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
- 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. Then, 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 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)
Marinating the short ribs for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat and result in a more delicious dish. The marinade can be made with a variety of ingredients such as soy sauce, brown sugar, garlic, ginger, and other seasonings. When marinating, be sure to mix the marinade ingredients thoroughly and completely coat the short ribs. Cover and refrigerate the meat until ready to cook.
The cooking time for Korean Style Short Ribs in the Instant Pot can vary based on the thickness of the meat and personal preference for tenderness. However, on average, it takes about 25-30 minutes to cook the short ribs using the pressure cooking function. This is significantly faster than traditional cooking methods and helps to save time while still producing tender and flavorful results. It is recommended to use the meat/stew setting and add 1 cup of liquid to the Instant Pot before cooking.
While it is possible to make the Korean Style Short Ribs in the Instant Pot without a trivet, it is recommended to use one for best results. The trivet helps to keep the short ribs elevated above the liquid, preventing them from boiling or becoming tough during the cooking process. It also makes it easier to remove the short ribs from the Instant Pot when they are done cooking, as they can simply be lifted out with the trivet. If a trivet is not available, it is recommended to place the short ribs on a small rack or on a bed of sliced onions or carrots to help keep them elevated above the liquid.
Korean Style Short Ribs [Instant Pot]
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.
- Total Time: 1 hour and 25 minutes
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
Instructions
- 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. Then, 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 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
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
Nutrition
- Calories: 481.3 kcal
- Sugar: 16.51 g
- Sodium: 955.2 mg
- Fat: 19.56 g
- Saturated Fat: 7.57 g
- Carbohydrates: 41.11 g
- Fiber: 3.9 g
- Protein: 35.45 g
- Cholesterol: 97.68 g
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?
Hi 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.
Thanks 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! 🙂
What do you mean by “one head of garlic”? About how many cloves of garlic or teaspoons do you mean?
A head of garlic can have a varying number of cloves… you can use 4-6 cloves of garlic or 1-2 tablespoons minced garlic
Made 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.
Hi, I recently got an instant pot and the instructions say to use at least 18 oz of liquid for pressurized cooking. Any comments?
This was awesome!! I served it in lettuce cups with a radish, carrot and cabbage slaw I made with rice wine vinegar and sesame oil.
use at least 8oz of liquid or 1 cup.. not 18 oz
I 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.
Just 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!
great 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
I did a Google search for 'soy sauce substitutes' and found this link:
https://ritely.com/soy-sauce-substitute/
Hi,
I don't use soy sause. What can I substitute it with? Thanks.
What would the cook time be if I double the recipe?
You can keep the same cooking time and check for doneness.
WHY, oh WHY, would you NOT use soy sauce?… are you crazy???……then, just make another recipe, not Asian flavors…..
You don't indicate any liquid. Do I need to add one cup of water or beef broth?
Kindly 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
Has anyone cut this recipe in half? What cook time did you use?
Has anyone done this with chicken thighs? I did it with country style pork ribs and it became a family favorite!
You can definitely use chicken thighs in the recipe!
No need to adjust the cooking time when cutting recipe in half
Hi,
I cooked 3lbs boneless short ribs for 25 minutes and 15 NR, wasn't tender, so I cooked for an additional 15 minutes with 15 minutes NR. Still not quite tender, so I cooked an additional 10 minutes with 10 minutes NR. Did you mean to say 15-20 minutes per lb?
I only had 1# of ribs. I added 1# partially thawed chicken thighs and cooked extra rice so only have to add some veggies for a quick chicken bowl for another meal. My only changes were I used chili oil instead of cayenne and added a little finely diced onion when cooking instead of green onions. It was really good.
Could this be done with a cut up beef roast?
Yes – it works wonderfully!
My short ribs were about 2” thick and 4-5” square. We cooked them for 20 with NP of 20, they were quite tough still. Fast forward through 30 more mins at pressure and 10 NP and another 30 min at pressure and we have ourselves a delicious supper! Will try to find short ribs as shown in the video next time
Hi, Jayna! Cool! Yeah, you better find short ribs so that it will not take you a long time to prepare the ribs to cook hahahah :D! Great! My husband also loves these Korean short ribs, and I add herbs to his plate so that it will be more healthy for him hahaha :D! When you find short ribs and cook these Korean short ribs, share a photo and let us see how delicious they look! And Jayna, would you like to write some recipes for our community? If you have some favorite recipes feel free to contact me by email and we can work something out.