adore. Maybe it’s the meaty and marbled cut or the enjoyment of eating meat off the bones or even the way it naturally absorbs the flavors of what it’s slow cooked with. Regardless, it’s one of my favorite cuts of meat to prepare this time of year when all I crave is comfort food. I’m also a sucker for rice and when paired with these Korean Style Short Ribs. The rice just captures every last drop of flavor of umami.

Korean short rib, or galbi/kalbi, usually involves flanked short ribs. You can use the English cut short rib instead but either could be in this recipe. The marinade is cooked along with the beef and pressurized. The flavors are intensified and better absorbed in a shorter amount of time.

What is Korean Style Short Ribs?

Korean Style Short Ribs are a popular dish in an Instant Pot for several reasons. The Instant Pot is an all-in-one kitchen appliance. It combines several cooking functions, such as pressure cooking, slow cooking, sautéing, and more. This makes it an ideal tool for cooking Korean Style Short Ribs. One of the main benefits of cooking Korean Style Short Ribs in an Instant Pot is the time-saving aspect.

The pressure cooking feature of the Instant Pot cooks the meat quickly. Then evenly, infusing it with the flavors of the marinade. This helps to tenderize the meat faster compared to traditional methods such as oven or stovetop cooking, where the cooking time can be much longer. Another benefit of using an Instant Pot for Korean Style Short Ribs is that it is a convenient and efficient method of cooking. The Instant Pot has a compact design. It takes up minimal counter space, making it ideal for small kitchens or homes. Additionally, it is easy to use and clean, making it a popular choice for busy home cooks.

Korean Style Short Ribs Benefits

Using an Instant Pot to make Korean Style Short Ribs offers several benefits.

• Firstly, the pressure cooking function helps to significantly reduce the cooking time for the dish compared to traditional methods. This can save time and allow you to enjoy a flavorful and delicious dish in a shorter amount of time.
• Secondly, the pressure cooking function in the Instant Pot helps to tenderize the meat, resulting in juicy and tender short ribs. This is especially important for tough cuts of meat like short ribs as the pressure cooking helps break down the collagen and make the meat more tender.
• Thirdly, the Instant Pot is great for infusing the meat with the flavors of the marinade, creating a harmonious blend of flavors in each bite.
• Finally, the Instant Pot is convenient and hands-off, allowing you to brown, pressure cook, and serve your Korean Style Short Ribs all in the sam

You could even place the beef with the marinade in a storage bag in advance so that everything can be placed in the Instant Pot after a long day with little preparation. Leftovers of this (assuming there are some left!) are even better the next day. The marinade or remaining sauce after cooking is great as a thin sauce to serve over the ribs and rice. I’ve also used leftover meat in potato salads and ground beef tacos!

Korean Style Short Ribs

recipe adapted for IP from Blisstree

Korean Style Short Ribs Ingredients

• 3 lbs beef short ribs, flanked or English cut*** (see note below)
• 1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)
• 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

Korean Style Short Ribs Recipe Instructions

1. Plug in the IP with insert set in place.
2. Add the beef ribs to the IP.
3. In a small bowl, combine soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Transfer mixture over the ribs in the IP.
4. Secure the lid of the IP and ensure the valve is set to SEALING.
5. 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.
6. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
7. Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.
8. 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.
9. 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. Then, it’s safe to open.
10. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
11. Using tongs, remove the ribs serve over rice and garnish with green onions and sesame seeds.
12. 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 you reached the char or color you want.

*** 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

Tips in Making Korean Style Short Ribs

Consider these helpful tips in making Korean Style Short Ribs with an Instant Pot?

Marinate the Short Ribs for Maximum Flavor

Marinate the short ribs for at least 2 hours, or preferably overnight. It will allow the flavors to penetrate the meat and result in a more delicious dish. Mix the marinade ingredients thoroughly and completely coat the short ribs. Cover and refrigerate the meat until ready to cook.

Use the Right Amount of Liquid

When cooking Korean Style Short Ribs in the Instant Pot, it’s important to use the right amount of liquid. It prevents the meat from boiling or becoming tough. A general rule of thumb is to use 1 cup of liquid, such as beef or chicken broth, for every 2-3 pounds of short ribs.

Brown the Short Ribs Before Pressure Cooking

Browning the short ribs before pressure cooking helps to add flavor and texture to the dish. To do this, select the sauté function on the Instant Pot and heat some oil in the pot. Sear the short ribs on all sides until they turn brown, then remove and set aside.

Use the Meat/Stew Setting

When cooking the Korean Style Short Ribs in the Instant Pot, they recommend using the meat/stew setting for 25-30 minutes. This setting helps to tenderize the meat and infuse it with the flavors of the marinade.

Let the Pressure Release Naturally

After the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. This helps to tenderize the meat further. It ensures that it does not become tough when you remove it from the Instant Pot.

Serve with a Garnish

To enhance the flavor and appearance of the dish, serve the Korean Style Short Ribs with a garnish such as green onions or sesame seeds. This adds a fresh, crunchy texture and a pop of color to the dish.

Use a Trivet

To keep the short ribs elevated above the liquid and prevent them from boiling or becoming tough, use a trivet. You can place the short ribs on a small rack or a bed of sliced onions or carrots.

Frequently Asked Questions (FAQs)

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