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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.

instant pot short ribs with gravy over mashed potatoes.
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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
ingredients to make instant pot short ribs.

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.

instant pot short ribs with gravy over mashed potatoes.

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.

instant pot short ribs with gravy over mashed potatoes.

Beef Short Rib FAQs

Are beef short ribs a good cut of meat?

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.

What is the difference between beef short ribs and spare ribs?

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.

Why are beef short ribs so tough?

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.

tender instant pot short ribs with gravy over mashed potatoes.

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Instant Pot Short Ribs with Gravy

Prep15 minutes
Cook1 hour
pressure release15 minutes
Total1 hour 30 minutes
Servings 8 servings
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.

Ingredients 

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.
    short ribs coated in flour.
  • 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.
    short ribs that have been browned in oil.
  • 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.
    sautéing onions and carrot in the instant pot.
  • 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.
    sauteed onions and carrots with wine and beef broth in instant pot.
  • 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.
    adding browned short ribs to instant pot.
  • 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.
    adding cornstarch slurry to gravy in instant pot.
  • Serve the short ribs over mashed potatoes with additional gravy.

Notes

Nutritional information considers one square beef short rib with gravy per serving.

Nutrition

Calories: 103kcal, Carbohydrates: 10g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 161mg, Potassium: 160mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3896IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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