FSFred's Secret Sauce
Instant Pot Short Ribs with Daikon (Gyubara Niku to Daikon Ni)
RECIPE / GENERAL

Instant Pot Short Ribs with Daikon (Gyubara Niku to Daikon Ni)

Experience incredibly tender boneless short ribs and melt-in-your-mouth daikon radish, simmered to perfection in your Instant Pot with a savory-sweet Japanese sauce. A comforting and flavorful dish that's surprisingly easy to make.

PREP
25 min
COOK
50 min
SERVES
4
PAIRING
Beaujolais

INGREDIENTS

Units
4 serv
  • ginger1 knob
  • garlic2 cloves
  • onion1
  • daikon radish7.62 cm
  • carrot1
  • green onion/scallion1
  • boneless short ribs794 g
  • kosher/sea salt0 to taste
  • freshly ground black pepper0 to taste
  • roasted sesame oil1 msk
  • brown sugar2 msk
  • sake2 msk
  • mirin4 msk
  • soy sauce4 msk

METHOD

  1. 01Gather all the ingredients.
  2. 02Thinly slice the ginger and crush garlic cloves in a garlic press (or simply mince them).
  3. 03Cut the onion in half and cut the halves into 5 wedges.
  4. 04Peel the daikon and cut in half lengthwise, and cut into ½ inch (1.3 cm) slices.
  5. 05Peel the carrot and cut into bite sizes using the “Rangiri" technique: Cut the carrot diagonally while rotating it a quarter between cuts. This makes an attractive shape and allows for faster seasoning absorption.
  6. 06Cut the scallion/green onion into thin rounds and save them for garnish.
  7. 07Cut the short ribs into 1 inch (2.5 cm) pieces.
  8. 08Pat all sides of the short ribs dry with paper towels so the steak will sear easily.
  9. 09Season with kosher salt and freshly ground black pepper.
  10. 10Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. sesame oil. When the pot is hot, add the short ribs.
  11. 11Don'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.
  12. 12Add the onion and sauté until they are tender.
  13. 13Add the garlic, ginger, and the seared short ribs back to the pot.
  14. 14Add brown sugar, sake, mirin, and soy sauce.
  15. 15Mix the seasonings and add daikon and carrot. Mix all together.
  16. 16Cover and lock the lid, ensuring the steam release handle points to “sealing”. Press “Keep Warm/Cancel” to stop sautéing, then press the “Meat/Stew” or "Manual" button to switch to the pressure cooking mode. Cook under High Pressure for 35 minutes.
  17. 17Once cooking is finished, the Instant Pot will switch automatically to “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15-20 minutes). Unlock the lid and transfer to a serving dish. Garnish with the reserved scallion/green onion.