Korean-Style Braised Short Ribs

By: Dr. Karen Lee

Korean-Style Braised Short Ribs
cuisine icon Course
Dinner
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Dr. Karen Lee' site"]
cuisine icon Keywords
4-6 servings, apple, bone broth, carrots, chestnuts, contributed, cook 55 min, dinner, garlic, ginger, molasses, onion, prep 15 min, pressure cook, radish, scallions, sesame oil, sesame seeds, short ribs, soy sauce, white wine

prep icon Prep Time
15 min
cook icon Cook Time
55 min

serving icon Servings
4-6 servings
Ingredients
  • 4-5 pounds Short Ribs
  • 4 carrots
  • 1 cup radish
  • 1 cup chestnuts
  • 1 cup scallions
  • 1 tablespoon sesame oil
  • 1 cup bone broth
  • 1 large onion
  • 8 cloves garlic
  • 1 large apple
  • 1/2 cup white wine
  • 1 tablespoon molasses
  • 1 inch Ginger
  • 1/4 cup soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions
Instructions
  • Slice the meat in between the bones, separating each bone.
  • In a large pot, place all the ribs pieces and cover with cold water and let them soak for an hour. Discard the water and refill with clean water and soak the meat again. Repeat until the water is relatively clear and set it aside.
  • Blend all the ingredients listed under 'Sauce' until smooth in a blender or a food processor. Add the meat and the sauce to the Instant Pot.
  • Close the lid tightly and close the vent. Select the Beef/Stew function and cook. When the timer stops, use quick pressure release method and open the lid carefully.
  • Add the vegetables and sesame oil. Mix the ingredients well, close the lid tightly, and close the vent. Select the Manual function and adjust cooking time to 15 minutes.
  • When the timer goes off, release pressure naturally. When the pressure is released completely, open the lid carefully.
  • Plate the ribs and garnish with sesame seeds and finely chopped scallions. Enjoy!
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