- Main
- Beef
- Korean
- Make-ahead
- Pressure cooker
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the ribs
- 3 1/2 lb
bone-in beef short ribs, English cut, cut into 2-inch pieces
- 1 lb
daikon radish, peeled, cut into 1 1/2-inch chunks
- 3
carrots, peeled, cut into 1 1/2-inch chunks
- 1
yellow onion, peeled, cut into 6 wedges
- 8
dried shiitake mushrooms, optional, stems removed (optional)
For the braising sauce
- 1/2
Asian pear, peeled and cored, roughly chopped
- 1/2 cup
soy sauce
- 1 cup
water
- 3 tbsp
brown sugar
- 2 tbsp
mirin or dry sherry
- 1 tbsp
toasted sesame oil
- 8 cloves
garlic, peeled
- 1 piece
fresh ginger (2-inch), peeled and sliced
- 1 tsp
black pepper, freshly ground
To finish
- 4
scallions, thinly sliced
- 1 tbsp
toasted sesame seeds
- 4 cups
steamed short-grain rice, hot
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: dried shiitake mushrooms, mirin or dry sherry, steamed short-grain rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the short ribs in a large bowl and cover with cold water. Let them soak 20 minutes, then drain and rinse. This pulls out blood so the sauce stays clean-tasting. Pat the ribs dry.
20 min, hands-off
- 3 1/2 lb bone-in beef short ribs, English cut
- Step 2
While the ribs soak, blend the Asian pear, soy sauce, water, brown sugar, mirin, sesame oil, garlic, ginger and black pepper in a blender until smooth. If you don't have a blender, finely grate the pear, garlic and ginger and stir everything together.
5 min
- 1/2 Asian pear
- 1/2 cup soy sauce
- 1 cup water
- 3 tbsp brown sugar
- 2 tbsp mirin or dry sherry
- 1 tbsp toasted sesame oil
- 8 cloves garlic
- 1 piece fresh ginger (2-inch)
- 1 tsp black pepper
- Step 3
Set the pressure cooker to sauté on high. Brown the ribs in two batches, about 3 minutes per side, until deeply colored. Transfer to a plate. Pour off and discard any excess fat.
12 min
- 3 1/2 lb bone-in beef short ribs, English cut
- Step 4
Turn off sauté. Return the ribs to the pot, pour the sauce over them, and scrape the bottom with a wooden spoon to loosen any browned bits. Tuck in the onion wedges and shiitake mushrooms, then pile the daikon and carrots on top.
5 min
- 3 1/2 lb bone-in beef short ribs, English cut
- 1 lb daikon radish
- 3 carrots
- 1 yellow onion
- 8 dried shiitake mushrooms
- Step 5
Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then release any remaining steam and open the lid. The meat should be tender enough to pull from the bone with a spoon.
55 min, hands-off
- Step 6
Lift the ribs and vegetables out with a slotted spoon into a serving bowl and cover to keep warm. Spoon the fat off the surface of the liquid (a wide spoon works, or tilt the pot and skim).
5 min
- Step 7
Set the cooker to sauté on high and boil the liquid, stirring often, until it is glossy and thick enough to coat a spoon, 8 to 12 minutes. Taste and add a splash more soy sauce or a pinch of sugar if you like. Pour over the ribs and vegetables and turn gently to coat.
12 min
- Step 8
Shower with sliced scallions and sesame seeds and serve over hot steamed rice.
- 4 scallions
- 1 tbsp toasted sesame seeds
- 4 cups steamed short-grain rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026