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Korean Short Ribs

Very awesome recipe.

In the crockpot:

5 lbs beef short ribs
4 tablespoons rice vinegar
4 tablespoons sesame oil
1 cup soy sauce
4 crushed cloves garlic
4 tablespoons minced ginger
2/3 cup light brown sugar
1 teaspoon red pepper flakes

For the sauce:

6 tablespoons cornstarch dissolved in 6 tablespoons hot water

For serving:

3 cups shredded carrots
6 thinly sliced green onions
2 tablespoon sesame seeds
Bibb lettuce
cooked white rice.

Preparation:

Arrange the short ribs standing upright in the crockpot.

Mix rice vinegar, sesame oil, soy sauce, garlic, ginger, brown sugar, and crushed red pepper in a separate bowl. Then pour the mixture (the “cooking liquid“) over the ribs.

Cover and cook on low for 9 hours or high for 6 hours, until the ribs are tender.

UPDATE for Instant Pot: Use the 6 qt pot. Set the pot to 60 minutes on the Meat setting. Allow to natural release for 15 minutes. Use the simmer function to prepare the sauce.

To make the sauce:

Remove the ribs from the crockpot and arrange them on a platter. Skim the fat off the top of the cooking liquid.

In a saucepan, combine the cornstarch paste and the cooking liquid. Bring to a boil and cook until thickened, about 5 minutes. Stir in the carrots.

To serve:

Place the Bibb lettuce (shredded or whole leafs) on the plate, top with rice and short ribs. Add sauce. Then top with green onions and sesame seeds. Voila!

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