Instant Pot Korean Bulgogi Beef Short Ribs
Private Selection™ Bulgogi Marinade and the Instant Pot are the keys to tender beef short ribs. A grated pear adds a lovely sweetness to the dish. Cook the night before and cool to make it easier to remove excess fat.
Serves: 4Prep: 15 minutesCook: 50 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 3 pounds bone-in beef short ribs, cut into individual rib sections
- 1 bottle (12 oz.) Private Selection™ Korean Bulgogi Marinade
- 1 firm pear, cored and grated
- 1 cup lager-style beer or water
- 1 Private Selection™ Sweet Onions, minced
- 1 tablespoon fresh ginger root, minced
- 1 package Simple Truth Organic™ 90 Second Basmati Rice, heated according to package directions
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 pound fresh green beans or sugar snap peas, trimmed
- 2 green onions, sliced thin
- 1⁄2 cup kimchi
- Set the Instant Pot to “sauté” and sear the ribs to render the fat and brown slightly. Add the marinade, grated pear, beer or water, onion and ginger root to the pot and stir gently to mix. Cover the Instant Pot and set to “Pressure Cook” and cook on high pressure for 40 minutes. Allow the pressure to release naturally.
- Transfer the cooked ribs to a pan to cool, and strain the liquid into a glass measuring cup. Do you best to remove the excess fat that floats on the surface. Or, if making a day ahead, refrigerate and the fat will be very easy to remove the following day. Store the cooked ribs in the cooking liquid in the refrigerator overnight.
- To serve, remove the ribs from the cooking liquid and arrange on a baking sheet. Set the oven to “low broil” and arrange the oven rack 4”-5” away from broiler. Broil the ribs for about 8-10 minutes on each side until warmed through.
- Mix the cornstarch and 1 tablespoon cold water together to make a slurry. Bring the remaining cooking liquid to a simmer in a sauté pan and add the green beans. When beans are nearly tender, stir in the cornstarch mixture and stir until sauce is thickened. Serve ribs, beans and sauce over warmed rice and top with green onions and kimchi.