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Instant Pot Beef Short Ribs pressure cooked in a flavorful red wine broth are incredibly tender and delicious. The rich flavor of the braising liquid shines through when it is turned into a wonderful gravy. Serve them over creamy mashed potatoes for a decadent meal.
Why I love this recipe
- Fall-apart tender
- Incredible depth of flavor
- Perfect for any special occasion dinner
Ingredients needed to cook the short ribs
Below is a summary of what you will need to make this short ribs recipe, but the quantities can be found in the recipe card below.
- olive oil
- beef short ribs
- salt and black pepper
- all-purpose flour
- diced yellow onion
- diced carrots
- beef broth or beef stock
- dry red wine (Pinot Noir recommended)
- tomato paste
- sprigs of fresh thyme and rosemary
- bay leaves
- cornstarch
How to make Instant Pot Short Ribs
Brown the short ribs
- Set Instant Pot to the Sauté function. Once hot, add the oil.
- Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour, and shake off any excess.
- Use tongs to add half of the ribs in a single and brown on all sides, taking care not to turn each rib until it is nicely browned on the bottom. When done, transfer to a plate and repeat with the second half.
Sauté veggies and deglaze
- Add the onion and carrots. Stir well to coat and then only stir to prevent burning. Cook for about 5 minutes to soften and absorb flavors.
- Add the wine to deglaze the pan. Scrape the bottom of the pot with a wooden spoon to release any browned bits of flavor that may have stuck to the bottom of the pan. Bring to a boil and cook for a couple of minutes.
Pressure cook
- Add the beef broth and tomato paste. Stir well to combine. Return ribs to the Instant Pot, along with any juices that were released, along with the sprigs of thyme and rosemary, and bay leaves.
- Secure instant pot lid. Cook on High Pressure for 45 minutes with a 15-minute natural release period. Quick release to eliminate any remaining steam before opening the lid.
- Transfer the short ribs to a plate and cover them with foil to keep them warm.
Make gravy
- Turn the setting to sauté. Remove a ladle amount of the broth and place it in a small bowl. Add the cornstarch and stir the mixture until it dissolves and creates a slurry. Add the cornstarch slurry to the contents in the Instant Pot and cook, while stirring frequently, until the gravy has thickened.
- Serve the short ribs over mashed potatoes or creamy polenta with additional gravy.
Storage and reheating
Any leftover short ribs can be stored in an airtight container with the gravy and refrigerated. Leftovers should be consumed within 3-5 days.
To reheat, place in a covered microwave-safe dish and heat in one-minute increments at 50% power. Alternatively, short ribs can be reheated in the oven at 300°F if covered tightly to retain moisture.
Why use the Instant Pot?
The most popular way to prepare beef short ribs is by braising them in a flavorful liquid. This slow-cooking method can help to break down the connective tissues in the meat and result in a very tender and flavorful dish.
This Instant Pot version of my short rib recipe is made in a fraction of the time when compared to traditional cooking methods using a Dutch oven. Pressure cooking short ribs achieves the same flavorful bone tender results as braising them in the oven, a slow cooker, or on the stove top for an extended period of time.
Beef Short Rib FAQs
Beef short ribs are generally considered a very flavorful and tender cut of meat when prepared properly. They are taken from the lower portion of the animal’s ribs and are often sold in individual portions or as a slab, known as beef plate ribs.
Like a good ribeye, short ribs are well-marbled, which means they contain a good amount of fat, which can help keep them moist and tender during cooking.
Beef short ribs and spare ribs are two different cuts of meat, although they both come from the rib area of the animal.
Beef short ribs are cut from the lower portion of the rib area, just above the belly. They are typically meatier and have more connective tissue and marbling than spare ribs. When cooked low and slow, beef short ribs can become very tender and flavorful.
Spare ribs, on the other hand, come from the belly area of the animal and are typically pork ribs. They are longer and flatter than beef short ribs and have a higher ratio of bone to meat. Spare ribs can be cooked using a variety of methods, including grilling, smoking, and baking, and are often seasoned with a dry rub or barbecue sauce.
Overall, beef short ribs and spare ribs have different textures, flavors, and cooking methods. Beef short ribs are typically richer and more decadent, while spare ribs have a slightly sweeter taste and are more commonly associated with barbecue.
Beef short ribs can be tough if they are not cooked properly. This is because beef short ribs contain a lot of connective tissue, which can be tough and chewy if not properly broken down during cooking. However, with the right cooking technique, beef short ribs can become very tender and flavorful.
One of the best ways to prepare beef short ribs is by using a slow-cooking method, such as braising. This can be achieved using the Instant Pot because cooking in liquid under pressure mimics the low and slow braising method, just in a shorter amount of time.
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Pin ItInstant Pot Short Ribs with Gravy
Equipment
Ingredients
- 3 Tablespoons olive oil
- 8 beef short ribs
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 yellow onion diced
- 3 carrots diced
- 1/2 cup dry red wine Pinot Noir recommended
- 1 cup beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tablespoons cornstarch
Instructions
- Turn Instant pot to Sauté setting. Once hot, add the oil.
- Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour and shake off any excess.
- Add half of the ribs in a single and brown on all sides, taking care not to turn each rib until it is nicely browned on the bottom. When done, transfer to a plate and repeat with the second half.
- Add the onion and carrots. Stir well to coat and then only stir to prevent burning. Cook for about 5 minutes to soften and absorb flavors.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
- Add the beef broth and tomato paste. Stir well to combine. Return ribs to the Instant Pot, along with any juices that were released, along with the sprigs of thyme and rosemary and bay leaves.
- Secure instant pot lid. Cook on High Pressure for 45 minutes with a 15-minute natural release period before opening the lid.
- Transfer the short ribs to a plate and cover them with foil to keep them warm.
- Turn the setting to sauté. Remove a ladle amount of the broth and place it in a small bowl. Add the cornstarch and stir the mixture until it dissolves and creates a slurry. Add the slurry to the contents in the Instant Pot and cook, while stirring frequently, until the gravy has thickened.
- Serve the short ribs over mashed potatoes with additional gravy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to make this recipe but I don’t have a instant pot. Can I use another pot. ?? I really want to make this. It sounds delicious plus easy .Thank you
If you don’t have a pressure cooker, you’ll need to braise the short ribs for a VERY long time. A Dutch oven works great.