As a family we eat a lot of flavours from around the Globe… Mexican & Tex-Mex, Indian, Chinese and Thai all make it into our top flavour profiles. We love food that has lots of flavour, especially in the sauce, and Asian foods tend to deliver this in a big way.
In addition liking variety in my flavours, I’m one of those people who likes a variety of proteins as well, I just for some reason can’t cook the same meat two nights in a row… don’t ask – lol. Our most frequently used proteins are Chicken, Pork, Shrimp and Ground Beef. I love a good cut of Beef, but since I’m always looking for quick and easy meals, and my kids don’t like the texture of Beef cooked in a crock pot, it’s not something I do too often. I recently made a delicious Mississppi Pot Roast in the Crockpot from the 5 Dinners in 1 Hour meal prepping plan which I LOVED, my husband loved and my kids… meh, it was “okay”… it’s the texture thing apparently.
Anyhow, I ran across a great deal on Beef Short Ribs at my local Asian Market and I just couldn’t pass them up. I had originally planned to make an Italian “Sunday Gravy” with them, but I wasn’t feeling it, and wanted to try something new.
Since I recently got an Instant Pot, I searched through a bunch of IP friendly recipes, decided Korean Short Ribs would be amazing, and went ahead and took all the best methods and ingredients from at least four recipes to come up with what I thought would work. It did, it really really did! These were FALL off the bone tender, incredibly flavourful, and everyone licked their plates.
Place all the ribs in an even layer in a dish to marinate them in.
Beef Short Ribs
Next you pour the marinade over them and let them marinate at least an hour, turning once.
Then, you sear them in the Instant Pot, using the Saute mode on high.
And then all that’s left it to put all the ribs back into the instant pot with the marinade and cook them.
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Instant Pot: Korean Short Ribs
- 3 lbs Beef Short Ribs
- 1 tsp garlic powder
- 1 tsp onion powder
- black pepper
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger minced
- 2 cloves garlic minced
- 1 Tbsp Gojujang paste
To Finish Sauce:
- 2 Tbsp cornstarch
- 4 Tbsp water
- 2 Tbsp toasted sesame seeds
- 1 green onion chopped
- Place short ribs in a shallow baking dish in one layer. Season both sides with garlic powder, onion powder, and pepper.
- In a medium bowl combine all marinade ingredients and mix well. Pour marinade over beef short ribs, cover and refrigerate for minimum 1 hour and upto overnight. Turn ribs part way through marinating time.
- Set the Instant Pot to Saute on High. In batches, sear the ribs until the are a deep golden brown colour.
- Once all ribs are browned, return them all to the Instant Pot and pour in any juice that may have collected on your platter... that's some good flavour there!
- Set Instant Pot to Pressure Cook on HIGH, pour in marinade and let cook for 25 minutes. Let slow/natural release for 10 minutes, the finish with a quick release. Remove Ribs to a platter.
- To finish the sauce, set the Instant Pot back to Saute on HIGH. Stir the cornstarch into 4 Tbsp water and stir to make a slurry. Pour this into the pot with all the marinade and juices, bring to a boil, reduce saute to low and let simmer until the sauce is thickened.
- Pour thickened sauce over ribs on the platter, sprinkle with toasted sesame seeds and chopped green onions.