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Korean Braised Short Ribs

Korean Braised Short Ribs

By Courtney HillApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    2 hours 10 minutes
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    45 minutes active
  • Rating

Salty, sweet and nutty with toasted sesame, these braised short ribs are a simplified version the Korean classic known as galbi jjim. Traditional versions often are sweetened with Asian pear, but we found any firm, ripe pear works perfectly well. Soaking the ribs in cold water helps remove impurities so the braising liquid becomes shiny and glossy; use this time to prepare the other ingredients. Serve with steamed rice and, if you like, toasted sesame oil for drizzling. Spicy, tangy kimchi is a great accompaniment, too.

Tip

Don't use raw sesame seeds. Toasted seeds have a rich nuttiness that adds complexity to the dish. Already toasted (or roasted) sesame seeds are sold in large plastic shaker bottles, usually in the Asian aisle of supermarkets. Or, to toast your own, stir them on Normal/Medium Sauté in the Instant Pot until lightly golden and fragrant, about 5 minutes.

Ingredients
  • 2½-3

    pounds bone-in beef short ribs

  • ½

    cup soy sauce

  • ½

    cup sake

  • 8

    medium garlic cloves, peeled

  • 4

    inch piece fresh ginger (about 3 ounces), peeled and roughly chopped

  • 3

    tablespoons packed light brown sugar

  • 2

    tablespoons sesame seeds, toasted, plus more to serve

  • 1

    ripe pear (about 8 ounces), cored and roughly chopped

  • 10

    dried shiitake mushrooms (about 1 ounce), broken in half

  • 1

    medium carrot, peeled and cut into 1-inch chunks

  • 1

    small daikon radish (about 8 ounces), peeled and cut into 1-inch pieces

  • 6

    scallions, thinly sliced on the diagonal

Step 1

In a large bowl, cover the short ribs with cool water. Set aside at room temperature for at least 10 minutes or up to 1 hour.

In a blender, combine the soy sauce, sake, garlic, ginger, sugar, sesame seeds and pear, then puree until smooth, scraping down the sides as needed, about 1 minute.

Pour the mixture into a 6-quart Instant Pot. Drain the short ribs and briefly rinse under running water, then arrange them in an even layer in the pot and add the mushrooms.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 55 minutes.

When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select Normal/Medium Sauté, then add the carrot and daikon.

Cook, stirring occasionally, until the vegetables are tender and the cooking liquid thickens to a light glaze, about 15 minutes.

Press Cancel to turn off the pot. Remove and discard the beef bones, then stir in half of the scallions. Serve sprinkled with the remaining scallions and additional sesame seeds.