The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it’s the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons gochujang (Korean red chile paste)
- 2 tablespoons peeled and grated ginger
- 2 tablespoons dark brown sugar
- 1/2 pear, peeled, cored and grated on the large holes of a box grater
- 2 cloves garlic, finely grated
- 3 tablespoons toasted sesame oil
- 2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
- 2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving
- 1 hothouse cucumber, halved lengthwise and thinly sliced
- 2 tablespoons seasoned rice vinegar
- 1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame seeds, plus additional for serving
- 1 teaspoon granulated sugar
- Kosher salt
- Serving suggestion: Steamed rice
Instructions
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook’s Note). After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1129 |
| Total Fat | 94 g |
| Saturated Fat | 37 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 38 g |
| Cholesterol | 172 mg |
| Sodium | 1473 mg |
Reviews
We absolutely loved this recipe!! The cucumber was such a great combo!!! This is going into our regular food routine!!!! I unfortunately didn’t realize I needed a specific cut to the meat, so I cut the regular short ribs thinner and they turned out delicious!!!
I combined the two different Korean short ribs and barbecued ribs. They are marinating now and I think they’ll be great. Thanks.
I’m making it for a second time right now! Amazing recipe! My bf & I LOVED it!!
Very good recipe, meat was fall off the bone tender.
Excellent! Stir the sauce often when it is reducing in the sauté function and you’ll definitely see when it is ready. I Ioved the ribs and it went perfectly with the cucumbers.
Fantastic! Quick and easy to make and also a total crowd pleaser. Tender, great flavor and in the permanent rotation. Served with steamed broccoli over rice and spooned the rendered sauce over the top.
This was truly amazing! The cucumbers were also perfect with this. One for the books for sure!
Came out pretty bad, sauce completely burned the bottom of the instant pot.
So the sauce and cucumber salad so delicious. Short ribs do not do well in the instant pot. I tried cooking the recipe 2 different types both times an expensive disappointment!!
This is a great recipe for someone who has no experience with pressure cooking and instapot. The finished product left me thinking I should have doubled the flanken Short Ribs