Instant Pot Korean Beef Ribs

Instant Pot Korean Beef Ribs are fall-off-the-bone tender! This super quick and easy recipe packs a punch of robust and savoury flavours. Prepared with gochujang and honey, these ribs are both a little spicy and sweet. As an added bonus, the cooking liquid doubles as a thick, delicious sauce!

I’ve long been a lover of slow-roasted beef. And, I’ve long been a lover of short ribs. Long have I held on to the belief that you can’t really have super moist and tender short ribs unless you go the slow-roasted route. As it turns out, Dear Reader, I was wrong! (You should screenshot that and save it because I very rarely admit to being wrong!) My first big bite of these Instant Pot Korean Beef Ribs changed my mind! Just look at those ribs! Don’t they look amazing!?

From the very first moment I tasted a braised beef short rib, I knew there was no turning back. They can be pricey, which is why I don’t cook them very often. They also need to be cooked properly, otherwise, they can be tough and chewy. Until now, I really thought that meant cooking them very slowly and in a pot with a heavy lid. But, I have found that I can cut the cooking time in half by using an instant pot instead of a Dutch oven.

The meat is still super tender and moist. Once done, it’s actually hard to pick up the rib without the bone sliding right out of the meat! They are so tender and succulent; they almost melt in your mouth! I know that braising might seem a little intimidating, so why not try braising in your instant pot?

Using an instant pot is certainly easy in comparison to a traditional pressure cooker. Even though an instant pot is essentially a pressure cooker, the instant pot is safer with much less chance of injury or damage like that of an old-fashioned pressure cooker. Pressure cooking, which is essentially what cooking with an instant pot is, locks in moisture, which is one of the key components of braising. So, in the case of these Instant Pot Korean Beef Ribs, an instant pot is a sure thing!

KITCHEN GADGET DISCLAIMER

Since the beginning of Lord Byron’s Kitchen, which was in 2013, I have prided myself on sharing recipes with you, Dear Reader, that were prepared without the use of kitchen gadgets. I’m not a huge fan of what I call kitchen clutter. By that, I mean electric cooking appliances, such as air fryers, deep fryers, rice cookers, or anything else that basically has one use. I don’t have room for it and if I don’t use something more than once a year, it has no place in my home.

With that said, there are two gadgets that I have adopted and don’t regret one bit. The first is my Marcato cookie spritzer. I make spritz cookies throughout the year, not just Christmas, so it is allowed to take up valuable space in one of my kitchen cupboards. The second is my instant pot. It’s bulky, yes, but I love that it cuts down on cooking time. One of my favourite uses is cooking dry beans without the need to soak them first for 12 hours.

Even though I love using my instant pot, it is still not permitted to live in my kitchen. Ha! As I said, it’s big and bulky, so I keep it stored in my shed along with my canning pots.

WHAT ARE BEEF SHORT RIBS?

Before I tell you how to make my Instant Pot Korean Beef Ribs, I want to explain what they are, because they are not an ingredient that is widely used, so you might not know much about them. Basically, beef ribs (sometimes called beef short ribs) come from the beef chuck section of the cow. There are five short ribs that are too small to be used for steak, so they are packaged and sold as beef ribs.

Please note that short ribs are not just shorter and fatter beef back ribs. The rack of beef ribs that you see on most summer grills comes from the prime rib section of the animal which is closer to the top. Beef short ribs come from the bottom section. Short ribs are much larger and meatier, which also makes them a little bit pricier, depending on where you source beef.

The beef ribs you see in my photos are quite large in comparison to what you might see in other parts of the world. In Asian cuisine, for example, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow. Some cuts do not have the extended bone like the ones I’m using. The longer bone, with one very thick and meaty end and a tapered opposite end, refers to an English-style cut.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

To Sear the Ribs:

• Beef Ribs/Short Ribs – Do not use Asian-style short ribs for this recipe. Those ribs tend to be sliced thinly across the bone and will most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10-12 ounces each.
• Salt and Ground Black Pepper 
• Olive Oil
• Garlic – Use fresh garlic for maximum flavour.
• Ginger – Fresh ginger is best. You will need one tablespoon of grated ginger.

For the Sauce:

• Soy Sauce – Use low-sodium soy sauce, otherwise, the sauce will be too salty. If you only have regular soy sauce, use half soy sauce and half water to dilute the salt.
• Broth – You can use beef or vegetable broth. Use low sodium though, because most store-bought broth is super salty.
• Gochujang – A spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt. You can find both of these in many big chain grocery stores and most certainly in Asian markets. Gochugaru and gochujang are both also available on Amazon.
• Sugar
• Seedless Jam or Jelly – Any fruit jelly will do or any seedless jam. I’m using crab apple jelly here.
• Rice Wine Vinegar – If you don’t have rice wine vinegar, you can use apple cider vinegar or white wine vinegar.
• Honey – Regular honey will do just fine. Save your fancy organic honey for your tea. If you don’t have honey, you can use regular granulated sugar, but cut it back to 3/4 cup.
• Ketchup
• Salt
• Parsley – Finely chopped for garnish.
• Sesame Seeds – For garnish.

HOW TO MAKE INSTANT POT BEEF SHORT RIBS

1. Brown the Beef

I’m a huge fan of searing meat before braising it or even stewing it. Searing meat adds flavour and colour. And, contrary to popular belief, it does not lock in flavour or moisture. Moisture can still escape through the sear, and that means flavour can get in too. Personally, I like to sear beef ribs on all sides, because it melts down some of the fat, which helps to get rid of some of the excess grease. And, searing will cut down on the amount of beef/fat scum that accumulates at the top of the liquid while the ribs are cooking.

Season both sides of the ribs with salt and pepper. With your instant pot set to the saute function, add the olive oil and once hot, sear the beef ribs for 4-5 minutes per side just to brown them.  Don’t overcrowd your instant pot.  This will need to be done in batches.  Once done, remove the beef ribs and set them aside on a plate.

Once all of the ribs have been seared, carefully drain the grease out of the pot. The pot does not need to be completely void of grease. Also, don’t wipe it out! Save the remaining grease to cook the garlic. And, those browned bits on the bottom of the pot is flavour. Those will help to make the sauce more flavourful.

2. Cooking the Garlic and Making the Sauce

While the ribs are searing, prepare the sauce by whisking together the soy sauce, broth, gochujang, sugar, jelly, vinegar, honey, ketchup, and salt. Set aside. Next, add the garlic and ginger to the instant pot and cook for 1-2 minutes.  Immediately add the sauce mixture.  Stir well, being sure to push the spoon against the bottom of the instant pot to release any stuck-on bits.

3. Cooking the Ribs

Add the beef ribs back to the instant pot; try to submerge them in the liquid as much as possible.  Cook the beef ribs on high for 50 minutes.  Naturally release the steam for 10 minutes and use the quick release to get rid of any remaining pressure. The beef ribs are ready to enjoy and so is the sauce.  If you’d like a thicker sauce, remove the ribs and set them aside. 

4. How to Prepare a Thick Gravy/Sauce

Switch the setting on the instant pot to saute and allow the liquid to come to a boil.  In the meantime, whisk one tablespoon of cornstarch with one tablespoon of water.  Once the liquid is boiling, add the cornstarch mixture while whisking.  The sauce will thicken as it continues to boil.  Once thickened to your liking, turn off the instant pot and transfer the sauce to a serving bowl.

SERVING SUGGESTIONS

Beef ribs are quite large and very meaty, so I would assume that one per person would be more than enough. However, please be fair warned that these Instant Pot Korean Beef Ribs are so good that one might not be enough to satisfy you! Beef ribs can be expensive, depending on where you live, so a safe bet is to serve these with delicious and hearty sides.

There are two or three sides that I can think of that would work perfectly with these ribs. First, the most obvious is mashed potatoes or creamy polenta. I think those would certainly please just about anyone. How about just good old plain steamed rice? The key is to use a hearty side, but one with muted flavours so that the beef ribs are the star.

And, no matter what side you choose to pair the ribs with, be sure to ladle over lots of that deliciously savoury sauce. It really is absolutely wonderful! Garnish according to your own tastes. I thought some finely chopped fresh parsley and toasted sesame seeds were perfect.