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Instant Pot Asian Short Ribs {Gluten Free}

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Instant Pot Asian Short Ribs seem so elegant, but they’re super easy to make. Served with cucumber sunomono and cold noodles, these flavorful, tender, fall apart grass-fed short ribs are sure to please.

Instant Pot Asian Short Ribs seem so elegant, but they're super easy to make. Served with cucumber sunomono and cold noodles, these flavorful, tender, fall apart grass-fed short ribs are sure to please. | Recipes to Nourish

It’s technically still summertime, but the weather is starting to turn for sure. The cool breeze today is teasing us saying fall is on the way. 

When the cooler months approach, I am all about warm, cozy, comforting meals. That means I get a lot of use out of my favorite kitchen tool, the Instant Pot®. 

I LOVE how fast the Instant Pot® can cook up my favorite meals. Pot roasts, corned beef, soups, pasta dishes, and even treats! 

Instant Pot Asian Short Ribs seem so elegant, but they're super easy to make. Served with cucumber sunomono and cold noodles, these flavorful, tender, fall apart grass-fed short ribs are sure to please. | Recipes to Nourish

One of my favorite meats to cook in the Instant Pot® is short ribs! It tends to be a cheaper cut of meat where I shop, but cheap doesn’t mean it has to taste that way.

My husband and I love Asian inspired dinners which tends to be our go-to when we make short ribs. There’s just something so good about ginger, garlicky, sweet, saucy short ribs. Yum! 

We love to pair the fall apart, succulent meat with cucumber sunomono and cold noodles. It makes the meal seem super fancy, but it’s really rather simple to put together. 

Instant Pot Asian Short Ribs seem so elegant, but they're super easy to make. Served with cucumber sunomono and cold noodles, these flavorful, tender, fall apart grass-fed short ribs are sure to please. | Recipes to Nourish

With the cooler weather upon us, grab yourself some grass-fed short ribs and give this delectable Instant Pot® meal a try!

Instant Pot Asian Short Ribs seem so elegant, but they're super easy to make. Served with cucumber sunomono and cold noodles, these flavorful, tender, fall apart grass-fed short ribs are sure to please. | Recipes to Nourish

Instant Pot Asian Short Ribs

 

YOU WILL NEED: Instant Pot

Instant Pot Asian Short Ribs {Gluten Free}

Instant Pot Asian Short Ribs {Gluten Free}

Cook Time: 35 minutes
Inactive Time: 3 hours
Total Time: 3 hours 35 minutes
There’s just something so good about ginger, garlicky, sweet, saucy short ribs. Yum!

Ingredients

Ribs:

  • 2 pounds grass­fed short ribs
  • 1⁄3 cup coconut aminos or gluten free tamari
  • 6 fresh garlic cloves, grated or finely minced
  • 1 1⁄2 inch chunk fresh ginger, grated or finely minced
  • 3 tablespoons organic maple syrup
  • 3⁄4 teaspoon Celtic sea salt (<-- this is my favorite sea salt)
  • 1⁄4 teaspoon toasted sesame oil
  • 2 tablespoons grass­fed butter, ghee or avocado oil
  • 3⁄4 cup homemade bone broth or store-bought bone broth

Optional Toppings:

  • Fresh cilantro
  • Organic pickled ginger

Instructions

  1. Make marinade ­- mix coconut aminos, garlic, ginger, maple syrup, sea salt and sesame oil in a large mixing bowl. Stir to combine. Add short ribs, stir to coat, cover and allow to marinate for a minimum of 3 hours up to 24 hours in the refrigerator.
  2. At least 30 minutes prior to making the short ribs in the Instant Pot, remove marinating meat from the refrigerator and allow to come to room temperature.
  3. Prepare Instant Pot by plugging in. Press “Saute” and add healthy fat of choice to Instant Pot. When hot, add short ribs and sear on each side for 2­-3 minutes until browned on each side, reserving marinade for later. Remove meat from pan. Add bone broth to deglaze the pan, use a wooden spoon to scrape up all of the brown bits. Add the rest of the marinade to the Instant Pot. Return seared short ribs to the Instant Pot meat side up {bone towards the bottom}. Turn Instant Pot off by pressing “Keep Warm/Cancel”. Place lid on Instant Pot making sure the steam release valve is sealed. Press “Meat/Stew” and set for 30 minutes.
  4. When the Instant Pot is done and beeps, press “Keep Warm/Cancel”, unplug and use an oven mitt to “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Allow short ribs to sit for about 20 minutes while you prepare the cucumber sunomono and cold noodles.
  5. Plate short ribs, top with fresh cilantro and organic pickled ginger and serve immediately with cucumber sunomono salad and cold noodles.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 446 Total Fat: 32g Saturated Fat: 14g Trans Fat: 2g Unsaturated Fat: 17g Cholesterol: 126mg Sodium: 736mg Carbohydrates: 9g Fiber: 0g Sugar: 7g Protein: 31g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: Asian / Category: Instant Pot Recipes
 

 Cucumber Sunomono & Cold Noodles

Print

Cucumber Sunomono & Cold Noodles

Ingredients

For the Cucumber Sunomono:

For the Cold Noodles:

Instructions

To Make the Cucumber Sunomono:Add thinly sliced cucumbers to a mixing bowl. Add coconut aminos, apple cider vinegar, sesame oil and sea salt. Stir to combine and place in the refrigerator until ready to serve.

To Make the Cold Noodles:Cook black rice ramen or buckwheat soba noodles according to directions ­- or bring 4­ to 6 cups of water to a boil in a medium stockpot, add sea salt to water, add noodles and cook until al dente, about 4 minutes. Strain immediately and shock with cold water to stop the cooking and cool the noodles.In a mixing bowl, add cool noodles, coconut aminos and sesame oil.

 

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Main Dishes and one just for Slow Cooker & Instant Pot too! Come follow along. 

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Reader Interactions

Comments

  8. I don’t have an IP yet, but I certainly have read and heard many good things about them! I may have to purchase one someday soon, but in the meantime, I am drooling over your shortribs! I do love those and I will have to ask my farmer for some the next time I see him. I haven’t had the kind of results I’ve wanted with ribs in my stockpot on the stove or hot plate yet, so maybe this recipe is a winner! 🙂

    Reply

    • I hope you’re able to find some short ribs from your local farmer soon. I don’t know what it is, but the Instant Pot just cooks the meat perfectly every single time. I was never happy with my short ribs before I started making them in the Instant Pot. If you get one in time, I know you will love it. It’s such a great kitchen tool.

      Reply

  11. I REALLY like your garnish of pickled ginger on top of the beef!!! SO yummy!!! The cold noodles, too– ohmy! over the top yum Asian business!! Slow-cooked, tender beef is my fave! Yay IP and Emily!! for making it fast and easy!

    Reply

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