Tender, caramelized, and packed with bold flavor, these Korean Short Ribs with Rice and Carrots are the kind of dinner that makes the whole kitchen smell incredible long before it’s ready to eat. The ribs cook until perfectly rich and fall-apart tender, soaking up a savory-sweet marinade filled with garlic, soy sauce, and deep umami flavor in every bite.
Paired with fluffy rice and tender carrots, the balance is exactly what you want from a comforting dinner: hearty, flavorful, and satisfying without needing anything overly complicated on the side. The sauce seeps into the rice, the edges of the short ribs get sticky and caramelized, and suddenly a regular dinner feels a whole lot more impressive.
This is the kind of meal that feels cozy enough for a quiet night in but good enough to make people think you spent way more time on it than you actually did.
Dinner Ideas: Korean Short Ribs
Course: DinnerCuisine: KoreanDifficulty: Medium4-6
servings25
minutes1
hour10
minutesIngredients
- Short Ribs
3–4 lbs beef short ribs (bone-in or boneless)
Salt and pepper, to taste
1 tbsp oil- Sauce
1/4 cup brown sugar
1/4 cup low sodium soy sauce
10 cloves garlic, chopped
1–2 tbsp ginger paste (from tube)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
3 tbsp balsamic vinegar
2 tbsp honey
1 tbsp chili flakes- Optional for Serving
Green onions
Sesame seeds
Steamed white rice
Cucumber or kimchi
Directions
Season & Sear the Ribs
Pat the short ribs dry and season lightly with salt and pepper.
Turn the pressure cooker to sauté mode and heat the oil. Sear the ribs in batches for 2–3 minutes per side until browned. Remove and set aside.
Make the Sauce
In a bowl, whisk together:
◦ brown sugar
◦ soy sauce
◦ garlic
◦ ginger
◦ hoisin sauce
◦ rice wine vinegar
◦ balsamic vinegar
◦ honey
◦ chili flakes
Pressure Cook
Pour the sauce into the pressure cooker and scrape up any browned bits from the bottom. Return the ribs to the pot.
Cook on:
◦ High Pressure for 45 minutes (bone-in)
◦ High Pressure for 38–40 minutes (boneless)
Let the pressure naturally release for 15 minutes, then quick release any remaining pressure.
Thicken the Sauce (Optional but Recommended)
Remove the ribs carefully. Turn sauté mode back on and simmer the sauce for 5–10 minutes until glossy and slightly thickened.
If you want it extra sticky, mix:
◦ 1 tbsp cornstarch
◦ 1 tbsp cold water
Stir into the sauce and simmer 1–2 minutes.
Serve
Spoon the sauce over rice and top with green onions and sesame seeds.
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