Description
These Korean Gochujang Sticky Boneless Beef Short Ribs are a delicious and flavorful dish perfect for a special dinner. The ribs are coated in a sticky, sweet, spicy, and savory sauce that caramelizes beautifully in the oven. The Gochujang adds a unique depth of flavor that is sure to impress.
Ingredients
Units
Scale
Ingredients:
- 4 pounds boneless beef short ribs
- 3/4 cup light soy sauce, low sodium
- 2 tablespoon sesame oil
- 2 teaspoon rice vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon red chili flakes
- 4–5 tablespoon Gochujang (red chili paste) *go with 3 if you don’t like spicy
- 1/3 cup plus 2 tablespoon honey
- 1 tablespoon minced garlic (about 2–3 large cloves)
- One -1” piece fresh ginger, peeled and minced
- Minced green onions
- White sesame seeds
Instructions
- Prep the Ribs: Line a rimmed baking sheet with foil and place a cooling rack inside. In a large bowl, whisk together soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Toss the short ribs in the marinade and let them rest for 10 minutes.
- Cooking: Place the ribs and marinade in the Instant Pot. Cook on high pressure for 35 minutes. Allow natural pressure release for 15 minutes.
- Thicken the Sauce: Remove the ribs and thicken the sauce in the Instant Pot using the sauté function, stirring frequently until thickened.
- Broil the Ribs: Slather the ribs with the thickened sauce and broil briefly to char the sauce. Flip, baste, and broil again.
- Finishing Touches: Sprinkle with sesame seeds and green onions before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600
- Sugar: 18g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 145mg
