How to Make the Best Instant Pot Short Ribs: Tender, Flavorful, and Oh-So-Easy

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!

Personal Story & Background

Short ribs are one of those dishes that always seemed like a special-occasion meal to me. They’re rich, hearty, and have such deep flavor, but cooking them traditionally on the stovetop or in the oven can take hours. I remember the first time I tried making short ribs in my Instant Pot—it was a busy weeknight, and I didn’t have the luxury of slow-cooking them all day. I was amazed at how tender and flavorful they turned out in just about an hour. Since then, they’ve become a regular part of my dinner rotation!

The Instant Pot’s pressure cooking magic locks in all those rich flavors while ensuring the meat becomes fall-off-the-bone tender. It’s honestly the easiest way to make short ribs, and I love how the sauce comes out rich and velvety. You get all the depth of flavor with a fraction of the cooking time, and it’s a dish that makes you feel like a pro in the kitchen.

Ingredient Notes

For the Short Ribs

• Beef Short Ribs: Look for bone-in beef short ribs for the best flavor and tenderness. Bone-in ribs create more depth in the sauce.
• Olive Oil: Used for searing the short ribs to develop a beautiful brown crust before pressure cooking.
• Salt and Pepper: Essential for seasoning the ribs before cooking.
• Beef Broth: Adds richness and depth to the sauce. If you prefer a lighter flavor, you can use chicken broth instead.
• Soy Sauce: Provides an umami flavor that deepens the sauce.
• Tomato Paste: Adds sweetness and a subtle richness to the sauce.
• Worcestershire Sauce: A great addition for that tangy depth of flavor.
• Garlic and Onion: Classic aromatics that create the base of the sauce.
• Herbs (Thyme, Bay Leaves, and Rosemary): These herbs add an earthy, aromatic component to the dish. Feel free to use fresh or dried herbs.

For the Sauce

• Honey or Brown Sugar: A little sweetness balances the savory depth of the broth and soy sauce.
• Red Wine: Adds acidity and complexity to the sauce. You can substitute with more beef broth if you prefer to skip the wine.
• Cornstarch (optional): If you prefer a thicker sauce, cornstarch is the perfect thickening agent to add once the ribs are done cooking.

Substitutions:

• Beef Broth: You can use vegetable broth for a lighter version.
• Red Wine: You can substitute with balsamic vinegar for a more tangy flavor if you don’t want to use wine.
• Honey: Brown sugar is a perfect substitute for honey if you prefer it.

Step-by-Step Instructions

Step 1: Season and Sear the Short Ribs

1. Start by seasoning the short ribs generously with salt and pepper on all sides.
2. Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the short ribs in batches (don’t overcrowd the pot) and sear them for 3-4 minutes on each side until browned. Remove the ribs and set them aside.

Step 2: Prepare the Sauce

1. In the same pot, add the chopped onion and cook for 3-4 minutes until softened, scraping up any browned bits left from the ribs.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
4. Pour in the red wine (if using) and deglaze the pot, scraping up any remaining bits from the bottom of the pot.
5. Add the beef broth, soy sauce, Worcestershire sauce, honey, and herbs (thyme, bay leaves, and rosemary). Stir to combine.

Step 3: Pressure Cook the Short Ribs

1. Return the seared short ribs to the Instant Pot, making sure they’re nestled into the liquid.
2. Close the lid, seal the vent, and set the Instant Pot to “Pressure Cook” on high for 45 minutes.
3. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release to let out the remaining pressure.

Step 4: Make the Sauce (Optional)

1. If you prefer a thicker sauce, remove the short ribs and set them aside.
2. Turn the Instant Pot back to “Sauté” mode and stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of water to thicken the sauce. Let it simmer for 5-7 minutes until the sauce is thickened to your liking.
3. Taste the sauce and adjust seasoning, if needed, by adding more salt, pepper, or honey for sweetness.

Step 5: Serve

1. Return the short ribs to the sauce, spooning some of the sauce over the top.
2. Serve the short ribs hot, either over mashed potatoes, rice, or a bed of creamy polenta. Garnish with fresh parsley for color and freshness.

Expert Tips for the Best Results

1. Don’t Skip the Searing: Searing the short ribs adds depth and complexity to the flavor of the dish, so make sure to take the time to do it properly.
2. Allow Natural Pressure Release: Letting the pressure release naturally for a few minutes ensures the meat stays tender and juicy.
3. Thicken the Sauce: If you prefer a thicker sauce, don’t hesitate to use cornstarch. You can also reduce the sauce a bit by simmering it after the ribs are done.
4. Rest the Ribs: Let the short ribs rest for a few minutes after cooking so they absorb the sauce and stay tender.

Serving Suggestions

• Sides: Serve with mashed potatoes, roasted vegetables, or a simple salad for a well-rounded meal.
• Bread: Crusty bread or dinner rolls are perfect for mopping up the rich, flavorful sauce.
• Wine Pairing: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs wonderfully with the richness of short ribs.

Storage and Reheating Tips

• Storing: Store any leftover short ribs and sauce in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the short ribs (with sauce) for up to 3 months. Make sure to store them in a freezer-safe container or bag.
• Reheating: Reheat the ribs gently in the microwave or on the stove over low heat, adding a bit of broth if the sauce has thickened too much.

Frequently Asked Questions

1. Can I use boneless short ribs?
   Yes! Boneless short ribs work well, though they may cook a little faster. Adjust the cooking time by 5-10 minutes.
2. Can I make these ahead of time?
   Absolutely! These short ribs actually taste even better the next day once the flavors have had time to meld.
3. What if I don’t have red wine?
   You can skip the wine and just use additional beef broth. Alternatively, you can use balsamic vinegar for a tangy depth of flavor.

Conclusion

This Instant Pot short rib recipe is a game-changer for anyone craving the rich, tender, and flavorful goodness of short ribs without the long cooking time. The Instant Pot does all the hard work, leaving you with a hearty, comforting meal in less than two hours. It’s perfect for busy weeknights or when you want to impress your guests without spending hours in the kitchen. Try this recipe today and enjoy the most tender, flavorful short ribs you’ve ever had!

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