Instant Pot Beef Short Ribs
These Instant Pot beef ribs, with their rich, mouth-watering flavor, are an absolute game changer. This simple yet flavorful dish promises to deliver tender, fall-off-the-bone ribs in a fraction of the time it takes to cook them traditionally.
We love slow-cooked ribs. They are absolutely the epitome of comfort food. These ribs are every bit as tender and flavorful as slow-cooked ribs. A perfect dinner for any night of the week that is easy and quick!
Why Should You Make These Ribs?
- Fast: These delicious ribs will take you 55 minutes total, including the time it takes the Instant Pot to come up to pressure and release pressure—a fraction of the time it would take to slow cook or smoke them.
- Easy: It is so straightforward to assemble this recipe and takes very little chopping and prepping. They require no special knowledge of cooking techniques.
- Tender and Delicious: Beef ribs are the epitome of comfort food. Their fall-off-the-bone texture, when made in the instant pot, is legendary, and your family will love the flavor.
What You Need
- Beef Short Ribs: Short ribs are the best to use for two reasons: they are incredibly flavored and have a glorious texture. They fit well into the pot, in contrast with other back ribs.
- Oil: Use vegetable or olive oil to brown the ribs.
- Carrots: Use a couple of fresh carrots to bump the vegetables in the gravy.
- Onion: Diced onion will give the gravy a lovely, earthy flavor.
- Celery: Use several stalks of celery for a fresh flavor. If you are into the heart of the celery in your refrigerator, chop up the celery leaves, too. They add a lot of flavor.
- Brown Sugar: The sugar pairs well with ribs, giving the gravy a slightly sweet flavor.
- Balsamic Vinegar: Adds a bit of acid that will counteract the sweetness of the sugar and balance out the flavors.
- Water or Broth: This will give you the base for the gravy.
- Wine: Use a red wine to glaze the pan and add flavor.
- Thyme: A large sprig of fresh thyme or a bit of dried thyme will flavor the whole dish.
- Salt: Use kosher salt or sea salt to season the meat and the gravy.
- Pepper: Freshly ground black pepper is always best.
How to Make Them
Step One:
Season the ribs on all sides with salt and pepper.
Step Two:
Chop the vegetables.
Step Three:
Add the oil to the pan. Brown the ribs on all sides.
Remove them to a plate when they are done browning.
Step Four:
Add more oil if necessary. Sauté the vegetables.
Step Five:
Deglaze the pan with the wine. Scrape up all of the small bits from the bottom of the pan.
Step Six:
Mix the brown sugar, Worcestershire sauce, thyme, water or broth, salt, and pepper together.
Add this to the instant pot.
Secure and lock the lid of the instant pot. Turn the vent to seal. Pressure cook on high for 40 minutes. Let the pot naturally release for ten minutes. Manually vent the rest of the pressure. Carefully remove the lid.
Step Seven:
Mix cornstarch and water together in a bowl.
Step Eight:
Remove the ribs to a plate.
Add the thickener to the pot and cook for a few minutes until the sauce is thick and bubbly.
Add the ribs back to the sauce to warm. Serve.
What to Serve With Beef Short Ribs
These ribs are perfect served over mashed potatoes, egg noodles, spaetzle or rice. Serve them with a green vegetable, like a simple, fresh salad, asparagus, broccoli, or brussels sprouts.
Variations
- BBQ Style: Use BBQ sauce, homemade or store-bought, instead of the wine and stock. You can add the vegetables or do a pulled beef-type dish. If you want the meat to “pull”, pressure cook for 40 minutes.
- Asian-Inspired: Use soy sauce, garlic, ginger, and brown sugar for an Asian-inspired dish. Serve them with fried rice or steamed jasmine rice.
- Spicy Ribs: Add chili powder, cayenne pepper, or hot sauce to the gravy to give the dish a spicy twist.
- Herbs and Garlic: Rub the ribs with chopped fresh herbs like rosemary, thyme, sage, or herbes de Provance, and some pasted garlic.
- Beer Braised: Add beer instead of the wine for the gravy.
- Red Wine and Mushrooms: Add sautéed mushrooms to the other veggies in this recipe.
- Sweet and Sour Asian Style: Remove the wine and add vinegar, white sugar, and tomato sauce to this recipe. Serve them with fried rice or steamed jasmine rice.
- Mexican Style: Add cumin, coriander, paprika, Mexican oregano, and chili powder to the ribs. Replace the red wine with beer. Serve this version with Spanish Rice.
What to do with Leftovers
Storage: Pack leftovers in airtight containers. Store in the refrigerator up to three days.
Reheating: If they are frozen, thaw them in the refrigerator. Reheat a single serving in a microwave-safe dish for 2-2½ minutes. You can also reheat on the stove. Place it in a covered medium saucepan. Reheat over low heat for 5-10 minutes until hot.
Freezing: Pack the containers in the freezer if you can’t consume them in three days. They will freeze for about six months.
Equipment
More Beef Recipes
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Instant Pot Beef Ribs
Ingredients
- 4 beef short ribs
- 1 tablespoon vegetable oil
- ½ large onion
- 2 large carrots
- 2 large stalk celery
- 2 cloves garlic
- ¼ cup brown sugar
- 1 tablespoon Balsamic Vinegar
- ½ cup red wine
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons cornstarch
- water
Instructions
- Add the oil to the pan. Brown the ribs on all sides. Remove them to a plate when they are done browning.4 beef short ribs, 1 tablespoon vegetable oil
- Add more oil if necessary. Sauté the vegetables.½ large onion, 2 large carrots, 2 large stalk celery, 2 cloves garlic
- Deglaze the pan with the wine. Scrape up all of the small bits from the bottom of the pan.½ cup red wine, 1 tablespoon Balsamic Vinegar
- Mix the brown sugar, thyme, water or broth, salt, and pepper. Add this to the instant pot. Put the ribs back in the pot.¼ cup brown sugar, 2 cups water, 1 teaspoon salt, ½ teaspoon cracked black pepper
- Secure and lock the lid of the instant pot. Turn the vent to sealed. Pressure cook on high for for 40 minutes. Let the pot natural release for ten minutes. Manually vent the rest of the pressure. Carefully remove the lid.
- Mix cornstarch and water together in a bowl.2 tablespoons cornstarch, water
- Remove the ribs to a plate. Add the thickener to the pot and cook for a few minutes on sauté mode, until the sauce is thick and bubbly. Add the ribs back to the sauce to warm. Serve.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- BBQ Style: Use BBQ sauce, homemade or store-bought, instead of the wine and stock. You can add the vegetables or do a pulled beef-type dish. If you want the meat to “pull”, pressure cook for 40 minutes.
- Asian-Inspired: Use soy sauce, garlic, ginger, and brown sugar for an Asian-inspired dish. Serve them with fried rice or steamed jasmine rice.
- Spicy Ribs: Add chili powder, cayenne pepper, or hot sauce to the gravy to give the dish a spicy twist.
- Herbs and Garlic: Rub the ribs with chopped fresh herbs like rosemary, thyme, sage, or herbes de Provance, and some pasted garlic.
- Beer Braised: Add beer instead of the wine for the gravy.
- Red Wine and Mushrooms: Add sautéed mushrooms to the other veggies in this recipe.
- Sweet and Sour Asian Style: Remove the wine and add vinegar, white sugar, and tomato sauce to this recipe. Serve them with fried rice or steamed jasmine rice.
- Mexican Style: Add cumin, coriander, paprika, Mexican oregano, and chili powder to the ribs. Replace the red wine with beer. Serve this version with Spanish Rice.
