- 3 lbs. beef short ribs
- 1 cup soy sauce
- 1 cup packed brown sugar
- 4 tablespoons sesame oil
- 4 tablespoons rice vinegar
- 4 tablespoons minced fresh ginger
- 1 head of garlic, peeled and minced
- 1 teaspoon red pepper flakes
- Steamed brown or white rice
- 1–2 green onions, sliced thin for garnish
- ¼ cup chopped fresh cilantro for garnish
Add the beef ribs to the Instant Pot, ideally on a rack made for the appliance.
In a small bowl, combine the soy sauce, brown sugar, oil, vinegar, ginger, garlic, and red pepper. Pour the mixture over the ribs in the Instant Pot. Secure the lid and ensure the valve is set to SEALING.
Select MANUAL and adjust the time to 20 minutes on HIGH pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.
When the Instant Pot beeps after pressure cooking, allow it to naturally release pressure for 15 minutes.
When the display reflects the 15 minutes since the cooking cycle has ended, turn the setting on top of your Instant Pot to VENTING. The pin at the top of the appliance will drop when all pressure has been released. Then it’s safe to open.
Using tongs, remove the ribs and transfer them onto a broiler pan or baking sheet. Broil the ribs in the oven for a few minutes until you reached the char or color you want. Serve over rice and garnished with green onions and cilantro. Note: you can leave the ribs on the bone or remove them from the bones and chop into smaller pieces like I did if you'd like.
- Yields: 4 servings
- Preparation Time: 45 minutes