Instant Pot Korean Beef Ribs
Servings: 4 servings
Calories: 889kcal
Instant Pot Korean Beef Ribs are fall-off-the-bone tender! This super quick and easy recipe packs a punch of robust and savoury flavours. Prepared with gochujang and honey, these ribs are both a little spicy and sweet. As an added bonus, the cooking liquid doubles as a thick, delicious sauce!
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Ingredients
For the Ribs:
- 4 pounds beef short ribs (Do not use Asian-style short ribs for this recipe. Those ribs tend to be sliced thinly across the bone and will most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10-12 ounces each.)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoons fresh ginger, grated
For the Sauce:
- 1/4 cup low sodium soy sauce
- 1 cup broth, vegetable or beef flavoured
- 1/2 cup gochujang
- 1/2 cup sugar
- 1/4 cup jelly (or seedless jam)
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1/4 cup ketchup
- 1/2 teaspoon salt
Instructions
- Prepare the sauce by whisking together the soy sauce, broth, gochujang, sugar, jelly, vinegar, honey, ketchup, and salt. Set aside.
- Season both sides of the ribs with salt and pepper. With your instant pot set to the saute function, add the olive oil and once hot, sear the beef ribs for 4-5 minutes per side just to brown them. Don’t overcrowd your instant pot. This will need to be done in batches. Once done, remove the beef ribs and set them aside on a plate.
- Once all of the ribs have been seared, carefully drain the grease out of the pot. The pot does not need to be completely void of grease. Also, don’t wipe it out! Save the remaining grease to cook the garlic.
- Next, add the garlic and ginger to the instant pot and cook for 1-2 minutes. Immediately add the sauce mixture. Stir well, being sure to push the spoon against the bottom of the instant pot to release any stuck-on bits.
- Add the beef ribs back to the instant pot; try to submerge them in the liquid as much as possible. Cook the beef ribs on high for 50 minutes.
- Naturally release the steam for 10 minutes and use the quick release to get rid of any remaining pressure. The beef ribs are ready to enjoy and so is the sauce. If you’d like a thicker sauce, remove the ribs and set them aside.
- Switch the setting on the instant pot to saute and allow the liquid to come to a boil. In the meantime, whisk one tablespoon of cornstarch with one tablespoon of water. Once the liquid is boiling, add the cornstarch mixture while whisking. The sauce will thicken as it continues to boil. Once thickened to your liking, turn off the instant pot and transfer the sauce to a serving bowl.
Nutrition
Calories: 889kcal | Carbohydrates: 73g | Protein: 66g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 195mg | Sodium: 1758mg | Potassium: 1446mg | Fiber: 1g | Sugar: 59g | Vitamin A: 272IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 8mg