Here’s a quick weeknight pressure cooker recipe – Korean braised short ribs. No browning the ribs this time; I saute the aromatics for a minute to bring out their flavor, then add everything else to the pot and lock the lid. No fuss, quick and easy. Serve on rice or asian noodles, topped with minced green onion if you’re feeling fancy, and/or Gochujang sauce if you need some spice in your life. Now, is this a traditional Korean presentation? Um…no.1 I took the flavor profile I think of as Korean – garlic/ginger/scallion, soy/rice wine/pear juice/sesame oil – and used it a pot of beef ribs. It may not be authentic, but for a weeknight dinner, served over rice to soak up the sauce? I got rave reviews at the dinner table, and pleas to “make this one again!”
4 pounds beef short ribs, about 3 inches thick, cut into 3 rib portions
1/2 cup water
1/2 cup soy sauce
1/4 cup rice wine (or dry sherry)
1/4 cup pear juice (or apple juice)
2 teaspoons sesame oil
minced green onions
Saute the aromatics: Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the green onion, garlic, and ginger, and saute for 1 minute, or until you can smell garlic. Add the short ribs, water, soy sauce, rice wine, pear juice and sesame oil. Stir until the ribs are completely coated.
Pressure cook the short ribs: Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes in an electric pressure cooker, 38 minutes in a stovetop cooker. Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
Serve: Remove the short ribs from the pot with a slotted spoon. Pour the remaining liquid into a fat separator and let it settle, so the fat floats to the surface. Serve the ribs with the degreased sauce. (If you have time, boil the degreased sauce over high heat until reduced by half to thicken it up.)
White rice is the perfect accompaniment for these ribs, but they also go well over asian noodles. Or any noodle, really – spaghetti and egg noodles would be two easy-to-find options.
I can find all the ingredients in my local grocery store’s International aisle, but go with the substitutions if you are having problems finding things. Or, seek out your local Asian market – it is worth the trip if you are a culinary adventurer.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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(According to this website, I’m pretty close to making Galbijjim, slow-simmered short ribs. And, yes, I triple checked the number of “J”s in that word. Really, I wasn’t looking for culinary accuracy.↩
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