Korean Short Ribs

For fall-off-the-bone Korean Short Ribs, first “sear” them under the broiler to caramelize then pressure cook them.

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Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.

Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research!  All these benefits are related to its high concentration of phenolic compounds.

Whether you love or hate cilantro depends on what version of the OR6A2 gene you have.  This is a gene that codes olfactory receptor proteins, enhancing sensitivity to certain chemicals.  If you are one of the unlucky ~ 3-21% of people who have a strong negative reaction to cilantro, crushing the leaves may help relieve the issue.

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Korean-Inspired Short Ribs

Nutrivore Score: 244

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6

Calories 660kcal

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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.