Korean Beef Short Ribs

  • ½ cup soy sauce
  • 2 tablespoons hot honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon garlic chili paste
  • 2 teaspoons rice vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red chili flakes
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 2 pounds beef short ribs
  • Sesame seeds and sliced green onions, as garnishes

In a large bowl, whisk together the first 9 ingredients (soy sauce through grated ginger). Add the beef short ribs and toss to coat. Allow the meat to rest for 15 minutes for the flavors to soak in.

Place the prepared ribs on a rack in your Instant Pot. Pour the remaining liquid over the ribs. Close the lid and cook on manual HIGH pressure for 30 minutes.

Once cooked, release the steam manually after 5 minutes - be careful turning the valve. Remove the ribs carefully and cover them with foil to keep warm.

Set the Instant Pot to the sauté setting and simmer the sauce with the lid open until thickened, about 5-10 minutes.

Coat both sides of the ribs with the sauce and sprinkle with sesame seeds and green onions before serving.

  • Yields: 2-3 servings
  • Preparation Time:45 minutes
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