Korean BBQ Instant Pot Short Ribs

Posted on August 14, 2019 by Anne Milneck | 0 comments

Short ribs are a great choice for the Instant Pot. The high pressure works wonders on tougher cuts that benefit from a long cook time. We put our Korean BBQ Blend to work on the short ribs then finished off the sauce with our Fig Balsamic Vinegar. We are lucky enough to get our hands on Iverstine Farms Butcher short ribs-we love it when they're included in our monthly Butcher Bundle. If you're in the Baton Rouge area, don't skip the opportunity to visit this local gem
Ingredients:
2 lb short ribs
Korean BBQ Blend
Shallot Extra Virgin Olive Oil
1 tsp salt
2 large yellow onions, sliced
4 garlic cloves
3 Tbl Fig Balsamic Vinegar

*We used a 6 quart Instant Pot for this recipe.


Directions:
Coat the short ribs with the Korean BBQ Blend and allow to sit at room temperature for 20 minutes. Set the Instant Pot to High using the Saute Function. Drizzle in about 2 Tbl Shallot Extra Virgin Olive Oil and heat until shimmering. Working in batches, sear the short ribs on all sides until browned. Remove from the instant pot and add in the onions, all at once, and saute until softened and browned. Be sure the liquid from the onions picks up any browned bits on the bottom of the Instant Pot. 

Press cancel and set the Instant Pot to Manual Pressure Cook for 45 minutes. Add in the garlic cloves and place the browned short ribs on top of the sauteed onions. Secure the lid and hit start. Pressure cook for 45 minutes and then allow to naturally release for 20 minutes. Manually release pressure (if any) and open the lid. Carefully remove the short ribs. If there is significant fat in the pot, you can skim it with a spoon and discard.

Press cancel and return the Instant Pot to saute mode set on high. Cook the onions in the juices from the short ribs until the onions are very caramelized and turn to the consistency of a jam. Add water during this process if the mixture begins to scorch. Add in the Fig Balsamic Vinegar and simmer for a few more minutes. Taste and adjust with salt and pepper. 

We pulled the short ribs from the bone and served with cheese grits and Fig Balsamic onion "jam." Absolutely delicious.

 


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