Instant Pot Beef Short Ribs

These Instant Pot Beef Short Ribs give all the flavor of slow-cooked, braised short ribs, but made much faster in the instant pot. They’re fall-apart tender, juicy and flavorful, and served alongside a quick and easy cauli-mash or mashed potatoes!

This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash, it will be the hit of the dinner table!

Easy Recipe for Making Beef Short Ribs in the Instant Pot

When I think of comforting food, braised meat is one of the first things that comes to mind. And these Instant Pot Beef Short Ribs have quickly become one of my favorites! I love my Slow-Cooker Short Ribs but there’s just something special about the Instant Pot! 

These ribs have all of the flavor of meat that has been braised for hours, but they are ready in a fraction of the time thanks to the instant pot. This recipe is short and sweet and results in perfectly cooked ribs every time! 

It also includes a 5-ingredient cauliflower mash to serve alongside the short ribs!

Ingredients Needed

This easy short ribs recipe consists of tender beef, a simple sauce, and a recipe for cauliflower mash to serve with the ribs! Here’s what you’ll need (scroll down for the full recipe). We used this Instant Pot for the recipe!

Beef Short Ribs

• Beef Short Ribs: I use boneless short ribs, but bone-in will work as well. Keep in mind that bone-in ribs will take slightly longer to cook. See below.
• Fine Sea Salt and Black Pepper: we just need a couple of simple seasonings to prep the meat before cooking.
• Avocado Oil: used to sear the meat.
• Aromatics: we’re creating a flavor base with a mixture of shallots, garlic, carrots, and rosemary.
• Red Wine and Beef Broth: a sweet, rich, and flavorful base for our cooking liquid. If you’d rather not use red wine, sub it out for additional beef broth.
• Balsamic Vinegar: adds a bright, tangy flavor that balances the richness from the wine and broth.
• Coconut Sugar: cuts the acidity and adds a touch of sweetness.
• Arrowroot: helps thicken the sauce, if needed.

Cauli-Mash

The perfect low carb, keto, paleo, and Whole30 side. You can also sub for Instant Pot Mashed Potatoes!

• Cauliflower: you’ll need 2 medium heads of cauliflower, cut into florets.
• Seasonings: we’re seasoning the cauli-mash with a simple blend of salt, pepper, and garlic powder.
• Butter or Olive Oil: adds moisture to the mash.

How to Make Instant Pot Beef Short Ribs

These instant pot short ribs take just 15 minutes to prep! 

1. Sear the beef: Season the short ribs with salt and pepper, then heat your instant pot on SAUTE. Add in oil, then sear the beef on each side until a crust forms. Remove from the instant pot.
2. Sauté the aromatics: Add the shallots, garlic, carrots, and rosemary to the instant pot. Cook until softened.
3. Pressure cook for 40 minutes: Pour the red wine and broth into the pot, scraping up browned bits from the bottom, then shut of the sauté function. Add the beef back in, top with the lid, and cook on high pressure for 40 minutes.
4. Finish the sauce: Do a natural release for 10 minutes, then quick release the rest of the pressure. Remove the beef from the instant pot and add vinegar nad coconut sugar. Sauté for 10 minutes or until the sauce is thickened. Add an arrowroot slurry to thicken further if needed. 
5. Serve: Return the beef to the pot, let sit for a couple of minutes, then serve with cauli-mash and enjoy!

Note: It’s even better the next day, so you can make this ahead of time if you want and reheat when ready to serve!

How Long to Cook Short Ribs in the Instant Pot

Boneless short ribs start with a quick sear, then they need just 40 minutes to pressure cook for a fall-apart tender texture. 

If you decide to use bone-in short ribs, increase the pressure cooking time to 50 minutes.

Can You Over-Cook Beef Short Ribs?

In theory, yes. However, it is pretty darn difficult to over-cook short ribs. Especially if you’re cooking them in the instant pot. 

Since the instant pot is an incredibly moist cooking environment, the chances of a well-marbled cut of beef like beef short ribs becoming dry and over-cooked is pretty slim.

With that being said, I don’t recommend cooking your short ribs much longer than the 40 minutes listed. Cooking them too long will turn them into shredded meat, rather than fall-apart tender meat.

Tips

• Sear the beef first. Browning the beef first gives it that crispy, caramelized exterior for a better texture and flavor.
• Deglaze the instant pot. Scraping up any brown bits off the bottom of the instant pot helps prevent a burn notice from occurring. 
• Use a good red wine. Whenever you’re cooking with red wine, use something that tastes good to drink so the flavors can shine through.
• Make ahead of time. These instant pot beef short ribs taste even better the next day, so feel free to make them a day in advance and reheat when you’re ready to serve.
• No instant pot? Check out my Slow Cooker Short Ribs instead!

Serving Suggestions

I highly recommend whipping up a quick batch of the homemade cauliflower mash listed here to serve alongside these short ribs.  You can also serve them with any of your favorite side dishes! A few of my favorites are:

• Roasted Vegetables or Perfect Oven Roasted Veggies
• Dairy Free Mashed Potatoes or Instant Pot Mashed Potatoes
• Garlicky Blistered Green Beans
• Cheesy Scalloped Potatoes
• Air Fryer Broccoli
• Instant Pot Mac and Cheese

How to Store

Leftover beef short ribs will last in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months. 

To reheat, thaw overnight in the fridge if frozen then warm with the sauce either on the stove or in the instant pot on “sauté” until heated through.

More Instant Pot Entrees to Try

• Instant Pot Pho
• Instant Pot Pot Roast
• Instant Pot or Slow Cooker Brisket
• Instant Pot Pasta e Fagioli
• Instant Pot Thai Peanut Chicken

Instant Pot Beef Short Ribs

4.64 from 11 votes

These Instant Pot Beef Short Ribs give all the flavor of slow-cooked, braised short ribs, but made much faster in the instant pot. They’re fall-apart tender, juicy and flavorful, and served alongside a quick and easy cauli-mash!

Servings 4

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Rate RecipePin RecipePrint Recipe

Ingredients

  

1x2x3x

For Beef Short Ribs:

• 3 pounds boneless beef short ribs
• 2 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 2 tablespoon avocado oil
• 3 shallots sliced
• 6 cloves garlic minced
• 2 large carrots diced
• 2 sprig of rosemary
• 1 cup of red wine see note or sub for extra beef broth
• 1 cup beef broth
• 3 tablespoons balsamic vinegar
• 1 tablespoon coconut sugar Omit for Keto or Whole30
• 2 teaspoons arrowroot optional

For Cauli-mash:

• 2 medium heads of cauliflower cut into florets and stem removed
• 1-1/2 teaspoon salt
• 1 teaspoon pepper pepper
• 1 teaspoon garlic powder
• 2 tablespoons grass-fed butter or olive oil

Instructions

For Beef Short Ribs:

• Season the short ribs generously with salt and pepper.
• In a 6 or 8 quart Instant pot, press the saute function to heat up the pot. Once hot, add oil.
• Sear beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.
• Add shallots, garlic, carrots, rosemary to the pot and cook, stirring occasionally, until beginning to soften, about 3 minutes.
• Add red wine, beef broth to the pot and scrape up and browned bits from the bottom to deglaze the pan. Shut off the saute function. Return the beef to the pot and cook on high pressure for 40 minutes.
• When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.
• Once the pin has dropped, open the pressure cooker and remove the meat from the pot and set aside. If there is a large amount of fat sitting on top of the liquid, skim off and discard (see note).
• Add balsamic vinegar and coconut sugar (if using) and turn on the saute function to reduce the liquid for 10 minutes.
• If you want to thicken up the sauce: add 2 teaspoons arrowroot to a small bowl. Take out 2 tablespoons of the sauce from the pot and whisk it in the arrowroot to make a slurry. Pour the slurry back in to the pot and continue to boil for 1 minute.
• Return meat to the pot and let cool briefly.
• Serve with cauli-mash (recipe below).

For Cauli-mash:

• Fill a large pot with 1 inch of water and place in a steamer basket and bring the water to a boil. Reduce heat to a  simmer and place in cauliflower florets, cover the pot and steam until nice and tender, about 12-14 minutes.
• In a bowl, using a hand blender, (or food processor) blend steamed cauliflower with salt, pepper, garlic powder and oil and until fully combined. Taste and adjust seasoning if needed.
• Keep warm until ready to serve.

Notes

• If using red wine make sure that you are using a red wine that is tastes good! Whenever cooking with wine you always want to make sure that they wine tastes good enough to drink because the flavors can shine through!
• If you are cooking this ahead of time it is much easier to remove the fat once the sauce has cooled, so feel free to skip this step and wait for it to chill. If you are serving it fresh and wish to remove excess fat skim it off gently with a spoon.
• We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes).

Course: Dinner

Method: Instant Pot

Author: Lexi

Did you make this recipe?

Share a photo and tag @lexiscleankitchen — we can’t wait to see what you’ve made!