Instant Pot Beef Ribs

It typically takes several hours to cook beef short ribs until they’re fall-off-the-bone tender. So, when you don’t have the luxury of taking the time to braise meat low-and-slow, breaking out your pressure cooker is the perfect solution. Our recipe for Instant Pot beef ribs makes meat that’s miraculously tender in under an hour. Plus, it includes a homemade barbecue sauce that adds just the right amount of sweet and tangy flavor.

What’s the difference between beef short ribs and beef ribs?

Although their name is similar, beef short ribs and beef ribs are two different cuts of beef. Beef short ribs come from the lower section of the rib called the plate rib, just beneath the ribeye area. Beef ribs are taken from the back of the cow just behind the shoulder. Both cuts tend to be tough and typically require slow cooking or braising to become tender, although short ribs tend to be meatier than back ribs.

Ingredients for Instant Pot Beef Ribs

• Bone-in beef short ribs: Bone-in short ribs have the most flavor. This recipe uses the single-bone English-style rather than the flatter, three-bone flanken-style ribs.
• Canola oil: Canola oil is a neutral-flavored oil with a high smoking point, which means it can be used to cook at high temperatures. Our handy guide to cooking oils details some suitable alternatives like sunflower, vegetable and soybean oil.
• Onion: Sweet onions are the type of onions that are ideal for this recipe. Familiar varieties of these yellow-skinned onions include Vidalias and Walla Wallas. Their mild and slightly sweet flavor complements the other ingredients nicely.
• Water: Water is used as the cooking liquid in this recipe. For more flavor, you can substitute beef broth, beer or a dry red wine such as merlot or cabernet sauvignon. If you go this route, be sure to choose one you enjoy drinking on its own.
• Barbecue sauce: A made-from-scratch barbecue sauce is the highlight of this recipe. The sweet and tangy sauce is made from chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard and ground cloves. Of course, you can always use one of the best barbecue sauces from the grocery store to save time.

While this recipe is written to make beef ribs in the Instant Pot, any pressure cooker or multicooker will do. However, if you don’t have a pressure cooker, you can still make short ribs—just try this slow-cooker barbecued beef short rib recipe instead.

Directions

Step 1: Brown the ribs and onions

TMB Studio

Select the saute or browning setting on a 6-qt. electric pressure cooker, and adjust for medium heat. Add the canola oil. Brown the ribs in batches, adding more oil as needed.

TMB Studio

Remove the ribs, and brown the onions.

Editor’s Tip: Be sure to brown the ribs on all sides to seal in moisture.

Step 2: Pressure cook the ribs

TMB Studio

Add the ribs back to the pressure cooker. Add the water. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 3: Make the barbecue sauce

TMB Studio

In a small saucepan, combine the chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard and ground cloves. Cook and stir over medium heat until heated through.

Step 4: Simmer the ribs in the barbecue sauce

TMB Studio

Remove the ribs from the pressure cooker, and discard the cooking juices. Return the ribs to the pressure cooker. Pour the barbecue sauce over the top. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on low for five minutes. Allow the pressure to naturally release for five minutes, then quick-release any remaining pressure. Serve the short ribs with the sauce.

TMB Studio

Instant Pot Beef Ribs Variations

• Season the ribs: Rub them with seasoning before browning them in oil to impart even more flavor to the meat. A few spices that you could consider include paprika, garlic powder, onion powder and dried thyme, like you’ll find in this spice-rubbed ribs recipe. Or, try one of our other dry rub recipes to enhance the meat’s flavor.
• Use a different sauce: For an Asian-inspired dish, replace the barbecue sauce with a soy-ginger sauce. In a small saucepan, combine 1-1/2 cups water, 1/2 cup reduced-sodium soy sauce, 1/4 cup honey, 3 tablespoons cider vinegar, 2 teaspoons minced garlic, 2 teaspoons ground ginger and 1 teaspoon ground mustard. If needed, stir in a cornstarch slurry made from 2 tablespoons cornstarch mixed in 2 tablespoons water to thicken the sauce. Serve the ribs and sauce over rice.

How to Store Instant Pot Beef Ribs

Any leftover short ribs should be stored covered in sauce in an airtight container in the refrigerator for up to four days. For the best results, reheat on the stovetop over medium heat until warmed through.

Instant Pot Beef Ribs Tips

TMB Studio

How much liquid do you put in the Instant Pot for beef ribs?

This Instant Pot recipe calls for 1/2 cup water to cook 4 pounds short ribs. For additional flavor, you can replace the water with an equal amount of beef broth, dry red wine, dark beer or apple juice.

Why are my Instant Pot beef ribs tough?

There can be a few reasons why your Instant Pot beef ribs are tough. If the short ribs are not cooked for long enough, they might have a tough texture, so don’t short-change the cooking time. Also, be sure to let the Instant Pot naturally release pressure before using the quick-release to let out any remaining pressure to retain maximum moisture and tenderness.

What can you serve with Instant Pot beef ribs?

These Instant Pot beef short ribs pair well with creamy coleslaw and corn on the cob. Don’t forget the buttermilk biscuits to sop up any extra barbecue sauce.