This delicious and tender instant-pot short ribs recipe is perfect for a comforting meal that packs a punch of flavor. The combination of soy sauce, gochujang, and ginger creates a rich and savory marinade, while the instant-pot ensures the ribs are cooked to perfection in no time.

Photos of Instant-Pot Short Ribs Recipe

Some ingredients in this recipe, such as gochujang and bosc pear, may not be commonly found in every household. Gochujang is a spicy Korean chili paste that can typically be found in the international or Asian foods aisle of your supermarket. Bosc pears, known for their sweetness and firmness, are usually available in the fruit section, but Bartlett pears can be substituted if necessary.

Ingredients For Instant-Pot Short Ribs Recipe

Soy sauce: A salty and savory liquid condiment essential for the marinade.

Rice vinegar: Adds a tangy flavor to the marinade.

Sesame oil: Imparts a rich, nutty flavor to the dish.

Gochujang: A spicy Korean chili paste that provides heat and depth.

Honey: Adds sweetness and balances the flavors.

Flanken beef short ribs: The main protein, known for its tenderness and flavor.

Kosher salt: Used for seasoning the ribs.

Ground black pepper: Adds a touch of spice to the seasoning.

Coconut oil: Used for searing the ribs.

Bosc pear: Adds natural sweetness and helps tenderize the meat.

Shallot: A milder alternative to onions, adding subtle sweetness.

Ginger: Provides a warm and spicy flavor.

Garlic: Adds aromatic and savory notes.

Water: Used to create the cornstarch slurry.

Cornstarch: Thickens the sauce.

White rice: A neutral base to serve the ribs over.

Sesame seed: Adds a nutty crunch for garnish.

Cilantro: A fresh herb for garnish.

Scallion: Adds a mild onion flavor and color for garnish.

Kimchi: A spicy fermented cabbage, traditionally served as a side.

One reader, Julieta Osborne says:

This instant-pot short ribs recipe is a game-changer! The meat is incredibly tender, and the flavors are rich and savory. The marinade adds a perfect balance of sweetness and spice. It's a must-try for any home cook looking to impress!

Julieta Osborne

Key Techniques for Perfect Instant Pot Short Ribs

How to sear meat: Searing involves cooking the meat at a high temperature until a brown crust forms. This enhances flavor through the Maillard reaction. How to sauté: Sautéing is a method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat. How to make a cornstarch slurry: A cornstarch slurry is made by mixing cornstarch with a cold liquid (usually water) until it forms a smooth paste. This is used to thicken sauces. How to release pressure from an Instant Pot: Releasing pressure from an Instant Pot involves turning the pressure release valve from the sealing position to the venting position, allowing steam to escape safely.

How To Make Instant-Pot Short Ribs

This short rib recipe is tender and full of flavor, giving you a nice chewy delicious bite of meat along with a piping bowl of white rice.

Preparation:

Cooking:

Total:

Serves:

Ingredients

1cupsoy sauce
½cuprice vinegar
¼cupsesame oil,toasted
¼cupgochujang,or to taste
2tbsphoney
2lbflanken beef short ribs,½ inch (1¼ cm) thick, each rib cut in half
kosher salt,to taste
ground black pepper,to taste
1tbspcoconut oil
1bosc pear,or D’Anjou pear, finely chopped
¼cupshallot,finely chopped
3tbspginger,fresh, minced
1tbspgarlic,minced
2tbspwater
1tbspcornstarch
white rice,for serving
sesame seed,toasted, for garnish
cilantro,fresh, for garnish
scallion,thinly sliced, for garnish
kimchi,for serving

Instructions

In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang, and honey.
Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper.
Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
Preheat a 6-quart Instant Pot on the high sauté setting. Once hot, add the coconut oil.
Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
Working in batches, add the short ribs to the Instant Pot and sear for 3 to 4 minutes on each side, until deeply caramelized.
Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot.
Season with salt and pepper, and sauté for 4 to 5 minutes, or until the mixture is golden brown.
Return the short ribs to the Instant Pot, then pour in the reserved marinade.
Place the lid on the Instant Pot, make sure the lid is set to “Sealing,” and change the setting to high pressure cooker. Set the timer for 20 minutes.
At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from “Sealing” to “Venting.”
Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
Remove the short ribs from the pot and change the setting to high sauté.
Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
Add the cornstarch to the water and mix until completely dissolved.
Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens.
Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
Serve the short ribs over white rice.
Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side.
Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.

Nutrition

Calories: 795.00kcal
Fat: 67.17g
Saturated Fat: 27.26g
Monounsaturated Fat: 28.72g
Polyunsaturated Fat: 6.32g
Carbohydrates: 19.97g
Fiber: 2.57g
Sugar: 10.48g
Protein: 27.17g
Cholesterol: 114.91mg
Sodium: 2840.04mg
Calcium: 50.44mg
Potassium: 669.43mg
Iron: 3.59mg
Vitamin A: 10.85µg
Vitamin C: 2.83mg

Crucial Technique Tip for Succulent Instant Pot Short Ribs

When searing the short ribs in the instant pot, make sure not to overcrowd the pot. Searing in batches ensures that each piece gets a nice, even caramelization, which adds depth of flavor to the final dish.

Time-Saving Tips for Making This Recipe

Marinate overnight: Prepare the soy sauce mixture and short ribs the night before to save time on the day of cooking.

Pre-chop ingredients: Dice the pear, shallot, ginger, and garlic in advance and store them in airtight containers.

Use a food processor: Quickly blend the pear, shallot, ginger, and garlic together to save chopping time.

Instant pot settings: Familiarize yourself with the instant pot settings to switch between modes quickly.

Batch searing: Sear multiple short ribs at once if your instant pot allows, to reduce cooking time.

Substitute Ingredients For Instant-Pot Short Ribs Recipe

soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can mimic the tanginess of rice vinegar.
sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the nutty flavor of sesame oil.
gochujang - Substitute with sriracha: Sriracha provides a similar heat and sweetness, though it lacks the fermented depth of gochujang.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity.
flanken beef short ribs - Substitute with bone-in beef chuck: Beef chuck has a similar marbling and can be used as a hearty substitute.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.
coconut oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.
bosc pear - Substitute with apple: Apples provide a similar sweetness and texture.
shallot - Substitute with red onion: Red onions have a similar flavor profile and can be used in place of shallots.
ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.
garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to water.
cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and is a good alternative.
white rice - Substitute with brown rice: Brown rice provides a nuttier flavor and more fiber.
sesame seed - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.
cilantro - Substitute with parsley: Parsley offers a fresh, herbaceous flavor similar to cilantro.
scallion - Substitute with chives: Chives provide a similar mild onion flavor.
kimchi - Substitute with sauerkraut: Sauerkraut offers a similar tangy, fermented flavor.

How to Beautifully Present Your Instant Pot Short Ribs

Serve smaller portion sizes: Present the short ribs in a refined, minimalist portion to highlight the quality and richness of the dish.
Use decoration: Garnish the plate with a delicate sprinkle of toasted sesame seeds, fresh cilantro, and finely sliced scallions for a vibrant and elegant touch.
Elevate the rice: Mold the white rice into a neat, compact shape using a ring mold, creating a clean and sophisticated base for the short ribs.
Sauce presentation: Drizzle the thickened sauce artistically around the plate, ensuring it complements the short ribs without overwhelming them.
Balance the plate: Place a small portion of kimchi on the side to add a burst of color and a contrasting flavor profile, enhancing the overall dining experience.
Highlight the pear: Thinly slice the bosc pear and fan it out on the plate, adding a touch of sweetness and visual appeal.
Use high-quality plating: Serve the dish on a pristine, white plate to make the colors and textures of the short ribs and garnishes stand out.
Add microgreens: Sprinkle a few microgreens over the dish for an additional layer of freshness and a pop of green.
Ensure symmetry: Arrange the components of the dish symmetrically to create a balanced and visually pleasing presentation.
Finish with a touch of oil: Lightly drizzle a few drops of sesame oil around the plate for an extra hint of aroma and sheen.

Essential Tools for Making Instant Pot Short Ribs

Liquid measuring cup: Used to accurately measure liquid ingredients like soy sauce, rice vinegar, sesame oil, and water.
Medium bowl: Ideal for whisking together the marinade ingredients.
Whisk: Essential for mixing the marinade ingredients until well combined.
Deep baking dish: Used to marinate the short ribs, allowing them to soak up the flavors.
Plastic wrap: Covers the baking dish to keep the marinade and ribs sealed while refrigerating.
6-quart Instant Pot: The main cooking device for searing and pressure-cooking the short ribs.
Tongs: Handy for turning the short ribs while searing and transferring them in and out of the Instant Pot.
Baking sheet: Holds the seared short ribs temporarily before they go back into the Instant Pot.
Knife: Used for chopping the pear, shallot, ginger, and garlic.
Cutting board: Provides a stable surface for chopping ingredients.
Measuring spoons: Ensures accurate measurement of smaller ingredients like honey and cornstarch.
Small bowl: Used to mix the cornstarch and water into a slurry.
Wooden spoon: Useful for sautéing the pear, shallot, ginger, and garlic in the Instant Pot.
Serving spoon: Helps in serving the short ribs and sauce over rice.
Rice cooker: Convenient for cooking white rice to serve with the short ribs.
Skimmer: Optional, but useful for removing excess oil from the sauce.
Serving platter: For presenting the short ribs, garnished with sesame seeds, cilantro, and scallions.
Small bowl: For serving kimchi on the side.

Storing and Freezing Your Instant Pot Short Ribs

To store leftover short ribs, let them cool to room temperature before transferring to an airtight container. Pour any remaining sauce over the ribs to keep them moist. Refrigerate for up to 4 days.
When ready to reheat, place the short ribs and sauce in a covered dish and warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, reheat in the microwave in 30-second intervals until warmed to your liking.
To freeze the short ribs, let them cool completely before transferring to a freezer-safe container or resealable bag. Pour the remaining sauce over the ribs, ensuring they are well-coated. Remove as much air as possible from the container or bag before sealing.
Label the container or bag with the date and contents, and freeze for up to 3 months. When ready to enjoy, thaw the short ribs overnight in the refrigerator.
To reheat frozen short ribs, place them in a covered dish with the sauce and warm in the oven at 350°F (175°C) for about 30-35 minutes, or until heated through. You can also reheat them in the microwave, stirring the ribs and sauce every 30 seconds to ensure even heating.
If you find the sauce has thickened too much after refrigerating or freezing, add a splash of water or beef broth when reheating to thin it out to your desired consistency.

How To Reheat Leftover Short Ribs

To reheat leftover instant-pot short ribs in the oven, preheat the oven to 350°F (175°C). Place the short ribs in an oven-safe dish and cover with aluminum foil. Heat for 15-20 minutes, or until the ribs are heated through and the internal temperature reaches 165°F (74°C). Remove the foil for the last 5 minutes of reheating to crisp up the exterior.
For a quicker reheating method, use the microwave. Place the short ribs in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the ribs are heated through. Be careful not to overheat, as this can cause the meat to become tough and dry.
If you have leftover sauce from the instant-pot short ribs recipe, reheat it separately in a saucepan over medium heat. Stir occasionally until the sauce is heated through and bubbling. Pour the warm sauce over the reheated short ribs for added flavor and moisture.
For a crispy exterior, reheat the short ribs in an air fryer. Preheat the air fryer to 375°F (190°C) and place the ribs in the basket. Cook for 3-5 minutes, or until the ribs are heated through and the exterior is crispy. Keep an eye on the ribs to prevent burning.
If you have a sous vide machine, you can reheat the short ribs using this method for the most tender and juicy results. Place the short ribs in a vacuum-sealed bag and submerge them in a water bath set to 165°F (74°C). Reheat for 30-45 minutes, or until the ribs are heated through. Finish by searing the ribs in a hot skillet for 1-2 minutes on each side to crisp up the exterior.

Interesting Trivia About Instant Pot Short Ribs

A unique aspect of this instant-pot short ribs recipe is the inclusion of bosc pear, which adds a subtle sweetness and helps to tenderize the meat. This technique is inspired by traditional Korean cooking, where fruit is often used in marinades to enhance flavor and texture.

Is Making Short Ribs in the Instant Pot Budget-Friendly?

The instant-pot short ribs recipe offers a delightful blend of flavors but may not be the most cost-effective option for a household. The flanken beef short ribs and specialty ingredients like gochujang and sesame oil can be pricey. For a household of 4, the approximate cost is around $40-$50 USD. Overall Verdict: 6/10.

Are Instant Pot Short Ribs Healthy or Unhealthy?

The instant-pot short ribs recipe, while delicious, may not be the healthiest option due to several factors:

High sodium content from the soy sauce and gochujang
Significant amount of added sugar from the honey
Use of coconut oil, which is high in saturated fat
Serving the short ribs over white rice, a refined carbohydrate

However, the recipe does include some healthy ingredients, such as:

Ginger and garlic, which have anti-inflammatory properties
Pear, which provides fiber and antioxidants
Serving the dish with kimchi, a fermented vegetable that promotes gut health

To make this recipe healthier, consider the following suggestions:

Reduce the amount of soy sauce and gochujang, or opt for low-sodium versions
Replace the honey with a natural sweetener like date syrup or coconut sugar
Use a healthier cooking oil, such as avocado oil or olive oil
Serve the short ribs over a whole grain like brown rice or quinoa
Increase the amount of vegetables in the dish by adding carrots, onions, or mushrooms to the instant pot
Use a leaner cut of beef, such as sirloin or tenderloin, to reduce the overall fat content
Serve smaller portions of the short ribs and increase the amount of vegetable sides, such as steamed broccoli or roasted Brussels sprouts

By making these adjustments, you can still enjoy the flavors of this instant-pot short ribs recipe while making it a more balanced and nutritious meal.

Editor's Opinion on This Delicious Short Ribs Recipe

This instant-pot short ribs recipe is a delightful fusion of flavors, combining the umami richness of soy sauce with the tangy brightness of rice vinegar and the spicy depth of gochujang. The use of pear adds a subtle sweetness that balances the dish beautifully. Searing the ribs before pressure cooking ensures a caramelized exterior, enhancing the overall taste. The final touch of thickened sauce, garnished with sesame seeds, cilantro, and scallions, elevates the dish to restaurant-quality. Serving it with kimchi adds a perfect contrast, making this recipe a well-rounded and satisfying meal.

Enhance Your Instant-Pot Short Ribs Recipe with These Unique Side Dishes:

Miso Soup: Enhance your instant-pot short ribs experience with a warm bowl of miso soup. The umami-rich broth, infused with tofu, seaweed, and scallions, perfectly complements the savory depth of the ribs. It's a harmonious blend that will transport your taste buds straight to Japan.

Grilled Asparagus: Add a touch of elegance to your meal with grilled asparagus. The smoky char and tender crunch of the asparagus provide a delightful contrast to the rich, succulent short ribs. A drizzle of lemon juice and a sprinkle of parmesan elevate this side to gourmet status.

Pickled Vegetables: Brighten your plate with a medley of pickled vegetables. The tangy, crisp carrots, radishes, and cucumbers cut through the richness of the short ribs, offering a refreshing bite that balances the meal. It's a vibrant, colorful addition that brings a burst of flavor to every forkful.

Sweet Potato Fries: Indulge in the sweet and savory delight of sweet potato fries. These crispy, golden fries are the perfect companion to the tender short ribs. The natural sweetness of the sweet potatoes pairs beautifully with the umami-packed sauce, creating a symphony of flavors in every bite.

Mango Salsa: Add a tropical twist to your short ribs with a zesty mango salsa. The juicy mango, combined with red onion, cilantro, and a hint of lime, brings a refreshing, fruity contrast to the rich, savory meat. It's a burst of sunshine on your plate that will leave you craving more.

Similar Recipes to Try If You Love Instant Pot Short Ribs

Korean BBQ Beef Bowls: Imagine tender slices of beef marinated in a savory blend of soy sauce, garlic, and ginger, then grilled to perfection. Serve over a bed of fluffy white rice with a side of kimchi and a sprinkle of scallions and sesame seeds for a delightful meal.

Spicy Korean Chicken Wings: These chicken wings are coated in a fiery gochujang sauce, balanced with a touch of honey and soy sauce. Baked until crispy and caramelized, they are perfect for a game day snack or a spicy appetizer. Garnish with cilantro and serve with a side of pickled vegetables.

Asian-Style Braised Pork Belly: Succulent pork belly is slow-cooked in a rich mixture of soy sauce, rice vinegar, ginger, and garlic. The result is melt-in-your-mouth meat with a deeply flavorful sauce. Serve with steamed rice and bok choy for a comforting meal.

Gochujang Glazed Salmon: This salmon fillet is brushed with a sweet and spicy gochujang glaze, then broiled until the glaze is caramelized and the fish is perfectly cooked. Pair with steamed vegetables and a side of jasmine rice for a healthy and delicious dinner.

Korean Beef Tacos: Tender beef short ribs are marinated in a blend of soy sauce, sesame oil, and gochujang, then slow-cooked until fall-apart tender. Serve in tortillas with a crunchy slaw and a drizzle of sriracha mayo for a fusion twist on taco night.

Appetizers and Desserts That Complement This Recipe

Appetizers:

Korean Pancakes: Start your meal with a delightful twist on traditional pancakes. These savory Korean Pancakes are packed with a medley of vegetables like carrots, zucchini, and scallions, all bound together in a light batter. The pancakes are pan-fried to golden perfection, offering a crispy exterior with a tender, flavorful inside. Serve them with a tangy soy dipping sauce that complements the umami flavors of the pancakes. Garnish with a sprinkle of sesame seeds and a few scallion slices for an added touch of elegance.

Spicy Tuna Tartare: Elevate your appetizer game with a sophisticated Spicy Tuna Tartare. Fresh ahi tuna is finely diced and mixed with a zesty blend of soy sauce, sesame oil, and a hint of gochujang for a spicy kick. The tuna is then placed atop crispy wonton chips, providing a delightful contrast in textures. Top each bite with a dollop of avocado and a sprinkle of microgreens to add a touch of freshness. This elegant dish is perfect for setting the tone for a memorable dining experience.

Desserts:

Chocolate Lava Cake: Imagine ending your meal with a warm, molten chocolate lava cake. The rich, gooey center flows out as you cut into it, creating a decadent experience. Pair it with a scoop of vanilla ice cream to balance the intense chocolate flavor. A sprinkle of sea salt on top adds a delightful contrast, enhancing the sweetness and complexity of the dessert. For an extra touch, garnish with fresh berries and a drizzle of raspberry coulis, adding a burst of tartness that complements the rich chocolate perfectly.

Mango Sticky Rice: Transport your taste buds to Thailand with a serving of mango sticky rice. The creamy, coconut-infused sticky rice pairs beautifully with the sweet, juicy mango slices. A drizzle of coconut sauce over the top adds an extra layer of richness. For a bit of crunch, sprinkle some toasted sesame seeds or crushed peanuts on top. This dessert is a perfect blend of textures and flavors, offering a refreshing and satisfying end to your meal. Serve it slightly warm for the best experience.

Why trust this Instant-Pot Short Ribs Recipe:

This instant-pot short ribs recipe is a must-try for any home cook. The combination of soy sauce, rice vinegar, and gochujang creates a rich, savory marinade that deeply flavors the flanken beef short ribs. The use of an instant pot ensures tender, fall-off-the-bone meat in a fraction of the time. Plus, the addition of pear, shallot, ginger, and garlic elevates the dish with layers of complexity. Garnished with sesame seeds, cilantro, and scallions, and served with kimchi, this recipe promises a restaurant-quality meal at home.

Share your thoughts on this Instant-Pot Short Ribs Recipe in the Recipe Sharing forum. Let's discuss how to perfect this dish!

FAQ:

How long should I marinate the short ribs?

I recommend marinating the short ribs for at least 1 hour, but if you have the time, letting them sit overnight in the fridge will really enhance the flavor.

Can I use a different type of vinegar instead of rice vinegar?

Sure, you can use apple cider vinegar or white wine vinegar as a substitute. Just keep in mind that the flavor might be slightly different.

What if I don't have gochujang?

No worries! You can substitute it with a mix of sriracha and a bit of miso paste, or even just use a spicy chili paste if that's what you have on hand.

How do I know when the short ribs are done?

The short ribs should be tender and easily pull apart with a fork after the pressure cooking. If they're not quite there, you can cook them for an additional 5-10 minutes under high pressure.

Can I make this recipe without an Instant Pot?

Yes, you can! You can sear the ribs in a heavy-bottomed pot or Dutch oven, then add the marinade and cook them covered in the oven at 325°F (165°C) for about 2.5 to 3 hours, or until tender.