Instant Pot Korean Beef Short Ribs
These easy Korean beef short ribs are loaded with flavor, and they take only 30 minutes to cook in the Instant Pot pressure cooker.
Short ribs are the ultimate comfort food, and these Instant Pot Korean beef short ribs are no exception. The ribs are infused with bold, savory-sweet flavor from a garlicky soy sauce blend and gochujang, a spicy fermented chili paste. Pressure cooking delivers fall-off-the-bone tenderness in a fraction of the time. Serve them over steamed rice or noodles with a generous spoonful of the concentrated sauce and a sprinkle of scallions and sesame seeds for a meal that tastes like it took all day.
? Common Questions
- What’s the difference between flanken-style and English-style short ribs?
Flanken-style ribs are cut across the bone into thin strips with multiple small bones per slice. English-style ribs are cut between the bones into thick chunks with one bone per piece. English-style ribs need a longer cooking time due to their size. - What can I use instead of gochujang?
If you don’t have gochujang, try using a combination of Sriracha and a bit of miso paste or soy sauce to mimic the heat and umami. Sambal oelek is another spicy alternative, or use a small amount of crushed red pepper for a milder option.
Recipe Variations
- Add a tablespoon of rice vinegar or mirin for a subtle tang.
- Use apple juice instead of grated apple for a smoother sauce.
- Replace gochujang with sambal oelek or Sriracha for a similar heat profile.
- Use boneless short ribs for easier serving.
- Add sliced carrots or mushrooms before cooking for a built-in side dish.
- Stir in cooked rice noodles just before serving for a full meal.
What to Serve With Instant Pot Korean Beef
- Korean Corn Cheese
- Simple Sesame Noodles
- Thai Cucumber Salad
- Instant Pot Rice
Napa Cabbage Salad With Ramen Noodles
? How to Store and Reheat
Refrigerator: Let the short ribs cool completely, then transfer them to an airtight container along with some of the sauce. Store in the refrigerator for up to 4 days.
Freezer: Pack the cooled short ribs and sauce into a freezer-safe container or resealable freezer bag. Label with the name and date and freeze for up to 3 months.
Reheat: Reheat the ribs in the microwave or on the stovetop over low heat until warmed through. Add a splash of water or broth to loosen the sauce if needed. For best results, reheat in a covered skillet on the stove, stirring occasionally.
Instant Pot Korean Beef Short Ribs
Ingredients
- 2/3 cup water
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 4 tablespoons toasted sesame oil
- 2 tablespoons gochujang
- 1/4 cup grated apple, about half of a large tart apple
- 3 cloves garlic, finely minced
- 1 tablespoon grated ginger
- 3 pounds beef short ribs, flanken style
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Combine Ingredients: In the inner pot of the Instant Pot, combine the water, soy sauce, brown sugar, sesame oil, gochujang, apple, garlic, and ginger. Stir to blend. Layer the short ribs on top of the sauce mixture. You may need to cut them in half to fit.
- Pressure Cook: Lock the lid in place and turn the steam valve to the sealing position. Choose the manual or pressure cook function (high pressure) and set the time for 20 minutes (for English style short ribs, 30 minutes). When the is up, carefully turn the valve to the venting position to release the steam. Use a long utensil to turn the valve; the steam is hot! Cancel the pressure cook function.
- Finish the Dish: With a slotted spoon, remove the short ribs to a platter and cover with foil to keep warm. Skim off excess fat or put the liquids in a gravy separator to remove excess fat. Choose the Instant Pot sauté function and cook the liquids for about 7 to 10 minutes, or until the sauce is reduced and concentrated.
- Serve and Enjoy: Pour the hot sauce mixture over the short ribs and garnish with sesame seeds and sliced scallions, and serve with rice or noodles.
