Weeknight pressure cooker Korean short ribs recipe. Quick asian flavors from my pressure cooker.
Here’s a quick weeknight version of short ribs, Korean style. No browning the ribs this time; I saute the aromatics for a minute to bring out their flavor, then add everything else to the pot and lock the lid. No fuss, quick and easy. Serve on rice or asian noodles, topped with minced green onion if you’re feeling fancy, and/or Gochujang sauce if you need some spice in your life.
Now, is this a traditional Korean presentation? Um…no.2 I took the flavor profile I think of as Korean – garlic/ginger/scallion, soy/rice wine/pear juice/sesame oil – and used it a pot of beef ribs. It may not be authentic, but for a weeknight dinner, served over rice to soak up the sauce? I got rave reviews at the dinner table, and pleas to “make this one again!”
Recipe: Pressure Cooker Korean Short Ribs
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Pressure Cooker Korean Short Ribs
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4–6 1x
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Pin RecipeDescription
Weeknight pressure cooker Korean short ribs recipe. Quick asian flavors from my pressure cooker.
Ingredients
- 1 teaspoon vegetable oil
- 2 green onions, cut into 1 inch lengths
- 3 cloves garlic, smashed
- 3 quarter-sized slices of ginger
- 4 pounds beef short ribs, about 3 inches thick, cut into 3 rib portions
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup rice wine (or dry sherry)
- 1/4 cup pear juice (or apple juice)
- 2 teaspoons sesame oil
Garnishes
- minced green onions
- Gochujang sauce
Instructions
- Saute the aromatics: Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the green onion, garlic, and ginger, and saute for 1 minute, or until you can smell garlic. Add the short ribs, water, soy sauce, rice wine, pear juice and sesame oil. Stir until the ribs are completely coated.
- Pressure cook the short ribs: Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes in an electric pressure cooker, 38 minutes in a stovetop cooker. Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
- Serve: Remove the short ribs from the pot with a slotted spoon. Pour the remaining liquid into a fat separator and let it settle, so the fat floats to the surface. Serve the ribs with the degreased sauce. (If you have time, boil the degreased sauce over high heat until reduced by half to thicken it up.)
Equipment
Buy Now →Notes
- White rice is the perfect accompaniment for these ribs, but they also go well over asian noodles. Or any noodle, really – spaghetti and egg noodles would be two easy-to-find options.
- I can find all the ingredients in my local grocery store’s International aisle, but go with the substitutions if you are having problems finding things. Or, seek out your local Asian market – it is worth the trip if you are a culinary adventurer.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Korean
Notes
- White rice is the perfect accompaniment for these ribs, but they also go well over asian noodles. Or any noodle, really – spaghetti and egg noodles would be two easy-to-find options.
- I can find all the ingredients in my local grocery store’s International aisle, but go with the substitutions if you are having problems finding things. Or, seek out your local Asian market – it is worth the trip if you are a culinary adventurer.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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This looks phenomenal. Where did you get cross cut ribs this thick? Short ribs at my store are either one longish rib or thin flanken cut 3 rib portions
Regardless, I’m so on this!
I can find them at my local butcher shops – thick, cross cut ribs are getting more popular in Northeast Ohio – but I do keep an eye out for them; they’re not available all the time.
Thanks Mike; I’ll definitely keep an eye out now that I now what to look for.
Would you suggest a different cooking time if English cut ribs are used?
The cut isn’t as important as the thickness. This recipe assumes roughly 3 inch thick ribs; if you have thinner ribs (say, 1 1/2 inches thick), cook for the time specified in this recipe:
https://www.dadcooksdinner.com/2011/04/pressure-cooker-short-ribs-with-mexican-flavors.html/
Mike, I just got an Instant Pot for Christmas! What do,you mean when you say put it on high pressure? How does that translate to the instant pot? Thanks!
See my Instant Pot Frequently Asked Questions:
https://www.dadcooksdinner.com/2015/01/instant-pot-frequently-asked-questions.html/
Hey Mike,
Made this a few times now. Just wanted to say thank you for this easy, yet impressive dish. I usually cook ahead in the morning, and then keep warm using my crockpot keep warm feature, so that I can use my instant pot for making rice.
This makes really tender short ribs, and makes it seems like I had slaved over the dish, when in reality, I just pressure cooked, and reduced and thickened the liquid after that 🙂
★★★★★
You’re welcome – glad you’re enjoying it!
I’ve made this dish twice now for company. Delicious!
★★★★★
What do you think about using these ingredients for pork ribs?
Great idea!
Hi, thanks for the recipe. I plan to try this tonight in my new Instant Pot using boneless short ribs (I got the ones cut into long strips from Costco). Per your previous comment, I’m going to cook them at high pressure for 30 minutes (as instructed in the Mexican short rib recipe). Does that sound about right to you for cooking time? Thanks!
Yes, that should work fine.
Thank you! I’m bookmarking your site.
Should I marinate the meat beforehand?
Nope
OMG!! These were so good! My very picky 14yr old asked for 3rds. i followed the recipe to a T with the exception of a teaspoon of chili pepper flakes and it was delicious. I served mine over baked butternut squash and for my boys over Jasmine rice.
BTW- the butcher at Safeway said he’d be happy to cut the ribs thicker if I call 1st thing in the morning.
Thanks for the tip – it’s always a good idea to know your butcher!