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Keto Korean Short Ribs Recipe | Thrive In Midlife
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Keto Korean Short Ribs in the Instant Pot

It turns out that you can replicate the yummy umami and slightly sweet flavor of traditional Korean Short Ribs without the carbs or time spent in the kitchen. The secret weapon is the Instant Pot, whose high-pressure magic infuses the ribs with tangy & savory Asian flavor without any of the added carbs. Don't forget to garnish with fresh cilantro - it makes the ribs sing with bright flavor!
These Korean Short Ribs are Keto-approved to keep your insulin response low and hormones happy. Serve with sticky cauliflower rice for a complete keto meal. 
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: dinner
Cuisine: korean
Servings: 5
Author: Heather


  • 4 lbs. individual beef short ribs preferably grass-fed
  • Celtic gray sea salt
  • freshly ground black pepper
  • 2 tsp. avocado oil - I like Trader Joe's brand


  • 1/4 C organic beef bone broth
  • 3 green onions trimmed and roughly chopped
  • juice of 1 lemon
  • 1 tsp. stevia glycerite
  • 1/4 C natural 0 carb rice wine vinegar I like Trader Joe's brand
  • 5 garlic cloves smashed with the back of a knife
  • 1/4 C organic gluten free Tamari Sauce
  • 1 thumb-sized knob of fresh ginger quartered 
  • 1 TBS toasted sesame oil - I like Trader Joe's brand


  • sesame seeds
  • 1 handful of chopped scallions 
  • 1 handful of chopped fresh cilantro


  • Blend all of the sauce ingredients in a high-powered blender until smooth. Set aside.
  • Turn on Instant Pot to sauté & add oil. 
  • Sprinkle ribs with sea salt & pepper. Add 1/2 the ribs. Lightly brown on all sides. Remove ribs and set aside on a plate, then brown remaining ribs. 
  • Turn off sauté function on Instant Pot, and add all ribs back into the pot, arranging them in in a single layer. Pour sauce over top. 
  • Make sure silicone ring on the lid is in place and set pressure release valve to closed.  Close lid.
  • Choose beef/stew setting and increase the time to 35 minutes cooking time. 
  • After cooking is done, allow pressure to come down on its own before opening (about 15 minutes). After 15 minutes, open the release valve to release any remaining pressure and open lid. 
  • Remove ribs to a covered serving platter to keep warm. 
  • Turn Instant Pot on using sauté button and allow the sauce to boil for about 15 minutes in order to condense and thicken the sauce. In the meantime, you can prepare your cauliflower rice. 
  • After sauce is condensed, pour the sauce into a fat skimmer to remove the fat. 
  • Serve ribs on a bed of hot cauliflower rice, spoon sauce over top and garnish with sesame seeds and fresh cilantro. 

Alternate Cooking Method:

  • Prepare sauce as above. 
  • Use a large heavy bottomed pot or dutch oven with a tight-fitting lid to brown the ribs. 
  • To cook ribs, simmer in the same pot with the lid on for approximately 2.5 hours, checking regularly for desired meat tenderness. 


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