• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Jan172019

Instant Pot Korean Gochujang Sticky Boneless Beef Short Ribs

Posts may contain affiliate links that help enable me to continue to provide you with free recipes. Please see my Privacy Policy for further details.

Print Recipe
nstant Pot Korean Gochujang Sticky Boneless Beef

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

These super tender Korean Gochujang Sticky Boneless Beef Short Ribs are some of THE BEST short ribs you’ll ever eat! This finger-licking sauce is kind of spicy, kind of sweet and a whole lot of sticky in all the best way!

WOW! You guys went NUTS over my Korean Gochujang Sticky Chicken Wings (Instant Pot) recipe that I posted last week. And then when I posted a sneak peek of the short ribs some of you DM’d me to death saying I needed to post the recipe next. I so love your enthusiasm; thank you! Short ribs are probably my most favorite cut of beef. Don’t get me wrong as I pretty much can cook the heck out of any cut of beef and it will turn out delicious but there’s just something a bit more special about short ribs. I find them to so much more flavorful and tender. Maybe that explains the price here in Pittsburgh being pretty steep.

nstant Pot Korean Gochujang Sticky Boneless Beef

I’m not one to shy away from spending a bit more on amazing quality. As a chef I know that there truly is a difference between spending $10 a pound for steak at one place and paying $2.99 at another for the “same” advertised piece. Not all cows are the same. You can see the difference in the quality just by looking at the marbling, the fat, the grain and so forth.  Just like when you were in school, meat has grades. There are actually 8 quality grades of meat.

  • USDA Prime
  • USDA Choice
  • USDA Select
  • USDA Standard
  • USDA Commercial
  • USDA Utility
  • USDA Cutter
  • USDA Canner

It’s actually pretty interesting to see how meats are actually graded. Check out the USDA Food Safety and Inspection Services’ (FSIS) website as they give a great explanation about these gradings.

nstant Pot Korean Gochujang Sticky Boneless Beef

The other HUGE factor, besides grading that is equally important, is knowing where your meat comes from, how they were raised, treated, not given hormones. I want a company to be fully transparent with me. This is why I teamed up with ButcherBox. They ensure that the source where their products come from are from animals that were humanely raised, grazed on grass, and were never given growth hormones or antibiotics than simply measure the amount of marbling within a cut.

Grain-fed cattle are raised to get fat quickly, which enhances their marbling. Grass-fed cows are leaner, and therefore have less intramuscular fat within each steak. While the USDA beef grades consider this a disadvantage, we look at it as a selling point. We prefer grass-fed beef because they were fed a healthy diet of grass and forage, resulting in a cut of meat that is lower in bad fats and higher in key nutrients.

nstant Pot Korean Gochujang Sticky Boneless Beef

Whoa.. what’s this?

This is coming up! This is my Instant Pot Korean Gochujang Sticky Boneless Beef Rice Bowl. As mentioned a while back part of what I plan on doing this year is showing how my recipes can be used in various other recipes. What I’m doing, for example, with this short rib recipe below is giving you a foundation item. And once you have that, I’ll be sharing ways to transform that foundational item into multiple meals that aren’t repeats. So for example this short rib recipe I made the rice bowl for weekly meal prep, also used it in nachos (seriously Korean nachos are CRAZY legit!), on a pizza (no for real, you have not lived until you had this on a pizza!) and other ways. This is one thing my Mom was a master at doing. She knew how to stretch a single foundational food and transform it into new and delicious recipes every night. So it never felt like we were eating leftovers.

nstant Pot Korean Gochujang Sticky Boneless Beef Rice Bowl

Get ready to lick your lips (and fingers!)

If you made my Gochujang wings then you know. You know!

If you haven’t then my dear, dear friends you are depriving yourself of one of the BEST flavor experiences ever! If you know Mr. Fantabulous you will know that man is pickier than a 5 year old. I originally made this recipe for me and him a whole bunch of wings. He’l eat short ribs but he’s not a huge fan of ribs in general. To him he thinks all ribs are fatty and has a hard time distinguishing what’s really, REALLY tender meat and what’s well, fat. Luckily (or unluckily since I had to end up sharing these) for me he was in the kitchen when I was prepping the meat. I actually was educating him on meat grades, marbling and why spending $40 on almost 4 pounds of short ribs was worth it. I purposely pointed out the little to no fat on these and said that these were going to be exceptionally tender ribs. He, of course, just asked what’s for dinner. LOL

nstant Pot Korean Gochujang Sticky Boneless Beef

As you can see these short ribs were fork tender. They were so tender in fact that I had a hard time taking them out of the pressure cooker as they were just falling apart. The meat just melts in your mouth that you practicality don’t have to chew. I mean I recommend you actually chew your food but you get the idea. But Mr. Fantabulous went nuts over these. Like the man that, up until a week or so ago never even heard of Gochujang, DEVOURED these! He preferred these over the wings and asked when I was making more.

nstant Pot Korean Gochujang Sticky Boneless Beef

Now, if you can’t find amazing quality short ribs in your area you can use flap meat or even beef shank.

And for those that are curious if this works on bone-in short ribs? YES! Just bump up the time another 5 minutes or so and you should be good to go!

These would be amazing with rice, quinoa or creamy mashed potatoes. But stay tuned for the rice bowl recipe coming soon!

Super Creamy Mashed potatoes

 

 


Print

Korean Gochujang Sticky Boneless Beef Short Ribs

  • Author: TKWAdmin

These super tender Korean Gochujang Sticky Boneless Beef Short Ribs are some of THE BEST short ribs you’ll ever eat! This finger-licking sauce is kind of spicy, kind of sweet and a whole lot of sticky in all the best way!

nstant Pot Korean Gochujang Sticky Boneless Beef
Print Recipe
Pin Recipe
★★★★★ 4.8 from 12 reviews
Did you make this recipe?
Leave a review

Ingredients

  • 3 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

  1. Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.
  2. In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your short ribs in the bowl and gently toss/stir to coat all of the meat. Allow to rest for 10 minutes. If you’re in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker.
  3. Close the lid on your IP, set the cooking time to 35 minutes/High pressure. When the time is up, allow the pressure to release naturally (15 minutes).
  4. With tongs, carefully (they will be fall-apart soft!) remove the ribs to the rimmed baking sheet and set the IP to sauté or brown function as you’ll need to thicken up the sauce. Depending on how watery your ribs were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container to use for basting.
  5. Once the sauce is thickened, turn the oven on to broil. Slather the one side of the ribs with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.
  6. Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.
57238.1 g1286.5 mg25.1 g41.6 g48.5 g181.3 mg

Keywords: instant pot beef, short ribs, korean sauce, sticky ribs, gochujang

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered byTasty Recipes

Pairs Perfectly With:

Perfect Pressure Cooker Wild Grain Blend Rice
One Minute Pressure Cooker Quinoa – Perfect Every Single Time!
Crispy Skinny Seasoned Potatoes Dippers Crispy Skinny Seasoned Potatoes Dippers

Sharing is caring!

Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Marcella says

    September 18, 2022 at 12:39 pm

    What do you do with the leftover sauce? How can you use it in other recipes?

    Reply
    • TKWAdmin says

      September 18, 2022 at 1:44 pm

      Hi Marcella,

      If I have extra short ribs I’ll make sliders and even a pizza out of it using the sauce. You can use it on burgers, ground beef dishes or freeze for when you make another batch.

      Best Kitchen Wishes!

      Reply
  2. Heather says

    September 15, 2022 at 3:45 pm

    Made this for dinner tonight and it was a hit. I reduced the amount of Gojuchang and chilies as we are sensitive to highly spiced (hit) seasonings. It was perfect. I served it with vegetable stir-fry noodles. Will definitely make them again.

    ★★★★★

    Reply
  3. Darlene says

    July 25, 2022 at 3:05 am

    Made it for dinner last night with Jasmine rice and let me just say, my picky husband went back for seconds. It was very good!
    I was a bit shy with the gochujang I’m not usually loving the heat but I will say next time I’ll be adding more. The flavor it brings to this dish is delicious spice not heat.
    Will definitely be making this again and trying with other proteins for sure.
    Thank you Lori!

    ★★★★★

    Reply
  4. Amy says

    July 10, 2022 at 6:17 pm

    This is a yummy recipe! We had to adapt for picky eaters and what supplies we had on hand, but we LOVED this recipe! Thankfully, I still had it up on my computer to pin!

    Reply
    • Amy says

      July 10, 2022 at 6:20 pm

      Oops. I meant follow you on Pinterest. Hubby said, next time buy more short ribs as I had only bought one pound for the four of us. (But that is all that was marked down for managers’ special)! LOL!

      Reply
  5. Sheila says

    June 11, 2022 at 7:44 am

    Hi! I don’t have a pressure cooker. Can I make these in the oven or a dutch oven on the stovetop?

    Reply
    • TKWAdmin says

      June 12, 2022 at 12:51 pm

      Yes you can. Follow the method in this recipe.

      Best Kitchen Wishes!

      Reply
  6. Terri says

    May 18, 2022 at 10:09 am

    You didn’t finish the oven part. What temp? How long? Thanks

    Reply
    • TKWAdmin says

      May 18, 2022 at 12:02 pm

      Hi Terri!

      It appears you missed seeing Step 5. I have “ Once the sauce is thickened, turn the oven on to broil. Slather the one side of the ribs with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.”

      So it’s just broil for a minute, baste, and broil for no more than another minute.

      Best Kitchen Wishes!

      Reply
  7. Melissa says

    March 13, 2022 at 10:40 am

    Think this would be ok with country style pork ribs (BL) ?

    Reply
    • TKWAdmin says

      March 13, 2022 at 10:46 am

      Absolutely! I love those types of ribs!

      Best Kitchen Wishes!

      Reply
  8. Stacey says

    February 8, 2022 at 9:51 pm

    These were DELICIOUS! My whole family (including kids 4, 8 and 10) all ate them and some had multiple servings! Boys made them into tacos and the rest of us served over rice with shredded cabbage, carrots, snow peas and spicy kimchi cucumbers and a sprinkling of cilantro. Thank you for a great recipe! So glad I found your site!

    ★★★★★

    Reply
  9. Noelle Ng says

    May 21, 2021 at 10:23 am

    Not sure where I got it wrong but my IP indicated burn as the marinade was too thick. So I added a little more water to it. But in the end I couldn’t get it to thicken. So I cheated and used corn flour to thicken the sauce for basting instead. Good recipe for inspiration though but I’m not sure if I would try this recipe again.

    ★★★

    Reply
    • TKWAdmin says

      May 27, 2021 at 4:58 pm

      Hi Noelle,

      That’s odd. I really think you may have misread the measurements or missed an ingredient as there’s no water in my recipe (as you said you added more water – there’s none in this recipe).

      I make this recipe at least twice a month as it’s such a family favorite. What’s odd is that the same gochujang sauce recipe is identical on my Instant Pot wings and chicken breast recipes (literally, just the protein is swapped) and I’ve never had one person say theirs burned either. The marinade isn’t thick either which makes me wonder if perhaps you missed an ingredient in the recipe. If you look at the wing recipe I show you the same marinade used in this recipe and as you can see it’s pretty thin.

      Best Kitchen Wishes!

      Reply
« Older Comments

Leave a Comment & Review Cancel reply

Made it?
Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

let’s be friends

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Creamy Butternut Squash Soup
Authentic Chicken Tortilla Soup
Instant Pot Homemade Cheesy Hamburger Helper
Chips & Dips Chipcuterie Grazing Board
Instant Pot Mexican Pulled Chicken
Baked Sheet Pan Lemon Dijon Salmon and Veggies
Cheesy Spaghetti Squash Pizza – Keto Friendly & Gluten Free
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.
11673 shares