Instant Pot Korean Short Ribs

Break out that Instant Pot because these short ribs are everything!!!   Melt in your mouth, easy and robust flavor. A little spice from the Gochujang which is a savory, sweet and spicy fermented red chili paste meets citrusy and freshness of the orange juice and ginger in a bold bath of umami soy.   Round out the richness of the beef with a side of sesame oil sautéed kale and crispy garlic chips with clean, simple steamed white jasmine rice.

Don’t ask me how the greatness of an Instant Pot works… it just does and I’m so grateful for the time saving it gives.  Short ribs are a very tough piece of meat but in less than 45 minutes you will get the most intensely tender, fall apart meat EVER!   

  • 4-5 lbs boneless short ribs
  • 3/4 C soy sauce or Tamari
  • 1/4 C honey
  • 2 Tbsp gochujang
  • 2 Tbsp rice vinegar
  • 1 Tbsp Mirin
  • 1 Tbsp dark toasted sesame oil
  • 4 minced garlic cloves
  • 2 inch grated fresh ginger
  • 1/4 C fresh squeeze orange juice
  • 1/3 C water
  • Kosher salt and pepper
  • 1-2 Tbsp neutral oil

Generously salt and pepper all sides of the beef.

Whisk together rest of ingredients.  Set aside.

Set instant pot to Sauté mode adding neutral oil.   Sear all sides of meat and set aside.

Pour sauce mixture into pot while scraping up the brown bits with a wooden spoon.  Turn off sauté mode.   

Lay short ribs in pot, cover and cook for 30 min.   Let natural release for 10.

Take ribs out of pot and shred with 2 forks.