Coconut Curry Braised Short Ribs in the Instant Pot

1. Prep the Short Ribs

Pat the short ribs dry with paper towels and sprinkle them evenly with kosher salt.

2. Brown the Ribs

Heat the vegetable oil in your Instant Pot using the highest sauté function. Once the oil is shimmering, add half of the ribs to the pot. Let them cook undisturbed until browned all over, about 8-10 minutes. Transfer the browned ribs to a plate and repeat with the remaining ribs.

3. Cook Aromatics

Add the grated ginger and minced garlic to the Instant Pot. Cook for about 30 seconds until fragrant, stirring constantly.

4. Form the Roux

Stir in the all-purpose flour, cooking for another 30 seconds to form a roux that will help thicken the sauce.

5. Prepare the Sauce

Pour in the coconut milk and add the red curry paste, sugar, and fish sauce. Whisk everything together until smooth, making sure to scrape up any browned bits from the bottom of the pot.

6. Cook the Ribs

Return the browned ribs and any accumulated juices to the pot. Secure the lid, close the pressure-release valve, and select the high pressure-cook function. Cook for 45 minutes. Let the pressure release naturally for 15 minutes before performing a quick release.

7. Finish the Sauce

Remove the lid and transfer the ribs to a platter, tenting them with aluminum foil to keep warm. Let the sauce settle, then skim off any fat. Stir in the lime juice.

8. Serve

Pour the sauce over the ribs and sprinkle with sliced scallions. Serve hot.