Korean-Style Braised Short Ribs
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 4-5pounds Short Ribs
  • 4 carrotsroughly sliced into chunks
  • 1cup radishor daikon, in 2 inch cubes or chunks
  • 1cup chestnutsraw peeled (optional)
  • 1cup scallionscut in 1 inch length slices
  • 1tablespoon sesame oil
  • 1cup bone broth
  • 1large onionroughly sliced
  • 8cloves garlicsmashed
  • 1large applecored and quartered
  • 1/2cup white wineor rice wine
  • 1tablespoon molasses
  • 1inch Gingerskinned and roughly chopped
  • 1/4cup soy sauceor Tamari
to Garnish
  • 1tablespoon sesame seeds
  • 1tablespoon scallionsfinely chopped
  1. Slice the meat in between the bones, separating each bone.
  2. In a large pot, place all the ribs pieces and cover with cold water and let them soak for an hour. Discard the water and refill with clean water and soak the meat again. Repeat until the water is relatively clear and set it aside.
  3. Blend all the ingredients listed under ‘Sauce’ until smooth in a blender or a food processor. Add the meat and the sauce to the Instant Pot.
  4. Close the lid tightly and close the vent. Select the Beef/Stew function and cook. When the timer stops, use quick pressure release method and open the lid carefully.
  5. Add the vegetables and sesame oil. Mix the ingredients well, close the lid tightly, and close the vent. Select the Manual function and adjust cooking time to 15 minutes.
  6. When the timer goes off, release pressure naturally. When the pressure is released completely, open the lid carefully.
  7. Plate the ribs and garnish with sesame seeds and finely chopped scallions. Enjoy!
Recipe Notes