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4.64 from 11 votes

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!
Prep Time15 minutes
Cook Time1 hour
Course: Dinner
Method: Instant Pot
Servings: 4
Author: Lexi

Ingredients

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).