Favorite Instant Pot Short Ribs Recipe. Boneless short ribs are cooked with daikon and carrots in a savory sauce until moist and tender. A beautiful dinner gets done in 30 mins! {Gluten Free adaptable}
Lately, I’ve been longing for some warm comfort food, so I turned to my family’s favorite Instant Pot Short Ribs. In this recipe, the marbled boneless short ribs, daikon, and carrots are cooked in a savory Japanese sauce. It is hearty, satisfying yet so easy to prepare.
Cooking with an Instant Pot has been a real timesaver. It’s hard to believe that I can cook up a luxurious meal for the family on a busy weeknight! If you’re looking for more comfort foods that you can cook with an Instant Pot, I also have Instant Pot Pork Belly, Slow Cooker Chicken Wings and Instant Pot Stick Asian Ribs recipes, just to name a few.
How To Make Instant Pot Short Ribs
Melt in your mouth pressure cooker short rib is simply amazing, marbled boneless short rib cooked with daikon and carrots in a savory sauce.
Main Ingredients You Need
The short ribs are so tender, and literally melt-in-your-mouth delicious. I used boneless ribs for my recipe, but you can use the bone-in short ribs and cook a little longer time.
Daikon radish absorbs all the juices and makes the sauce sweet. I don’t recommend skipping daikon and carrots because they give so much flavor to the entire dish. When you cut them, don’t cut them into smaller pieces. As we cook the meat and vegetables all together in the pressure cooker, you want slightly bigger chunks of vegetables so that they don’t get too mushy.
Easy Pressure Cooking
With an Instant Pot or a pressure cooker, all I need to prep is to chop up vegetables. Give the meat some nice sear in the pressure cooker over high heat so that the surface of the meat becomes caramelized. This enhances the savory meaty taste and adds complex layers of nutty and bitter flavors (this is called Maillard Reaction). I think it’s worth spending extra time here for the great taste.
After all the ingredients go in, I hit the start button of the Instant Pot, and off we go!
Why Cooking in a Pressure Cooker (Instant Pot)?
Instant Pot has both slow cooker and pressure cooker functions. At first, I only used the slow cooker function but these days I’m only using it as a pressure cooker. Why? Because it fits my needs as a busy mom to get dinner ready at the last minute without too much cooking time.
Since I work from home, I try to get as much work as possible while my children are at school. By the evening, after children’s homework is done, I usually have about 30 minutes to prep dinner before we head out to their after school activities.
By the time we get home, the food is all cooked and ready to be enjoyed in the Instant Pot. I always have my steamed rice cooked in my rice cooker, so we would have rice at the table.
While kids wash their hands, change their clothes, and help me set up the table, I quickly prepare additional dishes like miso soup, salad, or stir fry veggies. Despite everyone’s busy schedule, my family gets to sit down together for home cook meals. The best part? I only spent about 30 minutes even though these short ribs taste like I spent hours in the kitchen!
Excellent Wine to Enjoy with Instant Pot Short Ribs
For this delicate dish, we paired it with 2012 Dolin Estate Pinot Noir – Santa Rita Hills. We wanted a lighter red to match with tender short ribs and flavorful daikon, and not overpower the dish. The grapes for this wine come from Santa Rita Hills, just a bit north of Santa Barbara. The area’s cool weather is great for growing Pinot Noir. After harvest and fermentation, these grapes were aged for 20 months in French oak barrels.
How did we like the wine? We loved it! The pairing worked really well. As you raise the glass close to your nose, you can already smell the familiar scent of pinot noir. I would describe the smell as fresh berries and reminds me of the beautiful spring season. The initial taste is refreshing, light, and full of intense fruit and berry flavors. The body is silky smooth and the wine feels really young and sweet. The finish is very clean, and you can taste a bit of spice.
We hope you enjoyed this flavorful Instant Pot Short Ribs and the wine too!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Instant Pot Short Ribs (Pressure Cooker)
Video
Ingredients
- 1 knob ginger (1", 2.5 cm)
- 2 cloves garlic
- 1 onion (8 oz, 227 g)
- 10.5 oz daikon radish (3", 7.5 cm)
- 1 carrot (5 oz, 140 g; if your carrot is thin, use two)
- 1 green onion/scallion
- 1 ¾ lb boneless beef short ribs (beef brisket or chuck roast also works)
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 1 Tbsp sesame oil (roasted)
Instructions
- Gather all the ingredients.
To Prepare Ingreidnets
- Thinly slice the ginger and crush garlic cloves in a garlic press (or simply mince them).
- Cut the onion in half and cut the halves into 5 wedges.
- Peel the daikon and cut in half lengthwise, and cut into ½ inch (1.3 cm) slices. Tip: If you do not like your vegetables mushy, you can cut into slightly bigger size.
- Peel the carrot and cut into bite sizes. I use a Japanese cutting technique called “Rangiri". Cut the carrot diagonally while rotating it a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings faster. Tip: If you do not like your vegetables mushy, you can cut into a slightly bigger size.
- Cut the scallion/green onion into thin rounds and save them for garnish.
- Cut the short ribs into 1 inch (2.5 cm) pieces.
- Pat all sides of the short ribs dry with paper towels so the steak will sear easily.
- Season with kosher salt and freshly ground black pepper.
To Cook
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. sesame oil. When the pot is hot, add the short ribs. If you have more than specified amount of short ribs for the recipe, you might need to do this step in 2 batches to avoid "steaming" instead of "searing".
- Don't touch the meat when searing. The meat will release naturally when a beautiful sear has formed. Sear all sides of the meat. When you're done, transfer to a plate.
- Add the onion and sauté until they are tender. You don’t need to caramelize onions, but this extra step adds more flavors.
- Add the garlic, ginger, and short ribs.
- Add 2 Tbsp brown sugar, 2 Tbsp sake, 4 Tbsp mirin, and 4 Tbsp soy sauce.
- Mix the seasonings and add daikon and carrot. Mix all together.
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop cooking. Press the “Meat/Stew” or "Manual" button to switch to the pressure cooking mode. Cook under High Pressure for 35 minutes.
- If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 30 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Let the pressure release naturally (takes about 15-20 mins). Unlock the lid and transfer to a serving dish. Garnish with scallion/green onion.
To Store
- You can store the leftover in the airtight container and keep in the refrigerator for up to 3 days or 2 weeks in the freezer.
Nutrition
More Amazing Instant Pot Recipes You’ll Love:
- Instant Pot Asian Pulled Pork
- Instant Pot Honey Spare Ribs
- Instant Pot Takikomi Gohan (Japanese Mixed Rice)
Editor’s Note: The post was originally published on December 3, 2015. The content has been updated in March 2020.
I made this dish the first time with bone in short ribs but didn’t have daikon so substituted jicama at the time. Still came out great but didn’t like the taste of the jicama. Second attempt at making this dish I used boneless chuck roast and had daikon this time. Both times I cooked for 45 min high pressure and natural release. The daikon came out bitter.
I came across another website that mentioned the daikon should be pre-boiled to remove bitterness. Wondering if this is something that should be attempted next time?
“Root vegetables like daikon are often pre-boiled. There are different reasons for doing pre-boiling – faster cooking in the sauce, removing bitterness of the vegetables, and removing a strong smell and/or sliminess, etc. Pre-boiling ingredients for these reasons is called ‘shitayude’.
In the case of daikon, pre-boil the daikon pieces in either the cloudy water you get from washing rice or water with a handful of rice in it.
It allows the daikon to absorb flavours more easily, eliminates bitterness, and brings out the sweetness in the daikon. Cook for about 15-20 minutes until daikon pieces are all cooked through.”
Hi Myztikal, Thank you very much for reading Nami’s post and trying her recipe!
Yes. Pre-boil Daikon with rice water helps reduces the bitterness and use the method for some of our delicate flavored recipes like Buri-Daikon; https://www.justonecookbook.com/buri-daikon/.
However, This Short Ribs recipe uses Instant Pot, and if you pre-boil the Daikon and follow the recipe, the Daikon may fall apart due to overcooking. Instead, we recommend using the upper part of the Daikon as it has no bitter taste.
The lower part of the Daikon has often had a bitter taste, and we recommend using it as a garnish, etc.
We hope this helps!
Could I add a cup of beef/chicken broth if I want more gravy for this?
Hi Pam! Thank you very much for reading Nami’s post!
If you are adding broth to this recipe, you would need to adjust the seasoning amount. Please feel free to add extra as you would like.
We hope this helps!
Hi Nami, I love your recipes! I am planning to prep this tonight for my husband to put in ther slow cooker in the morning while I’m at work. If prep this the night before, do you recommend marinating the seared meat with the seasoning ingredients overnight (sake, soy sauce, sugar and mirin), or should I keep them separate until they are put into the slow cooker in the morning? Thanks!
Hi Kathy, Thank you very much for trying this recipe! We don’t think marinating the meat overnight is unnecessary if you are cooking in the slow cooker for hours. But if you like well marinated flavored meat, it will be a good idea. Please let us know how it goes!
Hello,
I do not have instant or preasure pot. Can you provide cooking directions on regular stove and oven?
Thank you!
Hi Kathryn, If you cook on the stove, you will need to cook for 4~5 hours with extra water, just enough to cover the meat because it will evaporate. If you have a Duch oven, it will be better. We hope this works for you!
My 11 year old son made this recipe using the Instant Pot. Your recipe was so easy to follow and turned out great. The short ribs were so tender and flavourful. Thanks for the recipe. It is a definite keeper.
Hi Andrew,
Wow! 11-year-old chef!💕 We are so happy to hear Nami’s instruction was easy to follow, and everyone enjoyed it!
Thank you very much for sharing your story and for your kind feedback.
I made this dish tonight for my family. My picky grand children as well as their parents and my husband enjoyed it very much.
Thanks for showing delicious yet” simple to make” recipes.
Hi Jean,
Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear your family enjoyed this Short rib.
Yes! We love Simple and Delicious Japanese recipes too!☺️
Hi, can the Instant Pot short ribs be made in a dutch oven on top of the stove? do not have an Instant Pot.
Hi Coco,
Yes, you can use a Dutch oven.
However, you will need to cook for a longer time, so please adjust the pot’s liquid amount.🙂
Hi Nami,
Would this recipe still work if I used bone-in beef short ribs? Sometimes, I can not find boneless short ribs at my local grocery store.
Thank you!
Hi Kim,
Yes! You may use bone-in meat, as Nami mentioned it in her post.😉
You can add 5 more minutes to your cooking time if you prefer more soft meat.
We hope you will enjoy this dish!😊
Thanks Nami for another great recipe! Thought I’d share some notes which could be useful to others. I doubled the portion and used beef brisket. Did 45mins and the beef was perfect, melty but not falling apart too much. The fatty pieces of meat were especially nice 🙂 Vegetables were still whole, but could turn mushy if stirred too much. Surprisingly there was quite a lot of liquid after. This will be my go-to beef stew recipe! But definitely takes more than 30mins to make, hehe.
Hi Dani! Thank you so much for trying this recipe and sharing your cooking tip/experience with us! Very helpful!! I’m glad you enjoyed this dish. Thanks for your kind feedback!
Hi Nami, can I assume this freezes well? You usually indicate this, so I just want to be doubly sure. Thank you!
Hi Danielle! I’ve updated the recipe with the information. Thanks for letting me know! You can store the leftover in the airtight container and keep in the refrigerator for up to 3 days or 2 weeks in the freezer.
Hi may I ask if I can cook this over stove top? And if yes, for how long? Thank you
Hi Ms Heng! You will need to cook for hours, maybe 2 hours at least? You will need to adjust the sauce as it will evaporate (vs. the pressure cooker will lock in all the steam inside and no evaporation).
Can I do this on the slow cooker?
Yes you can, but will take a longer time to cook. 🙂
I’m a fan of your recipes. I especially love the asian sticky ribs as a great recipe for hosting guests! For this short ribs, can I use the slow cook function instead of the pressure cook? If so, how long should I slow cook it for? Alternatively, can I cook it in a pot on the stovetop, and for how long till it gets tender?
Hi Jill! Thank you for your kind words! You can cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender. For stovetop, evaporation will be more, so I’m not sure how much additional liquid should be calculated into the seasoning. Both pressure cooker and the slow cooker is enclosed so not much evaporation going on. 🙂
Thanks Nami, I actually tried it last week already on the stovetop because I find it hard to sear the meat in my instant pot. I cooked it about 4-5 hours and kept it overnight after. Just added water (on top of the seasonings) to almost cover the meat and top up a little water as it evaporates. It was beautiful with rice!
Hi Jill! Thank you so much for sharing your update! Glad to hear you enjoyed it! 🙂
Used the recipe but instead of pressure cooker, I used a slow cooker and it turned out great!
Hi Paul! That’s AWESOME! Thanks so much for letting me know! I’m so glad to hear that!!
Hi Nami-San, may i know if i replace short ribs with tenderloin? Thanks
Hi Karen! Yes, you can. Sometimes depending on cut, you may need to trim the fat (or ask the butcher to trim). 🙂
You have the honors of being my first instant pot recipe! Yay! I love the step by step pictures and instruction you provide and you made it seem so easy and not scary at all. I will definitely make this again and try your other recipes too.
Hi Jenny! Congrats on your new IP! I’m so happy you got one, and tried my recipe for your first use!!! Thank you for your kind feedback. Have fun using IP!
This is another JOC I really looooove cooking using instant pot. It’s so easy to prepare and cook…and it’s usually gone after one sitting- lol!
I’ve been a JOC fan for four months now and have made a few dishes from the site already. I’m only now sharing my experience to help encourage other people to try them out!
Hi Elizabeth! I enjoy using my IP too, especially the part that I can leave the kitchen! This is our family’s favorite too. I’m really flattered to hear that you’ve been cooking recipes from my site. THANK YOU for referring my site to your friends! xoxo
How big is your instant pot for making short ribs (and other recipes). I’m concerned about amount of liquids…. Thanks.
Hi Natalie! All my Instant Pots are 6 QT. 🙂
So what do I do if mine is 8 Qt? Thanks.
Hi Natalie! It should be fine. I would be more worried if yours were mini IP. 🙂
I am confused by your Step 11: “Until the meat is nicely seared, do not turn or toss the meat. When the meat is nicely seared on all sides, transfer to a plate.” How do you sear the meat on all sides without turning or tossing?
Hi Rebecca! I wrote “Until the meat is nicely seared,” but sorry if it was confusing.
I rewrote the sentence: Don’t touch the meat when searing. The meat will release naturally when a beautiful sear has formed. Sear all sides of the meat. When you’re done, transfer to a plate.
Thanks for bringing this to my attention!
I used chuck short ribs with bone and still followed your instructions for 35 minutes. It was a perfect texture for me. The meat fell off the bone and there was a nice chewiness at the membrane. My husband loved it and my son with just one tooth enjoyed the juicy daikon and carrots. Thanks for the recipe!
Hi Mimi! Thank you so much for your kind words and feedback! I’m so happy your family enjoyed the recipe, even your son! 🙂
can this recipe be done in slow cooker? if so what will the time be?
Hi Eric! I assume 6-8 hours on low? I highly recommend searing the meat first to add more flavor. 🙂
Do we need to soak the meat (beef ribs) in cold water before we saute them? In some cases, I’ve seen this extra step to put them in cold water and boil them to get rid of the scum etc.
Hi Rose! I know Korean recipes often do this, but I don’t really see Japanese recipes talk about this technique. It’s up to you! 🙂
Aloha Nami san,
I made this last night for my family and it was a big hit! My in-laws loved how soft and flavorful the boneless short ribs were. I had to make a slight adjustment to the recipe because my market didn’t have any daikon. They were, however selling Chinese turnips. I’d never bought Chinese turnips before but it looked a little similar to daikon. After a quick Google search I decided to take my chances. I’m happy to say the dish turned out lovely! However, the next time I make this I’ll look for the daikon. Most markets in Hawaii have them readily available. Thank you for your wonderful recipes! I love your blog!
Aloha Moani! I’m so happy to hear you and your family enjoyed this recipe! Yes, turnips are a great substitution for daikon as they have a similar texture and flavor. Thank you for your kind feedback. 🙂
Love this recipe! It’s so easy to make and very quick too, very hearty and makes leftovers that keep very well.
I am trying it again tonight with large chunks of chicken thighs instead of short ribs, just to see how it turns out, since my partner can’t eat beef (I can though and I had it with the ribs last week and it was sooooo good). We’ll see how it turns out!
Hi Lion! I’m so glad you like this recipe! It’s our favorite meal in fall/winter too! Let us know how it goes with chicken. I haven’t made it. 🙂
I did try it with chicken! I used chicken thigh. It tastes good, similar mostly, but obviously not the same richness and flavor as beef short ribs. I would say if chicken is used the time would need to be adjusted shorter to really give the chicken a better texture as boneless skinless chicken thighs are definitely thinner than short ribs so they cook through faster. They get just a bit of “dry” texture despite they are in plenty of water when they are done, if you know what I mean. So yeah. I feel like maybe pressure cook for 15-20 minutes if using chicken instead? I’m not 100% sure on that timing but that’s what I’d probably try. Anyway, for those who can eat beef it’s definitely the best for this recipe, but of course any meat would work, you’d just have to adjust for the right timing I think depending how thick and dense the meat pieces are.
Hi Lion! Thank you so much for your kind and detailed feedback! I think boneless, skinless chicken thighs need 8 minutes or so in the pressure cooker. Thanks for sharing your cooking experience with us. Happy Thanksgiving to you!! xoxo
Good call on the timing. That timing is probably way better. I know it wouldn’t take long! Happy Thanksgiving!
Thank you Lion! xoxo
Hi Nami! I’m so in love with this recipe, I love that sweet taste of meat and daikon. I really want to make this recipe but I don’t have an Instant Pot, I have a Hitachi Japanese rice cooker (pressure&steam) where I can cook also, even make cakes.
Do you think I can use this one for this recipe and if yes, can you tell me for how long do I have to cook it, how many hours.
Thank you in advance ＾〜＾！
Hi Catalina! You don’t need a specific instant pot, but pressure cooker will make this cooking really effortless and easy. Does your pressure cooker rice cooker have recipes to cook meat? I don’t know this particular model, but if they have a feature to cook meat, I think you can use it? If the rice cooker doesn’t have that cooking meat option, then I recommend using a stovetop method. 🙂
I have the time and the preference for slow cooking (not necessarily a crockpot), so have no need for an IP or pressure cooker. Nor do I want more toys to store in my kitchen. I love these recipes, and always appreciate your helpful responses for how to convert the IP method for oven or stove top. Many thanks for your consideration!
Hi Chris! I actually love staying in the kitchen and cooking in the pot over the stove. The process (and cooking smell) is very comforting to me. Which is probably the reason why I never owned a stovetop pressure cooker in the first place. With the kids growing up and I work for longer hours (testing recipes and writing for blog etc), I appreciate hands-off electric pressure as a way to cook (otherwise, we would have to eat out). 🙂 Thank you for your kind feedback!
This looks delicious (oishii so)!
Could I make this on the stove or slow cooker? Unfortunately, I still don’t have a pressure cooker.
Arigato!
Apologies, I saw the comments after sending my email. Will follow some of the suggestions regarding stove and slow cooker methods. Hope it comes out just as great-looking as yours!
Hi Barbara! Good luck and let me know how it goes! 🙂 P.S. You will need more broth/sauce if you cook on a stovetop because of the evaporation. Slow cooker or pressure cooker traps all the steam, so we don’t have to worry about sauce being reduced. 🙂
Hi Nami,
Can’t wait to try this recipe! Can i double up, with 3.5 lbs of meat and still cook it all in a 6QT IP and use the same amount of cook time? I always like to dbl up and have extra leftovers for a few days. Thank you.
Hi Grace! Yes, you can double up, but I would probably increase the seasonings too. And when you sear the meat, I recommend doing in batches so you don’t end up “steaming” the beef. 🙂 Hope you enjoy the recipe!
Nami,
I have an instant pot and this was a WONDERFUL and flavorful recipe. It was easy to prepare and It was beautiful to even look at and the smell that wafted through the house after I opened the lid was delightful.
Once again you have brought joy to my kitchen and I thank you!
Hi Gail! Thank you so much for trying this recipe and I’m so happy to hear you enjoyed it. Thank you for your kind feedback, Gail!
Hi Nami, thank you so much for creating a community and keeping it alive. 🙂
My partner just got me my first pressure cooker (old fashioned). I made this recipe yesterday and it was amazing! I served it with your 7-herb rice and your dashi-steeped spinach.
I have a quick question: next time can I add Renkon to the pot? I always have hard time integrating Renkon now that we don’t fry food. The vegetables in this recipe are stellar in taste and texture so I was wondering if it would work with Renkon.
If so- do I have to soak it prior and how thin should the slices be? Thank you Nami.
Hi Bambi! Thank you so much for trying this recipe and I’m glad you enjoyed it. And congrats on owning a pressure cooker! Yay!! Your dinner sounds so delicious!
7 \s
Yes, you can use renkon for this recipe – it’ll work great as pressure cooking won’t make renkon too soft or overcook. I would cut using a “rangir” (cut while rotate) Japanese cutting style. 🙂
Hi Nami, this recipe looks amazing. I’m just wondering what can I substitute sake with? or will the taste be different if I skip the sake? Thank you.
Hi Chloe! I would really like you to add sake, as it has umami flavor and tenderize the meat which water can’t do. The first substitute suggestion would be Chinese rice wine, and dry sherry, then the last option is water… Hope you can find sake as sake is a big part of Japanese cooking and you will use it as often as soy sauce. 🙂
This turned out fabulous. I followed the recipe exactly but probably added a larger portion of veggies. The flavor is delicious, meat falling right off the bone.
Hi Jessica! So happy to hear that you enjoyed this recipe. Thank you so much for your kind feedback! 🙂
I have the mini instant pot (half your size). Would the cooking time be the same if I half the ingredients?
Hi Sophia! I have never used the mini IP so I am not 100% sure how it would be like, but I assume the cooking time should not matter that much as long as you reduce the size. Let me know if you try. Hope you enjoy the recipe!
My husband ordered Instant Pot for me last week. It is exactly the same brand but the newer version. I decided to make this recipe for my first time using the instant pot. It was very easy to follow your instructions. The recipe turns out very very delicious. My husband went for a second bowl. Thank you Nami. I am a big fan of you!
Hi Aom! Congratulations on getting the new IP! And I feel honored that you chose this recipe to try your IP for the first time! Thank you for your kind words and feedback! I’m happy you enjoyed the recipe! xo
Thank you so much for the recipe. I made the dish tonight, my picky eaters love it so much and asked for more. Thanks again!!!
Hi Amber! I’m so happy to hear your picky eaters enjoyed this dish! Yay!!! 😀 Thank you so much for leaving your kind feedback. xo
This looks great! I have a couple questions:
– what kind of sake should I get?
– can I add potatoes to this?
Thanks!
Hi Amanda! Yes, you can add potatoes, but if you don’t cut into bigger chunks (or stop pressure cooking in the middle and add in potatoes), potatoes may break into smaller pieces. Sake – I use a regular (cheaper) drinking sake as cooking sake includes salt and other stuff that I don’t need. It’s between $6-10 at Asian and Japanese grocery stores, and lasts pretty long time (unless I cook and use sake everyday like me haha). https://www.justonecookbook.com/pantry_items/sake/.
Hi Nami,
I have made this recipe 3-4 times now and my partner absolutely loves it. I have made it with potatoes/sweet potatoes as well as my partner hates daikon. Thank you so much! I have even frozen it and it still tastes amazing.
Hi Vivi! Aww I’m super happy to hear that! Thanks for your kind feedback. I’m working on another IP recipe now… hope the final testing will come out well next time. 😀
I cooked the pressure cooker short ribs twice and both times the short ribs were dry not juicy succulent as described. I pressure cooked over stove for 30 minutes only. Can you tell me what could be the problem. Thank you
Hi Vivien! Thank you for trying this recipe twice. I think the cooking time should be correct. And you added all the vegetables (the amount I specified), right? I don’t know why it’s dry. The only think I can think of is the meat quality. Maybe yours have less fat, and the meat was more dry than my meat? I don’t think it’s caused by the cooking itself as it’s very simple cooking.
Is there a substitute I can use for sake? Will rice wine work?
Hi Anita! Chinese rice wine or dry sherry would work. 🙂
Hi Nami-san,
If I don’t have a Pressure Cooker, how long should I cook?
Thanks!
Gladys
Hi Gladys! I apologize for my late response. Probably 3-4 hours on simmer. Hope you enjoy the recipe.
I just did it and its delicious, easy to make and fast
I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback, Enrique!
What brand and type of soy sauce (light/dark) was used?
Hi Manny! I use Kikkoman organic soy sauce, the second picture from the top: https://www.justonecookbook.com/pantry_items/soy-sauce/
Hi dear, I tried to cook your pressure cooker short rib using a LC cast iron but failed . I burnt the food quite badly . How do I modify this recipe to cook in such a pot please .
Hi Augustina! You can cook this in a cast iron pot, but probably need to adapt it accordingly. First of all, pressure cooker is cooked in enclosed environment, so there is no liquid loss while cooking (you don’t need that much liquid to cook). However, cooking over stovetop, you will need to consider the amount of liquid that will go evaporated. Maybe one day I’ll modify the recipe to regular method. 🙂
I understand that that length of cooking time is necessary to insure that the meat is tender. My concern is that the veggies that are in the pot that long will get mushy.
Hi Mariko! You can run pressure cooking two separate times, if you prefer the root vegetables to be firmer. But for convenience you can also cut the veggies into bigger pieces. My children love tender veggies that they can cut easily with chopsticks (similar tenderness to Oden’s vegetables). 🙂
The Short Ribs were so unbelievably, melt in your mouth delicious. The flavors just made my toes curl!
Hi Arlene! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback! 🙂
Also, I purchased Nagaimo (Quite a long big one at Chinese market in LA). I’ll never use it all up…Can I use it in this dish? Just add with Daikon and carrot?
Also, can I freeze un used fresh Nagaimo?
Thanks for answering all my questions…:)
Nagaimo is slimy when it’s peeled and cut. I’m not sure how it would end up – also it cooks fast too, so it might be mushy if you cook 45 minutes.
About freezing – certain vegetables change their texture when frozen, such as potatoes. I have never tried freezing nagaimo. I just googled in Japanese and found the answer. Yes you can freezes without changing the texture.
I’ve made this before and loved recipe. Now I have short ribs on bone…Am I to cook for 45 min? Thanks
Hi Lyn! I apologize for my late response. Yeah that should be good!
I thought I’d share my experience using a regular pressure cooker. Pressure cookers are tough to predict and I’ve had things turn out like mush, so I took the cooking time down from the recommended time of 30 minutes to 20. While the meat turned out nicely, the daikon became overcooked. Not sure what others’ experiences were with just a stovetop pressure cooker, but I think this recipe might only need 15 minutes on low after the initial high whistle.
I also used something a bit different than beef. I found pork called “momo royaru” from Kinokuniya here in Japan. What is that cut?!? A royal cut! 🙂 Said on the packaging the intended use was for pork curry but also turned out nicely for this dish.
Hi Alice! Thank you so much for sharing the valuable feedback on regular pressure cooker with us! Never heard of “Momo Royal” cut so I just googled in Japanese. So there is a farm called Royal Miyazaki Farm, and the pork comes from there. Check out the link here:
http://item.rakuten.co.jp/kky-farm/c/0000000100/
Hi, I made this recipe last night but the meat came out a bit dry, I’m wondering if it’s because the boneless beef ribs I got was too lean? The daikon turned out great though and the sauce was tasty!
Thanks!
Hi Annette! Sorry for my late response. Hmm that’s possible. It works better when the meat has a little more fat. Try again and see if that helps. 🙂 Happy to hear you like the sauce! 🙂
Hi Nami,
Thank you for this recipe. The sauce is so flavorful and great served over rice. I don’t have an instant pot or pressure cooker, so I used my slow cooker. I added a little more water to have more of the ingredients submersed in the liquid. Should I make more of the seasoning instead of adding water?
Hi Darlene! How was the taste? If the flavor got diluted due to the additional water, I’d definitely increase slightly. Need to avoid making it too salty as slow cooker takes a long time and not sure if you want your ingredients to be submerged in salty sauce/soup for a longer time. So do make sure the level of saltiness when you increase the seasonings. Maybe balance with the additional water. 🙂
I added 1/2 cup of water and the sauce was still very flavorful. Thanks for the tips.
Thanks for letting me know! 🙂
This recipe was easy and fantastic! I wish I could’ve gotten more short ribs, only .88 lbs. so I added potatoes. Sauce was delicious. This will be a weekly meal. Thank you!
Hi Michelle! So happy to hear that. Thank you for your kind feedback! 🙂
I wanna make this dish but I don’t have the pressure cooker. Can I make this by using iron pots such as Le Creuset? Anything I need to change in your recipe and cooking time? Many thanks.
Hi Elsie! Yes you can do that. The stovetop method will evaporate more, so you will need to adjust the liquid in the pot, and will need to cook for a longer time. Hope you enjoy!
Thanks Nami for your quick response.
Hi,
I have frozen short ribs (bone-in) I would like to cook for dinner tonight. How much time would you increase in the instant pot?
Also, we do not eat daikon – will it change the flavor a lot if we omit it?
Thank you.
Hello Wendy! I am not familiar with frozen meat in pressure cooker, and I would always defrost first. Sorry I’m not sure.
Daikon usually gives out some juice as it contains lots of water. The flavor wise it won’t change much, BUT it might not dilute enough the sauce. How about reducing some soy sauce so you can add it if the flavor is still weak? 🙂
Hi Nami, I’m thinking of making a similar stew Cantonese style but maybe with a brisket like cut of beef and with daikon. Do you think daikon can withstand about 50 minutes of pressure cooking in the instant pot?
Hi YC! Daikon doesn’t get too mushy, but I haven’t tried cooking for 50 minutes. With 35 minutes, it’s pretty tender already, and I wouldn’t cook for a longer time… but compared to carrots, for example, daikon is not too “mushy” and withstand better. Give it a try and let us know how it goes! 🙂
I made this tonight using chuck roast. Cooked for 50 minutes. And I added a package of shimeji mushrooms. It turned out well. Thank you for the recipe!
Hi Karrie! Chuck roast works too. I made a beef stew with chuck roast tonight and my family preferred it over stew meat (leaner). I’m happy to hear you enjoyed this recipe! Shimeji is great for this recipe. Thank you for your kind feedback. xo 🙂
This looks so yummy!!!! I don’t have a pressure cooker. Can you tell me how to achieve the same dish with a regular pot? Thanks
Hi Anna! Pressure cooking helps the meat become tender. You can achieve the same result by cooking on low heat for longer time. Since pressure cooker doesn’t let escape the moisture/steam, we don’t lose the amount of liquid inside the pot. However, with stovetop method, you will need to add more liquid/sauce since it escapes from the pot. Hope this makes sense. 🙂
hi nami,
i’m interesting in making the recipe but when i have cooked onions, carrots, and other vegetables in my instant pot in other long braise recipes (e.g., beef stew, braised turkey thighs), the vegetables are extremely soft and mushy when cooked for the same amount of time as the meat. have you ever paused the meat cooking toward the end and just thrown in the vegetables for the last 5 minutes? would have affect the meat cooking process?
love your website!
Hi Lori! I’m “lazy” and I usually don’t have the time to be in the kitchen for the interval to depressurize and pressurize… So, if you enjoy more texture in vegetables, like you said, you can do that, and I do not believe it affects process for the meat (don’t change the cooking time for it). You just need to add additional vegetable time. 🙂
If you’re okay with soft/tender vegetables (my vegetables are not “mushy” texture and it still maintain the shape when you pick up), then you can try with cutting vegetables into bigger pieces.
Hope this helps? Thank you so much for reading my blog!
hi.
may i know if i can substitute the beef with pork spare ribs?
Hi Ben! Yes, you can! I haven’t tried it with pork myself, but I remember some JOC reader told me he/she tried with pork spare ribs. Hope you enjoy!
Do you think this will work in a crockpot?
Hi Anna! I think so – I’ve never tried it with slow cooker for this one yet. You’ll need more liquid in slow cooker (vent is open) compared to pressure cooker (vent is closed). Hope you enjoy! 🙂
Thank you so much for electric pressure cooking recipes , so hard to find most are for stove top
Pressure cookers . Please keep recipes like thes coming.
Hi Linda! I’ll add more recipes soon! Thank you for your kind feedback! 🙂
Is it kind of too sweet? The sugar and mirin combined with the natural sweetness of carrots and daikon sounded like it might come out too sweet or is that the supposed flavor of this dish? Perhaps I could jay omit the brown sugar?
Hi Vi! Over all flavors are balanced to me or my taste. I always test recipes several times before I post to my blog. So if you’re asking if the measurement is mistake, then no, it’s correct measurement. Please feel free to adjust to your liking. 🙂
I have a question, for this beef-short-rib
in the instantpot. Only the seasoning,
no need to add any broth(or liquid).
I am a little bit puzzled.
Thanks
Dominica
Hi Dominica! Correct. The liquid is about 3/4 cup with soy sauce and other seasonings. Also daikon and veggies give some liquid too. 🙂
HI Nami,
Thank you for this recipe! It looks great and I can’t wait to try it – it actually makes me want to get an InstantPot. I was wondering, do you think a great recipe like Morimoto’s Hayashi Stew can be fit to use the InstantPot? If so, what kind of changes do I make, for example, instead of simmering for 1.5 hours and the 30 minutes more, how would I adapt to InstantPot?
http://bennydoro.com/chef/recipes/hayashi-stew/
Thanks,
Alex
Hi Alex! In general, pressure cooker seals the lid and steam won’t escape, so if you use a regular recipe, you have to consider that the broth/soup won’t be reduced. So you will need to work on the amount of liquid that goes in. Hope that makes sense. 🙂
Can I use pork for this recipe..if yes what type of pork do you suggest?
Hi Angie! I’d say pork shoulder or pork belly since they have good fat and give some nice tender texture. 🙂
Is it possible to use chicken and cook it on stovetop?
Yes you can do that. 🙂
Hi Nami,
Great receipe! Just a couple questions:
1. Any suggestions about reducing the oil the beef makes when cooking? I understand short rib is a fatty cut so there is a lot of oil/grease.
2. After releasing the pressure, there is a lot of liquid in my pot. Do you use heat to reduce it?
Thanks again for the awesome recipes
Hi Matt! Thank you! Here’re my answers:
1) If you can cook ahead of time, I recommend putting the pot into the refrigerator and cool so that you can scoop up the fat. Then reheat to eat. Honestly I love the 2nd day because it tastes so good!!!
2) At 2:55, you see how much liquid I have in the pot. Did you have more than that? Honestly, it’s not necessary to reduce it. I pour “some” sauce, but not all of it. If you are going to remove fat, it’s easy to have some liquid above ingredients too, so fat goes above the ingredients. If you like, you can reduce, but if you do that in the same pot, the other ingredients will overcook, so you can take out some sauce into a small saucepan and then reduce too. 🙂
Hope this helps! Thanks for reading my blog!
Hi Nami! I was wondering if I double the amount of beef to serve 6-8 is that possible with An 8-quart Instant Pot and do I double the aromatics and sauce? What about time? Thank you!
Hi Dana! I only have a 6-QT so I can only guess how big an 8-QT looks like… I have increased my recipe slightly before in my 6-QT (probably 1/2 more), so having 8-QT, maybe it’ll work? You may not need to double the seasoning since your pot is slightly bigger… so how about 1/2 more to start? The cooking time should be the same as you have a bigger pot. I’m so sorry, I can only “guess”… I truly hope it will work. Please keep me posted. xoxo
Hi Nami, thank you for this super easy recipe. I just finished cooking the beef ribs following your exact recipe and it came out perfectly delicious! My only issue was that the daikon tasted a tad bitter. I wonder if perhaps I cut the pieces too small or the cooking process took too long? My pressure cooker is Primada brand and the whole cooking process took 27 minutes.
Hi Mpchan! I’m so happy to hear you liked this recipe! I think it’s the daikon itself was bitter. The green part (top part) of daikon is the only sweet part. So look for those parts. Japanese daikon tends to be more juicy and moist (Korean daikon too), but whenever I see daikon elsewhere it seems very dry and no green parts… From the look of it, it looks bitter… Hope you can find some good daikon!
Hi Nami. I made it last night and we love it – so juicy and tender. But there was a bitter taste and somewhat too oily. The only difference from your recipe is that I used bone-in (so it was bigger cuts) and asian jumbo carrot. What can I do to get rid of the bitter taste and less oil? Thanks.
Hi Julia! Thanks so much for trying this recipe! Bitter taste comes from Daikon, I believe. I recommend using the top (green) part of daikon rather than the skinner root side as this is the source of bitter daikon. Regarding oily – maybe your cut had more fat or in general, these short ribs have more fat (which makes it tender). You can cut down on short ribs and mix with other cut like stew meat (less fat, but chewy). 🙂
HI Nami,
You certainly get me tempted on buying the instant pot! But I am in Singapore, and the only way to get is to buy from Amazon UK for same voltage. Imagine the shipping cost????
Could you kindly tell me where did you get the little measuring cylinders you used in the video for your sake, Mirin etc?
Thanks very much!
Hi Min! I saw Instant Pot sold in Amazon Japan too, and it was close to 3 x the cost here.
Sure, the measuring cups are from Oxo: http://amzn.to/20ivC1W
Is there a difference in cooking if I used short ribs with bone?
Hi Susan! First, short ribs with bone take up more space, and depends on how much you add, you might need to adjust the seasoning amount. It also takes a little longer to cook – add 3-5 mins would do. 🙂 Hope this helps!
Hi. I just realized I bought two bone-in short ribs, instead of boneless. I have 2 giant cuts with bone-in, and I can’t really cut them into the 1-inch pieces (unless I take them off the bone). Do you have any suggestions on how to handle this? Thanks!
Hi Tim! Does it fit into the pot side ways? If you roll up and bend each piece, do you think it’ll fit okay? With bone is okay, as long as it fits. Proportionally about the same amount?
Thanks for the quick response! Yes, they ended up fitting. They were more cube-shaped, so I just seared around each of the big sides. Cooked for 35 minutes, and they turned out wonderfully. Keep the Instant Pot recipes coming!
Hi Tim! Oh good to hear! Thank you so much for your feedback. Yes, more coming this winter. Hopefully another one next week if I can finish writing. 🙂
Hi, I made this today. I live in the bay area as well. I got ribs from Ranch 99 but they were flat, like the kind used for Korean BBQ. I didn’t see ribs like the ones in your video. Where do you buy them?
Hi hmucha! Thank you for trying this recipe! I buy this cut of meat from American butcher. I’ve bought this cut from Whole Foods, Lundadi’s, Piazzas Fine Foods in the past… they are my local stores in Peninsula, in case you live around here. 🙂
Hi, can this be made without daikon? Should I substitute potatoes? Do you have any other suggestions if we don’t have any daikon? Thanks!
Hi Danielle! You can make it without daikon, if you like. Root vegetables like turnips would be great since it keeps the shape for a long time without being mushy (while cooking the meat). 🙂
I made this tonight as written with brisket. 50 minutes in the Instant Pot and the meat was perfect-tender but not falling apart. I love the peppery/sweet flavor that the daikon gives the stew, it reminds me a little bit of parsnips. Thank you for this wonderful recipe which I’m sure we’ll be making again.
Hi Andrew! Thank you for trying this recipe! I hope you try with short ribs one day. I’ve tried with brisket too, but it’s less fatty so the “melting” effect is missing and it’s probably required to cook for a longer time. Thank you for your kind feedback on this recipe!
I’ve had my eye on this recipe since you posted it in the beginning of December. I bought the hot pot around Christmas time. Last night was the first time I used it and I made this recipe. This was most delicious and tender. I want to make this for company. Have you ever doubled recipe?
Thank you Nami for another 5* recipe and for recommending my new favorite kitchen gadget. Keep those hot pot recipes coming.
(my picky husband even loved the Daikon…what a pleasant surprise)
Hi Lyn! You bought the instant pot? Cool! I’m so happy to hear you liked this recipe, and thanks so much for trying this recipe!
No, I haven’t double this recipe yet. Maybe just a little bit but not double. Only part is that you have to sear the meat in 2-3 batches. I think it should work, but you might want to double check the max amount of ingredients you can put in the instant pot. I am pretty sure it will work, but I hope that flavors will go all around the ingredients. If you end up trying, would you let us (me and other readers) know? That would be very helpful for those who want to make double batches. Thank you!
p.s. Haha I’m so happy to hear your husband enjoyed daikon! It absorbs so much flavor – and it also gives out liquid to this dish, so when you double the batch, make sure to add the same or close amount of veggies too.
Hi Nami!!
I’m so happy to stumble upon your website of many easy (and looks simply delicious) recipes for Instant Pot. I’m a newbie to the pot and I’m now very excited to try this dish using the IP.
As I do not have sake and mirin, can I omit them or replace them with something else? What do you suggest?
Thank you!
Hi Sheena! Welcome to my blog! I hope you find some recipes that interest you on my site. 🙂
Sake and mirin is key ingredients for Japanese cooking, and without them, result will be slightly different. If you end up cooking more Japanese recipes, you’ll know mirin and sake are in the recipes all the time. 🙂
For sake, you can use dry sherry or Chinese rice wine. For Mirin, you can use 1 Tbsp. sake (or above replacement) + 1 tsp. sugar for 1 Tbsp. mirin.
Hope you enjoy!
Hi Nami,
I’ve bought the sake and mirin already! My husband and I love Japanese food so we thought that it would be best to just get those key ingredients. Going to try it out tomorrow! Thanks for your reply and keep up the good recipes 🙂
Hi Sheena! Awesome! Glad you got the essential ingredients for Japanese food! Hope you enjoy! 🙂
Hi Nami,
Cooked this last night and it was SO delicious! My husband was so happy and impressed with the taste. Thanks so much for the recipe!
Do share more recipes to cook with Instant Pot 🙂
I’m so happy to hear that! Thanks so much for your kind feedback. Yes, I plan to share more recipes using instant pot in the future, but I have other recipes to share in between since not everyone has instant pot. 😀 Meanwhile, hope you enjoy other two Instant Pot recipes on the blog.
What liquid is used? Surely the soy, sake & mirin isn’t enough.
Hi Gram! This is a pressure cooker recipe, so you don’t need that much liquid to cook with (Instant Pot doesn’t let the steam evaporated once cooking). Oh, and daikon will release more water too.
Hi there, I am thinking of getting an Instant Pot. Which model are you using? I am thinking of getting the Instant Pot Lux60 6 in 1. Will they work the same for your recipe? Cheers!
Hi Brynda! I’m using 7 in 1 (http://amzn.to/239pKut). The size and watt etc are different, so make sure it is suitable for what you need. I recommend reading Amazon reviews to compare. 🙂
Hi Nami, thank you so much for your response and the information – really appreciate them 🙂
Hi Nami,
Usually in the supermarket we can only get 1kg cut of beef.
How would I have to adjust the cooking time and ingredients to match this?
I love your blog. I have tried your Soboro Don and they’re a winner!
Hi Yenni! If you’re using a pressure cooker that’s about the same size as this one, the sauce will be enough to cook for 1 kg of meat. But you could also save 200 g for other dishes too. Happy to know your soboro don came out well! Thanks so much for trying my recipes!
Hi Nami, I have tried to cook it yesterday but it turned out to be on the sweeter side. Is the sauce supposed to be sweet? Thank you.
Hi Star! Definitely sweet taste to it but not excessively. However, it’s possible that the balance is off if you change the other ingredients, such as omitting daikon etc since daikon releases water while cooking and dilute the flavor (which I included in overall taste). Hope this helps!
Thank you for a great recipe! I just made it in my rice/slow cooker and it smells devine. Would I be able to use this recipe with other cuts of meat in the future in case I can’t find short ribs?
Hi Justine! So sorry for my late response. Yes, you can. I have tried with beef brisket and chuck roast but cook for a longer time, about 45-50 minutes. 🙂
I made this dish today and OMG! How easy, quick and delicious! Will definitely enter our household weekly meals roster. Thanks for sharing!
Hi Julia! You made it already! Thank you so much for your kind feedback! I’m glad you liked it! 😀 xo
The Instant Pot is on sale on the Amazon PRIME now app for $78.50. Code getitnow for first time users gets an additional $20 off. I just ordered it and it will be here in an hour or so! Amazing. Will try this recipe once I get it.
Hi Ronnie! Thanks so much for the tip on such a great deal! I hope you enjoy this recipe. I have to cook it soon again… so yummy. 😀
Hi Nami, this one look delicious.. will def give it a try this week. Could you let me know what other protein that work with this recipe? Will pork spare rib or beef shank also work? Thank you 🙂
Hi Margiee,
Thank you so much for trying this recipe!
This recipe is only tested with beef (short ribs, chuck, stew meat). So we can’t tell you if an adjustment is necessary for other proteins. Please let us know how it goes!
Hi Nami! I want to try this recipe, but I don’t have a pressure cooker. I have a slow cooker and a big Dutch oven though. Can I cook this recipe using what I have? If so, how? Thank you!!!
Hi Sylvana! Sure, you can use a slow cooker or Dutch oven, but it will take a long time to get that same tenderness. 🙂
What would I need to do differently and how much longer would I need to cook this if I were using my Dutch oven or slow cooker? Thank you so much, Nami!!
Hi Sylvana! At least 3-4 hours. At least. Hope you will enjoy this recipe! 🙂
Hi Nami! I’ve cooked your recipes every night this week and they’ve been amazing. My husband doesnt like tofu and he’s “ordered” tofu pizza for next week too! The hambagu is also to die for.
Do you know if you can get these boneless ribs in grocers in Japan and if so what the kanji might be?
Thank you!!
Hi Kirsty! I’m so happy to hear you’ve been cooking my recipes this week! Thanks so much for your kind words about my recipes too! I hope your husband enjoyed the tofu pizza. 😀
Boneless ribs should be 骨なし (boneless) 牛バラ肉 (beef ribs). Sometimes it might say カルビ (kalbi). Hope this helps! 🙂