Unlock the secret to incredibly tender, fall-off-the-bone beef short ribs without spending hours in the kitchen with this ultimate Instant Pot Short Ribs recipe. Gone are the days of labor-intensive slow cooking; your pressure cooker transforms this rich, flavorful cut of beef into a culinary masterpiece in a fraction of the time. This set-it-and-forget-it method ensures succulent, melt-in-your-mouth results every single time, making it perfect for both weeknight dinners and special occasions.
If you’re a fan of deeply flavorful braised meats, you might also enjoy our Guinness Braised Short Ribs recipe, another incredibly easy dish that promises rich, savory satisfaction. Here at Primavera Kitchen, we have a passion for ribs in all their glorious forms. We’ve previously shared our go-to recipes for Slow Cooker Ribs and classic Instant Pot Ribs. But have you truly experienced the unparalleled depth of flavor that comes from perfectly cooked beef short ribs?
This comprehensive guide will walk you through every step of making the most delicious Instant Pot Short Ribs, from selecting the right cut of meat to crafting a rich, savory gravy from the pan drippings. Prepare to impress your family and friends with a dish that tastes like it took all day to make, but was surprisingly quick and simple, thanks to the magic of pressure cooking.
What Exactly Are Short Ribs?
Despite their name, beef short ribs aren’t actually short in flavor or culinary potential. They are a cut of beef taken from the chuck, plate, rib, or brisket sections of the cow. Specifically, they encompass the bottom five ribs that are too short to be considered full rib steaks. What makes short ribs truly special is their rich marbling and the generous amount of connective tissue. While this means they are initially tougher than more tender cuts like steak, this very characteristic is what contributes to their incredible, deep beefy flavor and luscious texture when cooked properly.
The magic happens during slow, moist cooking (like braising or pressure cooking). The connective tissue, primarily collagen, breaks down into gelatin, infusing the meat with moisture and creating that signature melt-in-your-mouth, fall-off-the-bone tenderness that short ribs are famous for. This transformation results in a deeply satisfying meal that is both hearty and refined.
Understanding Short Rib Cuts: English vs. Flanken Style
When you’re at the butcher shop, you’ll typically encounter two main ways short ribs are cut:
- English Style: This traditional cut involves small, thick chunks of meat, each with a single bone. The bones are cut parallel to the bone, resulting in a more substantial piece of meat on each bone. This style is excellent for long braising and yields impressive individual servings.
- Flanken (BBQ) Style: Also known as Korean-style short ribs, these are long strips of meat cut across the bone, resulting in three or four bone sections per strip. This cut exposes more meat surface, making it ideal for quick cooking methods like grilling or, in our case, for ensuring even cooking and maximum flavor absorption in the Instant Pot. For this particular Instant Pot Short Ribs recipe, we highly recommend using the Flanken-style cut, as its uniform thickness allows for optimal pressure cooking and easy handling.
No matter the style, ensure your short ribs have good marbling, which indicates a higher fat content and ultimately, more flavor and moisture in the final dish. Don’t hesitate to ask your butcher for guidance on selecting the best short ribs for your cooking needs.
Versatile Cooking: Beyond the Instant Pot
While the Instant Pot truly excels at delivering incredibly tender short ribs in record time, it’s certainly not the only way to achieve delicious results. Understanding other preparation methods can broaden your culinary horizons and allow you to choose the best technique based on your time, equipment, and desired outcome.
Traditional Oven Braising for Deep Flavor
Oven braising is a classic method that yields unbelievably rich and flavorful short ribs with a deep, caramelized crust. This “low and slow” approach allows flavors to meld beautifully and the connective tissues to break down gradually, resulting in incredibly tender meat.
- Equipment: A heavy-bottomed Dutch oven or another oven-safe, heavy-duty pot with a tight-fitting lid is essential. This helps retain moisture and heat evenly.
- Process: Start by searing your short ribs on all sides in the Dutch oven on the stovetop to build a flavorful crust. Then, sauté your aromatics (onions, garlic, carrots, celery) and deglaze the pan with wine or broth. Add your liquid (beef broth, red wine, balsamic vinegar, etc.), bring to a simmer, then cover and transfer to a preheated oven.
- Temperature & Time: Cook short ribs in an oven set at 300°F (150°C) for approximately 3 hours. The cooking time can vary based on the thickness of your ribs, but they are done when you can easily pull the meat apart with a fork, and it’s gloriously tender.
- Benefits: This method provides unparalleled depth of flavor and creates a beautiful, rich sauce. It’s perfect for a leisurely weekend cooking project when you have more time.
Effortless Slow Cooker Short Ribs
For those days when you need to prep dinner in the morning and have it ready by evening with minimal fuss, the slow cooker is your best friend. While it requires a longer cooking time than the Instant Pot, it offers true hands-off convenience.
- Preparation: Even with a slow cooker, we highly recommend browning all sides of your short ribs on the stovetop before transferring them to the slow cooker. This crucial step adds a significant layer of flavor and color that you won’t get from simply slow cooking raw meat.
- Cooking Time: After browning and adding your other ingredients (aromatics, liquid, seasonings), cook your short ribs on the LOW setting for 8 hours or on the HIGH setting for 5 hours. Again, the ribs are ready when they are fork-tender and practically falling off the bone.
- Benefits: Ideal for busy schedules, the slow cooker allows you to set it and forget it, returning to a house filled with amazing aromas and a delicious, ready-to-eat meal.
Why the Instant Pot is a Game-Changer for Short Ribs
The Instant Pot combines the best aspects of both oven braising and slow cooking, but at an accelerated pace. It provides the deep flavor development of traditional braising with the convenience and speed of modern pressure cooking. For tough cuts like short ribs, the high-pressure environment drastically reduces cooking time while simultaneously tenderizing the meat and infusing it with flavor.
- Speed: What takes hours in an oven or slow cooker is accomplished in just over an hour in the Instant Pot, including pressure build-up and natural release.
- Flavor Infusion: The sealed environment of the pressure cooker allows flavors to penetrate the meat more effectively, resulting in incredibly juicy and savory short ribs.
- One-Pot Meal Potential: Many Instant Pot recipes, including this one, allow you to sauté, pressure cook, and even thicken a sauce all in the same pot, minimizing cleanup.
Whether you opt for the quickness of the Instant Pot, the traditional richness of oven braising, or the convenience of a slow cooker, short ribs are a culinary delight that promises a deeply satisfying meal. Each method brings out unique qualities in the meat, ensuring there’s a perfect technique for every occasion.
Perfect Pairings: What to Serve with Instant Pot Short Ribs
Instant Pot Short Ribs are a complete meal in themselves, but pairing them with the right side dishes can elevate the experience to another level. The rich, savory flavor of the beef and its accompanying gravy calls for accompaniments that can either absorb the delicious sauce or provide a refreshing contrast.
The Essential Gravy: A Must-Have
One of the best parts of cooking short ribs in the Instant Pot is the flavorful cooking liquid left behind. This liquid is liquid gold, and transforming it into a rich gravy is simple and highly recommended. After removing the cooked short ribs, you can use the sauté function of your Instant Pot (or transfer the liquid to a saucepan on the stovetop). To thicken, create a cornstarch slurry by whisking a small amount of cornstarch with an equal part of cold water or cooking liquid until smooth. Slowly whisk this slurry into the simmering cooking liquid until it reaches your desired consistency. Season with additional salt and pepper if needed. This homemade gravy is perfect for spooning over the short ribs and any accompanying sides.
Classic Starchy Sides
When you have a delicious gravy, a starchy side is almost mandatory for soaking up every last drop. Mashed potatoes are the quintessential pairing:
- Creamy Mashed Potatoes: A timeless classic, mashed potatoes offer a comforting base that perfectly complements the rich gravy and tender short ribs. Enhance them with garlic, chives, or a touch of cream cheese for extra flavor.
- Mashed Cauliflower: For those following a low-carb or keto diet, mashed cauliflower is an excellent and equally delicious substitute. It provides a similar creamy texture and mild flavor without the carbs.
- Polenta: Creamy polenta is another fantastic option, offering a subtle corn flavor and a luxurious texture that pairs beautifully with the savory beef.
- Rice or Noodles: Simple steamed rice (white or brown) or egg noodles can also be wonderful for absorbing the rich sauce.
Fresh and Vibrant Vegetable Sides
To balance the richness of the short ribs, incorporate some fresh and vibrant vegetables:
- Crispy Roasted Green Beans: Their slight crunch and fresh flavor provide a lovely textural and taste contrast.
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted until tender and slightly caramelized add sweetness and earthiness.
- Easy Broccoli Salad: A refreshing and slightly tangy salad can cut through the richness of the meat.
- Sautéed Garlic Butter Mushrooms: Earthy mushrooms cooked in garlic butter add another layer of umami flavor.
- Mixed Green Salad: A simple salad with a light vinaigrette offers a refreshing counterpoint.
Consider adding a crusty loaf of bread to sop up any remaining sauce! A glass of full-bodied red wine, like a Cabernet Sauvignon or Merlot, would also be a fantastic beverage pairing to complete this luxurious meal.
Print Recipe
Instant Pot Short Ribs Recipe
Video
Ingredients
- 2 lb bone-in beef short ribs (0.778 kg)
- sea salt + freshly ground black pepper to taste
- 2 tbsp olive oil
- 1 yellow onion chopped (For a keto-friendly option, use 1/2 cup chopped scallions instead)
- 2 tbsp tomato paste
- 2 garlic cloves minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup balsamic vinegar
- 1 cup low sodium beef broth
- 2 bay leaves
- ¼ cup water or cooking liquid
- 2 tablespoons cornstarch or arrowroot powder for low-carb and Whole30 diets
- Chopped fresh parsley optional, for garnish
Instructions
-
Turn on your Instant Pot and select the “Sauté” setting. Add the olive oil to the pot and allow it to heat up.
-
Carefully add the beef short ribs to the hot oil. Brown all sides of the short ribs until a deep, rich crust forms, which usually takes about 10 minutes. This step is crucial for building flavor. Once browned, remove the short ribs from the Instant Pot and set them aside on a plate.
-
Add the chopped yellow onion and minced garlic to the Instant Pot. Sauté, stirring frequently, until the onion becomes translucent and softened, approximately 4 minutes. As you stir, make sure to scrape any browned bits from the bottom of the pot with a wooden spoon – this is called deglazing and adds immense flavor to your sauce.
-
Stir in the fresh thyme and tomato paste, mixing well until the tomato paste is fragrant and coats the onions. Pour in the balsamic vinegar and stir vigorously, allowing it to reduce slightly. Season the mixture generously with sea salt and freshly ground black pepper to your preference.
-
Press “Cancel” to turn off the sauté mode. Add the low sodium beef broth and bay leaves to the pot, stirring to combine all the ingredients. Carefully transfer the browned short ribs back into the Instant Pot, nesting them amongst the liquid and aromatics.
-
Secure the lid on the Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 1 hour on high pressure. Once the cooking cycle is complete, allow a Natural Pressure Release for 10 minutes. After 10 minutes, carefully move the sealing valve to the “Venting” position to release any remaining pressure, then remove the lid.
-
Gently remove the tender short ribs from the Instant Pot, being careful to keep the meat on the bone, and set them aside. They will be incredibly soft and easy to handle.
-
To prepare the gravy, pour about ¼ cup of the cooking liquid from the Instant Pot into a small bowl. Add the cornstarch (or arrowroot powder) to this liquid and whisk thoroughly until a smooth slurry forms. Set aside.
-
Pour all the remaining cooking liquid from the Instant Pot into a saucepan. Place the saucepan on the stovetop and heat over high heat, bringing the liquid to a simmer.
-
Slowly pour the cornstarch mixture into the simmering cooking liquid in the saucepan while continuously whisking. Continue to whisk for about 2 minutes, or until the gravy thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
-
Arrange the Instant Pot Short Ribs on a serving plate. Spoon the rich, homemade gravy generously over the ribs. Garnish with chopped fresh parsley if desired. Serve immediately with your favorite side dishes and enjoy!
Recipe Notes & Tips for Success
1. Oven Braising: For a more traditional approach, cook your short ribs in a heavy-based pan or Dutch oven at 300°F (150°C) for approximately 3 hours, or until the meat is incredibly tender and can be easily pulled apart with forks. This method yields a deeply caramelized crust and rich flavor.
2. Slow Cooker: Achieve effortless tender short ribs by cooking them on the low setting for 8 hours or the high setting for 5 hours. Remember to brown the ribs on the stovetop first for enhanced flavor and color before transferring them to the slow cooker.
- Nutrition Information: Please note that the provided nutrition facts are an approximation and do not include any side dishes such as mashed potatoes or green beans.
- Thawing Frozen Beef: If you are using frozen beef short ribs, it is crucial to ensure they are fully thawed before beginning the recipe. Thawing helps ensure even cooking and optimal tenderness.
- Instant Pot Pressure Release: To prevent the short ribs from drying out, avoid performing a quick pressure release immediately after cooking. Always allow for at least a 10-minute natural pressure release before manually venting any remaining pressure. This resting period helps keep the meat juicy and tender.
- Storage: Store any leftover Instant Pot short ribs in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making for delicious next-day meals.
- Reheating: To reheat, gently warm the short ribs in the microwave or in a covered oven-safe dish in the oven at a low temperature (around 200-250°F or 90-120°C) until heated through, adding a splash of broth if needed to maintain moisture.
- Freezing: Cooked short ribs freeze exceptionally well. Once they have completely cooled, transfer them to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions (FAQ) About Instant Pot Short Ribs
Here are some common questions and answers to help you master your Instant Pot Short Ribs:
Can I use boneless short ribs for this recipe?
Yes, you can absolutely use boneless beef short ribs for this recipe. Boneless ribs might cook slightly faster, so you could reduce the pressure cooking time by about 5-10 minutes. However, bone-in short ribs tend to impart more flavor and moisture, so we generally recommend them if available.
How do I make the gravy thicker?
If your gravy isn’t as thick as you’d like, you can create a second cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and slowly whisk it into the simmering gravy. Let it cook for another minute, and it should thicken considerably. Repeat if necessary until desired consistency is reached.
Can I add vegetables to the Instant Pot with the short ribs?
For some added flavor and a more complete meal, you can certainly add hardy vegetables like carrots, celery, or potatoes to the Instant Pot. Add them during the last 10-15 minutes of pressure cooking (using a quick release, adding veggies, then pressure cooking for a shorter time) or after the ribs are cooked and the pressure has released, allowing them to simmer until tender in the sauce.
What if I don’t have balsamic vinegar?
Balsamic vinegar adds a wonderful depth and tang. If you don’t have it, you can substitute with red wine vinegar, apple cider vinegar, or even a splash of red wine. Adjust the sweetness level if using a different vinegar, as balsamic is naturally sweeter.
Why is browning the short ribs important?
Browning the short ribs before pressure cooking is a critical step for developing deep, rich flavor. The caramelization created during searing adds complex savory notes (Maillard reaction) that cannot be achieved by simply cooking the meat in liquid. Don’t skip this step!
My short ribs are tough, what went wrong?
If your short ribs are still tough after cooking, it usually means they need more time under pressure. The connective tissue requires sufficient heat and time to break down into gelatin. If this happens, simply close the Instant Pot lid again and cook on high pressure for another 10-15 minutes. Tough short ribs are undercooked short ribs!
This recipe was slightly adapted from the blog Garden in the Kitchen, and we thank them for the inspiration.
We hope you enjoy making these incredible Instant Pot Short Ribs. They’re a testament to how modern kitchen appliances can bring gourmet-level flavors to your table with surprising ease. Happy cooking!