Korean-style short ribs, also known as flanken-style ribs, are cut across the bone rather than between them (“English-cut” ribs). Because they have a lot of surface area, the ribs soak up a marinade well, and they cook in much less time than their English-cut counterparts. Using an Instant Pot makes them even quicker to prepare. If you remember to marinate them the night before serving, you can have dinner on the table in about half an hour.
Instant Pot Sesame–Green Onion Short Ribs
- 3/4 cup (6 fl. oz./185 ml) soy sauce
- 3/4 cup (6 oz./185 g) firmly packed light brown sugar
- 1/4 cup (2 fl. oz./60 ml) honey
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. Asian sesame oil
- 2 tsp. mirin
- 1 1/2 Asian or Bosc pears or Gala or Honeycrisp apples, cored and coarsely chopped
- 2 tsp. peeled and grated fresh ginger
- 2 Tbs. grated garlic
- 1 1/2 tsp. freshly ground pepper
- 3 lb. (1.5 kg) Korean-style (flanken-cut) beef short ribs
- 1 Tbs. sesame seeds, plus more for garnish
- 6 green onions, coarsely chopped, plus thinly sliced green onions for garnish
- Cooked white rice for serving
1. To make the marinade, in a blender, combine the soy sauce, sugar, honey, sesame oil, mirin, pears, ginger, garlic and pepper and process on high speed until well blended, about 30 seconds. Put the short ribs in a large sealable plastic bag, pour in the marinade and add the sesame seeds and chopped green onions. Seal the bag closed and shake it gently to coat the ribs evenly. Refrigerate for at least 8 hours and preferably 24 hours.
2. When ready to cook, pour the ribs and marinade into an Instant Pot. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 6 minutes.
3. When the pressure cooking is complete, let the steam release naturally for about 15 minutes, then turn the valve to “venting” to release any residual steam. Meanwhile, preheat the broiler.
4. Carefully remove the lid and, using tongs, transfer the ribs in a single layer to an aluminum foil–lined baking sheet (you may need 2 baking sheets). Place under the broiler until the ribs begin to caramelize and color slightly, about 5 minutes. Meanwhile, if desired, set the Instant Pot to “sauté” and heat the marinade until reduced by about one-fourth to form a sauce, about 10 minutes.
5. To serve, arrange the ribs on the rice, then top with the sauce, if using. Garnish with sesame seeds and sliced green onions. Serves 4 to 6.
For this and more recipes that are big on flavor but short on prep time, check out The Instant Pot Cookbook, by the cooks of the Williams Sonoma Test Kitchen.