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Instant Pot Short Ribs Recipe

This Instant Pot Short Ribs recipe lets you enjoy the tender flavorful ribs without the hours of cooking time usually required. This set-it-and-forget it recipe makes it easy to cook the perfect meat. 
Course dinner
Cuisine American, British
Keyword instant pot shot ribs, short ribs
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 363kcal

Ingredients

  • 2 lb bone-in beef short ribs 0.778kg
  • sea salt + pepper to taste
  • 2 tbsp olive oil
  • 1 yellow onion chopped (If you are folling keto diet replace onions ofr 1/2 of scallions)
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup balsamic vinegar
  • 1 cup low sodium beef broth
  • 2 bay leaves
  • ¼ cup water
  • 2 tablespoons cornstarch or arrow flour for low-carb and whole30
  • Chopped fresh parsley optional

Instructions

  • Set the instant pot to the sauté setting and add olive oil.
  • Add the short ribs and brown all sides. It probably will take about 10 minutes. Then, remove the shot ribs from the Instant Pot and set aside.
  • Add in onion and garlic. Sauté until onion is translucent. It's about 4 minutes. Don’t forget to scrap the browned bits from the bottom of the pot.
  • Add thyme, tomato paste and balsamic vinegar. Stir everything very well. Then, season with salt and pepper.
  • Turn off the sauté mode. Add in beef broth and bay leaves. Stir well. Transfer the short ribs back to the pot.
  • Lock the lid and set pressure on high for 1 hour. When done, use Natural Release for 10 minutes, then release valve and remove the lid.
  • Remove shot ribs carefully, keeping the meat on the bone.
  • Pour about 1/4 cup of the cooking liquid into a small bowl. Add cornstarch and stir it very well. Set aside.
  • Pour all the cooking liquid from the Instant Pot into a saucepan and heat on a high heat.
  • Slowly pour the cornstarch mixture into the saucepan with the cooking liquid and whisk for about 2 minutes or until gravy thickens. Season with salt and pepper if you desire.
  • Place short ribs on serving plate, spoon over sauce. Enjoy!

Video

Notes

Other cooking methods:
1. Oven - Cook in a Dutch oven or heavy-based pan at 300F for 3 hours or until the meat can easily be pried apart with forks.
2. Slow cooker – Cook it for 8 hours on low or 5 hours on high.
  • The nutrition facts don’t include mashed potatoes and green beans.
  • This recipe was slightly adapted from the blog Garden in the Kitchen.
  • If the beef was frozen beforehand, make sure you fully thaw it before using it.
  • Do not quick release the instant pot immediately to keep the short ribs from drying out.
  • To store: Store leftover short ribs in an airtight container in the fridge for up to 4 days.
  • To reheat: You can reheat the short ribs in the microwave or oven.
  • To freeze: Once fully cooled, you can freeze cooked short ribs in a freezer-safe bag or container for up to 3 months. 

Nutrition

Serving: 1/4 | Calories: 363kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 760mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g