How To Make Instant-Pot Short Ribs
This short rib recipe is tender and full of flavor, giving you a nice chewy delicious bite of meat along with a piping bowl of white rice.
Serves:
Ingredients
- 1cupsoy sauce
- ½cuprice vinegar
- ¼cupsesame oil,toasted
- ¼cupgochujang,or to taste
- 2tbsphoney
- 2lbflanken beef short ribs,½ inch (1¼ cm) thick, each rib cut in half
- kosher salt,to taste
- ground black pepper,to taste
- 1tbspcoconut oil
- 1bosc pear,or D’Anjou pear, finely chopped
- ¼cupshallot,finely chopped
- 3tbspginger,fresh, minced
- 1tbspgarlic,minced
- 2tbspwater
- 1tbspcornstarch
- white rice,for serving
- sesame seed,toasted, for garnish
- cilantro,fresh, for garnish
- scallion,thinly sliced, for garnish
- kimchi,for serving
Instructions
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In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang, and honey.
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Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper.
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Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
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Preheat a 6-quart Instant Pot on the high sauté setting. Once hot, add the coconut oil.
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Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
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Working in batches, add the short ribs to the Instant Pot and sear for 3 to 4 minutes on each side, until deeply caramelized.
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Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
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After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot.
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Season with salt and pepper, and sauté for 4 to 5 minutes, or until the mixture is golden brown.
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Return the short ribs to the Instant Pot, then pour in the reserved marinade.
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Place the lid on the Instant Pot, make sure the lid is set to “Sealing,” and change the setting to high pressure cooker. Set the timer for 20 minutes.
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At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from “Sealing” to “Venting.”
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Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
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Remove the short ribs from the pot and change the setting to high sauté.
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Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
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Add the cornstarch to the water and mix until completely dissolved.
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Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens.
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Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
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Serve the short ribs over white rice.
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Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side.
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Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
Nutrition
- Calories: 795.00kcal
- Fat: 67.17g
- Saturated Fat: 27.26g
- Monounsaturated Fat: 28.72g
- Polyunsaturated Fat: 6.32g
- Carbohydrates: 19.97g
- Fiber: 2.57g
- Sugar: 10.48g
- Protein: 27.17g
- Cholesterol: 114.91mg
- Sodium: 2840.04mg
- Calcium: 50.44mg
- Potassium: 669.43mg
- Iron: 3.59mg
- Vitamin A: 10.85µg
- Vitamin C: 2.83mg
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