Korean-Inspired Short Ribs
Nutrivore Score: 244
Ingredients
- 6 pounds short rib English-Style
- 2 teaspoon salt truffle salt even better
- 1 medium pear chopped
- 6 cloves garlic
- 3 scallions chopped
- 1 inch ginger fresh (peeled, peeled, chopped)
- 1 lime juiced
- 1 cup chicken stock or beef stock
- 2 tablespoon honey
- 1 tablespoon soy sauce or tamari or coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil toasted and dark
- 1 tablespoon apple cider vinegar
- 1/4 cup cilantro freshly chopped
Instructions
- Preheat oven broiler to high.
- Pat the short ribs dry with paper towels. Sprinkle the salt all over the ribs.
- Place the short ribs on a rimmed baking sheet. Broil until the ribs are starting to brown. 4 to 5 minutes. Flip and brown on the other side for 4 to 5 minutes.
- Combine the pear, garlic, green onions, ginger, lime juice, stock, honey, coconut aminos, fish sauce, sesame oil, and vinegar in a blender. Blend to form a smooth puree.
- Place the browned short ribs in a pressure cooker. packing them tightly.
- Pour the puree over th short ribs and cook on high pressure for 2 hours according to the manufacturer's directions and safety protocols.
- Remove the short ribs from the pressure and let cool for 5 to 10 minutes.
- To make the sauce, either simmer the remaining liquid using the saute function on your pressure cooker, or transfer the liquid to a saucepan and simmer on the stove top over high heat until the liquid is reduced by three-quarters.
- Pour the sauce over the short ribs and garnish with the chopped cilantro.
Nutrition
Nutrition Facts
Korean-Inspired Short Ribs
Amount per Serving
Calories
660
% Daily Value*
Fat
37
g
57
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
197
mg
66
%
Sodium
1454
mg
63
%
Potassium
1327
mg
38
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
65
g
130
%
Vitamin A
120
IU
2
%
Vitamin C
7
mg
8
%
Calcium
47
mg
5
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.