Instant Pot Short Ribs Recipe – Calling all rib fans! These tender, saucy Instant Pot short ribs will wake up your senses with their bold flavor. They’re deliciously addictive and insanely easy, perfect when you’re short on time but still want a satisfying meal. 😉
I love short ribs, but for years, it was a dish I saved for special occasions. As a busy mom, finding the hours I needed to make them was hard. But what a difference my Instant Pot made! Now, I can make juicy, savory, fall-off-the-bone beef in a fraction of the time.
This Instant Pot Short Ribs recipe is a family favorite and pops up in my meal rotation every couple of weeks. It’s a hands-off, make-ahead, foolproof meal that delivers big flavor with minimal prep and clean-up. It’s everything we love about ribs without spending all day in the kitchen!
What Are Short Ribs?
While we usually think of pork when cooking up ribs, short ribs are beef. They’re by the brisket, chuck, and plate and vary in thickness. However, the incredible flavor is consistent. Why?
The richly marbled meat is a tougher cut, but it becomes a fall-off-the-bone flavor powerhouse when braised for hours! But here’s where a pressure cooker comes in handy to deliver a soul-satisfying, stick-to-your-ribs meal. 😉
Recipe Ingredients
- Short Ribs – The key player in this recipe! I use English-cut bone-in short ribs, not the thin flanken-style ribs.
- Aromatics – Onion, garlic, carrots, and celery sauteed in oil create layers of flavors and aromas.
- Tomato Paste – The acidity provides depth of flavor and tenderizes the meat.
- Brown Sugar – The perfect touch of sweetness enhances flavor and thickens the sauce.
- Red Wine – Umami wonder! Consider a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir.
- Beef Broth – Rich beefiness takes the flavors to the next level and keeps the ribs moist and saucy.
- Herbs –Thyme and rosemary give a fresh, earthy aroma. If you’re using dried herbs, reduce the amounts to ½ tablespoon dried thyme and 1 teaspoon dried rosemary.
- Balsamic Vinegar – A little balsamic vinegar goes a long way to adding richness and balance to the sauce.
- Cornstarch –Thickens the braising liquid to make an irresistible gravy!
How to Make Short Ribs in an Instant Pot
Prep the Short Ribs
- Season – Pat dry short ribs with paper towels, and season with salt and pepper. Set aside. (Photo 1)
- Sear – Set a large (6-quart) Instant Pot on the sauté setting. Once hot, add as many short ribs as possible without overcrowding the pan. Brown the short ribs until golden on all sides, about 3 minutes on each side. Repeat until all ribs have been seared, put them on a plate, and set aside. (Photos 2-3)
- Saute – Add onion, garlic, carrots, and celery to the Instant Pot and sauté for 2-3 minutes until the vegetables are softened. Next, add tomato paste and brown sugar. Cook, stirring frequently, until completely combined. (Photo 4)
Pressure Cook the Short Ribs
- Liquid – Pour in the wine and broth and deglaze the pot by stirring and scraping the bottom to release any browned bits of flavor. Simmer for 1-2 minutes, then add the thyme and rosemary. (Photo 5)
- Cook – Return the beef ribs to the Instant Pot in an even layer. Pour in the juices on the plate. Secure the lid and make sure the pressure valve is sealed. Turn the knob to Manual/High Pressure and cook for 45-50 minutes. (Photo 6)
- Finish – When the cooking time is finished, set it to Natural Release and let the pot sit undisturbed for 10-12 minutes. Then turn the steam release knob to vent to release the remaining pressure. When the pressure pin in the lid drops (indicating all pressure has been released), carefully open the pressure cooker and transfer the short ribs to a plate with tongs. Cover to keep warm.
- Remove Fat – Carefully skim excess fat from the top of the cooking liquid. Remove the thyme and rosemary stems and discard. Then, stir the balsamic vinegar into the sauce.
- Gravy – Turn the Instant Pot to sauté and simmer the sauce. Put about 2 tablespoons of the beef sauce in a small bowl, add the cornstarch, and whisk to thoroughly combine for a slurry. Slowly pour the slurry into your sauce, whisking constantly. Continue adding the cornstarch slurry until you reach the desired thickness. (Photo 7)
- Season the gravy with kosher salt and black pepper to taste.
- Serve – Return the short ribs to the pot, and add the green onions. Serve short ribs over your favorite creamy mashed potatoes topped with a spoon or two of the gravy. (Photo 8)
Recipe Variations
- Alcohol Swap – Substitute the red wine with sherry, brandy, or Madeira, depending on your palate.
- Alcohol-Free – Replace the wine with extra beef broth. Or add a mixture of water, a tablespoon of balsamic vinegar, and a tablespoon of Worcestershire sauce.
- Meat Swap – If you can’t get short ribs, chuck roast, shanks, or brisket will work. Cut the meat into large chunks and cook per the recipe.
Tips and Tricks
- Try to get racks of ribs weighing about three pounds each. You could ask your butcher to cut the short ribs into 4-inch lengths so they fit into your Instant Pot.
- For the best beefy goodness, cook the ribs meat-side down in the liquid. This will help them absorb all those tasty juices.
- When buying ribs, choose bright red meat with no spots of grey. It should have some marbling, but avoid excessively fatty ribs.
Make-Ahead Instructions
These ribs are crazy good the next day after the flavors meld. You can easily prepare them the day before and store them in the fridge or freezer (up to 6 months). Then reheat in the oven for about 20 minutes at 325℉ (160℃).
Serving and Storage Instructions
These short ribs are super straight from the Instant Pot over a bed of rice or mashed potatoes drizzled in gravy!
Leftover short ribs store well in an airtight container in the refrigerator for 5 days. Put the meat and sauce together to keep it tender and flavorful. Reheat slowly on the stovetop or in the oven when ready to eat.
To store cooked ribs in the freezer, place them in an airtight container and freeze for up to 6 months. Thaw this deliciousness in the fridge overnight. Gently reheat it on the stove or in the oven.
FAQs
Short ribs can be pretty tough if not cooked long enough. Cook them for the full 45-50 minutes, and then let the pot sit for at least 10 minutes for natural release. Or, the crockpot takes 8-9 hours on low or 4-5 hours on high.
Of course, you can! Prepare the recipe using a Dutch oven instead of an Instant Pot. Sear the meat, sauté the vegetables, and cook the liquids on the stovetop. Transfer it to the oven and slow cook at 325℉ (160℃) for about an hour.
Stir the meat, then cook another hour and a half until the meat is tender and falling off the bone. Remove the pot from the oven and let it sit for 20 minutes with the lid on before preparing the gravy.
This is a judgment call, depending on your preferences. Short ribs usually come with quite a bit of fat, so feel free to trim it to avoid excessively greasy gravy. But remember that some fat is good 😉 to make the meat moist and tender.
What to Serve With Beef Short Ribs
For a comfort food feast, pile these beef short ribs on a pile of mushroom risotto or garlic mashed red potatoes. A fresh, vibrant tossed salad or Greek salad adds color and crunch to the meal.
More Easy-Peasy Beef Recipes to Try
- Instant Pot Corned Beef
- Slow Cooker Beef Brisket
- Braised Beef Neck Bones
- Roast Beef
- Instant Pot Beef Stew
Conclusion
Short ribs aren’t just for special occasions, thanks to these Instant Pot Short Ribs. Would you like more restaurant-worthy meal options? Check out my videos on YouTube for great midweek meal ideas!
Instant Pot Short Ribs
Ingredients
- 4-4½ pounds bone-in beef short ribs (English-style or thick-cut)
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 large carrots, chopped
- 1 stalk celery, chopped
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- ½ cup dry red wine
- ½ cup beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh Rosemary
- 1 tablespoon balsamic vinegar
- kosher salt and black pepper to taste
- green onion, for garnish
- 2 tablespoons cornstarch
- 2 tablespoons short ribs broth
Instructions
- Pat the short ribs dry with paper towels, and generously season them with salt and pepper. Set aside.
- Set a large (6-quart is good) electric Instant Pot on saute setting. Once the setting has reached hot, sear as many short ribs as possible without overcrowding the pan. Sear them until golden brown (about 3 minutes per side). Repeat with the rest of the ribs, adding olive oil as needed. Transfer your short ribs to a plate and set aside.
- Add the onion, garlic, carrots, and celery to the Instant Pot. Saute for 2-3 minutes or until the vegetables soften. Next, add tomato paste and brown sugar. Cook, stirring frequently, until thoroughly combined.
- Pour the wine and broth in to deglaze the pot. Stir and scrape the pan's bottom to get all those delicious browned bits. Simmer for 1-2 minutes, then add the thyme and rosemary.
- Return the beef ribs into the Instant Pot in an even layer and pour in the juices that accumulated on the plate. Secure the lid and make sure the pressure valve is sealed. Set to cook on Manual/High Pressure for 45-50 minutes.
- When the cooking time has finished, set the pressure cooker to Natural Release and leave it undisturbed for 10-12 minutes. After that, turn the steam release knob to the venting position to release the remaining pressure. When the pin in the lid drops (indicating all pressure has been released), open the pot and carefully remove the ribs with tongs to a plate and cover to keep warm.
- Carefully skim the excess fat from the top of the cooking liquid using a spoon. Remove the thyme and rosemary and discard. Then, stir the balsamic vinegar into the sauce.
- Turn the Instant Pot knob to saute and bring the sauce to a simmer. Make the cornstarch slurry in a small mixing bowl with about 2 tablespoons of the beef broth and the cornstarch. Whisk to thoroughly combine and form the slurry. Slowly pour the cornstarch slurry into the liquid and whisk as the sauce thickens. Continue adding the cornstarch until the sauce reaches the desired thickness.
- Season with salt and pepper to taste.
- Return the short ribs to the pot, season with green onions, and serve them over your favorite creamy mashed potatoes and a spoonful or two of the gravy.
Tips & Notes:
- Try to get racks of ribs weighing about three pounds each. You could ask your butcher to cut the short ribs into 4-inch lengths so they fit into your Instant Pot.
- For the best beefy goodness, cook the ribs meat-side down in the liquid. This will help them absorb all those tasty juices.
- When buying ribs, choose bright red meat with no spots of grey. It should have some marbling, but avoid excessively fatty ribs.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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