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.
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!
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.
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
YOU WILL NEED: Instant Pot
Instant Pot Asian Short Ribs
Cook
Inactive
Total
Ingredients
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Plate short ribs, top with fresh cilantro and organic pickled ginger and serve immediately with cucumber sunomono salad and cold noodles.
Cuisine Asian
Cucumber Sunomono & Cold Noodles
Cucumber Sunomono & Cold Noodles
Ingredients
For the Cucumber Sunomono:
- 4 lemon cucumbers, peeled and thinly sliced
- 1 teaspoon coconut aminos or gluten free tamari
- 1 teaspoon organic apple cider vinegar
- 1⁄2 teaspoon toasted sesame oil
- 1⁄2 teaspoon Celtic sea salt
For the Cold Noodles:
- 6 ounces gluten free black rice ramen noodles {without the flavor packet} or gluten free buckwheat soba noodles
- 1⁄2 teaspoon Celtic sea salt
- Cold water
- 1 teaspoon coconut aminos or gluten free tamari
- 1⁄2 teaspoon toasted sesame oil
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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I need an instant pot so bad!
They’re so awesome Megan! I hope you get to use one at some point. They are a total game changer. 🙂
We love short rib! This looks fantastic.
Thank you! Short ribs are so yummy 🙂
Oh my goodness. I cannot get enough of these delicious Instant Pot recipes! These look amazing, Emily!
Thanks so much Raia! I know you’re loving your IP too! I want to try making yogurt like you do next.
This looks so delicious! I must try your recipe as I am in love with using my instant pot! Thank you
I hope yo get to Sharon! I love that you LOVE your Instant Pot too!
Beautiful short ribs and the cucumber and cold noodles sound great too!
Thanks Linda! 🙂
I’m embarrassed to say I haven’t heard of an Instapot! Obviously that needs to change because I love this recipe. Heading over to check it out!
Don’t be embarrassed at all! They are so awesome Debra! I think you’d like it. Everyone that gets one can’t get enough use out of them. I hope you get to try one. It’s a total game changer in the kitchen.
These look like they are just going to fall of the bone they are so tender. Love it!
They do! 🙂 Thanks so much Karissa!
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! 🙂
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.
Oh Emily! I want to make this! I need to grab some ribs! Thank you!
I hope you get to Renee 🙂 It’s a fun one for the kiddos to enjoy too 🙂
I have seriously been craving ribs for so long. These look great. Also, I need an Instant Pot.
I hope you get to have some ribs soon Loriel 🙂 LOL yes, you totally do, and you’ll love it. It’s such a game changer.
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!
Thank you for your kind words! So sweet xo The pickled ginger on top is such a treat!
Love this recipe!
Cannot wait to try it.
Thanks!!!
Thanks Carol! Hope you get to try it 🙂
Love our Instant Pot! This sounds like an awesome recipe to make with it!
I’m so glad you love your Instant Pot too! It’s the best!
Wow! These look amazing. I love these foods, but ever thought to combine the two!
They’re super yummy together 🙂
those look crazy good! They actually remind me of something I had in Portugal last year. Good times.
Thanks and so fun! What a great memory to have. 🙂
Now I want an instant pot!
They’re so good! Hope you get to make some! 🙂