Instant Pot Beef Shorts Ribs are fall-apart tender, and will melt right in your mouth. This recipe takes a fraction of the time it would take in a slow cooker.
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If you love slow cooker short ribs but don’t love how long it takes to make, try making this Instant Pot Beef Short Ribs recipe that is ready in under 2 hours. Beefs ribs in instant pot are a game changer as you don’t have to cook them all day.
For easy and delicious, instant pot dinner recipe your family will love, check out this Instant pot recipe collection.
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What We Love About Beef Ribs in Instant Pot
- Family Friendly: Your family will devour these tender and juicy instant pot beef short ribs.
- Adaptable: Make this instant pot short ribs recipe using other cuts of meat such as flank steak or brisket.
- Makes Great Leftovers: Use leftover pressure cooker short ribs meat in sandwiches, soups, casseroles, pasta, eggs, the list goes on and on, the possibilities are endless.
Instant Pot Beef Ribs Ingredient Notes
- Red Wine: You will want to use a dry red wine. In this recipe., Merlot was used but a cabernet will work too. Sherry dry cooking wine will work as well in place of regular red wine.
- Fresh Herbs: For this recipe, you will need fresh thyme and rosemary, dried herbs will not give the same flavor in this recipe.
Variations and Substitutions for the Instant Pot Beef Short Ribs
- Cuts of Beef – Make this recipe with other cuts of meat besides short ribs. For example you could also you chuck roast, flanken ribs, or brisket as a substitute to short ribs. To learn more about different cuts of beef, visit the Certified Angus Beef Brand.
- Slow Cooker – You could also do this the traditional way by using crockpot but this method will take more than twice the time it takes to make in the instant pot.
How to Make Beef Ribs in Instant Pot
These are the basic steps for making Instant Pot Beef Short Ribs. Please refer to the recipe card below for more detailed instructions, nutrition information, cooking time etc.
STEP 1: SAUTE VEGGIES
Using your Instant pot on the sauté setting. Add one tablespoon of oil. Let the oil heat up then add diced onions, carrots, and garlic. Season with salt & pepper to taste. Cook for a few minutes, stir constantly. Remove veggies to a clean plate.
STEP 2: BROWN THE BEEF
Next, use paper towels to pat dry the ribs. Then season all sides with salt and pepper and cover with flour; shake off excess flour. Add 2 more tablespoons of oil to the pot. Place in the short ribs and sear on all sides, cook in batches, if the whole thing doesn’t fit in your instant pot, then transfer to a plate.
STEP 3: DEGLAZE BOTTOM PAN
Deglaze the bottom of the pan with wine. Scrape the bottom of the pan to release any residue. Bring to a boil and cook 2 minutes. Next, add beef broth, salt, freshly ground black pepper, and tomato paste. Mix until incorporated.
STEP 4: PRESSURE COOK
Add ribs and veggies back to the pot and add sprigs of thyme and rosemary on top. Secure instant pot lid and lock valve. Cook on Manual/High Pressure for 45 minutes with a natural release.
STEP 5: MAKE THE SAUCE
Remove instant pot lid, and carefully transfer the short ribs to a plate (use tongs) and cover to keep warm. Remove herbs and discard. To make a smooth silky sauce, skim off some of the fat and blend with remaining liquid and veggies, using an immersion blender.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can make this instant pot short ribs recipe ahead of time and use it for meal prep, simply store in the fridge in an airtight container.
HOW TO STORE THIS RECIPE
Store leftover instant pot beef ribs in an airtight container in fridge for 3-4 days.
HOW TO FREEZE THIS RECIPE
Once your short ribs have cooled completely, shred off the meat and transfer it to an airtight container or freezer bag and freeze for up to 3 months.
HOW TO REHEAT THIS RECIPE
Reheat instant pot beef ribs in a dutch oven or covered baking dish for 15-20 at 350 degrees.
Frequently Asked Questions
Easily make this recipe gluten-free by switching the all purpose flour out for a gluten free flour or cornstarch.
If you are looking for an alcohol-free alternative to red wine, you can add additional beef broth or use vegetable or chicken stock in it’s place.
Easily double or half this recipe, just proptionally increase or decrease ingredients as fit.
If your short ribs comes out tough, it means they were not cooked for long enough. Additionally it can mean that you also rushed the browning and searing process at the beginning.
Expert Tips for Instant Pot Short Ribs Recipe
- Regular Blender: If you do not have an immersion blender, you can put the liquid and veggies into a blender, but sure to seal the top of the blender tightly and cover with a kitchen towel to keep from getting dangerously burned. Only fill the blender to the maximum of two thirds of the way full.
- Don’t Rush: Don’t rush through the browning step for these pressure cooker short ribs as it is going to be the key to getting the meat to be pulled off by a fork. The more color you develop during this process, the more flavor you will develop for your end dish.
- Vinegar: Add a tablespoon or two of balsamic vinegar to the dish to tenderize the ribs and add flavor.
- Spices: Adding some of your favorite spices can really enrich the dish, for example add some bay leaves to the instant pot, try some paprika and finish with some fresh parsley.
For another delicious recipe, try these Beef Short Ribs Braised in Beer.
What to Serve with Instant Pot Beef Short Ribs
- Sour Cream Mashed Potatoes
- Oven Roasted Baby Carrots with Garlic
- Caramelized Mushrooms and Onions
- Mashed Cauliflower
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Instant Pot Beef Short Ribs
Equipment
- Rubber Spatula or large spoon
Ingredients
- 3 pounds bone-in beef short ribs
- 3 Tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 1 teaspoon garlic paste, equivalent amount of minced garlic is fine
- salt and pepper, to taste
- ¼ cup all-purpose flour
- ½ cup dry red wine, I used Merlot
- 1 cup beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- First set your Instant pot to the sauté setting. Once hot, add one tablespoon of oil.
- Let the oil heat up then add diced onions, carrots, and garlic. Season with salt & pepper to taste. Cook for a few minutes, stirring constantly. Remove veggies to a clean plate.
- Next, use paper towels to pat dry the ribs. Then season all sides with salt and pepper and cover with flour; shake off excess flour.
- Add 2 more tablespoons of oil to the pot. Place in the short ribs and sear on all sides, cook in batches, if the whole thing doesn’t fit in your instant pot, then transfer to a plate.
- Deglaze the bottom of the pan with wine. Scrape the bottom of the pan to release any residue that is sticking for all of it’s flavor. Bring to a boil and cook 2 minutes.
- Next, add beef broth, salt, freshly ground black pepper, and tomato paste. Mix until incorporated. Add ribs and veggies back to the pot and add sprigs of thyme and rosemary on top.
- Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a natural release.
- Remove instant pot lid, and carefully transfer the short ribs to a plate and cover to keep warm. Remove herbs and discard.
- To make a smooth silky sauce, skim off some of the fat and blend with remaining liquid and veggies, using an immersion blender.
Expert Tips
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- Regular Blender: If you do not have an immersion blender, you can put the liquid and veggies into a blender, but sure to seal the top of the blender tightly and cover with a kitchen towel to keep from getting dangerously burned. Only fill the blender to the maximum of two thirds of the way full.
- Don’t Rush: Don’t rush through the browning step for these pressure cooker short ribs as it is going to be the key to getting the meat to be pulled off by a fork. The more color you develop during this process, the more flavor you will develop for your end dish.
- Vinegar: Add a tablespoon or two of balsamic vinegar to the dish to tenderize the ribs and add flavor.
- Spices: Adding some of your favorite spices can really enrich the dish, for example add some bay leaves to the instant pot, try some paprika and finish with some fresh parsley
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