These short ribs are so tender and rich. They have a slightly sweet, salty, spicy flavor that isn’t too overwhelming. The meat just falls off the bone when these are done you won’t even believe it! I opt for the InstantPot for these because it cooks so much quicker and still results in such a delicious short rib. You can also slow braise if you have several hours. I served mine with some quick garlicky green beans to add a bit more green to the plate. Try this recipe when you want to indulge without the hassle!
- 3 Lbs Short Ribs
- 1 Cup Soy Sauce
- 1/2 Cup Brown Sugar
- 1/2 Cup Rice Vinegar
- 1 Head Garlic, Minced
- 2 Tbsp Minced Ginger
- 4 Limes, Juiced
- 2 Tbsp Sambal Oelek (or Sriracha)
- (Up To) 1 Qt Beef Broth
- For Serving: Rice, Chopped Green Onions, Sesame Seeds
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, lime juice and sambal oelek.
- Add the short ribs to the marinade and let them soak up the flavors for about 10 minutes.
- I am opting for the InstantPot for this recipe because it cooks in 1/3 of the time (or quicker) and yields such a tender short rib. You can choose to slow braise this for 6-8 hours. To start, heat the InstantPot on the “Saute” setting. Once hot, add a touch of oil or spray with pam and add in the short ribs (make sure to not overcrowd though, so do this in batches). Sear on each side for 1-2 minutes. Do this in batches to get an even sear on all short ribs.
- Once all the short ribs are seared, turn off the instant pot. Pour in the marinade we made earlier, add in the short ribs. You want the short ribs to be completely submerged in liquid, so pour the beef broth in until the short ribs are covered entirely.
- Close the lid securely and turn the InstanPot on to High Pressure Cook and set the timer for 45 minutes.
- Once the timer goes off, allow it to slow release. Once the release is completed, carefully open the pot. Remove the short ribs and transfer them to a bowl and cover.
- *This step is completely optional, but worth it.* Transfer the leftover liquid from the InstantPot into a large saucepan and heat over medium to high heat on the stove. Allow the sauce to cook down for 10-15 minutes until it thickens. *If it is not thickening quick enough, you can add in a cornstarch slurry – 1 tbsp soy sauce + 2 tsp cornstarch mixed well*.
- To serve, add 1-2 short ribs over a bowl of rice and pour the extra sauce on top. Top with the diced green onions and sesame seeds!