Instant Pot Short Ribs

I can’t be the only one with an Instant Pot gathering dust in the pantry. But even if I don’t use that versatile multicooker frequently, whenever I make Instant Pot short ribs (or any other Instant Pot recipe), I wonder why I don’t break it out more often. How else could you get fall-off-the-bone-tender short ribs when you don’t have the time for low-and-slow braising? This quick and easy pressure-cooker short ribs recipe saves you time and results in tender short ribs that practically explode with rich beefy flavor.

What is the difference between short ribs and regular ribs?

While both are cuts of beef, short ribs are taken from the lower section of the rib called the plate rib, which is located just beneath the ribeye area. Short ribs are easy to spot at the meat counter because of their thick, flat shape. Short ribs may now be an expensive cut of beef, but they are perfect for special occasions.

Ingredients for Instant Pot Short Ribs

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• Bone-in beef short ribs: Bone-in ribs are the most flavorful. Choose ribs that are cut no longer than 4 inches in length, since they need to easily fit in your Instant Pot. You can ask your butcher to trim the short ribs to the length you need. We season them generously with salt and pepper before browning them.
• Canola oil: Canola oil is a neutral oil with a high smoke point, meaning it’s well-suited for cooking at high temperatures. It’s fine to use other cooking oils like vegetable oil, sunflower oil or soybean oil.
• Onions: Onions contribute a lot of flavor to the cooking liquid (white and yellow onions both work well).
• Garlic: If there are onions in a recipe, you can bet there will be some garlic to go with them. Freshly minced garlic will impart the strongest flavor here, but you can use jarred minced garlic in a pinch. Use 1/2 teaspoon of minced garlic for every clove of garlic in a recipe (for this recipe, that’s 3 teaspoons of jarred minced garlic in lieu of six cloves).
• Tomato paste: Tomato paste adds a rich, savory flavor to the cooking liquid. If you have just a little bit of tomato paste leftover, save it; there are so many ways to use it so that nothing goes to waste.
• Cooking liquid: A rich cooking liquid flavored with fresh herbs helps to ensure your Instant Pot short ribs are fall-off-the-bone tender. Our recipe features a combination of beef broth, dry red wine (think merlot, cabernet sauvignon or syrah), thyme and bay leaf. If you prefer to not cook with alcohol, replace it with more beef broth.
• Carrots: Adding carrots near the end of the cooking time ensures they retain just a bit of bite and don’t become a mushy mess.
• Cornstarch slurry: A simple slurry of cornstarch in water helps to thicken the sauce, making a flavorful gravy from the cooking juices. For the best results, stir the cornstarch into the water before adding it to the cooking juices for a super-smooth gravy.

Directions

Step 1: Season and brown the ribs

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Sprinkle the ribs with salt and pepper.

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Select the saute setting on a 6-quart electric pressure cooker and adjust it for medium heat. Add canola oil. Working in batches, brown the short ribs on all sides. Transfer the short ribs to a plate and keep warm.

Editor’s Tip: Browning the ribs involves the Maillard reaction, which adds flavor and seals in moisture. Brown all sides of the ribs for the best results.

Step 2: Make the cooking liquid

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Add the onions to the cooker and cook and stir them until they’re tender, eight to nine minutes.

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Add the garlic and tomato paste. Cook and stir for one minute more.

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Stir in the beef broth, wine, thyme and bay leaf. Bring this to a boil, then cook for 8 to 10 minutes, or until the liquid is reduced by half.

Step 3: Pressure-cook the ribs

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Add the ribs back to the cooker, partially but not fully submerging them. Lock the lid and close the pressure-release valve. Adjust the cooker to pressure-cook on high for 40 minutes. Once the timer has gone off, quick-release the pressure. Add the carrots, then bring the pot back to full pressure and cook for seven minutes. Quick-release the pressure. Press cancel.

Step 4: Make the gravy

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Remove the ribs and vegetables and keep them warm. Skim the fat from the cooking liquid. Discard the thyme and the bay leaf. Select the saute setting and adjust the cooker for medium heat. Bring the cooking juices to a boil.

In a small bowl, mix the cornstarch and water until they become a smooth slurry. Stir the cornstarch slurry into the juices. Return the cooking liquid to a boil, and cook and stir until it has thickened, one to two minutes. Serve it with the ribs and vegetables.

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Instant Pot Short Ribs Variations

• Braise with beer: If beer is more your speed, substitute a stout or another dark beer for the red wine called for in this recipe. Mexican lager makes short ribs that are perfect for tacos.
• Add more herbs: Add fresh rosemary, tarragon or oregano to the cooking liquid, or garnish the dish with chopped fresh parsley before serving.
• Pile on the veggies: For an even heartier dish, add peeled and cubed Yukon Gold or russet potatoes when adding the carrots. For added earthiness, saute a cup or two of sliced mushrooms with the onions and garlic.

How to Store Instant Pot Short Ribs

Pressure-cooker short ribs can be stored in an airtight container in the refrigerator for up to four days. Reheat leftover short ribs and sauce in a covered pot on the stovetop over medium heat until they’re warmed through.

Can you freeze Instant Pot short ribs?

Yes, Instant Pot beef short ribs can be frozen. To freeze them, first let them cool completely, Store the ribs in the sauce in a freezer-safe container for up to three months. To reheat, first thaw them overnight in the refrigerator. Then reheat them on the stovetop over medium heat until they’re warmed through.

Instant Pot Short Ribs Tips

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How long does it take to cook short ribs in an Instant Pot?

It takes about 50 minutes to cook short ribs in an Instant Pot, not including the initial browning time. The quick pressure release doesn’t add much time, but if you prefer a natural pressure release it will take 10 to 15 minutes.

Can you overcook short ribs in an Instant Pot?

Pressure-cooking is a fast, convenient way to tenderize tougher cuts of meat (like short ribs) relatively quickly. Avoid tough short ribs by diligently following the recommended cooking time and pressure level in the recipe—this is the key to tender, moist short ribs. Meat gets dry and tough if you cook it under high pressure for too long.

What can you serve with Instant Pot short ribs?

Instant Pot beef short ribs are delicious when served over rice, creamy mashed potatoes, polenta, or egg noodles. A light salad like mixed greens with orange juice vinaigrette is a nice complement to pressure-cooker short ribs. We also recommend spaetzle dumplings to catch every drop of the cooking juices!

Do you have to use an Instant Pot to make this recipe?

While this recipe was written with an Instant Pot in mind, any programmable pressure cooker that doubles as a multicooker will do. If you’re in the market, the best pressure cookers are affordable, easy to clean and have a variety of functions. If you’re not interested in owning one, our contest-winning slow-cooker braised short ribs is a great recipe to use instead.