Instant Pot Korean Short Ribs
Ingredients
The Ribs
-
5
pounds
bone-in English-style beef short ribs
-
1
tablespoon
Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
The Sauce
-
½
cup
coconut aminos
-
1
tablespoon
rice vinegar
-
2
teaspoons
Red Boat fish sauce
-
1
medium
pear (Asian pear or Fuji apple), peeled, cored, and chopped
-
6
cloves
garlic, peeled and roughly chopped
-
3
scallions
roughly chopped
-
2
inches
fresh ginger, cut into 2 pieces
-
1
small handful
fresh cilantro, roughly chopped
Instructions
- Pat the short ribs dry and season with salt and pepper.
- Rub the seasoning all over the ribs and place them in the Instant Pot.
- Blend the coconut aminos, vinegar, fish sauce, pear, garlic, scallions, and ginger until smooth.
- Pour the sauce over the ribs and ensure it reaches the bottom of the pot.
- Lock the lid, set the valve to sealing, and cook under high pressure for 45 minutes.
- Allow the pressure to release naturally for 25 minutes, then manually release if needed.
- Check the ribs for tenderness and cook for an additional 5 to 10 minutes if necessary.
- Transfer the ribs to a plate, taste the sauce, and adjust seasoning if needed.
- Spoon the sauce over the ribs and garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
522
Total fat
28g
Total carbohydrates
10g
Total protein
53g
Sodium
0mg
Cholesterol
0mg
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