If ever there was a dish that was tailor-made for an Instant Pot, it’s Beef Short Ribs. This Instant Pot Beef Short Ribs recipe makes fall-off-the-bone ribs in only about an hour and a half, from start to finish. And taste? Simply amazing.
Short ribs typically take hours in the oven or in your slow cooker. But with the Instant Pot, they pressure cook for only 40 minutes. After braising in a red wine tomato sauce, they are so tender, the meat practically falls off the bone. Insanely tender and just so delicious.
When you’re ready to impress, look no further than this Instant Pot Beef Short Ribs recipe and they cook so fast, you can easily have this dream of carnivores dish on the table on a busy weeknight. Whip up a batch of mashed potatoes served right alongside the prepared carrots, and you’ve got a dish you and your loved ones won’t soon forget. (Note: The cooked carrots are delicious, but you may want to prepare more for the table).
Watch us show you how awesome the Instant Pot is!
Now, let’s make this amazing Instant Pot Beef Short Ribs!
- Kosher salt
- 4 lbs bone-in beef short ribs (about 6 - 8 ribs, 2 inches in length each)
- 2 tablespoons olive oil, plus additional, if necessary
- 2 medium-sized carrots, peeled and cut into ¼-inch rounds
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste,
- ½ cup red wine
- 1 cup beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
- Freshly ground black pepper
- 1 teaspoon light brown sugar
- Liberally salt the ribs on all sides.
- Turn the Instant Pot to Saute on High.
- Heat 2 tablespoons olive oil and then add the ribs in a single layer without overlapping (you'll probably need to do this in a couple batches).
- Sear the ribs for 3 to 4 minutes on each side.
- Transfer to a plate and set aside.
- If pot is dry, add a little more oil.
- Add the carrots, onion, and garlic.
- Add ½ teaspoon salt and stir until vegetables soften, about 3 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add the wine and stir, scraping the bottom to set loose any caramelized bits.
- Bring the liquid to a boil and cook until reduced by about a third, about 4 to 5 minutes.
- Add the stock, thyme, and bay leaf. Then nestle the ribs into liquid. They won't be completely submerged.
- Lock the lid into place, turn the valve to Sealing. Press Cancel and then press "Meat" or "Meat/Stew" and set on High. and set the timer to 40 minutes.
- After cooking, naturally release for 20 minutes, then quick release for any remaining pressure.
- Unlock and remove the lid.
- Carefully transfer the ribs to a platter. They will be very tender, so be gentle!
- Tent the ribs loosely with foil while you finish the sauce.
- Strain the sauce into a large pot through a coarse strainer and then pour into a fat separator (or use a spoon to remove the fat from the surface of the sauce).
- Pour the sauce back into the pot
- Select Saute and adjust the heat to Normal.
- Add the brown sugar and then bring the sauce to a simmer, stirring frequently until the sauce is the consistency of gravy, about 10 minutes.
- Taste and add more salt, if necessary.
- Pour some sauce over the cooked ribs and pass the rest at the table.