Korean braised short ribs from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 263) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Allow to pre-soak for up to 1 hour.

  • amandabeck on September 01, 2024

    This was very tasty, made recipe as stated -- however, my short ribs didn't braise long enough and some fatty bits were still left after I released the pressure. I am not sure if this was because there wasn't enough liquid from the beginning or if it needed more time in the pot. Next time I would do both. I would also plan on removing the short rib bones and as much of the meat as possible and then allow the fat to rise to the top in the Instapot. I found it very difficult to skim the fat considering the liquid had fallen below most of the meat by the time I opened it. Served with kimchi, green beans, white rice, and steamed bok choy.

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