Korean-Style Braised Short Ribs
By :Dr. Karen Lee
Print Recipe
Votes: 6
Rating: 3.17
Rate this recipe!
Course Dinner
Browse Category Meat
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chestnuts, Ribs
Prep Time 15 minutes
Cook Time 55 minutes
Servings
4-6 servings
Ingredients
  • 4-5 pounds Short Ribs
  • 4 carrots roughly sliced into chunks
  • 1 cup radish or daikon, in 2 inch cubes or chunks
  • 1 cup chestnuts raw peeled (optional)
  • 1 cup scallions cut in 1 inch length slices
  • 1 tablespoon sesame oil
Sauce
  • 1 cup bone broth
  • 1 large onion roughly sliced
  • 8 cloves garlic smashed
  • 1 large apple cored and quartered
  • 1/2 cup white wine or rice wine
  • 1 tablespoon molasses
  • 1 inch Ginger skinned and roughly chopped
  • 1/4 cup soy sauce or Tamari
to Garnish
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions finely chopped
Course Dinner
Browse Category Meat
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chestnuts, Ribs
Prep Time 15 minutes
Cook Time 55 minutes
Servings
4-6 servings
Ingredients
  • 4-5 pounds Short Ribs
  • 4 carrots roughly sliced into chunks
  • 1 cup radish or daikon, in 2 inch cubes or chunks
  • 1 cup chestnuts raw peeled (optional)
  • 1 cup scallions cut in 1 inch length slices
  • 1 tablespoon sesame oil
Sauce
  • 1 cup bone broth
  • 1 large onion roughly sliced
  • 8 cloves garlic smashed
  • 1 large apple cored and quartered
  • 1/2 cup white wine or rice wine
  • 1 tablespoon molasses
  • 1 inch Ginger skinned and roughly chopped
  • 1/4 cup soy sauce or Tamari
to Garnish
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions finely chopped
Votes: 6
Rating: 3.17
Rate this recipe!
Instructions
  1. Slice the meat in between the bones, separating each bone.
  2. In a large pot, place all the ribs pieces and cover with cold water and let them soak for an hour. Discard the water and refill with clean water and soak the meat again. Repeat until the water is relatively clear and set it aside.
  3. Blend all the ingredients listed under 'Sauce' until smooth in a blender or a food processor. Add the meat and the sauce to the Instant Pot.
  4. Close the lid tightly and close the vent. Select the Beef/Stew function and cook. When the timer stops, use quick pressure release method and open the lid carefully.
  5. Add the vegetables and sesame oil. Mix the ingredients well, close the lid tightly, and close the vent. Select the Manual function and adjust cooking time to 15 minutes.
  6. When the timer goes off, release pressure naturally. When the pressure is released completely, open the lid carefully.
  7. Plate the ribs and garnish with sesame seeds and finely chopped scallions. Enjoy!
Recipe Notes
3 replies
  1. Jfixler
    Jfixler says:

    I took them out after the first step and theb grilled them with hoisen sauce. I finished them with sesame seeds. The grillin gave then a little char and some chew.

  2. Bede
    Bede says:

    Meh. Something missing for the Korean palate. Definitely needs less liquid for the pressure cooking.

  3. EBethW
    EBethW says:

    I really wanted to love it. I just couldn’t.
    It was watery, lacking real Korean beef flavour and quite bland. The meat was also still incredibly tough after cooking for the recommended time. Including the time soaking the meat, it took over 3 hours to make.

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