Some smells have the power to transport you right back to a specific time and place. For me, the rich, savory aroma of braised short ribs instantly takes me to my grandmother’s kitchen on a chilly Sunday afternoon. She’d simmer them for hours, filling the house with a promise of comfort and warmth. I adored that meal, but the hours it took felt like an eternity. That’s where my love for modern simplicity comes in. This Instant Pot Short Ribs recipe captures all that slow-cooked flavor in a fraction of the time.
Why You’ll Love These Instant Pot Short Ribs
This recipe has become a staple in my kitchen for so many reasons, and I am certain it will become one in yours, too. The Instant Pot transforms a cut of meat that usually requires a long, slow braise into a quick and easy dinner. Consequently, you get a restaurant-quality meal without spending your entire day in the kitchen. The magic lies in the pressure cooking, which breaks down the tough connective tissues in the beef, resulting in incredibly succulent meat.
Incredibly Tender Meat
The primary reason to make Instant Pot Short Ribs is the texture. The high pressure works quickly to turn what can be a tough cut of beef into something you can cut with a fork. Unlike oven-braising, which can take three to four hours, the pressure cooker achieves this result in about 45 minutes of cooking time. This method locks in moisture, so the meat steams in its own flavorful juices, becoming deeply beefy and tender. Every bite practically melts in your mouth.
A Deep, Savory Sauce
A great short rib is nothing without its sauce, and this recipe delivers a truly spectacular one. The sauce is built in layers right inside the Instant Pot. First, you sear the meat to create a fond—those browned bits at the bottom of the pot. Then, you sauté aromatics like onions, carrots, and garlic. Finally, deglazing with red wine and beef broth lifts all that concentrated flavor into the liquid. As the Instant Pot Short Ribs cook, the sauce becomes infused with the richness of the beef, creating a glossy, savory gravy that’s perfect for spooning over everything on your plate.
Choosing the Right Ingredients for Your Short Ribs
The quality of your final dish starts with the ingredients you choose. While the Instant Pot does a fantastic job, using good-quality components will give you the best possible flavor and texture. This recipe doesn’t require a long or complicated shopping list; instead, it relies on a few key items that work together to create a memorable meal. Paying a little attention at the grocery store makes a big difference.
Selecting the Best Beef Short Ribs
When you’re at the butcher counter, look for English-cut short ribs. These are thick, meaty pieces cut across the bone, typically about 2-3 inches long. They have a good ratio of meat to fat, which is essential for flavor and tenderness. The fat renders down during the pressure cooking process, basting the meat and adding incredible richness to the sauce. You can use bone-in or boneless, but I strongly recommend bone-in. The bones add a substantial amount of flavor and collagen to the braising liquid, resulting in a more luxurious sauce.
Key Aromatics for a Flavorful Braise
The foundation of any good braise is the aromatic vegetables. This recipe uses a classic combination of onion, carrots, and celery, often called a mirepoix. These vegetables sweeten and soften as they cook, building a base layer of flavor. In addition, fresh garlic and herbs like thyme and rosemary contribute an earthy, fragrant character that complements the beef perfectly. For the liquid, a dry red wine like Cabernet Sauvignon or Merlot adds acidity and depth, while a quality beef broth provides the savory backbone.
Mastering the Technique for Pressure Cooker Short Ribs
Making exceptional pressure cooker short ribs is less about a complicated recipe and more about following a few key steps correctly. Each stage builds upon the last, creating layers of flavor that make the final dish taste complex and refined. Don’t rush these initial steps; they are the secret to developing that deep, slow-cooked taste in a short amount of time. The Instant Pot does the heavy lifting, but the preparation is where you make the magic happen.
The Importance of a Good Sear
Before you do anything else, you must sear the short ribs. This is non-negotiable. Using the Sauté function on your Instant Pot, brown the seasoned ribs on all sides in a little oil. This process, known as the Maillard reaction, creates a deeply browned crust on the meat that translates into a huge amount of flavor. It also adds a more appealing color and texture to the finished dish. Work in batches to avoid overcrowding the pot, which would steam the meat instead of searing it. Once browned, set the ribs aside.
Deglazing for Maximum Flavor
After searing the meat and sautéing the vegetables, you will notice browned bits stuck to the bottom of the Instant Pot. This is concentrated flavor, and you want all of it in your sauce. The process of “deglazing” simply means adding a liquid—in this case, red wine—to the hot pot to dissolve these stuck-on bits. Use a wooden spoon to scrape the bottom of the pot as the wine simmers. This simple action incorporates all that amazing, caramelized flavor into your braising liquid, forming the foundation of an incredibly rich sauce for your pressure cooker short ribs.
Serving and Storing Your Instant Pot Short Ribs
Once the Instant Pot has worked its magic, you’re ready for the best part: enjoying the meal. The versatility of these Instant Pot Short Ribs is one of their greatest strengths. They can be dressed up for a special occasion or served simply for a comforting weeknight dinner. Knowing how to pair them and what to do with leftovers means you can enjoy this wonderful dish to its fullest.
Perfect Pairings and Serving Suggestions
These tender short ribs and their rich sauce beg to be served over something that can soak it all up. Creamy mashed potatoes are the classic choice and for good reason. The smooth, buttery potatoes are the perfect canvas for the savory beef. Other great options include soft polenta, buttery egg noodles, or even a simple risotto. For a vegetable side, something green like roasted broccoli or sautéed green beans provides a nice contrast. If you want a comforting baked dish, this eggplant parmesan recipe is a wonderful accompaniment that your family will love.
Tips for Storing and Reheating
If you have leftovers, you’re in for a treat, because these short ribs are even better the next day. The flavors continue to meld and deepen overnight. Store the ribs and their sauce in an airtight container in the refrigerator for up to four days. When you’re ready to reheat, you can do so gently in a saucepan on the stove over low heat until warmed through. You can also microwave them, but the stovetop method is better for preserving the texture of the meat. The sauce may thicken in the fridge; if it’s too thick, you can add a splash of beef broth to loosen it.
Ready to Make the Best Short Ribs?
This recipe will show you just how simple it is to make a truly impressive meal any night of the week. Gather your ingredients and let’s get cooking!
Secret to the best Instant Pot Short Ribs in 60 Mins
Ingredients
- 3 lbs bone-in English-style beef short ribs about 8 ribs
- 2 tbsp avocado oil or other high-heat oil
- 1.5 tsp kosher salt more to taste
- 1 tsp black pepper freshly ground
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine like Cabernet Sauvignon or Merlot
- 2 cups beef broth low sodium
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Instructions
- Pat the short ribs dry with a paper towel and season all sides generously with kosher salt and freshly ground black pepper. Set the Instant Pot to the ‘Sauté’ function on high heat. Once it reads ‘Hot’, add the avocado oil.
- Working in batches to avoid overcrowding, place the short ribs in the pot and sear for 2-3 minutes per side, until a deep brown crust forms. Use tongs to sear all sides. Transfer the browned ribs to a clean plate and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
- Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom. Let the wine simmer and reduce for about 2-3 minutes.
- Press ‘Cancel’ to turn off the Sauté function. Pour in the beef broth. Add the fresh thyme, rosemary, and bay leaves. Return the seared short ribs to the pot, nestling them into the liquid.
- Secure the lid on the Instant Pot and make sure the steam release valve is set to the ‘Sealing’ position. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer to 45 minutes on high pressure.
- Once the 45-minute cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, carefully switch the valve to ‘Venting’ to release any remaining steam. Once the pin drops, it is safe to open the lid.
- Carefully transfer the tender short ribs to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a bowl to remove the vegetables and herbs, creating a smooth sauce. Skim any excess fat from the surface. Serve the short ribs immediately, ladled with the rich braising liquid, over creamy mashed potatoes or polenta.
Notes
Storage: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day!
To Make a Thicker Gravy: After removing the ribs and straining the liquid, return the liquid to the Instant Pot on ‘Sauté’ mode. Make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the simmering liquid until thickened to your liking.
Frequently Asked Questions
Can I use boneless short ribs for this recipe?
Yes, you certainly can use boneless short ribs. They cook in about the same amount of time. However, keep in mind that bone-in ribs contribute extra collagen and flavor to the sauce, giving it a richer body. If you use boneless, the final sauce might not be quite as luxurious, but the dish will still be delicious.
What can I use instead of red wine?
If you prefer not to cook with wine, you can substitute it with an equal amount of beef broth or even cranberry juice. If using broth, add a tablespoon of balsamic vinegar or red wine vinegar at the end of cooking to add a bit of acidity that the wine would have provided. This helps balance the richness of the beef.
My sauce is too thin. How can I thicken it?
After you remove the cooked short ribs from the pot, you can easily thicken the sauce. Set the Instant Pot to the Sauté function and bring the liquid to a simmer. In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Whisk the slurry into the simmering sauce and cook for a minute or two until it thickens to your liking.
Can I make these Instant Pot short ribs from frozen?
Yes, you can cook short ribs from frozen in the Instant Pot, which is a great feature for last-minute meals. You won’t be able to sear them first, so you will miss out on that layer of flavor, but the dish will still work. You will need to increase the pressure cooking time by about 20-25 minutes. So, instead of 45 minutes at high pressure, set the timer for 65-70 minutes.
A New Family Favorite
These Instant Pot Short Ribs perfectly blend timeless comfort with modern convenience. It’s a recipe that respects tradition while fitting into our busy lives, proving that you don’t need to spend all day in the kitchen to create a meal filled with love and flavor. I hope this dish brings as much joy and comfort to your table as it does to mine. Enjoy
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