Instant Pot Korean Short Ribs
- 2 pounds Certified Angus Beef ® bone-in chuck short ribs (3-4-inches long)
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon canola oil
- 2 tablespoons minced ginger, divided
- 3 cloves garlic, minced
- 1 bunch scallions, sliced, whites and greens separated
- 1 apple, peeled, cored and cut into 3-inch chunks
- 1 Bosc pear, peeled, cored and cut into 3-inch chunks
- 1 tablespoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup apple juice
1 hr 40 mins
4 servings
Short Ribs
Set Instant Pot to Sauté. Season short ribs evenly with salt and pepper. Once Instant Pot has preheated, add canola oil and sear short ribs on at least two sides. Transfer short ribs to a clean plate.
Combine 1-tablespoon ginger, garlic, scallion whites, apple, pear, sesame oil, soy sauce and apple juice in a blender. Blend on high 1 minute; transfer puree to Instant Pot.
Return short ribs to the pot, affix lid and set to Pressure-Cook High for 50 minutes. Once cooked allow 20 minutes for Instant Pot to naturally depressurize. Open release valve to allow any remaining steam to escape.
Remove short ribs from the pot and reserve to a clean cutting board. Stir reserved ginger to the liquid and set to Sauté. Simmer 7 minutes, strain and skim away fat.
Glaze short ribs with reduced liquid and garnish with scallion greens.
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