When the carnivore inside of you calls out, feed it juicy, fall apart Instant Pot Short Ribs with an Asian flavor twist! Perfect for a fancy meal or an average weeknight dinner – no one will leave the table disappointed!
Sometimes I think to myself, “You know, I really could be a vegetarian. I don't really like cooking meat and the joy of a bowl filled with perfectly cooked veggies is as close to heaven as one can get. . .”
Then suddenly the meat lovin' side of myself comes out with a vengeance and all I want is a sheet pan of Instant Pot Ribs and a giant bowl of BBQ sauce.
Hormones? Anemia? Veggie boredom? Who knows, but lucky for you, one random day I was craving short ribs and it turned into this:
Instant Pot Short Ribs with an umami Asian twist served over a giant bowl of creamy polenta.
WAIT, WHAT ARE SHORT RIBS?
Traditional beef short ribs (which is what we're using for this recipe here) are a palm-size, cut of bone-in beef. Each piece is surrounded by a cap of fat that results in that rich, glorious flavor. This cut of meat is part of a muscle that has been well worked so the cooking method is important to achieve a tender, juicy bite.
Typically braising is the go-to cooking method for short ribs, but lucky for us, the pressure cooker achieves the same tenderness in a fraction of the time.
WHY YOU WILL LOVE INSTANT POT ASIAN INSPIRED SHORT RIBS
- THE PRICE: Short ribs get you the rich, flavorful beef taste without the high dollar price of a ribeye or tenderloin.
- EASY PRESSURE COOKED BEEF: While you wouldn't throw an expensive T-bone steak into a pressure cooker, for short ribs, this easy, hands-off cooking method is ideal!
- THE FLAVOR! Wow, wow, WOW! The flavor of short ribs is already to die for, but in combination with this Asian inspired cooking liquid, it's literally an explosion in your mouth. Each dreamy bite will have you standin' up in your chair – I guarantee it!
- FANCY OR CASUAL: Whether you're cooking to impress or you just want to eat easy fine dining on a Tuesday, these short ribs are here for you. Go ahead – spoil your amazing self.
HOW TO MAKE SHORT RIBS IN THE PRESSURE COOKER
- Brown each short rib until deeply browned (I promise this step is worth it) then set meat aside
- Deglaze the bottom of the pot then add cooking liquids and meat back inside to pressure cook
- Once meat is cooked, set aside and use a cornstarch slurry to thicken the cooking liquid (use it like a gravy/sauce)
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST SHORT RIBS
- SHOPPING FOR SHORT RIBS: Okay, this is important: I went through several batches of short ribs, I know. Look for “bone-in short ribs” in the meat department. They typically come in a pack of 5 – 6 ribs. Grab the packet with the most meat and the least amount of fat. Grab the butcher if you need help.
- THE FAT: Fat is what gives short ribs their melt away flavor and texture, but too much fat leaves you with a disappointing amount of meat. Along with being picky about which packet I bring home, I also like to trim any large pieces of fat away before I cook it. Some people will disagree with this, and that's okay! This is simply my preference.
- BONE-IN VS BONELESS: Boneless short ribs cost more, but they can be used if desired. My experience is that bone-in are more flavorful and tender.
- BROWN THE MEAT: You know I only do this when I have to. This is a “HAVE TO” kind of situation. The flavor boost is undeniable. To get a good brown crust, DON'T OVER CROWD THE PAN. If you have more than 5 ribs to brown, do it in batches.
- LEMONGRASS TIPS: If you can't find stalks of lemongrass, look for tubes of lemongrass paste in the produce section next to the fresh herbs. In a pinch, you can leave it out, but it adds a great layer of flavor.
- HOW TO SERVE: Short ribs are typically served whole, but if you have little or picky eaters, you can shred the meat off the bone before serving.
HOW TO STORE, REHEAT, AND FREEZE SHORT RIBS
- Store: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Leftovers are best reheated in a saute pan on the stovetop, but a microwave will also work – just be careful not to overcook and dry them out. An Air Fryer works well too and gives you yummy crispy edges.
- Freeze: Store leftovers in the freezer in a zip-top or airtight container for up to 3 months.
MAKE AHEAD TIPS FOR SHORT RIBS
- Cooking liquids can be mixed up in a bowl and stored in the fridge for up to 2 days before cooking the meat.
- Meat can be browned in advance and stored in the fridge. When it's time to cook, simply add them to the pot with the cooking liquids and start cooking.
WHAT TO SERVE WITH SHORT RIBS
- Instant Pot Polenta
- Instant Pot Mashed Potatoes
- Instant Pot Italian Pasta Salad
- Instant Pot Mac and Cheese
- Instant Pot Corn on the Cob
- Instant Pot Cornbread Muffins
VARIATIONS OF INSTANT POT SHORT RIBS
- Spicy Short Ribs: Double the amount of chili paste for a spicy kick
- Classic Short Ribs: Keep the flavors more classic by simply cooking the short ribs with beef broth, Worcestershire sauce, onion, garlic, and plenty of salt and pepper.
What do you think? Are you ready to unleash your inner caveman/woman and dig into a plate of rich, melt in your mouth short ribs?
This was a new kind of recipe for my family and has quickly become one of my husband's most requested meals. Give it a try soon and let me know what you think!
MORE INSTANT POT BEEF RECIPES
- Instant Pot Pot Roast
- Instant Pot Beef Stew
- Instant Pot Green Chile Beef Burritos
- Instant Pot Steak Fajitas
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT KOREAN SHORT RIBS
Instant Pot Short Ribs
Instant Pot Short Ribs are a rich, melt in your mouth meat treat and done in a fraction of the time with the help of the pressure cooker!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: 5 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
- 2 tablespoons olive oil
- 2 – 3 pounds short ribs – trimmed of excess fat if desired
- 1 pear, cored and cut into thin slices
- 1 lemongrass stalk, cut into rounds or 1 tablespoon of lemongrass paste (see note)
- 1 inch piece of ginger, cut into rounds
- 5 scallions, coarsely chopped
- 1 cup beef broth or stock
- ½ cup low sodium soy sauce
- ¼ cup mirin (sweet cooking rice wine)
- 2 tablespoons chili paste (like Sambal Oelek)
- 2 tablespoons tomato paste
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon honey
For the gravy:
- 2 tablespoons cornstarch
- 2 tablespoons water
- Select saute or brown on the pressure cooker and add oil.
- When the oil is hot, add meat and brown on each side (or at least two sides) for 3 – 4 minutes. May need to be done in batches depending on how many short ribs there are.
- Turn pressure cooker off.
- Remove meat from the pot and set on a plate.
- Add a splash of beef broth to the pot and scrape up the browned bits from the bottom.
- To the pot add pear slices, lemongrass, ginger, scallions, beef broth, soy sauce, mirin, chili paste, tomato paste, sesame oil, fish sauce, and honey; whisk to combine.
- Return meat to the pot, arrange in a single layer.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 45 minutes.
- When cooking is complete, unplug the pressure cooker and let the pressure naturally release. If in a hurry, wait at least 15 minutes, then release any remaining pressure.
- Set ribs on a cutting board to rest. Pour drippings into a fat separator to strain solids, then pour back into the pot, discarding the fatty liquid on top.
- Combine cornstarch and water in a small cup. Using the saute function, bring the drippings to a simmer and whisk vigorously as you add the cornstarch slurry.
- Continue stirring for 1 – 2 minutes as it thickens. Set pot on a cooling rack or hot pad.
- Serve short ribs on a bed of creamy polenta or mashed potatoes. Spoon a little (or a lot) of gravy over top.
- In the meat department, look for “bone-in short ribs” They are usually sold in a pack of 5 – 6 ribs. Look for ribs that have plenty of meat on them. Some have a lot of fat and very little meat.
- I prefer bone-in short ribs because they are more tender and flavorful, but boneless can be used as well.
- I prefer to trim large pieces of fat from the ribs before cooking. However, don’t trim all of it because this is what keeps the meat moist and flavorful.
- Don’t overcrowd the pot when browning the meat. If you have more than 5, do them in batches.
- Stalks of lemongrass can be hard to find. If you can’t find it, look for lemongrass paste in a tube in the chilled produce section. It’s very flavorful and will last 3-4 weeks in the fridge.
- Mirin is a sweet cooking rice wine and can be found with other kinds of vinegar or in the oriental section of the grocery store. Can also use white vinegar and add an extra tablespoon of honey to the cooking liquid.
- Typically short ribs are served whole, but you can also shred the meat from the bone if you’d like.
Keywords: Instant Pot Short Ribs, Easy Short Ribs, Instant Pot Ribs
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.