Instant Pot Korean Ribs with Kimchi

This instant pot recipe was so simple and absolutely fabulous flavours. Impressive entertaining meal or simple weekday family dinner.

I didn’t have enough short ribs to feed the family so I decided to try beef shank in this recipe too. If anything the shank was even better than the ribs. Note: If using shank instant pot this twice as long as the short rib. It was falling off the bone tender.

Ingredients:

Ribs:

2.5-3 lbs Bone in Beef Short Rib (or Beef shank)

1 tsp fresh cracked pepper

1 tsp kosher salt

1 tsp ground ginger

1 tsp garlic powder

1 tsp onion powder

Glaze:

3/4 cup tamari

1/3 cup brown sugar

1/2 tbsp sesame oil

1 tbsp rice vinegar

2 tbsp fresh grated ginger

1 tsp minced garlic

1/2 - 1 tbsp sambal oelek (Asian chili garlic paste) (depending on your spice preference)

1.5 tbsp corn starch

Directions

• Mix all the spices together in the rib recipe and thoroughly coat defrosted ribs on all sides. Let sit one hour

• I used large instant pot. Put 2 cups water in bottom and put the ribs so they sit above water.

• Pressure cook on high for 30 minutes. Let pressure naturally release for 10 minutes. Test ribs for tenderness. Add another 10 minutes of pressure cook if not falling off bone tender.

• Heat oven to broil.

• While the ribs are pressure cooking you can mix all glaze ingredients in medium saucepan, stirring to thicken.

• When ribs are done lay on parchment lined baking sheet. Brush all sides with all the glaze. Lay it on thick. Now broil for 1 minute per side (turning after 1 minute to get each side of the rib)

This dish paired perfectly with the spicy Kimchi and sticky rice. Garnish with chopped green onion and toasted sesame seeds. This was my first attempt at homemade Kimchi and I am a convert now! I used the quick kimchi recipe from @heydayferrmentables in their quick ferment kaboodle. Store bought Kimchi is a quick option as well.

Note: If using shank pressure cook in instant pot for one hour.