Instant Pot Korean Beef Short Ribs are amazing and one of my favorite Korean dishes! They are the perfect combination of flavors, all made with the help of the Instant Pot.
Rich, tender, and fall-off-the-bone good, there is nothing better than a stack of Korean Short Ribs made in the Instant Pot.
My kids totally loved them, and I loved that they were done without me, and it’s an easy, easy meal to prepare that the entire family will love. This is a great mid-week meal that you can serve in minutes. I love making these while I am preparing the side dishes.
If you are looking for even more Easy Instant Pot Meals, some of my favorites are INSTANT POT MEATBALL SANDWICH RECIPE, INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT), NINJA FOODI OR INSTANT POT SPAGHETTI SQUASH, or INSTANT POT CHICKEN FAJITA PASTA.
What Are Korean Short Ribs?
Korean short ribs are actually a cut of beef taken from the brisket, chuck, plate, or rib area of the cow. They are very tender cuts of meat.
Short Ribs are sold in two cuts. The first is called English-Style. This is where the butcher cuts the short ribs small into 2 to 3-inch pieces. They are thicker than the other cut. This is a perfect cut for slow-cooking or pressure cooking, as it is a bit thicker cu
The second cut of short ribs is BBQ style or Flankeen style; this is the traditional way we see short ribs sold in the United States. They are longer and usually have a few bones in them. They are perfect for cooking in the Instant Pot.
Since the BBQ style/Flanken style is thinner than the English Style, they need to be pressure-cooked for less time.
Use the cooking chart below for the precise cooking times. Remember that the thicker cut needs longer time than the thinner cuts.
Ingredients For Instant Pot Korean Beef Short Ribs Recipe
Remember the step-by-step directions and detailed ingredient list are below in the printable recipe card at the bottom of the post, as well as the nutritional information.
Beef Short Ribs: Choose meaty beef short ribs, typically cut into individual pieces, for a hearty and flavorful base.
Soy Sauce: Soy sauce forms the savory foundation of the marinade, imparting that classic Korean umami flavor.
Brown Sugar: Brown sugar adds a touch of sweetness to balance the savory and salty elements in the dish.
Garlic: Fresh minced garlic infuses the meat with aromatic richness and depth of flavor.
Ginger: Fresh ginger, grated or minced, lends a subtle spiciness and warmth to the marinade.
Green Onions: Chopped green onions provide a fresh, mildly oniony note, enhancing the overall taste.
Sesame Oil: A drizzle of sesame oil adds a delightful nuttiness and depth of flavor to the dish.
Sesame Seeds (Optional): Toasted sesame seeds can be sprinkled on top for added texture and visual appeal when serving.
These ingredients come together in the Instant Pot to create tender and flavorful Korean beef short ribs that are sure to satisfy your taste buds.
How To Make Instant Pot Korean Style Beef Short Ribs
To make this easy recipe, you will start by mixing the sauce ingredients together. Mix the soy sauce, maple syrup, rice wine, sesame oil, and spices in a small bowl.
Add the short ribs to a resealable plastic bag, then pour in your sauce. Let the short ribs soak it in for at least an hour or overnight.
Then add beef broth to your Instant Pot and your trivet so the meat stands up. This will depend on what Instant Pot you own.
Then, add your lid and set the manual high pressure for a cook time of 35 to 40 minutes, with the vent sealed. (See the chart below for different types of short ribs and the pressure cooking times.)
After the time is up, naturally release. Do not quick release. Let the remaining pressure do its thing, as the remaining steam will help the short ribs turn out extra tender.
Pro Tips and Variations for Instant Pot Flavorful Korean Short
- Marinate the Ribs: Marinating the ribs for at least one hour, but preferably overnight, will infuse them with flavor and help tenderize the meat.
- Use the Right Liquids: Add flavorful liquids like soy sauce, maple syrup, and sesame oil to the Instant Pot to enhance the dish’s taste.
- Natural Release: After cooking, allow a natural pressure release for a few minutes to prevent the meat from getting tough.
- Sear the Ribs: Before pressure cooking, sear the ribs in the Instant Pot to develop a rich, caramelized crust and enhance the flavor.
- Finish with a Glaze: Once the ribs are cooked, finish them under a broiler or in a hot oven to create a caramelized glaze and add a flavorful char to the meat.
- Garnish with Sesame Seeds and Green Onions: For a traditional touch, garnish your Instant Pot Korean beef short ribs with toasted sesame seeds and sliced green onions before serving. Serve with white rice for a classic dish.
How To Store Instant Pot Korean Beef Short Ribs
If you have leftover short ribs after cooking them, place them into an airtight container. Place the container into the refrigerator, where they will last for about 2 to 3 days.
To Reheat the Korean Short Ribs: You can microwave them or place them into a skillet and heat them until warmed.
Frequently Asked Questions
Is there a difference between short ribs and Korean short ribs?
Yes, there is a difference between short ribs and Korean short ribs. Korean short ribs, or galbi or kalbi, are typically marinated in a sweet and savory sauce, while regular short ribs are often prepared without this marinade.
Why are my Instant Pot short ribs tough in Instant Pot?
Ribs can turn out tough in an Instant Pot if they are not cooked sufficiently under high pressure because they require extended pressure cooking to become tender. Also, ensuring the ribs are well seasoned and using a flavorful liquid can help improve their tenderness when using an electric pressure cooker.
How do you make Korean short ribs, not chewy?
To make Korean short ribs tender and not chewy, you’ll need to marinate them for an extended period, ideally overnight, in a mixture of regular soy sauce, sugar, garlic, and other seasonings. It is also important when grilling or cooking them to make sure not to overcook, as short ribs should be cooked to medium-rare for the best texture and flavor.
Do short ribs get more tender the longer you cook them?
Yes, short ribs generally get more tender the longer you cook them. Longer cooking time, whether through slow braising or pressure cooking, helps break down the meat’s tough tissues, leading to more tender and flavorful Korean beef short ribs.
How long do I cook beef short ribs in the instant pot?
We suggest cooking your short ribs for 40 minutes in the Instant Pot.
Does the 3-2-1 method work for beef short ribs?
The 3-2-1 method, typically used for cooking spare ribs, involves 3 hours of smoking, 2 hours wrapped in foil, and 1 hour of sauce and caramelization. While it can work for beef short ribs, they are generally thicker and more meatier, so you might need to adjust the times and temperatures to ensure they become tender and flavorful without overcooking. This wouldn’t be done with the Instant Pot.
When to serve this Instant Pot Korean short ribs recipe?
Serve this easy-to-make Korean beef short ribs recipe when you need an easy dinner that is ready fast. Throw the ingredients together in a plastic bag during your morning routine, then stick the bag in the fridge to marinate. Come dinner time, toss the beef broth in your Instant Pot with the trivet, and add your short ribs. Dinner will be ready fast, and the whole family will enjoy it. This recipe is a surefire way to serve your family authentic Korean food in an easy way.
What To Serve with Korean Short Ribs?
I usually serve my Korean Short Ribs with a rice plate; the recipe goes with almost anything, from a bowl of rice to a large garden salad.
Here are some great Instant Pot Recipes:
- INSTANT POT, HOW TO MAKE BOXED RICE PILAF IN THE INSTANT POT
- PRESSURE COOKER (INSTANT POT) SWEET BELL PEPPER COUSCOUS (FIESTA)
- INSTANT POT CHICKEN FRIED RICE
Don’t Forget To Pin!
Instant Pot Korean Beef Short Ribs
- 1/2 cup soy sauce
- 3/4 cup maple syrup
- 1/2 cup rice wine
- 1 tablespoon sesame oil
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 1 teaspoon gochujang
- 1 cup beef broth
- 3 pounds beef short ribs
- Mix the soy sauce, maple syrup, rice wine, sesame oil, and spices in a bowl.
- Mix well, then add the meat and soak it in there for at least an hour. (ideally overnight)
- Then add beef broth to your Instant Pot, and add your trivet, so the meat stands up.
- Then add your lid and set the manual high pressure for 25 to 40 minutes, with the vent sealed.
- After the time is up, naturally release.
- Plate, serve, and enjoy!
- Instant Pot, or Ninja Foodi Pressure Cooker