Slow Cooked Korean Style Ribs (Galbijjim)

INSTRUCTIONS

1. Wash the short ribs and place in a large container filled with cold water. Let it sit for around 20 minutes while preparing the ingredients for blanching and braise.
2. Crush garlic cloves with the side of a knife and place in the Inner Pot.
3. Add yellow and green onions, ginger and drained short ribs to the pot.
4. Add 6 cups of cold water. To speed up the boiling process, consider using an Instant Pot Tempered Glass Lid.
5. Select SAUTÉ-HIGH and set the time to 10 minutes. Press START.
6. Open the lid (if using one) as soon as the liquid starts to boil to prevent overflow. Reduce the temperature to Custom-Level 2 with the knob. Press START. Let short ribs to boil for 5-10 minutes. Skim off any scum from the surface.
7. Press CANCEL. Take the ribs out to a large plate. Strain the liquid into a container and discard any extra fat from the surface.
8. Add all the ingredients for the braise into the pot and mix together.
9. Place short ribs back into the pot and cover with the mixture of vegetables and sauces as much as possible.
10. Close the Pressure Cooking Lid on the pot and set for VENT.
11. Select SLOW COOK-Beef and set the time to 6 hours. Press START.