Instant Pot Beef Short Ribs

Why You’ll Love This Recipe

• Incredibly tender ribs in under two hours.
• Deep, rich flavors from a short, flavorful braise.
• Simple ingredients but restaurant-quality results.
• Perfect for meal prep, special dinners, or cozy weekends.

Ingredients

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

• Beef short ribs (about 3–4 pounds, bone-in preferred)
• Salt
• Black pepper
• Olive oil
• Onion, chopped
• Garlic, minced
• Tomato paste
• Beef broth
• Worcestershire sauce
• Fresh thyme or rosemary sprigs
• Bay leaves
• Carrots (optional, cut into chunks)

Directions

1. Season the beef short ribs generously with salt and black pepper on all sides.
2. Set the Instant Pot to Sauté mode and add a tablespoon of olive oil. Once hot, sear the ribs in batches for about 2–3 minutes per side, until browned. Remove and set aside.
3. Add the chopped onion to the pot and sauté for 2–3 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute to deepen the flavor.
4. Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot to deglaze.
5. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
6. Return the seared short ribs (and carrots if using) to the pot, nestling them into the liquid.
7. Lock the lid and set the Instant Pot to Pressure Cook (High) for 45 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10–15 minutes, then carefully quick release any remaining pressure.
9. Remove the short ribs and cover them loosely with foil to rest. Discard the bay leaves and thyme sprigs.
10. To thicken the sauce, switch the Instant Pot back to Sauté mode and simmer for 5–10 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) until the sauce reaches your desired consistency.
11. Spoon the sauce over the ribs and serve hot.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 45 minutes (pressure cook)
• Pressure release and finishing: 20 minutes
• Total time: ~1 hour 20 minutes

Variations

• Asian-style short ribs: Add soy sauce, sesame oil, and a touch of brown sugar for an umami-rich twist.
• Balsamic glaze: Substitute the red wine with balsamic vinegar for a tangy-sweet variation.
• Spicy version: Add crushed red pepper flakes or a bit of chili paste to the braising liquid.
• Vegetable-packed: Add mushrooms, parsnips, or pearl onions for more texture and flavor.
• Boneless option: Boneless short ribs cook slightly faster (40 minutes) but offer the same rich taste.

Storage/Reheating

• Storage: Cool completely before transferring to airtight containers. Refrigerate for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals until warmed through. Add a splash of broth to loosen the sauce if needed.
• Freezing: Freeze short ribs with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs work perfectly and will need about 5 minutes less pressure cooking time.

Do I need to sear the short ribs first?

Yes, searing enhances flavor and color, giving the sauce a deeper, richer taste.

What can I use instead of red wine?

You can use additional beef broth or a mix of broth and a tablespoon of balsamic vinegar for acidity.

How do I make the sauce thicker?

Simmer the sauce after cooking, or stir in a cornstarch slurry until it thickens to your liking.

Can I add vegetables to the Instant Pot?

Yes, carrots, mushrooms, or pearl onions can be added with the meat. They’ll cook perfectly in the same time frame.

How do I know when the ribs are done?

The meat should be fall-off-the-bone tender and easily pierced with a fork.

Can I make this recipe ahead of time?

Absolutely. The flavor actually improves after a day in the fridge. Simply reheat gently before serving.

Can I double the recipe?

Yes — just ensure the ribs fit below the fill line in the Instant Pot and are mostly submerged in liquid. Cooking time remains the same.

What should I serve with short ribs?

Mashed potatoes, creamy polenta, rice, or roasted vegetables are all great pairings.

How long should I let the pressure release?

A natural release of 10–15 minutes helps keep the meat tender and juicy.

Conclusion

Instant Pot Beef Short Ribs are the perfect balance of comfort and elegance — tender, flavorful, and ready in a fraction of the time compared to oven-braising. With a rich, savory sauce and minimal hands-on cooking, this dish is ideal for both busy weeknights and special gatherings. Serve it with mashed potatoes or crusty bread to soak up every drop of that incredible sauce.

Instant Pot Beef Short Ribs

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These Instant Pot Beef Short Ribs are fall-off-the-bone tender and deeply flavorful, cooked to perfection in a rich, savory sauce in under two hours — perfect for special dinners or cozy weekends.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes (pressure cook) + 20 minutes release and finishing
• Total Time: 1 hour 20 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lbs beef short ribs, bone-in preferred
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (or extra beef broth)
• 1 ½ cups beef broth
• 1 tbsp Worcestershire sauce
• 2–3 sprigs fresh thyme or rosemary
• 2 bay leaves
• 2 carrots, cut into chunks (optional)

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Instructions

1. Season the beef short ribs generously with salt and pepper on all sides.
2. Set the Instant Pot to Sauté mode and add olive oil. When hot, sear the ribs in batches for 2–3 minutes per side until browned. Remove and set aside.
3. Add chopped onion and sauté for 2–3 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.
4. Pour in red wine (or extra broth) to deglaze the pot, scraping up browned bits from the bottom.
5. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
6. Return seared ribs and carrots (if using) to the pot, nestling them into the liquid.
7. Lock the lid and set to Pressure Cook (High) for 45 minutes.
8. Allow the pressure to release naturally for 10–15 minutes, then quick release any remaining pressure.
9. Remove ribs and cover loosely with foil. Discard bay leaves and thyme sprigs.
10. To thicken the sauce, set the Instant Pot to Sauté and simmer 5–10 minutes, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) until thickened.
11. Spoon sauce over ribs and serve hot with mashed potatoes or crusty bread.

Notes

• For best flavor, don’t skip searing — it adds rich caramelized depth to the dish.
• Boneless short ribs can be used and require 40 minutes of pressure cooking.
• Letting the pressure release naturally ensures tender, juicy ribs.
• Refrigerate overnight for even deeper flavor before reheating and serving.

Nutrition

• Serving Size: 1–2 short ribs with sauce
• Calories: 580
• Sugar: 4g
• Sodium: 710mg
• Fat: 38g
• Saturated Fat: 15g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 48g
• Cholesterol: 155mg