INSTANT-POT SHORT RIBS RECIPE BY TASTY
Here's what you need: soy sauce, rice vinegar, sesame oil, gochujang, honey, flanken beef short ribs, kosher salt, ground black pepper, coconut oil, bosc pear, shallot, fresh ginger, garlic, water, cornstarch, white rice, sesame seed, fresh cilantro, scallion, kimchi
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.
- Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
- Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.
- Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
- Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
- After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.
- Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to "Sealing," and change the setting to high pressure cooker. Set the timer for 20 minutes.
- At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from "Sealing" to "Venting," making sure your hand is not over the release switch as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
- Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
- Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
- Serve the short ribs over white rice. Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, Sugar 20 grams
KOREAN GOCHUJANG STICKY BONELESS BEEF SHORT RIBS
These super tender Korean Gochujang Sticky Boneless Beef Short Ribs are some of THE BEST short ribs you'll ever eat! This finger-licking sauce is kind of spicy, kind of sweet and a whole lot of sticky in all the best way!
Provided by TKWAdmin
Number Of Ingredients 13
Steps:
- Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.
- In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your short ribs in the bowl and gently toss/stir to coat all of the meat. Allow to rest for 10 minutes. If you're in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker.
- Close the lid on your IP, set the cooking time to 35 minutes/High pressure. When the time is up, allow the pressure to release naturally (15 minutes).
- With tongs, carefully (they will be fall-apart soft!) remove the ribs to the rimmed baking sheet and set the IP to sauté or brown function as you'll need to thicken up the sauce. Depending on how watery your ribs were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container to use for basting.
- Once the sauce is thickened, turn the oven on to broil. Slather the one side of the ribs with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.
- Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.
Nutrition Facts : Calories 572 calories, Sugar 38.1 g, Sodium 1286.5 mg, Fat 25.1 g, SaturatedFat 9.6 g, TransFat 1.6 g, Carbohydrate 41.6 g, Fiber 0.4 g, Protein 48.5 g, Cholesterol 181.3 mg
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
INSTANT POT SPICY KOREAN SHORT RIBS
You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!
Provided by DanaAngeloWhite
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
- Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
- Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
- Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8
INSTANT POT GOCHUJANG GLAZED SHORT RIBS
Make and share this Instant Pot Gochujang Glazed Short Ribs recipe from Food.com.
Provided by tacocat1000
Categories Meat
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle ribs with salt and pepper and place them in the instant pot. Add in 1 tbsp of the gochujang and 1 cup of water. Cook on high pressure for 35 mins and natural release for 15 minutes.
- While the ribs are cooking, make the glaze. Whisk together the remaining gochujang, honey, sesame oil and water. Set aside.
- Move the ribs to a baking sheet, careful not to break up the tender meat. Brush with gochujang glaze and broil in the oven for 5-7 minutes Rotate them as needed.
- Serve with rice and chopped green onions.
Nutrition Facts : Calories 175.2, Fat 4.6, SaturatedFat 0.7, Sodium 1171.3, Carbohydrate 36.4, Fiber 0.8, Sugar 34.9, Protein 0.5
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