Weeknight pressure cooker Korean short ribs recipe. Quick asian flavors from my pressure cooker.
- 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
- minced green onions
- Gochujang sauce
- 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.)
- 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