This recipe uses an electric pressure cooker to turn boneless beef short ribs into a tender main dish. The beef simmers in a savory, slightly sweet liquid made from soy sauce, mirin, sake, and brown sugar. Daikon radish and carrots cook alongside the meat, absorbing the dark broth.
Cooking short ribs usually requires a long, slow braise in the oven or on the stove. Using a pressure cooker reduces the cooking time while still breaking down the tough connective tissue in the beef. The entire dish takes just over an hour from start to finish.
Why will you love Beef Short Ribs Pressure Cooker?
Searing the beef in batches builds a dark crust that adds deep savory notes to the final cooking liquid.
Deglazing the pot with a small amount of water lifts the browned bits from the bottom, preventing a burn warning during pressure cooking.
A natural pressure release allows the meat fibers to relax, yielding a softer texture than a quick release.
Beef Short Ribs Pressure Cooker Ingredients
• Boneless beef short ribs: Look for thick, well-marbled cuts. If using bone-in ribs, you will need about 3 pounds to get the same amount of meat.
• Daikon radish: This long white radish turns soft and mild when cooked. Peel the thick outer skin before slicing.
• Mirin: A sweet Japanese cooking wine that adds a mild glaze and balances the salty soy sauce.
• Sake: Japanese rice wine helps tenderize the beef. Dry sherry works as a substitute.
• Toasted sesame oil: Used for searing the beef. It provides a nutty background flavor.
Exact quantities are in the recipe card below.
How to Make Beef Short Ribs Pressure Cooker
Step 1: Sear the beef
Cut the short ribs into even chunks and season them. Use the saute function on your pressure cooker to brown the meat in batches. Remove the beef and set it aside.
Step 2: Saute the aromatics
Deglaze the pot with water, scraping up any stuck bits. Cook the onions until they soften, then stir in the garlic and ginger.
Step 3: Pressure cook
Return the beef to the pot along with the soy sauce, mirin, sake, and brown sugar. Add the sliced daikon and carrots. Seal the lid and cook on high pressure.
Step 4: Release and serve
Let the pressure release naturally for at least 15 minutes. This resting time keeps the meat tender. Garnish with sliced green onions before serving.
How to Store and Freeze Beef Short Ribs Pressure Cooker
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat gently in a saucepan over medium-low heat until warmed through.
Expert Tips for Beef Short Ribs Pressure Cooker
To check for doneness and food safety, the internal temperature of whole cut beef must reach 145°F (63°C) with a 3-minute rest, though these braised ribs will reach a much higher temperature to become tender.
If the sauce is too thin after cooking, remove the meat and vegetables and use the saute function to simmer and reduce the liquid for 5 minutes.
Cutting the daikon and carrots into thick pieces prevents them from turning to mush under high pressure.
What to Serve with Beef Short Ribs Pressure Cooker?
Serve these short ribs over steamed white rice to soak up the savory broth.
Beef Short Ribs Pressure Cooker Recipe FAQs
Can I use bone-in short ribs?
Yes, you can use bone-in short ribs. You will need roughly 3 to 4 pounds (1.4 to 1.8 kg) to yield the same amount of meat. The cooking time remains the same.
What can I use instead of daikon radish?
If you cannot find daikon, you can use extra carrots or add chunks of turnip or potato.
Do I have to sear the meat first?
Searing is optional but highly recommended. It adds a deep, roasted flavor to the broth that you will not get if you skip this step.
Beef Short Ribs Pressure Cooker
Ingredients
- 1.75 pounds boneless beef short ribs 800 g
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 1 medium yellow onion cut into wedges
- 2 cloves garlic minced
- 1 inch piece fresh ginger sliced, 2.5 cm
- 1/4 cup soy sauce 60 ml
- 1/4 cup mirin 60 ml
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 10 ounces daikon radish peeled and sliced 1/2-inch thick, 280 g
- 1 large carrot peeled and chopped
- 1 green onion thinly sliced
Instructions
- Cut 1.75 pounds (800 g) boneless beef short ribs into 1-inch (2.5 cm) pieces. Season evenly with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.
- Turn the pressure cooker to the saute setting and heat 1 tablespoon toasted sesame oil.
- Sear the beef in batches to avoid crowding the pot. Cook for 1 to 2 minutes per side until browned. Transfer the browned beef to a plate.
- Pour 2 tablespoons of water into the pot. Scrape the bottom with a wooden spoon to release the browned bits.
- Add 1 medium yellow onion, cut into wedges. Cook for 2 minutes. Stir in 2 cloves minced garlic and 1 inch (2.5 cm) sliced fresh ginger, cooking for 1 more minute.
- Return the beef and any resting juices to the pot. Pour in 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 2 tablespoons sake, and 2 tablespoons brown sugar. Stir well.
- Fold in 10 ounces (280 g) peeled and sliced daikon radish and 1 large peeled and chopped carrot.
- Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
- Let the pressure release naturally for 15 minutes, then carefully vent any remaining steam. The beef should be very tender and reach a safe internal temperature of at least 145°F (63°C). Garnish with 1 sliced green onion to serve.
Notes
