Description

Making short ribs in the Instant Pot is a game-changer! This method turns what can be a lengthy, labor-intensive recipe into a quick, effortless dish, while still delivering melt-in-your-mouth tender meat. With a rich, savory sauce, these Instant Pot short ribs are perfect for a weeknight dinner or impressing guests at your next gathering. Plus, the prep time is minimal, and the results are nothing short of spectacular!

Ingredients

Units Scale

For the Short Ribs:

3–4 lbs bone-in beef short ribs
2 tbsp olive oil
Salt and pepper, to taste
1 cup beef broth
2 tbsp soy sauce
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 small onion, chopped
3 cloves garlic, minced
1 tbsp honey or brown sugar
1/2 cup red wine (or substitute with more beef broth)
2 sprigs fresh thyme
1 bay leaf
1 sprig rosemary

For the Sauce (Optional):

1 tbsp cornstarch (optional, for thickening)
1 tbsp water

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Instructions

Season and Sear the Short Ribs

Season short ribs generously with salt and pepper on all sides.
Set Instant Pot to “Sauté” mode and heat the olive oil.
Sear the short ribs for 3-4 minutes per side until browned. Remove and set aside.

2. Prepare the Sauce

In the same pot, add chopped onion and cook for 3-4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add tomato paste, stirring for 1 minute.
Pour in red wine and deglaze the pot, scraping up browned bits.
Add beef broth, soy sauce, Worcestershire sauce, honey, thyme, bay leaf, and rosemary. Stir to combine.

3. Pressure Cook the Short Ribs

Return the short ribs to the Instant Pot, ensuring they are submerged in liquid.
Close the lid, seal the vent, and cook on “Pressure Cook” (high) for 45 minutes.
Allow a natural release for 10 minutes, then do a quick release.

4. Make the Sauce (Optional)

Remove short ribs and set aside.
Turn Instant Pot to “Sauté” mode. Stir in cornstarch mixed with water to thicken sauce. Simmer for 5-7 minutes until thickened.
Taste and adjust seasoning if needed.

5. Serve

Return short ribs to the sauce and spoon sauce over the top.
Serve hot over mashed potatoes, rice, or creamy polenta. Garnish with fresh parsley if desired.

Notes

Don’t Skip Searing: This step adds deep flavor to the dish.
Allow Natural Release: Prevents tough meat and keeps it tender.
Adjust Sauce Thickness: Simmer longer or use cornstarch for a thicker consistency.
Make Ahead: Tastes even better the next day as flavors meld.

Nutrition

Serving Size: 1 short rib with sauce
Calories: ~550 kcal
Sugar: 5g
Sodium: 750mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg