If you’ve ever thought that making short ribs requires hours of cooking or a special occasion, think again! With the Instant Pot, you can enjoy tender, fall-off-the-bone short ribs in a fraction of the time, with all the rich, savory flavors you love. This recipe is perfect for busy weeknights or impressing your guests at a dinner party. Get ready to make the best short ribs you’ve ever had—without the long wait!
Why You’ll Love This Recipe
These Instant Pot short ribs are unbelievably tender, thanks to the magic of pressure cooking. The meat practically melts in your mouth, and the sauce is rich and flavorful, with a perfect balance of sweet, savory, and tangy notes. What I love most about this recipe is how easy it is to make, especially with the Instant Pot doing all the hard work. You’ll get all the comfort of slow-cooked short ribs without the hours of simmering.
Ingredients
(Here’s a quick preview of the ingredients—you’ll find the full list below!)
- Beef short ribs (bone-in or boneless)
- Olive oil
- Onion, garlic, and carrots
- Beef broth
- Tomato paste
- Soy sauce
- Brown sugar
- Red wine (optional, but adds depth of flavor)
- Herbs like thyme and rosemary
- A few basic spices like salt, pepper, and paprika
Directions
Step 1: Sear the Ribs
Start by seasoning your short ribs generously with salt, pepper, and paprika. Heat a little olive oil in the Instant Pot on the sauté setting. Once the oil is hot, add the ribs and sear them in batches, about 2-3 minutes per side, until they’re nicely browned. This step is important because it builds flavor that will make your sauce even better. Set the seared ribs aside.
Step 2: Sauté the Veggies
In the same pot, add the onions, carrots, and garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant. Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavor. If you’re using wine, pour it in now, scraping up any brown bits stuck to the bottom of the pot (this is all flavor!).
Step 3: Add the Broth and Sauces
Now, pour in the beef broth, soy sauce, and brown sugar. Stir everything to combine. The broth should cover the veggies and create a nice base for your sauce.
Step 4: Pressure Cook the Ribs
Return the short ribs to the pot, nestling them into the broth and veggies. Close the lid of the Instant Pot, set the valve to “sealing,” and cook on high pressure for 45 minutes. Once the cooking time is up, let the pressure naturally release for 10-15 minutes, then quick release any remaining pressure.
Step 5: Thicken the Sauce (Optional)
If you’d like a thicker sauce, remove the short ribs and set them aside. Turn the Instant Pot back to sauté mode and simmer the sauce for 5-10 minutes, stirring occasionally, until it reduces and thickens to your liking. You can also mix a tablespoon of cornstarch with a bit of water to create a slurry and add it to the sauce to thicken it more quickly.
Step 6: Serve and Enjoy
Serve the short ribs with the sauce spooned over the top. They pair perfectly with mashed potatoes, rice, or even a simple green vegetable like roasted Brussels sprouts or sautéed spinach.
Expert Tips and Tricks
- Searing Is Key: Don’t skip the searing step! It adds a lot of flavor and helps to lock in the juices.
- Make It Ahead: Short ribs are one of those dishes that actually taste better the next day, so feel free to make them ahead. Just store the ribs and sauce separately in the fridge, and reheat when you’re ready to serve.
- Wine Substitute: If you prefer not to use wine, you can substitute with more beef broth or even a splash of balsamic vinegar for a nice tang.
Recipe Variations and Possible Substitutions
- Different Protein: If you can’t find short ribs or want to switch things up, this recipe works well with other cuts like beef chuck roast or oxtails. Just adjust the cooking time accordingly.
- Add More Vegetables: Feel free to toss in other root vegetables like parsnips, potatoes, or turnips to make this a one-pot meal.
- Spicy Twist: Add a bit of cayenne pepper or crushed red pepper flakes for a little heat in the sauce.
Serving and Pairing Suggestions
These tender short ribs are perfect when paired with something hearty like mashed potatoes or creamy polenta to soak up all that delicious sauce. You can also serve them with a side of roasted vegetables, like carrots or Brussels sprouts, to add some freshness and color to the plate. A rich red wine, like Cabernet Sauvignon or Merlot, pairs wonderfully with this dish, but a chilled glass of iced tea also works if you want something lighter.
Storage and Reheating Tips
Leftovers? Yes, please! Store any leftover short ribs and sauce in an airtight container in the fridge for up to 3-4 days. When reheating, the ribs will stay juicy and tender, especially if you warm them up on low heat with the sauce to keep them moist. You can also freeze the ribs and sauce for up to 3 months—just let them cool completely before freezing.
4 FAQs
- Can I cook short ribs without searing them first?
Technically, yes, but searing the ribs builds a lot of flavor and gives them a much better texture. If you skip it, the final dish will be less rich. - Can I make this recipe without wine?
Absolutely! Wine adds depth to the sauce, but you can easily leave it out and substitute with additional beef broth or a splash of balsamic vinegar. - Can I cook this recipe on the stovetop or in a slow cooker?
Yes! If you prefer not to use the Instant Pot, you can make these short ribs in a slow cooker (cook on low for 6-8 hours) or on the stovetop (simmer for 2-3 hours on low heat). - How do I know when the short ribs are done?
The best way to check is by testing the tenderness of the meat—it should be super tender and falling off the bone when done. You can also use a meat thermometer to make sure the internal temperature reaches 190°F for tender results.
Conclusion
These Instant Pot short ribs are the perfect comfort food—tender, flavorful, and incredibly easy to make. With just a few ingredients and the power of the Instant Pot, you can create a dish that feels gourmet without all the fuss. Whether you’re cooking for a family dinner or a special occasion, these short ribs will definitely steal the show. Enjoy!
Print
Best Instant Pot Short Ribs
- Prep Time: 15 minutes
- Cook Time: 1 hour (45 minutes pressure cook + 10-15 minutes release)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
Instant Pot short ribs are the answer to all your short rib cravings, delivering fall-off-the-bone tenderness in a fraction of the time. This savory, rich recipe is perfect for weeknights or impressing guests with little effort.
Ingredients
- 4–5 Beef short ribs (bone-in or boneless)
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, peeled and chopped
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1/2 cup Red wine (optional)
- 2–3 sprigs Thyme
- 2 sprigs Rosemary
- 1 teaspoon Paprika
- Salt and pepper to taste
Instructions
- Sear the Ribs:
Season short ribs with salt, pepper, and paprika. Heat olive oil in the Instant Pot on sauté mode. Brown short ribs in batches for 2-3 minutes per side. Set aside. - Sauté the Veggies:
Add onions, carrots, and garlic to the pot. Sauté for 3-4 minutes. Stir in tomato paste and cook for 1-2 minutes. - Add the Broth and Sauces:
Pour in beef broth, soy sauce, and brown sugar. Stir to combine. Add thyme and rosemary. - Pressure Cook the Ribs:
Return short ribs to the pot. Close the lid, set the valve to “sealing,” and cook on high pressure for 45 minutes. Allow for a 10-15 minute natural release before quick releasing any remaining pressure. - Thicken the Sauce (Optional):
Remove short ribs and set aside. Set Instant Pot to sauté mode and simmer the sauce for 5-10 minutes, stirring occasionally. Optionally, mix cornstarch and water to thicken quickly. - Serve and Enjoy:
Serve short ribs with sauce spooned over the top, paired with mashed potatoes or rice.
Notes
- Wine Substitute: If you prefer not to use wine, substitute with extra beef broth or balsamic vinegar.
- Make Ahead: The ribs taste even better the next day! Store in the fridge and reheat when ready.
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg