Instant Pot Short Ribs

This is a dish that has a reputation for being intimidating to cook. Maybe it’s because of the name, or maybe because they take so long to cook. Following these steps for making short ribs in your Instant Pot will help you make short ribs that practically melt-in-your-mouth (and in so much less time).

What beef should you use for short ribs?

Short ribs are exactly what their name claims them to be – cuts of 2-to-3-inch pieces of a rib bone with an inch or so of meat surrounding each side. The meat itself doesn’t tend to be tender because of the location on the cow which is what leads to longer cook times being the way to go when you make them.

Why is the Instant Pot a great way to cook short ribs?

Because short ribs are a tougher cut of meat, they require long slow cooking to really tenderize the meat. You can do this by braising them in the oven, but who really wants to save short ribs for a day when you can sit and watch them forever or manage a pressure cooker on the stove top? That’s where the Instant Pot comes in. Cooking this cut under pressure does the work so much quicker as it breaks down those tough meat fibers more quickly. Plus, it frees you up to do other things in the meantime (Yay! No watching the stove).

However, there’s a step you’ll want to do before you “set it and forget it.” First, you’re going to brown all sides of your short ribs. Browning them will help keep the meat flavorful and moist as it cooks. The reaction that occurs when you brown food is called the Maillard Reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In other words, it enhances the flavor of your meat before you even add other ingredients that make up the braising liquid.

Will my short ribs still be infused with all the delicious flavor of herbs and the braising liquid?

You might be wondering how fast-tracking this dish infuses the flavors most short rib recipes are known for. You’ll do this by using fresh herbs like rosemary, thyme, and fresh garlic, and pressure cooking the short ribs in red wine and beef broth instead of plain water. You can either use beef stock from the store or make your own with our Instant Pot Beef Bone Broth recipe. (We promise it’s worth the time to make your own.)

And there you have it – Instant Pot Short ribs in much less time than the traditional dish. Take it a step at a time and you’ll have restaurant quality short ribs in just a few hours.

Instant Pot Short Ribs

Contributor: Sam Ellis

This is a dish that has a reputation for being intimidating to cook. Maybe it’s because of the name, or maybe because they take so long to cook. Following these steps for making short ribs in your Instant Pot will help you make short ribs that practically melt-in-your-mouth (and in so much less time).

• Author: Sam Ellis
• Prep Time: 10 Minutes
• Cook Time: 1 Hour, 5 Minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 Servings 1x
• Category: Entrée
• Method: Instant Pot
• Cuisine: American

Print Recipe

Ingredients

Scale 1x2x3x

• 6 lbs. short ribs, about 8 short ribs
• 1 tsp. salt
• ½ tsp. pepper
• 2 Tbsp. vegetable oil
• 1 cup beef broth or Instant Pot Beef Bone Broth
• 1 cup red wine
• 2 – 3 fresh rosemary sprigs
• 2 – 3 fresh thyme sprigs
• 3 cloves garlic, minced
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. brown sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• Finely diced chives, to top

Cook Mode Prevent your screen from going dark

Instructions

1. Prior to putting the short ribs in the Instant Pot, evenly season them with salt and pepper. Set Instant Pot on Sauté and add vegetable oil. Brown short ribs on all sides, a few at a time, setting aside on a plate until all have been browned.
2. Put short ribs back in the Instant Pot. Add in beef broth, red wine, rosemary and thyme sprigs and garlic.
3. Close lid and turn knob to sealed. Cook on high pressure for 40 minutes.
4. When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.
5. When pressure is released, remove short ribs from the pot. Skim off fat from liquid. (We recommend using the OXO Gravy Separator.)
6. Add balsamic vinegar and brown sugar to the liquid, as well as additional salt and pepper to taste, if needed.
7. In a small bowl, mix together a slurry of cornstarch and water. Add mixture to liquid in Instant Pot. Heat on Sauté setting and bring to a simmer until you have a nice shiny glaze. This will only take a few minutes.
8. Put short ribs back in the pot and turn them to cover in the glaze.
9. Remove short ribs from sauce. Garnish with diced chives.