Growing up, Short Ribs were this long cut of meat with 2, maybe three small bones in them. They were grilled and served at barbecues and potlucks all summer long and the best, juiciest, most delicious thing on your plate. After I moved out of my parents home, I continued to buy them from the local korean market and cook them for friends who
enjoyed them just as much as I did. Then one day I happened upon these. They were a big hunk of meat and one big bone. After I looked at them for a while, I realized they were the
same thing, just cut differently. Some research told me that this cut also took WAY longer to cook! Auwe! 2 ½ – 8 hours for them to cook to a tender state? Not my style of cooking! I grew up thinking things should be done quickly or in a set it and forget it style. Made getting other things done in the house that much easier.
Pressure Cooking cuts that time down so I took the recipe I grew up using for short ribs and tried it with this cut. Imagine my delight when I found it even better and more juicy than the short ribs I grew up with! Bonus that the bone just falls right out. The only downside to using this recipe with this cut is that this cut is much fattier than the thinner versions. I’ve got plans to try other recipes with this cut so keep watching for those.
This recipe, like I said, is one I grew up with. Good on short ribs, bulgogi, chicken and probably many other proteins. An all purpose teriyaki recipe if you will. Mix ½ cup Shoyu (I use Aloha Shoyu), ½ cup water, 2T sesame oil, 3T (about) Honey (or ¾ cup Sugar), 1t minced Garlic. mix well. Add ribs to pressure cooker in one flat layer fat side down.. This should be about 2-3 lbs. Pour the sauce over it and seal the lid. Set it for Manual High Pressure, 50 min, then release the pressure immediately. Enjoy!
Prep Time: <5 minutes
Time to Pressure: unmonitored
Cook Time: 50 minutes
Time from start to finish: approximately 1 hour