Quick and Carry Kitchen: Korean Short Ribs

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    Quick and Carry Kitchen: Korean Short Ribs Yum
    These Instant Pot Korean Short Ribs from Michelle Tam over at Nom Nom Paleo are delicious and impressive enough for a very special occasion. This recipe is designed to feed a crowd or make sure you have left-overs for days...when you think of 5 POUNDS of meat, even shrunk some after cooking, that is a LOT of meat! But, it stores well, and is actually even better the next day as the flavors need to meld. You can also freeze the cooked ribs, so, this recipe is really perfect for an upcoming party or special dinner.
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Main Dish
    Prep Time 10 minutes
    Cook Time 45 minutes
    Passive Time 45 minutes
    Servings
    people
    Ingredients
    Course Main Dish
    Prep Time 10 minutes
    Cook Time 45 minutes
    Passive Time 45 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Rinse and then dry the short ribs with a paper towel.
    2. Lay out a large piece of tin foil or parchment paper and liberally salt and pepper the surface. Place each of the short ribs onto the prepared surface and then liberally sprinkle with salt and pepper again. Let sit while you make the sauce.
    3. Add the coconut aminos, vinegar, fish sauce, pear or apple, scallions, garlic and giner to a high speed blender or a food processor and whir until a smooth consistency.
    4. Put the seasoned ribs into the Instant Pot - you can stack them.
    5. Pour the sauce over the ribs, and stir/move the ribs around so that the sauce get down to the bottom of the pot.
    6. Lock on the lid and set the toggle to sealing. Press Manual/Pressure Cook, and set for 45 minutes.
    7. Allow for a natural pressure release of 25 minutes after the pot is done cooking the ribs. Open and carefully check for doneness. The ribs should be falling apart and very tender.
    8. Place the ribs on a platter, cover with some of the sauce and sprinkle the cilantro over the top.
    9. Best if made ahead and then refrigerated so that the flavors can blend. Once cold, the fat will gel at the top of the pot and you can skim that fat off before you heat it up again. You can heat the ribs on manual pressure for 5 minutes to get them back to hot and yummy!
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    Look no further – these Korean Short Ribs from Michelle Tam over at Nom Nom Paleo are delicious and impressive enough for a very special occasion.

    We are very fortunate to have an excellent butcher here in Traverse City, MI., where Quick and Carry is based. I called Sean at Maxbauer’s Meat Market for information on the English short ribs that are called for in Michelle’s recipe. It turns out the the bone-in ribs are very expensive – the price went up four years ago and never went back down! So, Sean suggested the boneless ribs would be just as good, as they are the same cut of meat and about $3 a pound less expensive than the ones with the bones in. He was right – they are fine to work with and totally delicious.

    This recipe is designed to feed a crowd or make sure you have left-overs for days…when you think of 5 POUNDS of meat, even shrunk some after cooking, that is a LOT of meat! But, it stores well, and is actually even better the next day as the flavors need to meld. You can also freeze the cooked ribs, so, this recipe is really perfect for an upcoming party or special dinner.

    I refrigerated the ribs in the Instant Pot liner, and skimmed off the fat that came to the top the next morning. Then, I put the liner back into the Instant Pot, and set it to manual for 5 minutes. This heats the ribs back to their falling apart tender state. Then, I plated them and sprinkled some chopped cilantro over them.

    The ribs are delicious and so is the sauce. Any extra sauce could easily be saved and made into a gravy to use with an accompanying potato dish.

    Thanks to Maxbauer’s for sponsoring today’s show and for providing such excellent information about this cut of meat. We appreciate you and your service!

    Note for preparing meat:  I made a parchment and foil bed, and then liberally seasoned it with salt and pepper. I then rinsed and patted dry each piece of meat and put it on the salt and pepper. When all of them were on the paper, I again liberally seasoned them and let them rest while I made the sauce.

    Instant Pot Korean Short Ribs

    WOW! 😮These melt-in-your-mouth Maxbauer's Korean Short Ribs are killer! Join us in the Quick & Carry Live kitchen as we make this amazingly delicious Instant Pot recipe! 😁😁😁Follow the recipe here: https://www.quickandcarry.com/recipe/quick-and-carry-kitchen-korean-short-ribs/

    Posted by Quick and Carry on Friday, January 26, 2018