This Instant Pot Korean beef short ribs recipe is made with tender, fall-off-the-bone beef cooked in a rich Korean BBQ marinade topped with toasted sesame seeds and green onions.

A dark round bowl with Korean BBQ short ribs topped with toasted sesame seeds and sliced green onions

Instant Pot Korean BBQ Beef Short Ribs, also known as Galbi or Kalbi, are succulent beef ribs marinated in a flavorful blend of soy sauce, honey, sesame oil, garlic, ginger, and gochujang paste. All of these combined give a rich flavor to this popular Korean dish.

High pressure-cooked in the Instant Pot, these ribs come out tender and juicy, boasting a perfect balance of sweet, umami, and savory flavor.

Korean food is known for its bold flavors, vibrant colors, and diverse array of dishes.

Served alongside steamed rice and traditional Korean sides like kimchi, these short ribs make for a convenient and delicious meal that’s sure to impress.

What Are Short Ribs?

Short ribs are a cut of beef taken from the ribs of the cow. They are called “short” ribs because they come from the portion of the rib cage that is shorter in length compared to other cuts like spare ribs or back ribs.

Short ribs are a tough cut of meat which is why I prefer pressure cooking them to get very tender meat. A more traditional Korean short ribs recipe braises the meat in the oven for several hours. Another option is using a slow cooker to make flavorful Korean short ribs.

However, if you don’t have a long time to cook short ribs, using an Instant Pot cuts the time down significantly, which is why I made this recipe.

Short ribs typically consist of a thick section of meat surrounding the bone, with layers of fat and connective tissue marbled throughout. The marbling gives short ribs a rich, flavorful taste and a tender, succulent texture when cooked low and slow.

English-Cut vs Flanken-Cut Ribs

There are different types of short ribs, including English-cut and flanken-cut:

English-Cut Short Ribs: These are cut parallel to the bone, resulting in a rectangular-shaped piece of meat with one bone per piece. They contain a larger portion of meat and are often used for braising or slow cooking.
Flanken-Cut Short Ribs: Flanken style ribs are sliced across the bone, resulting in thin strips of meat with several small pieces of bone throughout.

The English cut is what I cooked with in this recipe. I have not personally pressure-cooked flanken cut short ribs, but they should need less time because it is a thinner cut of meat.

A close up of Korean BBQ short ribs topped with toasted sesame seeds and sliced green onions

You can cook this recipe with bone-in short ribs or boneless short ribs.

My grocery store typically only carries bone-in short ribs. But you can always ask the meat department or your butcher to cut boneless short ribs.

Ingredients for Instant Pot Korean BBQ Beef Short Ribs

Beef Short Ribs
Beef Broth
Olive Oil
Salt & Pepper
Sesame Oil
Gochujang Paste
Honey
Soy Sauce
Garlic
Ginger
Rice Vinegar
Sesame Seeds, optional topping
Green Onions, optional topping

How to Cook Instant Pot Korean BBQ Meat

A white cutting board with gray handles and eight raw short ribs sitting in the center

Generously sprinkle salt and pepper on all sides of the short ribs.

An overhead view inside an Instant Pot without the lid on showing four raw short ribs sitting inside with olive oil in the bottom of the pot

An overhead view of an Instant Pot with four cooked beef short ribs inside the inner pot

Drizzle olive oil in the Instant Pot and select the Saute setting. Allow it to get hot before placing the short ribs inside, otherwise, they will stick.
Cook the ribs in a single layer so that each side gets browned, about 2-3 minutes per side. You will likely need to work in batches.

A blue and white designed bowl filled with brown sauce topped with toasted sesame seeds sitting on a cutting board with two green onion stalks; sliced green onion in a bowl in the background and a bowl of toasted sesame seeds

While they cook, in a medium bowl mix together sesame oil, gochujang paste, honey, soy sauce, garlic, ginger, and rice vinegar. Reserve ¼ cup of the sauce for after they are done cooking.
Once the short ribs are browned, reserve them to the side. Pour the beef broth in the pot and scrape up any loose bits of meat from the bottom.
Place the short ribs in the broth. Pour sauce over top of the short ribs. Remember to reserve ¼ cup of the sauce for after they are done cooking.

A front view of an Instant Pot with 45 minutes showing on the digital screen

Place the lid on the Instant Pot and close the vent. Select the Meat/Stew setting, and adjust to ‘more’ (or high) heat.
- For bone-in: Set the cooking time for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes, and then open the vent.
- For boneless: Set the timer for 40 minutes with a 10-minute natural release.
While they cook, toast sesame seeds in a shallow pan until they are lightly golden brown. Then, slice up the green onions for topping.
After the short ribs are done cooking, allow the Instant Pot to naturally release for 10 minutes for both bone-in and boneless ribs. Then open the vent.
Remove the short ribs and the bones with a slotted spoon. Some bone fragments may be in the liquid.
Serve each short rib with the remaining reserved sauce, toasted sesame seeds, and green onion.

An overhead view of a dark round bowl with Korean BBQ short ribs topped with toasted sesame seeds and sliced green onions

What to Serve with Short Ribs

Korean barbecue is often accompanied by a variety of side dishes, such as lettuce wraps, kimchi, pickled vegetables, and dipping sauces. These Korean recipes pair nicely with this Korean short rib recipe.

Steamed Rice: A staple in Korean cuisine, steamed white rice is perfect for soaking up the flavors of the short ribs.
Kimchi: This fermented side dish adds a punch of flavor and a contrast of textures. You can go for traditional cabbage kimchi or try other varieties like radish or cucumber kimchi.
Korean Pancakes (Pajeon): These savory pancakes made with vegetables and sometimes seafood or kimchi are a tasty addition to your meal.
Vegetable Banchan: Banchan refers to a variety of small side dishes served alongside rice in Korean-style cooking. This post linked here refers you to a list of options like spinach, bean sprouts, or seasoned spinach for a healthy complement.
Pickled Vegetables: Pickled radishes or cucumbers provide a refreshing and crunchy contrast to the rich flavors of the short ribs.
Lettuce Wraps: Provide some fresh lettuce leaves for wrapping the meat and rice, along with a dipping sauce like ssamjang (a mixture of fermented bean paste and chili paste).
Japchae: This sweet potato noodle dish, stir-fried with vegetables and sometimes beef, makes for a flavorful and satisfying addition to your meal.
15-Minute Spicy Korean Noodle Soup: A light soup or stew, such as doenjang jjigae (soybean paste stew) or kimchi jjigae (kimchi stew), can complement the heartiness of the short ribs.
Fresh Fruit: Consider serving sliced fresh fruit like Korean pear (or Asian pear) or grapes as a refreshing way to cleanse the palate after the meal.
Soju or Makgeolli: For a traditional Korean beverage, consider serving soju (a distilled spirit) or makgeolli (a milky rice wine) to accompany the meal.

One half of a white round plate in view with white rice topped with shredded Korean BBQ beef short ribs topped with toasted sesame seeds and sliced green onions; the white plate is sitting next to a pair of wood chopsticks

Storing Leftovers

Refrigerating

According to USDA guidelines, store leftover short ribs in an airtight container in the refrigerator for up to 3 to 4 days.

Freezing

To save leftovers for a longer period, allow them to fully cool and place them in a resealable freezer-safe bag for 2-3 months. I recommend storing them individually or pre-freezing them before adding them to a larger container together.

Reheating Leftovers

The best way to reheat these short ribs is over the stovetop. I find they dry out in the oven.

Add the short ribs to a skillet with any leftover sauce. Heat over medium-low heat, turning occasionally and spooning the sauce over top until the ribs are heated through.

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