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Prep time
5 minutes
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Cook time
50 minutes
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Serves
2 to 3
Author Notes
Short ribs usually take two to three hours to slow-braise in a low oven, but the Instant Pot makes much quicker work of them. In just under an hour, you can have fall-off-the-bone ribs flavored with garlic, chiles, and red wine. As the ribs pressure-cook, you can prepare the crunchy roasted seaweed gremolata that goes on top for a contrast in texture and flavor. The saltiness of the seaweed and the nuttiness of the sesame oil bring out the savory depths of the ribs, which taste great with fresh white rice or grits.
Want to hear more about Korean-American food? On our new podcast Counterjam—a show that explores culture through food and music—host Peter J. Kim talks instant ramyeun hacks, kimchi-jjigae, cheonggukjang, and more with chef Roy Choi and comedian Margaret Cho—check out the episode here. —Eric Kim
Test Kitchen Notes
This recipe is shared in partnership with Cakebread Cellars. —The Editors
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Ingredients
- For the short ribs:
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2 pounds
bone-in beef short ribs
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Kosher salt
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Olive oil
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4
garlic cloves, crushed
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2
jalapeños, split in half
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2
dried or fresh bay leaves
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2 cups
Pinot Noir
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1 cup
chicken stock
- For the gremolata:
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1/2 cup
panko bread crumbs
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1
garlic clove, grated
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1 tablespoon
toasted sesame oil
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1
fat pinch flaky sea salt
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1
(5g) packet roasted seaweed snack, crushed with your hands
Directions
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Pat the short ribs dry and season generously on all sides with salt.
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Turn on the Sauté function of an Instant Pot until it reads “Hot.” Add a generous amount of olive oil and sear the short ribs on the meatiest side about 5 minutes. Sear the other sides if you’d like, but at this point I just transfer to a dish and set aside.
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Add garlic, jalapeño halves, bay leaves, and wine and stir to pick up any meaty bits from the bottom. Bring to a simmer and cook off alcohol for about 5 minutes. Add chicken stock and nestle in the seared short ribs, making sure the meaty sides are face-down in the liquid.
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Seal the lid and pressure-cook on high for 40 minutes.
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Meanwhile, prepare the gremolata. In a dry skillet over medium-high heat, fry the breadcrumbs until toasted just slightly browned. Add to a bowl, followed by the garlic, sesame oil, flaky sea salt, and roasted seaweed. Stir until well combined. Taste for seasoning (should be well salted); add more salt as needed.
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When the ribs are done cooking, carefully flick the pressure-release valve to quick-release pressure. Plate ribs (bones will probably fall off; that’s okay) then sprinkle generously atop with gremolata.
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.
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