Instant Pot Beef Short Ribs.
If ever there was a dish that was tailor-made for an Instant Pot, it’s Beef Short Ribs.
This recipe makes fall-off-the-bone ribs in only about an hour and a half, from start to finish.
And taste? Simply amazing.
INSTANT POT BEEF SHORT RIBS ARE EASY TO MAKE
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.
Watch us show you how easy it is to make these incredible short ribs!
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.
These ribs do render a decent amount of fat. We like to strain the sauce after pressure cooking, and the pour the sauce into a fat separator. If you don’t have one of the amazing (and in-expensive) tools, you can spoon the grease off the top of the sauce.
When you’re ready to impress, look no further than this amazing recipe. A 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).
Looking for more awesome Instant Pot recipes? Try these:
- Instant Pot Honey Balsamic Chicken with Carrots
- Instant Pot Italian Beef Short Ribs
- Instant Pot Teriyaki Salmon
- Instant Pot cheesy Sausage and Ham Frittata
- Instant Pot Chocolate Marble Cheesecake
Now, let’s make these amazing Instant Pot Beef Short Ribs!
Instant Pot Beef Short Ribs
Ingredients
- Kosher salt
- 4 lbs bone-in beef short ribs about 6 - 8 ribs, 2 inches in length each
- 2 tbsp olive oil plus additional, if necessary
- 2 medium-sized carrots peeled and cut into 1/4-inch rounds
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 cup beef stock
- 1 tsp dried thyme
- 1 bay leaf
- Freshly ground black pepper
- 1 tbsp light brown sugar
Instructions
- 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 1/2 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).
- Place the cooked vegetables on a serving dish and tent with foil.
- 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.
- Serves with vegetables. Enjoy!
Great recipe. It has become one of my favorites. Thank you, fun guys.
The only apparently incorrect thing I found in your recipe is: “4 lbs bone-in beef short ribs about 6 – 8 ribs, 2 inches in length each”. 4 lbs is OK, and possibly the number of 6-8 ribs weighing together approximately 4 lbs. The size you mention for each rib (2 inches in length each would not fit the weight you give. You may have meant approximately 2 inches thick x 4 in long each.
Hi there!! We are so so happy you enjoyed the IP Short Ribs! And thank you so much for the heads up about the description of the ribs. We’ll check into that and update the recipe! Thanks again!!! Best, Kris & Wesley
I’m having short ribs tomorrow. Just ran across you guys. Can’t wait to use the recipe!! Love your show, so funny and laid back!! SMOOCHES ❤️❤️
Smooches!!!!!! We hope you loved the ribs! We think they’re pretty delish!!! Stay in touch, Shenequa!! xoxo
This is in the instant pot as I write this! Having the short ribs tonight with a mashed cauliflower. I have made this recipe before and love it! Love your comedic duo-ness. Is that a word? LOL Yummo!!
I absolutely love this recipe! It’s so easy and flavorful. Tonight is the 4th time that I made this recipe. Thank you for sharing.
Hi Angela!! Woo hoo!! So glad you enjoyed the IP beef ribs, and those are one of our most favorite things to make in the Instant Pot!! So so so thrilled you are loving it! And thank you so much for letting us know and for the wonderful review! That means the world to us!! All the best, Kris & Wesley
I plan on making these tonight. I asked for 6 short ribs for my husband and me but they only weigh 3 pounds. Should I adjust the cooking time on my instant pot? If so, what do you recommend for the cooking time and release time. Thank you so much. I have made many of your recipes several times and love them. You guys are the best!
Hi Mackey! Awesome! I wouldn’t change any of the cooking or release times. They will pressure cook just the same and become super tender. So glad you have enjoyed our recipes and thank you SO VERY MUCH for letting us know!! And please let us know how the ribs turns out. We hope you love them as much as we do!! Best, Kris & Wesley
I just made these and they are so tender and flavorful! Great recipe.
That is so awesome, Jen!! Isn’t crazy how amazingly tender the ribs get in the Instant Pot…and in such a short amount of time? We are so happy you had success with the recipe and thank you SO MUCH for letting us know. Please stay in touch! All the best, Kris & Wesley
Made these tonight and followed to the recipe
Flavors were great the meat needed about 5 mins more but still was lovely
Husband asked me to make again
Hi Jodi! That’s wonderful to hear! And good to know about the timing. We’ve found the size of the ribs can make a difference on timing, but adding 5 minutes sounds good, and glad if worked well for you. And always a huge plus to get a repeat request from the hubby!! Thanks so much and please stay in touch. Best, Kris & Wesley
I am a very good cook quite new to the Instant Pot. I am a newbie in the experimenting stage. This short rib recipe was excellent and your directions were very clear. It’s a keeper. Thanks for adding to my Instant Pot repertoire
Made this tonight. Delicious! Do you take out the vegetables at the same time as the ribs, or strain them with the sauce?
Hey there!! Thanks so much for letting us know! We love these ribs, too!! So glad you liked them. Sorry I didn’t clarify this in the recipe, I usually place the cooked veggies in a bowl after straining and then tent with foil to keep them warm, and then serve with the ribs and gravy. I’ve updated the recipe to reflect this. Thanks again for letting us know. Stay in touch!! Best, Kris & Wesley