You could just as easily skip the aromatics because the true star of this dish, if I'm being honest, is the fresh mint sauce. Its vinegary herbaceousness picks up the deeper unctuousness of the beef and keeps things clean and light. This way, too, you still taste the meat in all its brawny glory. As ever, I like to eat this with white rice and a cold beer. —Eric Kim
1 to 1 1/2 pounds
bone-in short ribs (about 4 large pieces)
Kosher salt and freshly ground black pepper, to taste
large jalapeño, halved
your favorite beer (I like a nice bitter IPA)
Fresh mint sauce
fresh mint, roughly chopped
kosher salt, plus more to taste
In This Recipe
Instant Pot short ribs
Generously season the short ribs with salt and pepper on all sides. Nestle into an Instant Pot or pressure cooker and add the halved jalapeño, garlic, and beer.
Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook and set the pot at High for 40 minutes. At the end of the cooking time, flick the valve to release the pressure (be careful of the very hot steam), and let it go for about 15 minutes.
Meanwhile, prepare the fresh mint sauce.
Fresh mint sauce
For the mint sauce, stir together the mint, hot water, vinegar, sugar, and salt. Taste for seasoning: Does it need more acid (vinegar), more sweetness (sugar), more salt? Add accordingly until it's just right and to your liking. Enjoy with the ribs.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.