Ingredients:
3 lbs of beef short ribs (I got mine from Costco – without bones)
1/2 lbs of Korean radish
2 large carrots
3 green onions
8-10 peeled chestnuts (optional)
Sauce:
3/4 cup soy sauce
1/2 cup sugar
2 tbsp honey
3 tbsp sesame oil
1/4 cup red wine
1 cup water
1 tsp sesame seeds
1/4 tsp black pepper
3 tbsp minced garlic
Directions:
1. Soak short ribs in cold water for 20 minutes to draw out the blood.
2. Prep your vegetables by cutting the radish into 1” thick pieces in 4 and cutting the carrots into big chunks. Cut your green onions into 2” long pieces.
3. Prep your sauce by mixing all the sauce ingredients.
4. Drain the water and trim off excess fat on the short ribs.
5. In an instant pot, add the short ribs, vegetables, and pour the sauce on top.
6. Close the lid and cook on high pressure for 35 minutes.
7. When does, release the steam and open. Skim off the fat / oil on top. Optional: Sauté for 15 minutes to reduce the sauce and you can add more soy sauce or sugar/ honey to taste.
8. Drizzle 1 tbsp of sesame oil and garnish with some green onions. Serve and enjoy!
