Entree | Grocer to Table

Instant Pot Beef Short Ribs

Pinterest Hidden ImagePinterest Hidden Image

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.

Close up of beef rib with potatoes and veggies.Pin
Beef Ribs. Photo credit: Binky’s Culinary Carnival

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!

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.
Ingredients for ribs. See details in recipe below. Pin
Ingredients. Photo credit: Binky’s Culinary Carnival

How to Make Them

Step One:

Season the ribs on all sides with salt and pepper.

Beef short ribs on a cutting board after being seasoned with salt and pepper.Pin
Season the ribs with salt and pepper. Photo credit: Binky’s Culinary Carnival

Step Two:

Chop the vegetables.

Chopped vegetables on a wooden board.Pin
Chop all of the vegetables. Photo credit: Binky’s Culinary Carnival

Step Three:

Add the oil to the pan. Brown the ribs on all sides.

Remove them to a plate when they are done browning.

Browned ribs in the instant pot.Pin
Brown the ribs on all sides. Photo credit: Binky’s Culinary Carnival

Step Four:

Add more oil if necessary. Sauté the vegetables.

Vegetables sautéing in the instant pot.Pin
Sauté the vegetables. Photo credit: Binky’s Culinary Carnival

Step Five:

Deglaze the pan with the wine. Scrape up all of the small bits from the bottom of the pan.

Pot being deglazed with wine.Pin
Deglaze the instant pot with the wine. Photo credit: Binky’s Culinary Carnival

Step Six:

Mix the brown sugar, Worcestershire sauce, thyme, water or broth, salt, and pepper together.

Add this to the instant pot.

Brown sugar in a measuring cup.Pin
Mix the brown sugar, Worcestershire, and water. Photo credit: Binky’s Culinary Carnival

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.

Cornstarch thickener mixed in a bowl.Pin
Mix together the slurry. Photo credit: Binky’s Culinary Carnival

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.

Slurry added to the pot to make gravy.Pin
Thicken the gravy. Photo credit: Binky’s Culinary Carnival

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.

Beef rib sitting on a bed of mashed potatoes with lots of gravy.Pin
Photo credit: Binky’s Culinary Carnival

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

Close up of beef rib with potatoes and veggies.Pin
Beef Ribs. Photo credit: Binky’s Culinary Carnival

Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Beef Rib on top of a bowl of mashed potatoes with gravy.Pin

Instant Pot Beef 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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 124kcal
Author: Beth Neels
Cost: $10

Ingredients

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

What to Serve with 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.
How to Store Leftovers
Store leftovers in the fridge in an airtight container for three days. They can be stored in the freezer, for longer storage.

Nutrition

Serving: 1ribs | Calories: 124kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 622mg | Potassium: 222mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6026IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

Beth Neels

Author: Beth Neels

Title: Owner

Expertise: canning, game meat cooking, smoking

Bio:

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, Associated Press, and Parade.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating