Description
Tender, fall-off-the-bone beef short ribs are achieved quickly in an Instant Pot, then coated in a sweet and smoky gochujang glaze and finished under the broiler.
Ingredients
Scale
- 1.5 kg (3.3 lbs) bone-in beef short ribs, cut into pieces
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2.5 cm (1 inch) fresh ginger, grated
- 70 g (1/4 cup) gochujang (Korean chili paste), divided
- 60 mL (1/4 cup) soy sauce, naturally brewed
- 60 mL (1/4 cup) rice vinegar
- 500 mL (2 cups) vegetable broth, low-sodium
- 250 mL (1 cup) water
- 45 mL (3 tablespoons) honey
- 5 mL (1 teaspoon) smoked paprika
- 2 whole star anise pods
- 15 mL (1 tablespoon) cornstarch
- 30 mL (2 tablespoons) cold water
- 15 mL (1 tablespoon) vegetable oil
- 30 mL (2 tablespoons) toasted white sesame seeds
- 30 mL (2 tablespoons) fresh cilantro, finely chopped
- Zest of 1 small orange
Instructions
- Sear Ribs: Season short ribs with salt and pepper. Set Instant Pot to high ‘Sauté’ mode and add oil. Sear ribs in batches for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
- Sauté Aromatics: Add onion to the pot and sauté for 3-4 minutes until softened, scraping up any browned bits. Add garlic and ginger and cook for an additional minute until fragrant.
- Pressure Cook: Stir in the soy sauce, rice vinegar, broth, water, honey, paprika, star anise, and 30g gochujang. Bring mixture to a simmer. Return ribs to the pot. Close lid, set vent to ‘Sealing’, and pressure cook on high for 45 minutes.
- Natural Release and Strain: Allow a natural pressure release for 15 minutes, then quick release remaining pressure. Remove ribs. Strain the braising liquid into a saucepan and reduce over medium-high heat for 10-15 minutes to intensify flavor.
- Thicken Glaze: Whisk together cornstarch and cold water (slurry). Whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened. Remove from heat and stir in remaining 40g gochujang.
- Broil and Serve: Preheat oven broiler to high. Brush ribs generously with glaze. Broil for 3-5 minutes until caramelized. Combine sesame seeds, cilantro, and orange zest for gremolata. Serve immediately topped with gremolata.
Notes
Do not overcrowd the pot when searing to ensure a proper crust forms. If the pot bottom appears scorched after searing, add a splash of water or broth to loosen any bits before adding onions. Whisk cornstarch slurry thoroughly before adding to hot liquid to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Dish
- Method: Pressure Cooking, Broiling
- Cuisine: Korean, American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg
Keywords: Instant Pot, Beef, Short Ribs, Korean, Gochujang, Dinner, Weeknight Meal, Pressure Cooker, Braised Beef