inspochef
Back to Kenji Nakamura
Gochujang & Ancho Pressure-Braised Short Ribs

Gochujang & Ancho Pressure-Braised Short Ribs

Bone-in short ribs are my ultimate comfort food, but I rarely have three hours to wait on a Tuesday. By crossing the dark, raisin-like sweetness of dried Mexican ancho chiles with the funky, earthy heat of Korean gochujang, I've built a braising liquid that tastes like it's been bubbling all day. The magic here is the pressure cooker—it extracts every ounce of gelatin from the bones in just 45 minutes, leaving you with spoon-tender meat and a glossy, lip-smacking sauce.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
Cook: 55 minutes
4
medium
dinner
comfort-foodbraisefusionpressure-cooker+1

Save a copy to your collection for editing

Timeline

1 hour 20 minutes
0m15m30m45m1h1h15
Sear Short Ribs
10m
Wash Rice
Toast Aromatics
Pressure Cook
45m
Cook Rice
30m
Release & Skim
Reduce Glaze
Finish & Serve

Ingredients

  • 3 lbs Bone-in beef short ribs(English cut, about 2 inches thick)
  • 2 tsp Kosher salt
  • 2 tbsp Neutral oil(Grapeseed or canola)
  • 2 whole Dried ancho chiles(Stemmed and seeded)
  • 3 tbsp Gochujang(Korean fermented chili paste)
  • 1/4 cup Soy sauce
  • 1/4 cup Mirin
  • 2 cups Beef broth(Or water if broth is unavailable)
  • 1 head Garlic(Halved crosswise to expose cloves)
  • 2-inch piece Fresh ginger(Thickly sliced, no need to peel)
  • 2 cups Short-grain sushi rice
  • 1 bunch Scallions(Thinly sliced)
  • 1 tbsp Toasted sesame oil

Instructions

  1. 1

    Season the 3 lbs bone-in beef short ribs heavily on all sides with 2 tsp kosher salt. Heat 2 tbsp neutral oil in your pressure cooker on the sauté setting until lightly smoking. Sear the ribs until deeply browned on all sides, about 10 minutes total. Don't rush this; the Maillard reaction here is crucial for the final umami depth. Remove the ribs to a plate.

    10 min

    Tip: Sear in batches if necessary so you don't overcrowd the pot and steam the meat.

  2. 2

    While the meat is searing, place 2 cups short-grain sushi rice in a strainer and rinse under cold water until it runs clear. Transfer to your rice cooker or a medium pot with appropriate water to soak.

    5 min

    Tip: Soaking short-grain rice for just 15-20 minutes before cooking drastically improves the texture.

  3. 3

    In the residual beef fat left in the pressure cooker, toast the 2 whole dried ancho chiles, the halved 1 head garlic, and the sliced 2-inch piece fresh ginger for about 2 minutes until incredibly fragrant. Stir in the 3 tbsp gochujang and let it fry in the beef fat for 2 more minutes until it darkens and coats the aromatics.

    5 min

    Tip: Frying the gochujang in fat caramelizes its sugars and rounds out the fermented funk.

  4. 4

    Pour in the 1/4 cup soy sauce, 1/4 cup mirin, and 2 cups beef broth. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Nestle the browned short ribs back into the liquid. Secure the lid, seal the vent, and set to High Pressure for 45 minutes.

    45 min

    Tip: The meat won't be fully submerged, and that's okay! It will braise perfectly in the steam.

  5. 5

    Now that your rice has soaked, start your rice cooker or bring your stovetop pot to a boil, then cover and simmer. Let it cook passively while the short ribs braise.

    30 min

  6. 6

    When the pressure cooker finishes, perform a quick release. Carefully transfer the extremely tender short ribs to a serving platter. Use a ladle to skim off the excess layer of rendered fat from the surface of the braising liquid.

    5 min

    Tip: Bone-in short ribs release a lot of fat. Skimming it prevents the final sauce from being greasy.

  7. 7

    Set the pressure cooker back to the sauté function. Bring the skimmed liquid (chiles, garlic, and ginger still in it) to a rapid boil for 5 minutes until it reduces into a glossy, thick demi-glace.

    5 min

    Tip: The gelatin pulled from the bones will help this sauce thicken beautifully.

  8. 8

    Fluff your cooked rice and toss it with the sliced 1 bunch scallions and 1 tbsp toasted sesame oil. Serve the short ribs over the scallion rice, spooning the reduced gochujang-ancho glaze generously over the top of the beef.

    5 min

Chef's Notes

Why this works: A pressure cooker isn't just a time machine; it's a flavor vault. Because it's a closed system, volatile aroma compounds that normally evaporate in a slow oven braise are trapped and forced back into the meat. Furthermore, the boiling point of water increases under pressure (up to about 250°F), meaning Maillard browning reactions continue to occur *inside* the wet braise, which is physically impossible in a standard pot on the stove. The ancho chiles provide a dark, raisin-y sweetness that perfectly balances the fermented punch of the gochujang, creating a deeply complex global flavor profile with minimal effort.

Frequently Asked Questions

How long does Gochujang & Ancho Pressure-Braised Short Ribs take to make?

Gochujang & Ancho Pressure-Braised Short Ribs takes about 1 hour 10 minutes total. That includes 15 minutes of prep and 55 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Gochujang & Ancho Pressure-Braised Short Ribs?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Gochujang & Ancho Pressure-Braised Short Ribs?

The main ingredients are: Bone-in beef short ribs, Kosher salt, Neutral oil, Dried ancho chiles, Gochujang, Soy sauce, Mirin, Beef broth, Garlic, Fresh ginger, Short-grain sushi rice, Scallions, Toasted sesame oil.

What type of meal is Gochujang & Ancho Pressure-Braised Short Ribs?

Gochujang & Ancho Pressure-Braised Short Ribs is categorized as: dinner.