Instant Pot Asian Short Ribs
An Instant Pot will cook these Asian-style short ribs to fall-off-the bone tenderness in just 45 minutes. They're perfect served over mashed potatoes, polenta, noodles or rice. No Instant Pot? No worries, see the notes below for how to braise the short ribs in the oven.
Servings: 4 servings
Calories: 406kcal
Equipment
Ingredients
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup beef broth
- ¼ cup brown sugarpacked
- 1 Tbs. gochujang fermented chile sauce, optional and more to taste
- 4 cloves garlic minced
- 1 Tbs. freshly grated ginger
- 1 Tbs. tomato paste
- 1 tsp. sesame oil
- 1 tsp. crushed red pepper flakes optional
- 2 to 3 Tbs. vegetable oil more as needed
- 3 to 4 lb. small beef short ribs
- Salt and freshly ground black pepper
- 2 Tbs. cornstarch
- 2 tsp. rice vinegar more to taste
- Sliced scallion greens for garnish
- Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, gochujang, beef broth, brown sugar, if using, garlic, ginger, tomato paste, sesame oil and red pepper flakes. Set aside.
- Season the short ribs all over with salt and pepper. Turn the Instant Pot sauté setting to high. When hot, pour in 2 Tbs. of the oil. When the oil is hot, add about 4 to 5 short ribs to the pot. Sear on all sides, about 2 to 3 minutes per side. Place the browned short ribs on a plate. Repeat with the remaining short ribs.
- Return all the short ribs to the instant pot. Whisk the sauce, then pour it over the ribs. Secure the lid, and set the pressure valve to seal. Pressure-cook on high for 45 minutes, followed by naturally releasing the steam for 15 to 20 minutes. Release the remaining pressure by adjusting the pressure valve to the venting position. Open the lid.
- Remove the short ribs to a bowl. Pour the sauce into a saucepan and skim off the fat. In a small bowl, whisk together cornstarch and ¼ cup water. Whisk the mixture into the sauce and simmer until thickened slightly. Stir in the rice vinegar.
- Serve the ribs sprinkled with scallions and sesame seeds, and the sauce poured over.
Notes
When searing the short ribs. It's important not to overcrowd the pot so the ribs can get nicely browed and caramelized.
If you can cook the short ribs a day (or at least several hours) it will allow you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time.
To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.
Nutrition
Serving: 4g | Calories: 406kcal | Carbohydrates: 29.9g | Protein: 12.9g | Fat: 28.2g | Cholesterol: 17mg | Sodium: 700mg | Sugar: 1.4g