Name: Instant Pot Beef Short Ribs Recipe
Prep time: 20 min
Cook time: PT-491572H43M40S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and black pepper, to taste; 1/3 cup all-purpose flour (for dredging); 2 tbsp olive oil; 1 yellow onion, chopped; 4 garlic cloves, minced; 3 carrots, chopped; 2 tbsp tomato paste; 1 cup red wine (optional); 2 cups beef broth; 1 tbsp Worcestershire sauce; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves

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Why You’ll Love This Recipe

Incredibly tender short ribs in under 90 minutes
Deep, rich flavor from simple pantry ingredients
Minimal hands-on cooking time
Perfect for both casual meals and dinner parties
Pressure cooking locks in moisture and flavor
One-pot meal—easy cleanup
Pairs well with mashed potatoes, polenta, or rice
Great for make-ahead meals
Easily customizable with different herbs or sauces
Comfort food at its finest

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Salt and black pepper
All-purpose flour (for dredging)
Olive oil
Yellow onion, chopped
Garlic cloves, minced
Carrots, chopped
Tomato paste
Red wine (optional)
Beef broth
Worcestershire sauce
Fresh rosemary
Fresh thyme
Bay leaves

Directions

Prepare the ribs: Pat the short ribs dry and season all sides with salt and pepper. Lightly dredge them in flour.
Sear the ribs: Turn the Instant Pot to “Sauté” mode. Heat olive oil, then sear the short ribs in batches until browned on all sides. Remove and set aside.
Sauté aromatics: Add onions and carrots to the pot, cooking until softened. Stir in garlic and tomato paste, cooking for 1 minute.
Deglaze: Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot.
Add liquid and herbs: Return ribs to the pot. Pour in beef broth and Worcestershire sauce. Add rosemary, thyme, and bay leaves.
Pressure cook: Seal the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 45 minutes. Allow a natural release for 15 minutes, then manually release any remaining pressure.
Finish: Discard herb stems and bay leaves. Optionally, reduce the cooking liquid on “Sauté” mode to thicken the sauce. Serve hot.

Servings and timing

Servings: 4 to 6
Prep time: 20 minutes
Cook time: 45 minutes under pressure
Natural release: 15 minutes
Total time: About 1 hour 20 minutes

Variations

No wine? Skip it and use extra beef broth or a splash of balsamic vinegar for added depth.
Boneless ribs: You can use boneless short ribs, though cooking time may be slightly reduced (around 35–40 minutes).
Add mushrooms: Sauté mushrooms with onions for an earthy twist.
Asian-style: Use soy sauce, sesame oil, and ginger in place of tomato paste and herbs for an Asian-inspired version.
Spicy: Add crushed red pepper flakes or a diced chili pepper for heat.
Sweet touch: Stir in a bit of brown sugar or honey for a sweet-savory balance.
Thicker sauce: After cooking, use a cornstarch slurry to thicken the sauce to your liking.
Low-carb: Skip the flour dredging or use a low-carb alternative like almond flour.
Herb swap: Use oregano or Italian seasoning in place of rosemary and thyme.
Gluten-free: Use a gluten-free flour or skip dredging and ensure your Worcestershire sauce is gluten-free.

Storage/Reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the ribs completely and store in freezer-safe containers or bags for up to 3 months.
Reheat gently on the stovetop or in the microwave until warmed through. For best results, add a splash of broth when reheating to keep the meat moist.

FAQs

Can I make this without an Instant Pot?

Yes, you can braise the ribs in a Dutch oven at 325°F for about 2.5 to 3 hours until tender.

How do I know when the short ribs are done?

They’re ready when the meat is very tender and easily pulls away from the bone with a fork.

Can I skip searing the meat?

Searing adds flavor and improves texture, but you can skip it to save time. The stew will still be tasty.

What’s the best cut of beef for this recipe?

Bone-in beef short ribs are ideal for flavor and texture, but boneless can also work.

Can I add potatoes to the Instant Pot?

Yes, add large chunks of potatoes before pressure cooking, or cook them separately and serve alongside.

What if I don’t have tomato paste?

You can use a small amount of ketchup or omit it, though tomato paste adds depth and richness.

Can I double the recipe?

Yes, as long as your Instant Pot can accommodate the volume without exceeding the max fill line.

Why dredge the ribs in flour?

Dredging helps with browning and slightly thickens the sauce as the flour cooks during pressure cooking.

Can I use frozen short ribs?

It’s best to thaw them first for even searing and cooking, but you can cook from frozen by adding 10 extra minutes under pressure (skip the searing step).

Is this recipe gluten-free?

Not by default, but it can be made gluten-free by using gluten-free flour and Worcestershire sauce.

Conclusion

Instant Pot Beef Short Ribs are the perfect combination of convenience and gourmet flavor. This dish brings the depth of traditional braised beef to your table in a fraction of the time, making it ideal for busy weeknights or elegant weekend dinners. Once you try it, it’s bound to become a go-to comfort food favorite.

Instant Pot Beef Short Ribs Recipe

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These Instant Pot Beef Short Ribs are fall-off-the-bone tender and packed with rich flavor, made in a fraction of the time compared to traditional braising. Perfect for weeknights or special occasions, they’re a comforting and elegant one-pot meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 45 minutes under pressure + 15 minutes natural release
Total Time: 1 hour 20 minutes
Yield: 4 to 6 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: American
Diet: Halal

Instructions

Pat the short ribs dry and season with salt and pepper. Dredge lightly in flour.
Set Instant Pot to “Sauté” mode. Add olive oil and sear short ribs in batches until browned. Remove and set aside.
Add onions and carrots to the pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook for 1 minute.
Deglaze with red wine (if using), scraping up browned bits from the bottom of the pot.
Return the short ribs to the pot. Add beef broth and Worcestershire sauce. Nestle in rosemary, thyme, and bay leaves.
Seal the lid. Set Instant Pot to “Pressure Cook” or “Manual” on high pressure for 45 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
Discard herb stems and bay leaves. Optionally, switch back to “Sauté” mode to reduce the sauce. Serve hot with your favorite side.

Notes

Use boneless short ribs and reduce pressure cook time to 35–40 minutes.
Skip red wine and substitute with extra beef broth or a splash of balsamic vinegar.
For a thicker sauce, reduce on “Sauté” mode or add a cornstarch slurry after cooking.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat with a splash of broth to keep the meat moist.
Make it gluten-free by using gluten-free flour and Worcestershire sauce.

Nutrition

Serving Size: 1 to 2 short ribs with sauce
Calories: 520
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg