Slow braising is one of the best cooking methods during the cold winter months. It’s a process that turns even tough cuts of meat into impossibly tender morsels in a rich sauce. The downside is that it usually takes hours to slow-braise a hunk of beef to tender perfection. An Instant Pot or other electric pressure cooker lets you get the benefits of slow braising in a fraction of the time. The recipe below produces short ribs with fall-off-the-bone-tender meat and a deep, rich sauce that is at once spicy, savory and sweet.
The “secret” ingredient in these Korean-style short ribs is gochujang, a Korean paste made of red chiles, glutinous rice and fermented soybeans. You can find it in Asian supermarkets or online. Its intense, pungent flavor profile combines spicy, salty and sweet. While many Korean short rib recipes call for Asian pear for an extra touch of sweetness and flavor, we’ve substituted a bit of applesauce since that’s more likely to be in your pantry at any given time. If you can, marinate the meat for at least two hours —overnight is even better — to allow the flavors to penetrate the meat.
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