Speed up your meat prep with an Instant Pot®, and use the leftovers for tacos the next night!
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1/4 cup Land O Lakes® Butter
3 to 3 1/2 pounds boneless beef short or country-style ribs
1/3 cup chopped green onions
1 cup apple juice
1/3 cup firmly packed brown sugar
1/4 cup mirin
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 teaspoon peeled, grated fresh ginger root
1 teaspoon finely chopped fresh garlic
Melt 2 tablespoons butter in Instant Pot on Sauté setting until sizzling. Add half of short ribs; sear on all sides, watching for splattering. Repeat with remaining butter and short ribs.
Remove meat from pot. Change setting to Manual.
Add all remaining ingredients. Place short ribs back into pot; cover. Cook 45 minutes. Release steam.
Remove beef from pot. Pour juice from pot through strainer into bowl. Return 1 cup juice to pot, discarding fat and remaining juice. Pull beef into shreds, using 2 forks. Return shredded beef to pot; stir.
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