Save on Pinterest

Pressure-Cooker Short Ribs

These tender short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
  • Total Time
    Prep: 30 min. Cook: 50 min.
  • Makes
    6 servings


  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 large onions, cut into 1/2-inch wedges
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 2 cups dry red wine or beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 4 medium carrots, cut into 1-inch pieces
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water


  • Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm.
  • Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel.
  • Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Test Kitchen tips
  • Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.
  • Cut your vegetables in uniform sizes to ensure even cooking.
  • Nutrition Facts
    1 serving: 265 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.

    Recommended Video


    Click stars to rate
    Average Rating:
    • Katy's mom
      Jan 7, 2021

      This sounds good. I plan to make it in my Instant Pot, with a few modifications. I prefer to brown the meat in a large skillet rather than do it in batches in the IP. Meanwhile I can brown the onions in the IP and add the rest of the ingredients., Remove the browned meat to the IP, then deglaze the skillet with some of the broth and add that to the IP The onions will pretty much dissolve in the pressure cooker, but carrots do just fine if added right along with the meat rather than later. They will be very tender but not falling apart. Just slice them a little thicker.

    • Pamela
      Nov 15, 2020

      Followed the directions to the letter, but added a parsnip. It was excellent. Can't wait to fry it with mushrooms and other vegetables.

    • Cindy
      Oct 22, 2020

      Made this for the family and the 'gravy' with mashed potatoes is 5-star restaurant-worthy! Absolutely amazing taste. The meat comes out fork tender and is delicious as well. I bought 3.7 lbs. of short ribs for 3 big guys and me (mom) and there was nothing left over. A definite keeper.

    • BIngram
      Sep 27, 2020

      Great recipe cooked them longer and they were nice and tender...

    • Toni
      Apr 7, 2020

      Made it 2night great??????

    • Jan
      Mar 1, 2020

      Delicious flavors. The short ribs were not as tender as I expected, even though they fell off the bone. I will make again!

    • jmkasprak
      Sep 26, 2019

      The short ribs were so tender and delicious, and the carrots (and potatoes that I added as well) were perfectly done.)

    • Lynette
      Aug 6, 2019

      These ribs are fabulous! If I could afford to, I would make these every week. And so easy in the instant pot.

    • papasonken12
      May 5, 2018

      No comment left

    • Barb
      Jan 15, 2018

      I've never made ribs before and was nervous. I only did a half recipe but next time I'm doing a full one to have leftovers for the next day. My husband is still raving about how great they were 2 days later!