[Foodie Friday Recipe] Quick Korean Short Ribs (Low-Carb)
These tender and delicious low-carb Korean short ribs can be on the table in less than an hour – perfect for the busy holiday season!
This is a hearty and delicious recipe perfect for cold winter nights! Tangy and spicy Korean flavors marry well with the richness of the ribs, and using a pressure cooker means you’ll have super tender fall-off-the-bone ribs in under an hour.
This recipe is low-carb, and follows the “Zero Diet” plan, so it’s great for those following a low-carb or ketogenic diet. The Zero Diet is an extreme low-carb diet that limits carbs to as close to zero as possible. It focuses on healthy fats and lots of protein, with little to no carbs, in order to achieve a ketogenic state, which is supposed to lower insulin sensitivity and improve blood sugar control. If you are interested in learning more about the Zero Diet you can visit this page.
I’m not normally a proponent of diets this extreme, but I am a fan of tasty recipes like this one! 🙂 But I like mine with some carbs, so I would pair it with roasted butternut squash or mashed potatoes, and steamed greens or a green salad. An Asian-style beer pairs well with this, or go with a hearty red wine such as a Cabernet or Zinfandel.
Quick Korean Short Ribs Zero-Diet Style
For the ribs:
- 5 pounds English-style short ribs
- 1 Tbsp large grain kosher salt, or Himalayan salt
- ¼ tsp ground black pepper
For the sauce:
- ½ cup Coconut Aminos
- Splash of soy sauce
- 1 Tbsp rice wine vinegar
- 2 tsp fish sauce
- 6 garlic cloves, peeled and chopped
- 4 scallions, chopped
- 1-2 inches of fresh ginger, peeled and chopped
- Wash and dry the short ribs. Sprinkle evenly with the salt and pepper and rub in.
- Blend all the sauce ingredients in a blender until smooth.
- Poor some of the sauce into the bottom of Pressure Cooker/Instant Pot, then add the ribs — coating each one on all sides.
- Poor the remainder of the sauce on top of the ribs.
- Shut and lock the lid, turn the steam valve to closed position. Program the Pressure Cooker/Instant Pot to cook under high pressure for 45 minutes.
- Let the pressure release naturally.
- If the ribs are not tender enough, cook for 10 minutes more.
- If you get an overheat error it means there wasn’t enough sauce on the bottom — you can add a little chicken broth or water and try again.
- Transfer your ribs to a plate, and pour the sauce over.