You NEED to try these TENDER, juicy, flavourful short ribs this weekend that I promise will BLOW YOUR MIND.
To celebrate Mother’s Day, my mom shares her famous FALL OFF THE BONE, Taiwanese Tender Short Ribs that are finger-licking good. The best part is that it is also SUPER EASY and made in only ONE-POT! Get yourself a big bowl of rice because you will want to drizzle the sauce all over a bowl of hot rice to take this meal to the next level!
One of my all-time favorite homecooked meals from my mom was her Taiwanese Tender Short Ribs.
It is so soft and tender that you don’t even need to use any force, and the meat will just fall off the bone. My crazy way of eating these short ribs is taking 2-3 of them, removing them off the bone, drizzle on another spoon of the sauce, and mixing it all up in a bowl of hot rice.
Pair these short ribs with a big glass of ice-cold beer, and you got the perfect meal that takes less than 1 hour to make and prepare!
The sauce is what makes these Tender Short Ribs EXTRA delicious! All you need is a few simple ingredients that you already have from home.
We couldn’t go without using all of our favorite staple Asian condiments from Lee Kum Kee for such a classic recipe. Their Premium Oyster Sauce is the ONLY Oyster Sauce my mom will ever use, and you all know I LOVE and swear by their Premium Soy Sauces. If you have a seafood allergy, I recommend using Vegetarian Mushroom Oyster Sauce, which is also super delicious!
We are using an Instant Pot today to speed up the cooking process; however, you can also slow cook these on the stove or use a pressure cooker.
If you are making it on a stove, add an extra 1.5 cup of water, cover, and let it cook on medium heat for 45 minutes or until tender. Keep an eye out to prevent it from burning. After 45 minutes, turn the heat to high and simmer for 1- minutes or until the sauce turns into a thick glaze.
Want to use your Instant Pot more often? Here are more INSTANT POT recipe that you will LOVE –
Ingredients
- 2 lb of Short Ribs (sliced)
- 2 tbsp of Oyster Sauce
- 3 tbsp of Soy Sauce
- 2 tbsp of Dark Soy Sauce
- 1.5 tbsp of Five Spice Powder
- 3 tbsp of Honey
- 1.5 cups of Water
- 5 cloves of Garlic (peeled)
- 2 stalks of Green Onion
- Saute the short ribs for 2-3 minutes on each side or until golden brown.
- Add in soy sauce, oyster sauce, dark soy sauce, honey, five-spice powder, garlic, water, and green onion. Mix till all the short ribs are coated in the sauce.
- Pressure cook for 25 minutes. Let it natural release if you like it extra tender.
- After 25 minutes, remove the green onion and simmer for another 10 minutes either in the instant pot or on a stove to speed up the process until the sauce turns into a thick glaze. Garnish with sesame seeds and green onion, enjoy!
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Taiwanese Tender Short Ribs
You NEED to try these TENDER, juicy, flavourful short ribs this weekend that I promise will BLOW YOUR MIND. To celebrate Mother’s Day, my mom shares her famous FALL OFF THE BONE, Taiwanese Tender Short Ribs that are finger-licking good. The best part is that it is also SUPER EASY and made in only ONE-POT! Get yourself a big bowl of rice because you will want to drizzle the sauce all over a bowl of hot rice to take this meal to the next level!
Yield: 4 People
Calories: 711kcal
Instructions
Saute the short ribs for 2-3 minutes on each side or until golden brown.
Add in soy sauce, oyster sauce, dark soy sauce, honey, five-spice powder, garlic, water, and green onion. Mix till all the short ribs are coated in the sauce.
Pressure cook for 25 minutes. Let it natural release if you like it extra tender.
After 25 minutes, remove the green onion and simmer for another 10 minutes either in the instant pot or on a stove to speed up the process until the sauce turns into a thick glaze. Garnish with sesame seeds and green onion, enjoy!
Video
Notes
If you are making it on a stove, add an extra 1.5 cup of water, cover, and let it cook on medium heat for 45 minutes or until tender. Keep an eye out to prevent it from burning. After 45 minutes, turn the heat to high and simmer for 1- minutes or until the sauce turns into a thick glaze.
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