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Instant Pot Beef Short Ribs on a white plate next to a red patterned napkin

Instant Pot Beef Short Ribs

Course: Entree
Cuisine: American
Keyword: Instant Pot
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 364kcal
These Instant Pot Beef Short Ribs are fall-off-the-bone tender and exploding with flavor. They take about an hour and a half from start to finish. The meat is so tender, in fact, removing them from the Instant Pot to a platter takes a steady hand and a metal spatula, or two. But wait until you take that first bite! Incredible. Goes beautifully with homemade mashed potatoes!
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  • 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


  • 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!


Calories: 364kcal