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Decadent braised short ribs are just an hour away with my easy Instant Pot Short Ribs Recipe! Let the Instant Pot do all the work for you, and these tender, fall-apart ribs are braised to flavorful perfection in record time.
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Instant Pot Braised Short Ribs
Some meals make my mouth water just to think about, and chief among them are braised beef short ribs. Just think about it: tender, rich short ribs, braised in a flavorful stew loaded with hearty vegetables, and served over fluffy mashed potatoes.
It's a meal so comforting, you might think it would take all day to cook. Believe it or not, you can make tender, juicy beef ribs stew in an hour or less using the Instant Pot – and it requires barely any effort.
That's the magic of this Instant Pot short ribs recipe; it's one of my favorite Instant Pot recipes for a reason! Simply chop up the veggies, sear the meat, and you're almost done. Using the Instant Pot's sauté function to cook everything in one pot makes cleanup a breeze, too.
This truly is the best way to make a braised beef ribs recipe easy! Plus, check out my guide for all the best ways to cook pot roast!
Instant Pot Boneless Short Ribs Ingredients
- Boneless beef short ribs
- Butter
- Olive oil
- Garlic
- Onions
- Carrots
- Tomato paste
- Red potatoes
- Dark beer or red wine
- Beef stock
- Worcestershire sauce
- Fresh rosemary
- Bay leaves
- Parsley
- Salt and black pepper
For gluten-free options, make sure to use red wine rather than beef, and double-check that your Worcestershire sauce does not contain gluten.
Short Ribs in Instant Pot Instructions
- Cut the short ribs into 1½-inch pieces, then season them well with salt and pepper. Cut the potatoes, onions, and carrots into bite-sized pieces, and mince the garlic.
- Set the Instant Pot to the saute function. Once it's hot, add olive oil and the short ribs, searing them for a few minutes until browned. Do this in batches if necessary to avoid overcrowding the pot.
- Once nicely seared, remove short ribs and set aside. Add the butter to the pot and melt, then add the onions and carrots and cook for a few minutes until starting to soften.
- Add the garlic and sauté until fragrant, about 1 minute, then stir in the tomato paste until well combined.
- Once mixed evenly, pour in the beer and let it cook down for a few minutes. Then add the beef stock, Worcestershire sauce, rosemary sprigs, bay leaves, and parsley, and stir. Finally, add the potatoes.
- Return the short ribs to the pot and secure the lid on. Press the 'Stew' or 'Pressure Cook' button, and cook on HIGH pressure for 35 minutes. When the time is up, naturally release the pressure for 15 minutes. Serve, and enjoy!
Instant Pot Beef Short Ribs Tips
- The key to perfectly searing beef is ensuring the Instant Pot is very hot before adding the ribs.
- It's wise to brown the beef in two batches. This prevents overcrowding the Instant Pot, allowing for proper searing.
- Remove the bay leaves and rosemary sprig before serving. Their job is done!
- Leave out the potatoes and cook them separately to create fluffy mashed potatoes to serve the short ribs over.
- Try Instant Pot beef short ribs with mashed cauliflower for a low-carb alternative!
- You can also prepare all of the ingredients on the stovetop before pressure cooking, but I find it much easier to do everything in the Instant Pot.
Instant Pot Short Ribs FAQ
To ensure tender short ribs in the Instant Pot, cook them long enough and avoid cutting the pieces too thick! In this recipe, the short ribs are cut into smaller pieces, reducing the risk of them becoming tough.
Ribs are a cut with a lot of connective tissues and fat layering, which means they benefit from long cook times. Using the Instant Pot is a great way to get tender slow-cooked ribs without actually slow-cooking them, as the pressure does the job of a long cook time for you.
While both cuts from a cow, "beef ribs" typically refers to ribs cut from the back, with long ribs and a higher proportion of bone to meat. Short ribs are cut from the back of the ribcage near the tailbone, and have a much higher ratio of meat to bone.
You can use bone-in ribs too! Just pressure cook them for 1-2 minutes longer.
Boneless Short Ribs Instant Pot Variations
- Liquids: Substitute beef broth, mushroom stock, or red wine for the beer. You can also use soy sauce instead of Worcestershire sauce.
- Ribs: Country-style boneless pork ribs can be used in place of beef short ribs. It will affect the flavor, but they are just as delicious!
- Bone-in: Bone-in ribs can also be used. Simply extend the cooking time by 1-2 minutes to ensure they're fully cooked.
- Vegetables: Feel free to change the vegetables. Any hard veggies will work! I like adding celery, rutabaga, parsnips, and winter squash to my short rib stew.
- Mix a teaspoon of cornstarch with cold water to make a cornstarch slurry to add to the finished stew. Stir well to thicken it into a more gravy-like consistency, if desired.
Storing Leftover Short Ribs
- Fridge: Store leftover short rib stew in an airtight container in the fridge for 3-4 days.
- Freezer: Pack serving-sized portions of leftovers into baggies or small containers, then freeze and store for up to 3 months.
- Thawing and Reheating: Reheat cold leftovers in the microwave for 1-2 minutes, or reheat from frozen on the stove in a covered pan and cook until bubbling!
Best Short Ribs Recipes
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Instant Pot Short Ribs
Video
Equipment
Ingredients
- 2 lbs Boneless short ribs
- 2 Tablespoons Olive oil
- 2 Tablespoons Butter
- 3 cloves Garlic
- 2 medium Onions
- 3 Carrots - peeled
- 2 Tablespoons Tomato paste
- 5 Red potatoes
- 24 oz Dark beer - 2 bottles
- 2 cups Beef stock
- 1 Tablespoon Worcestershire sauce
- 2 sprigs Rosemary
- 2 Bay leaves
- 1 teaspoon Parsley - fresh, chopped
- Salt and pepper - to taste
Instructions
- Cut the short ribs into 1½-inch pieces, then season them well with salt and pepper.2 lbs Boneless short ribs,Salt and pepper
- Cut the potatoes, onions, and carrots into bite-sized pieces, and mince the garlic.3 cloves Garlic,2 medium Onions,3 Carrots,5 Red potatoes
- Set the Instant Pot to saute mode. Once nice and hot, add the olive oil and short ribs, and sear for a few minutes until browned. Do this in two batches if needed to not overcrowd the pot.2 Tablespoons Olive oil,2 lbs Boneless short ribs
- Once nicely seared, remove short ribs and set aside. Add the butter to the pot and melt, then add the onions and carrots and cook for a few minutes until starting to soften.2 Tablespoons Butter,2 medium Onions,3 Carrots
- Add the garlic and saute until fragrant, about 1 minute. Then add in the tomato paste and stir until well combined.3 cloves Garlic,2 Tablespoons Tomato paste
- Once mixed evenly, add in the beer and stir, letting it cook down for a few minutes. Then add in the beef stock, Worcestershire, rosemary sprigs, bay leaves, and parsley, and stir well. Then add the potatoes.24 oz Dark beer,2 cups Beef stock,1 Tablespoon Worcestershire sauce,2 sprigs Rosemary,2 Bay leaves,1 teaspoon Parsley
- Return the short ribs to the pot and secure the lid on. Press the 'Stew' or 'Pressure Cook' button, and cook on high pressure for 35 minutes.
- Natural release the pressure for 15 minutes, then serve and enjoy!
Notes
- The key to searing beef is making sure the Instant Pot is very hot before adding the ribs.
- It's a good idea to sear the beef in two batches. This will keep it from overcrowding the pan and thus not searing properly.
- Remove the bay leaves and rosemary sprig before serving. Their job is done!
- You can use bone-in ribs too! Just pressure cook them for 1-2 minutes longer.
- You can also use country-style boneless pork ribs for a budget-friendly option.
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