Quick and Carry Kitchen: Korean Short Ribs
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.
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Quick and Carry Kitchen: Korean Short Ribs
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.
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| Servings | Prep Time |
| 10people | 10 minutes |
| Cook Time | Passive Time |
| 45minutes | 45minutes |
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Ingredients
- 5pounds English style short ribssee note above
- 1-2teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut aminoscan use soy sauce or tamari
- 1Tablespoon rice vinegarcan use white balsamic
- 2teaspoons fish sauceif Whole30, watch for sugar
- 1medium Asian pear or applecored and chopped
- 6 cloves garlicpeeled and chopped
- 3stalks scallionsroughly chopped
- 1hunk fresh ginger peeled and cut in two or three pieces
- 1handful cilantrochopped, for garnish
Instructions
- Rinse and then dry the short ribs with a paper towel.
- 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.
- 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.
- Put the seasoned ribs into the Instant Pot – you can stack them.
- Pour the sauce over the ribs, and stir/move the ribs around so that the sauce get down to the bottom of the pot.
- Lock on the lid and set the toggle to sealing. Press Manual/Pressure Cook, and set for 45 minutes.
- 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.
- Place the ribs on a platter, cover with some of the sauce and sprinkle the cilantro over the top.
- 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!