Instant Pot Korean Short Ribs Recipe

Instant Pot Korean Short Ribs My Korean Kitchen

WEBMay 29, 2022 · Place the short ribs in the instant pot. 2. Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth. 3. Pour …

Rating: 4.9/5(62)
1. Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
2. Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
3. Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
4. Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy. Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.

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Korean Instant Pot Short Ribs (Galbi Jjim) Omnivore's …

WEBApr 19, 2020 · Drain thoroughly and set aside. Meanwhile, heat the broth or water, sauce, minced ginger, and soy sauce in a small pot over medium …

Rating: 5/5(2)
1. Cover the short ribs with cold water and allow them to soak, 20 minutes to a few hours. Bring a pot of water, enough to cover the short ribs, to a boil. Once the water begins to boil, rinse the soaked meat off and add it into the pot. Bring the pot back to a boil and then boil the meat for 5 minutes.
2. Strain the short ribs off (reserving some of the resulting stock for later just in case) and rinse them to remove any residue and to cool them down. If any piece has a large amount of excess fat on it, you can trim that off now. Add them to the Instant Pot.
3. Combine all the sauce ingredients in a blender and blend on high until the sauce is as smooth as possible. Pour the sauce over the short ribs and seal the Instant Pot. (*Footnote 1 - If you add the sauce and it doesn’t cover enough of the meat, you can add some of the blanching stock to increase the liquid level) Set to pressure cook for 45 minutes, and allow it to do the natural release for 15 minutes once done.
4. At this point the short ribs are are ready to serve, but you can also take some additional steps to thicken the sauce and add vegetables:

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Instant Pot Korean BBQ Beef Short Ribs (Galbi)

WEBJan 25, 2020 · Generously sprinkle salt and pepper on all sides of the short ribs. Drizzle olive oil in the Instant Pot and select the Saute setting. …

Rating: 4.8/5(16)
1. Season short ribs liberally with salt and pepper on all sides.Set Instant Pot to Saute setting and add a teaspoon of olive oil. Allow it to get hot before adding ribs. Brown the short ribs on all sides, about 2 minutes per side. You will likely need to cook them in batches and then set aside.
2. While the short ribs are browning, mix together gochujang paste, soy sauce, honey, garlic, ginger, rice vinegar, and sesame seed oil in a medium-sized bowl and set aside. Leave a 1/4 cup of the sauce mixture aside for after it is done cooking.
3. Pour beef broth into the Instant Pot and scrape up any caramelized pieces left from the beef cooking. Place the short ribs in the broth. Pour all but a 1/4 cup of the sauce mixture over the short ribs.Place the lid on the Instant Pot with the vent closed, set to the Meat/Stew setting, adjust to 'more' (or high.)For bone-in: set the timer for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes and then open the vent.For boneless: set the timer for 40 minutes with a 10 minute natural release.
4. While it cooks, add sesame seeds to a shallow dish and cook until lightly browned, then set aside.

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Instant Pot Asian Beef Short Ribs I Wash You Dry

WEB5 days ago · Place the rack into the insert of your pressure cooker and pour in 1 cup of water. Combine 1 tsp each: garlic powder, onion powder, …

Rating: 4.9/5(56)
1. Place the rack into the insert of your pressure cooker and pour in 1 cup of water. Combine 1 tsp each: garlic powder, onion powder, ground ginger, black pepper and salt and rub this mixture all over the beef ribs. Place the beef ribs on the rack, so they are above the water underneath.
2. Put the lid on, make sure the valve is in the sealed position, then cook on Manual HIGH Pressure for 30 minutes. Let the pressure naturally release for 10 minutes (do not open the valve for 10 minutes after the 30 minute cook time is over). Once it's released naturally for 10 minutes, finish with a quick release (open the valve).
3. Meanwhile combine the ingredients for the sauce in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes.
4. Turn the broiler on in your oven and place the beef short ribs on a foil lined baking sheet. Brush the sauce on all sides of the ribs and broil for 1 to 2 minutes on each side, until the sauce becomes glossy and sticky. Garnish with the sesame seeds and green onions if desired. Enjoy!

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