These Instant Pot Beef Short Ribs are so tender and flavorful and ready in just over an hour in the Instant Pot. They’re the perfect dinner solution for a set-it-and-forget it meal.
>> You might also like this Instant Pot Oxtail Ragu or Instant Pot Baby Back Ribs
I love making short ribs in the slow cooker, but sometimes I really don’t have time for that. To get it right, it’s a day-long endeavor. That’s why I almost always turn to the Instant for making tender, fall-apart short ribs.
The Instant Pot is a great tool to cut down the cooking time of dishes like this one that typically take all day to make. In the slow cooker or on the stovetop, short ribs need at least 5 hours to cook. But in the Instant Pot, they’re ready in just over an hour.
These short ribs reach fall-apart tender status in a fraction of the time they take in the slow cooker. And the flavor is incredible. In fact, cooking them in the Instant Pot actually increases the flavor due to the intensified Maillard reaction.
Ingredients You Need
- Beef short ribs – Beef short ribs is a specific cut that comes from the chuck portion. It is actually beef ribs that are shortened by cutting. This particular cut is known for its rich beefy flavor and marbling.
- Onion and carrot – Keep these in large chunks to add significant flavor and texture to the dish.
- Beef broth – Adding beef broth adds a richness of beefy flavor.
- Thyme – Adding fresh thyme sprigs adds aroma.
- Garlic – A few cloves of garlic will add a little flavor and aroma.
- Oil – You can use olive oil, canola oil or any cooking oil for this recipe.
- Seasoning – We make a dry rub with paprika, brown sugar, salt, freshly ground black pepper, chili powder, garlic and onion powders.
How to Make Instant Pot Beef Short Ribs
Short ribs are often sold in pieces that are about 3-4 inches long. When you’re shopping for beef short ribs, those are the perfect size for cooking in the Instant Pot. Sometimes they come in much longer pieces, which won’t fit in the pot, so be mindful of that.
Pat dry the ribs. Then you’re ready for the dry rub.
Mix together the dry rub.
Use all of the rub to coat the ribs. You can proceed immediately, or leave them to marinate in the rub for 15-20 minutes.
Turn on the saute mode on the Instant Pot. Add some cooking oil to the pot and let it get hot.
As soon as the oil is shimmering, add the ribs, meat side down and sear for about 3 minutes on each side. You want to get a nice dark sear on the meat, as this adds flavor and rich color.
As soon as you’ve seared each side, turn off saute mode. Transfer the ribs to a plate.
Deglaze the pan by adding the beef stock. Whisk the brown bits off the bottom of the pot.
Return the meat to the pot. Top with the carrots, onion, garlic and thyme.
Close the lid and set the vent to sealing. Set to pressure cook on high for 50 minutes.
When done, allow for a natural pressure release, which takes about 10-15 minutes. Then you can open the pot and serve it up.
The bones can be removed from the meat. As you’re doing that, you’ll notice there is a spongy membrane between the bone and meat. I like to remove that as well. If you don’t mind that texture, you can leave it on.
I like to serve the meat over a bed of mashed potatoes, with the carrots and onions on the side. It’s such a delicious plate of food!
Tips & Suggestions
- Searing the short ribs before cooking them gives them a nice caramelized crust that builds a lot of flavor. It also allows for some fond build up on the bottom of the pan, which you will deglaze into the broth. I don’t like to skip this step because it’s a huge flavor builder, but you can if you don’t have time.
- You can thicken the gravy in the Instant Pot, if you want to serve these with a nice flavorful gravy. You’ll first need to strain the vegetables and solids out of the pan, then remove as much of the grease out of the pan juices as you can. Set the pot on saute mode. Add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon of cold water. Whisk until thickened.
- We like to serve these short ribs over a bed of mashed potatoes. You could also serve them with roasted vegetables on the side and a fresh garden salad.
Frequently Asked Questions
Can I Cook Instant Pot Short Ribs From Frozen?
You can make these short ribs in the Instant Pot, even if your short ribs are frozen. Just note that they won’t develop as much flavor this way, because you will have to skip the browning step.
Browning the short ribs before cooking them adds a tremendous amount of flavor, so I really don’t recommend skipping this step, but if you’re really strapped for time and don’t have time to defrost the ribs beforehand, don’t let that stop you.
You’ll need to add an additional 10 minutes to the cook time when using frozen meat.
Can I Skip Natural Pressure Release?
It can be a bit frustrating to have to wait the entire 30 minutes it takes to naturally release the pressure from the Instant Pot. However, when cooking meat that you want to be tender, it’s better to allow the pressure to naturally release.
This is because the meat needs a resting period to relax and rest. If you’re really strapped for time, you can cut down the pressure release time and it won’t negatively affect the outcome. Allow the pressure to release naturally for 10 minutes, then you can quick release the rest of the pressure.
What Should I Serve Short Ribs With?
The ribs can be served with mashed potatoes or cauliflower, rice, or pasta. The carrots cook along with it in the pot and those make a great veggie side.
More Instant Pot Ribs To Try
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Instant Pot Short Ribs
Note: Made in a 6-qt Instant Pot
- 3 pounds beef short ribs
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder mild
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cold water
- 1 large onion quartered
- 2 carrots sliced
- 2 sprigs fresh thyme
- 4 cloves garlic
- Pat dry the ribs.
- Mix together the seasonings and sprinkle on all sides of the ribs.
- Turn on the saute mode on the Instant Pot. Add some cooking oil to the pot and let it get hot.
- Once hot, add the ribs, meat side down and sear for about 3 minutes on each side.
- Turn off saute mode. Transfer the ribs to a plate.
- Pour the beef stock into the pot and deglaze to remove any browned bits.
- Return the meat to the pot. Top with carrots, onion, garlic and thyme.
- Close the lid and set the vent to sealing. Set to pressure cook on high for 60 minutes.
- When the time is up, allow for a natural pressure release, which takes about 10-15 minutes.
- If desired, serve the ribs on a bed of mashed potatoes with vegetables on the side.
- Short ribs take about 60 minutes in the pressure cooker to become tender. If they are larger, they might need more time. If your ribs aren’t tender when cook time is up, cook for an additional 10 minutes.
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.
4 thoughts on “Instant Pot Beef Short Ribs”
Looks delicious! I’m a big fan of short ribs but haven’t ever tried anything like this! Yum!!!
I can’t believe how much flavor you can get into these in so little time with the Instant Pot!
The instant makes this recipe super easy, and the meat so tender! A great meal for two!
That looks delicious. So tender and tasty. I look forward to trying it. I love using my Instant Pot!