Instant Pot Beef Short Ribs

These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

How long does it take to cook beef short ribs in the pressure cooker?

Instant Pot Beef Short Ribs

Back in the summer when we were brainstorming recipes that we wanted to create for the upcoming Fall season, we knew that some new Instant Pot recipes were a MUST. And when thinking of warm, hearty and comforting food, braised meat is the first that comes to mind! While I have a version of Short Ribs in my cookbook, this flavor-packed Instant Pot Beef Short Ribs recipe is becoming a quick favorite. It has all the flavor of meat that has been braised for hours but in a fraction of the time thanks to the Instant Pot. We paired this heart dish with a side of quick cauli-mash and we’re glad we did.

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). The resulting sauce that cooks with the short ribs is so decadent. It is full of umami flavor thanks to the sear on the meat, the balsamic vinegar and coconut sugar (If you are restricted by sugar simply leave it out).

how do you cook short ribs in the pressure cooker

How do you cook short ribs in the Instant Pot?

It’s so simple!

  1. You sear the meat using the saute function until it’s nice and browned to deepen the flavor of the resulting sauce.
  2. Add some aromatics to the pot (we use shallots, garlic, carrots and rosemary).
  3. Deglaze the pot with liquid (we use wine and beef broth, but you can use all beef broth)
  4. Cook on high pressure for 40 minutes, with a natural release for 10 minutes.
  5. Reduce the sauce further, adding the optional thickener if desired.
  6. 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 do i make beef short ribs?

For this recipe we used these tools:

If you like this Instant Pot Recipe, check out these others:

Instant Pot Beef Short Ribs

Prep Time 00:15 Cook Time 01:00 Inactive Time 00:25 Total Time 01:45 Serves 4

Ingredients

For Beef Short Ribs:

For Cauli-mash

Directions

For Beef Short Ribs:

  1. Season the short ribs generously with salt and pepper.
  2. In a 6 or 8 quart Instant pot, press the saute function to heat up the pot. Once hot, add oil.
  3. Sear beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.
  4. Add shallots, garlic, carrots, rosemary to the pot and cook, stirring occasionally, until beginning to soften, about 3 minutes.
  5. 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.
  6. When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.
  7. 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).
  8. Add balsamic vinegar and coconut sugar (if using) and turn on the saute function to reduce the liquid for 10 minutes.
  9. 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.
  10. Return meat to the pot and let cool briefly.
  11. Serve with cauli-mash (recipe below).

For Cauli-mash:

  1. 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.
  2. 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.
  3. Keep warm until ready to serve.

Recipe Notes

  1. 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!
  2. 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.
  3. 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).
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17 comments on “Instant Pot Beef Short Ribs

  • We made this recipe and loved it!! Perfect fall meal. The meat was so tender and there was a great flavor to the meat and sauce! We will definitely be making this again.

    5.0 rating

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  • I made this the other day and used a chuck roast and did it in the crock pot.. I also used apple sauce in place of the sugar. Super flavorful and 2 thumbs up from the kiddo!

    Reply
  • Hi there!
    This recipe looks amazing! It would be perfect for a cold rainy day. I was wondering if you happen to have the nutrition information for the recipe?

    Reply
  • Shannon Morgan says:

    This was my first time to use my new pressure cooker. I chose this recipe because it would normally take several hours to make tender short ribs. Wow! So flavorful, savory goodness! Recipe is pretty easy, cooked perfectly in 1 hour start to finish. I will be making this again and again. Better than most restaurants! Thank you Lexi!

    5.0 rating

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    • Kelli Avila says:

      Hi Olivia! Kelli here, part of the LCK team. This could be a whole post topic about doubling recipes in the Instant Pot. The short answer is NO! Don’t do that. The instant pot is supposed to cook everything the same whether you are making 3# of meat or #6. But you also don’t want to double the amount of liquid in there. It’s just enough needed to make the sauce and to make the instant pot work. If you double the liquid ingredients the sauce would be way too much. One last tip, make sure that that amount fits in the instant pot below the max line! So in short I’m suggesting you only increase the amount of meat and of course make sure you season it all correctly. We haven’t tested this of course, so please come back and tell us how it went! Feel free to consult google too on doubling recipes in the instant pot since we don’t currently have a whole post dedicated to it!

      Reply
  • Vincent Stevens says:

    Thank you for posting this! I made a lower carb version last night and it still turned out fantastic. I skipped the carrots and only used beef broth. On top of this, I only had one 14.5 oz can of broth, so I topped off the difference in the measuring cup with Worcestershire sauce (low sodium). I couldn’t believe how flavorful, juicy and tender the meat turned out! I had to force myself to stop eating it while I was making the sauce. For the sauce instead of arrowroot I used a half teasoon of xantham gum, so dang good!

    5.0 rating

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  • Donna Kraeker says:

    After much searching I found your instructions for IP short ribs. I had a very old family recipe & was trying to find something similar. I followed your instructions with only a few changes…used onions instead of shallots, had no red wine so used more beef broth plus some diced tomatoes & liquid. The meat was extremely tender with an amazing taste! I put some small potatoes on top of everything to make it a complete meal & everything was done in the 40 minutes with a 10 minute NR.

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  • Thanks for the recipe!I had a hard time finding short ribs but it was worth it because the flavor was outstanding. Like Vincent, I also used a 14.5 oz can of beef broth and added some Worcestershire sauce (no wine). Also omitted the sugar, subbed apple cider vinegar for the balsamic, and cornstarch for arrowroot. Cooked about 5 lbs of bone-in meat for 45 minutes, probably could have gone 5 minutes longer but was concerned about it being overdone. I added the vinegar at the end as directed but wondering if that couldn’t go in from the start? Served with a potato and cornmeal pap (not low carb LOL), and Simple Lemon Green Beans from Love & Lemons.

    5.0 rating

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    • Kelli Avila says:

      Hi Dave. Glad you enjoyed! You add the vinegar at the end because you need the added acidity to balance all the flavors–if you added it while cooking it wouldn’t be as strong and you’d lose that benefit of the resulting balanced dish. It’s a small detail, but we feel it makes a difference which is why we have that detailed direction 🙂

      Reply
  • Used your recipe to make short ribs. My husband was actually moaning when eating it. LOL It’s was perfect. I did add two tablespoons of tomato paste to the top of the ribs before cooking instead of the balsamic at the end. Thanks for the recipe.

    Reply

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