If you’re searching for a meal that is going to look and taste like it’s been slow cooking all day, but only takes about 45 minutes, and will provide leftovers for days, this recipe for Korean Short Ribs in the Instant Pot is what you’ve been looking for.
I chose the instant pot simply for time’s sake, but I was curious to see if you really could get that “fall off the bone” level of tenderness in just 45 minutes. Boy did the Instant Pot deliver! The short ribs not only tasted delicious, but they were so tender they practically melted right off the bone.
The marinade really took the meat to the next level. I researched several recipes for Korean short ribs and chose the ingredients that stood out the most to me. Feel free to play around with the ingredients, trying different fruits, different oils, more or less garlic, and so on.
The vegetable ribbons make this meal look extra decadent. I chose to use zucchini and carrots, but other vegetables would work as well such as sweet potatoes or yellow squash.
I used a simple vegetable peeler to create my ribbons, but if you don’t have a vegetable peeler, cutting the vegetables into thin slices or julienne cuts would work well too.
Check out my recipe below, I promise you won’t be disappointed!
Instant Pot Korean Short Ribs with Vegetable Ribbons and Cilantro Jasmine Rice
Ingredients
- 1/2 cup Coconut aminos (can substitute lite soy sauce)
- 2 tsps white wine vinegar (can substitute rice vinegar)
- 1 tbsp fish sauce
- 1/2 Asian pear
- 1/2 Fuji Apple
- 2 Handfuls of cilantro
- 3-4 scallions
- 6 cloves garlic
- 2 inch piece ginger
- 2-3 lbs beef short ribs
- 1 cup jasmine rice
- Diamond Kosher Salt
- 1 tbsp coconut oil
- 2-3 carrots
- 2 zucchini
- 1 tbsp honey
- 1 tbsp soy sauce
Instructions
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Core and cut the pear and apple into cubes. Roughly chop 1 handful of the cilantro. Cut the scallions into 1 inch pieces. Peel and dice the ginger. Roughly chop the garlic.
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Add pear, apple, cilantro, scallions, ginger, and garlic, along with coconut aminos, vinegar, and fish sauce to a food processor. Pulse until smooth and liquidy.
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Season the short ribs with Diamond Kosher salt and crushed black pepper. Arrange them in the Instant Pot* with 1 tbsp olive oil. Pour the marinade over the ribs, then turn to coat. Set to manual high pressure for 45 minutes.
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In a medium pot, bring 2 cups of water to a boil. Add a large pinch of sal, 1 tbsp coconut oil, and jasmine rice. Reduce to low and simmer, covered, for 20 minutes, stirring occasionally to prevent sticking. When rice is done add 1 handful of roughly chopped cilantro.
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Using a vegetable peeler, cut the carrots and zucchini into thinly sliced ribbons. Toss in a large bowl with olive oil, salt and pepper.
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In a large pan over medium heat, add the carrots and 1 tbsp each of honey and soy sauce. Stir to combine and cook 5-6 minutes until soft.
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When ribs are done, do a quick release. Remove the meat from the bones and slice into thin strips. Plate the rice topped with Korean short ribs and scallions with a side of vegetable ribbons.
*Helpful tip: If you don’t yet own an Instant Pot, (and trust me, you really should), you can cook the ribs in a slow cooker on high for 6 hours or on low for 9 hours and this will yield roughly the same fall-off-the-bone results.