The ribs will come off the bone when you prepare this mouthwatering Korean beef short rib meal in your Instant Pot or other multi-cooker pressure cooker! Traditionally, the ribs are soaked first. Though historically you would soak them for longer, changing the water after the first hour, I advise soaking for at least an hour. If you don’t have an Asian pear, you can use an apple. Over white rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 3 pounds beef short ribs
- 1 Asian pear – peeled, cored, and coarsely chopped
- 1 small onion, chopped
- 4 cloves garlic, chopped
- ½ tablespoon peeled and coarsely chopped fresh ginger
- 1 cup low-sodium soy sauce, divided
- ¼ cup rice wine
- ¼ cup water
- ¼ cup brown sugar
- 2 tablespoons sesame oil, divided
- ½ teaspoon ground black pepper
- 2 carrots, peeled and cut in chunks
- 5 radishes, peeled and cut into chunks
- ¼ cup white sugar
- ½ bunch green onions, chopped, or to taste
- 1 tablespoon sesame seeds, or to taste
Instructions
- Soak ribs in a large bowl of water for 1 hour.
- Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; purée until smooth. Transfer mixture to a mixing bowl. Mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set aside.
- Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot), then add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer’s instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
- Select the Sauté function on your Instant Pot. Stir in white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot; stir to coat with sauce.
- Garnish ribs and vegetables with green onions and sesame seeds.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 18 g |
| Sodium | 1589 mg |
| Sugars | 21 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Sauce was great, although a bit sweet. I made the mistake of buying the traditional thin cut Korean ribs (about a quarter inch slice) and the cook time was way too long, resulting in the meat almost disintegrating. I’ll definitely try the recipe again with a thicker cut of meat or less cooking time. I found another recipe on line that recommended a 1 minute cook, 5 minute natural release for the thin cut ribs. I almost didn’t add the radishes, but they turned out very tasty and not at all bitter after being cooked.
I did reduce the sugar a little, but otherwise made as instructed. It was great! I’ll definitely make it again!
Everyone enjoyed this dish. If I make it again I’d reduce the sugar and add more carrots and possibly mushrooms at the end. I didn’t peel the radishes and served the dish with rice. My instant pot took about 15 minutes to heat so it definitely took longer than 35 minutes to cook. My husband used the leftovers to make a vegetable soup adding more carrots plus broccoli mushrooms and left over rice. Delicious.
We really loved the flavors of the meat and gravy. I would maybe add a few minutes of cooking time, since some of the meat was more tender than others. Also, I would add more carrots and radishes to the mixture. They shrink up in the Instant Pot and it could have used more. We’ll definitely be making it again!
We really loved the flavors of the meat and gravy. I would maybe add a few minutes of cooking time, since some of the meat was more tender than others. Also, I would add more carrots and radishes to the mixture. They shrink up in the Instant Pot and it could have used more. We’ll definitely be making it again!
I made this just as the recipe was laid out. We loved it! The sauce was very aromatic and tasty. The instant pot made the cooking fast. The veggie prep was a little time consuming, but thats because were so used to getting a bag of frozen and throwing them in the pot. The flavor made the radish peeling all worth it. Served with mashed potatoes and a nice green salad. My wife still works so I do a bit of the cooking, happy wife, happy life with this dish.