Cook boneless short ribs under pressure with soy, garlic, honey, and ginger for an easy, savory-sweet sauce.
KBy kayalwayscooking
Servings
4
1.5 lb boneless beef short ribs
1 tbsp neutral oil
1 piece yellow onion
8 clove garlic
1 tbsp fresh ginger
0.33 cup soy sauce
3 tbsp honey
0.5 cup beef broth
1 tbsp rice vinegar
1 tsp gochugaru
1 tbsp cornstarch
2 tbsp water
1 tsp toasted sesame oil
2 piece scallions
1 tsp toasted sesame seeds (garnish)
Calories
681 kcal
Protein
39g
Carbs
51g
Fat
36g
Fiber
2g
Sugar
35g
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Sear the Beef
1. Pat the boneless beef short ribs dry, season lightly with a little of the soy sauce only if desired, and cut into 3-inch (7 cm) pieces. Heat the neutral oil in the pressure cooker on sauté mode or medium-high heat, then sear the short ribs in batches for 2-3 minutes per side until deeply browned. Transfer to a plate.
1.5 lb boneless beef short ribs,
1 tbsp neutral oil,
0.3 cup soy sauce
2. Add the yellow onion, sliced, to the pot and cook for 3 minutes, scraping up the browned bits. Stir in the garlic and fresh ginger and cook for 30 seconds until fragrant.
3. Stir in the soy sauce, honey, beef broth, rice vinegar, and gochugaru, scraping the bottom of the pot well to deglaze. Return the short ribs and any juices to the pot, nestling them in the liquid.
1.5 lb boneless beef short ribs,
0.3 cup soy sauce,
3 tbsp honey,
0.5 cup beef broth,
1 tbsp rice vinegar,
1 tsp gochugaru
4. Lock the lid and cook at high pressure for 40 minutes. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. The meat should be fork-tender; if not, cook at high pressure for 8-10 more minutes.
Glaze and Serve
5. Transfer the short ribs to a plate and skim excess fat from the sauce. Whisk the cornstarch with the water, then stir into the simmering sauce on sauté mode and cook for 2-3 minutes until glossy and thick enough to coat a spoon.
1 tbsp cornstarch,
2 tbsp water
6. Return the short ribs to the sauce and turn to coat. Stir in the toasted sesame oil off the heat, then serve topped with sliced scallions and toasted sesame seeds.
