- I love beef short ribs and I've got a sweet
and savory recipe that'll make you love 'em too.
(upbeat music)
This beef short rib recipe is inspired
by a traditional Korean-style braised short rib,
but we're gonna make it easy by using the Instant Pot.
You'll need some common ingredients you'd find
at the grocery store, an Instant Pot, a blender,
and some beef short ribs.
The first thing I'm gonna do is get the Instant Pot
preheated so I can sear off these short ribs.
(pot beeping)
Now we can get into the short ribs themselves.
So I've got these beautifully marbled,
Certified Angus Beef short ribs.
They've got great flavor and they're extremely rich.
So you'll commonly see these pre-packaged
or maybe in the butcher's counter.
They'll be called chuck short ribs
and even sometimes English style.
The Instant Pot's hot so now I'm gonna add a little bit
of oil and get these searing.
I always start with the fat side down.
That helps to render out a little bit of this fat
that you've got on the top of the short ribs.
(meat cooking)
And because I don't wanna overcrowd the Instant Pot,
I'm gonna work in batches.
Right now I can only fit three and that's okay,
because it's all about and getting that good sear on 'em.
I don't want 'em to boil and start to steam.
I wanna get a good hard sear
and if I can't do it all at once
then I'll just wait and do it in batches.
I've developed a really nice sear
on all of these short ribs.
So I'm gonna remove them from the Instant Pot
and I'm gonna work on my braising liquid.
I'm gonna go into the blender
with all my braising ingredients.
I've got a bosc pear, but any pear will do.
If you really can find Asian pear, that'd be great,
but not all grocery stores have them
so I think any pear would be fine.
I've got some apples,
the whites of green onions,
some ginger, which I reserved some of for later,
and then some minced garlic.
(metallic clanking)
After that, I'm gonna go in with sesame oil,
soy sauce,
and some apple juice.
Now I've reserved the greens of the green onions
and a little bit of ginger for finishing the dish.
So I'll blend this all together
starting on a lower speed,
and then I'll crank it to high
to really get everything going.
(blender spinning)
Now I've got my braising liquid all ready,
I'm gonna go directly into the Instant Pot with this.
(liquid simmering)
I'll return my short ribs into here.
I'll affix the lid.
(pot beeping)
Make sure that it's on sealing and not venting.
Set it to pressure cook
and I want it high,
and I'll increase the time
(pot beeping)
to 50 minutes.
Now I'll just let this go
and then once it's done pressure cooking,
I wanna let it naturally depressurize
because that gives the meat a little bit
of time to relax after it's been under pressure
for 50 minutes.
The short ribs have fully cooked
and had time to naturally depressurize.
I'm gonna vent what little pressure might be left.
There we go.
So I will remove these from this liquid
and then I'll set this to saute,
because I want to reduce this braising liquid.
That'll concentrate that flavor,
make it a little more syrupy and really intense.
It'll be a great sauce to put on these short ribs.
Before doing that, I'm gonna add some ginger
to really reinforce that Asian flair that this braise has.
Set it to saute,
make sure it's on high, and I only need seven minutes.
(pot beeping)
It's fairly hot as it is so it should come up
to a simmer fairly quickly and then reduce for a little bit.
Then we'll strain the braising liquid
and pour it over the short ribs.
You can skim the fat and strain the liquid by hand,
or if you have a handy fat separator,
which is what I'm gonna use now,
it really saves a little time and a little bit of mess.
The fat separator will keep out any solids,
and then as it settles all the fat will rise to the top
and your reduction will settle to the bottom.
And the spout pours from the bottom here,
so you'll get a fairly fat-free reduction of the sauce.
Put this reduced sauce, kind of give it a little glaze
on these short ribs.
And now I'll garnish with the scallion greens
that I reserved from earlier.
Greens are a little more delicate but have great flavor,
so I like to use them as a garnish at the end
rather than to cook with.
And there you have it.
It's an Instant Pot Korean-style short rib
that packs a lot of flavor without investing a ton of time.
For this recipe and other Instant Pot recipes,
check out CertifiedAngusBeef.com.
(upbeat music)