Korean Rice & Short Rib Bowls
13
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
An Instant Pot® makes succulent beef short ribs possible in a fraction of the time. The pear, soy sauce, ginger, and sriracha turn into a sweet, salty, spicy sauce, exceptionally good drizzled over the ribs and rice. Shopping tip: Sometimes called cross-cut ribs, flanken-style ribs are cut so that each piece has three or four cross-cut ribs surrounded by meat. Look for them at larger supermarkets and most butcher shops.
Ingredients
Cooking spray
2 spray(s)
Scallions
3 medium, sliced, white and green parts separated
Pear
2 oz, (1/4 cup), shredded, ripe
Less sodium soy sauce
3 Tbsp
Rice wine vinegar
2 tsp
Fresh ginger
2 tsp, minced peeled fresh
Dark sesame oil
1 tsp
Sriracha hot sauce
½ tsp, plus additional for serving
Flanken
14 oz, 4 (3 1/2-ounce) trimmed beef short ribs, each cut between bones into 16 pieces
Cooked long grain brown rice
2 cup(s), warmed
Kimchi
1 cup(s)
Cucumber
1 cup(s), matchstick strip-cut
Carrots
1 cup(s), matchstick strip-cut
Bell pepper
½ item(s), medium, red variety, cut into matchstick strips
Cilantro
½ cup(s), lightly packed fresh leaves
Unsalted toasted sesame seeds
2 tsp
Lime
½ item(s), cut into 4 wedges
Instructions
1
Stir together white part of scallions, pear, soy sauce, vinegar, ginger, oil, and 1/2 teaspoon sriracha in medium bowl. Add short ribs and toss until coated evenly. Let stand at room temperature about 15 minutes, tossing occasionally.
2
Spray bottom of 6-quart Instant Pot with cooking spray. Add short rib mixture to pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 20 minutes. When time is up, press Cancel to turn off pot. Allow pressure to release naturally for 15 minutes. Move steam-release valve to Venting position to release any remaining pressure. Remove lid.
3
Transfer ribs to bowl. Pour cooking juices into glass measure; skim off and discard fat.
4
Divide rice evenly among 4 bowls; drizzle each with 2 tablespoons cooking juices. Top evenly with ribs, kimchi, cucumber, carrots, and bell pepper. Sprinkle with scallion greens, cilantro, and sesame seeds. Serve with sriracha and lime wedges.
5
Serving size: 1 bowl
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