Korean Beef Short Ribs

  • 1 medium onion, thinly sliced vertically
  • 8 large cloves garlic, sliced
  • 2 tablespoons minced ginger
  • 1 cup beef broth
  • ½ cup soy sauce or tamari - I used some delightful mushroom soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • Salt and black pepper
  • 4 long-cut bone-in beef short ribs (2 ½ to 3 pounds), trimmed of excess fat

Combine the onion through salt and pepper in an electric pressure cooker or slow cooker. Set the pressure cooker to sauté or the slow cooker to high to preheat.

When the sauce ingredients are warm, set the ribs, meat side down, in the pressure cooker or slow cooker. Cover and bring to high pressure and cook for 20 minutes; allow to rest in the pot for 10 minutes before manually releasing the pressure. Alternately, in the slow cooker, cover and cook on high for 4-6 hours or until very tender.

Remove the finished ribs to a baking sheet and broil, brushing with the pan sauce, to give the ribs some texture. Serve with additional pan sauce for dipping and/or drizzle over mashed potatoes or rice.

  • Yields: 3-4 servings
  • Preparation Time: 40 minutes (electric pressure cooker) or 4-6 hours (slow cooker)
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.