Short ribs are a traditional cut of meat in Asian cooking. They’re cheap and, thanks to all that collagen and cartilage (the good stuff in bone broth!) they’re super nutritious as well! Before I went Paleo, I absolutely loved Korean short ribs. But since I know they’re often made with soy sauce and other questionable ingredients, I wanted to create my own recipe. Instead, I rely on fish sauce and coconut aminos to achieve that traditional umami flavor.
Even though they are one of my favorite cuts of meat, I’ll admit short ribs can be a bit intimidating! They need to be cooked low and slow—unless you have a pressure cooker, that is! This preparation relies on two tried-and-true methods to build flavor and achieve a fabulous, fall-off-the-bone result. First, you’ll sear the short ribs in the oven (you could also do this in batches with the sear function of your Instant Pot), then cook them in your Instant Pot or other pressure cooker until they’re incredibly tender!
Aside: If you don’t have an Instant Pot yet, put it on your Christmas list this year (or birthday list or whatever wish list will get this on your kitchen counter the soonest!)! It’s an incredibly useful kitchen tool that is both slow cooker and uber safe pressure cooker. I’ve used mine to make a variety of pot roasts, to cook any tougher cut of meat from cheek to chuck, to make broth in a quarter the amount of time that it takes on the stovetop, to make soups and stews, to braise tough greens like collards, to make rice (ssshhh, don’t call the Paleo Police!), and even to make yogurt! And I don’t even think I’m particularly creative when it comes to using my Instant Pot! I’ve seen amazing recipes out there that really use this kitchen tool to its full potential! I especially love the pressure cooker function though because it’s such a hands-off way of making a quick and delicious meal, even when my meat is still frozen! Note that you can use any pressure cooker for this recipe though.
If you prefer, cook these short ribs in a slow cooker on low for 8-10 hours (add a little extra broth to make sure ribs are completely covered and top up with broth if liquid gets too low).
Right now you can get $50 off your order at InstantPot.com by using code ThePaleoMom at checkout!!
Prep time: 20 minutes
Cook time: 2 1/2 hours
- 6 lbs English style beef short ribs
- 2 tsp salt or truffle salt
- 1 pear, cubed chopped
- 6 cloves of garlic, peeled and cloves smashed
- 1 inch of fresh ginger, peeled and chopped
- 1 Tbsp fish sauce
- 1 Tbsp sesame oil (omit for AIP)
- 1 Tbsp coconut aminos
- 1 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 cup of broth (beef or chicken)
- 3 scallions, chopped
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped (garnish)
- Preheat broiler on high.
- Pat short ribs dry with paper towels. Sprinkle salt or truffle salt all over short ribs.
- Place short ribs on baking sheet in the oven and broil until starting to brown, about 4-5 minutes. Flip and brown the other side as well.
- Meanwhile, combine pear, garlic, ginger, scallions, fish sauce, sesame oil coconut aminos, apple cider vinegar, honey, broth and lime juice in a blender. Blend to form a smooth puree.
- Place the browned short ribs in the bottom of the Instant Pot, packing tightly.
- Pour the puree over the short ribs.
- Cook on high pressure for 2 hours.
- Once your Instant Pot has depressurized (you can hurry this up by opening the valve), remove short ribs from pressure cooker and let cool for 5-10 minutes.
- Meanwhile, simmer the remaining liquid until it is reduced by half (or even three quarters for an even more flavorful au jus) using the saute function on the Instant Pot.
- Pour au jus over short ribs, garnish with fresh chopped cilantro and enjoy!
Get $50 off your order at InstantPot.com by using code ThePaleoMom at checkout!!