Instant Pot Asian Beef Short Ribs

CTMike

Followed the recipe from “I Wash You Dry” - definitely recommend. 

paqman

This is going on my to-do list, how did they compare to ribs smoked on the egg?  I always braise them or smoke in the egg, never tried pressure cooking them but they look pretty good from here!

gmanrva

Looks great!

CTMike

paqman said:

This is going on my to-do list, how did they compare to ribs smoked on the egg?  I always braise them or smoke in the egg, never tried pressure cooking them but they look pretty good from here!

They were very tasty, but were a little overdone (fall apart/fall off the bone tender) for my tastes - but wild definitely do again if I didn’t have time to fire up the Egg - as was the case yesterday 

paqman

I tried the recipe yesterday, definitely a keeper!   I could not get the texture/doneness of the short ribs exactly as I like them (like when braising) and the sauce was a tad too salty.  On my next try I will substitute 1/3 of the soy sauce with water and maybe substitute some of the brown sugar with molasses.  I used black rice vinegar and locally grown fresh ginger.  Oh, and I added about 1/2 teaspoon of MSG.

The short ribs did not come from my usual supplier and the quality of the meat wasn’t what I am used to (not as thick and marbling was meh).  Based on your comment and the fact that they were thinner than usual, I tried cooking just one piece for 25 minutes instead of 30 and it detached from the bone but was still a bit chewy so I used that piece in pho and cooked the remaining 5 pieces for 30 minutes like the recipe called for and the texture was right (not chewy) but 3 out of 5 pieces detached from the bone.  Also, some of the pieces had the membrane removed and some others did not and it made no difference at all.  Based on those results, going forward, I’ll just use deboned short ribs from Costco (I can get them for much cheaper).

Thanks for sharing!

CTMike

paqman said:

I tried the recipe yesterday, definitely a keeper!   I could not get the texture/doneness of the short ribs exactly as I like them (like when braising) and the sauce was a tad too salty.  On my next try I will substitute 1/3 of the soy sauce with water and maybe substitute some of the brown sugar with molasses.  I used black rice vinegar and locally grown fresh ginger.  Oh, and I added about 1/2 teaspoon of MSG.

The short ribs did not come from my usual supplier and the quality of the meat wasn’t what I am used to (not as thick and marbling was meh).  Based on your comment and the fact that they were thinner than usual, I tried cooking just one piece for 25 minutes instead of 30 and it detached from the bone but was still a bit chewy so I used that piece in pho and cooked the remaining 5 pieces for 30 minutes like the recipe called for and the texture was right (not chewy) but 3 out of 5 pieces detached from the bone.  Also, some of the pieces had the membrane removed and some others did not and it made no difference at all.  Based on those results, going forward, I’ll just use deboned short ribs from Costco (I can get them for much cheaper).

Thanks for sharing!

Very nice looking plate @paqman. I do agree that the sauce overly salty, and will also cut down on the soy sauce next time.