If you’re in the mood for fall-off-the-bone, flavor-packed comfort food that tastes like it simmered all day (but is ready in a fraction of the time), these Instant Pot Short Ribs are about to become your new culinary obsession. Rich beef nestled in a savory, aromatic sauce, perfectly tender in just over an hour, is nothing short of dinnertime magic. Whether you’re hosting friends or treating yourself on a cozy night in, this recipe will wow anyone lucky enough to get a forkful!
Ingredients You’ll Need
These Instant Pot Short Ribs only call for a handful of classic, high-impact ingredients, each working its magic to build a dish that’s deeply satisfying and surprisingly easy to pull together. Every item has a starring role, boosting flavor, texture, or aroma for a truly craveable meal.
- Beef Short Ribs (3 pounds, bone-in): Choose meaty, well-marbled ribs for exceptional tenderness and rich flavor.
- Salt and Black Pepper: A generous sprinkle seasons the meat deeply before searing.
- Olive Oil (2 tablespoons): Adds a delightful base for browning and melds the flavors together.
- Onion (1 large, chopped): Brings sweetness and depth to the sauce as it cooks down.
- Garlic (3 cloves, minced): A must for aromatic warmth and robust flavor.
- Tomato Paste (2 tablespoons): Concentrates savory, umami notes right into the heart of the sauce.
- Beef Broth (1 cup): Infuses moisture and hearty flavor, creating the perfect braising liquid.
- Red Wine (1/2 cup): Adds depth, complexity, and a touch of acidity to balance the richness.
- Worcestershire Sauce (2 tablespoons): Elevates everything with its tangy, savory punch.
- Fresh Thyme (2 sprigs): Delivers herbaceous notes that brighten the finished dish.
- Fresh Rosemary (2 sprigs): Infuses a woodsy aroma that makes the sauce irresistible.
How to Make Instant Pot Short Ribs
Step 1: Season and Sear the Beef
Start by liberally seasoning your beef short ribs with salt and pepper—don’t be shy! A hearty seasoning guarantees big flavor. Set your Instant Pot to sauté mode, add the olive oil, and once it’s shimmering, sear the ribs in batches. Browning all sides (about 2-3 minutes per side) locks in juices and builds a flavorful base for the sauce. Remove the seared ribs and set them aside.
Step 2: Sauté the Aromatics
Add your chopped onion straight into the pot. As it sizzles, it’ll pick up those caramelized bits (aka flavor gold) left behind by the beef. After 2-3 minutes, stir in the minced garlic and tomato paste, letting everything cook together for another minute until everything’s fragrant and slightly thickened.
Step 3: Deglaze and Build the Sauce
Pour in the beef broth and red wine, scraping up the brown bits from the bottom of the pot—this is where a ton of flavor lives! Add in the Worcestershire sauce, along with the fresh thyme and rosemary. These extras take your Instant Pot Short Ribs from good to extraordinary, layering in savory depth and herby brightness.
Step 4: Pressure Cook the Ribs
Return the browned short ribs to the Instant Pot, nestling them into the luscious liquid. Lock the lid, seal the valve, and cook on high pressure for 45 minutes. When finished, let the pressure release naturally for 15 minutes before carefully releasing any remaining pressure. This step is key—the gradual pressure drop helps keep the beef extra tender.
Step 5: Thicken and Serve
Transfer the ribs to a platter and, if you’d like a thicker sauce, switch the Instant Pot back to sauté mode and simmer for 5-10 minutes. For extra body, stir in a little cornstarch slurry. Then, spoon that glorious sauce all over the Instant Pot Short Ribs and get ready to dig in!
How to Serve Instant Pot Short Ribs
Garnishes
Fresh herbs work wonders for finishing this dish—try sprinkling chopped parsley or a few thyme leaves over the top just before serving. Cracked black pepper and a light drizzle of the rich pan sauce bring the whole plate to life and look gorgeous too.
Side Dishes
These Instant Pot Short Ribs are begging for something creamy to soak up the sauce—think dreamy mashed potatoes, pillowy polenta, or even buttered noodles. Roasted carrots, Brussels sprouts, or garlicky green beans round things out beautifully, making this a complete and crowd-pleasing dinner.
Creative Ways to Present
For a dinner party, serve the short ribs over individual mashed potato mounds with a splash of sauce and a sprinkle of herbs for a restaurant-worthy vibe. Or, shred leftover meat and pile it onto toasted buns for unforgettable sliders. Even ladling the ribs and sauce over a bowl of cheesy polenta makes for ultimate comfort both visually and taste-wise!
Make Ahead and Storage
Storing Leftovers
Let any leftover Instant Pot Short Ribs cool fully before transferring them, along with all the sauce, into an airtight container. Store them in the fridge, where they’ll keep splendidly for up to 4 days. The flavors actually deepen and get even better after a little rest!
Freezing
Looking to stock your freezer? Place cooled short ribs and plenty of sauce in a freezer-safe container or bag. Label with the date and enjoy within 2-3 months for optimal taste and texture. Thaw in the refrigerator overnight before reheating.
Reheating
Warm the ribs gently in a saucepan over low heat, adding a splash of broth if needed to loosen the sauce. For ease, you can also reheat them in the microwave in short bursts, covered, stirring the sauce occasionally for even heating. Either way, they’ll taste just as fantastic as the day you made them!
FAQs
Can I make Instant Pot Short Ribs with boneless short ribs?
Absolutely! Just swap in an equal weight of boneless short ribs. They’ll cook up beautifully tender, though the sauce may be a tad less rich since bones add extra flavor. Either way, deliciousness is guaranteed.
What if I don’t have red wine?
You can substitute extra beef broth for the red wine, or use a splash of grape or pomegranate juice mixed with a bit of vinegar for acidity. The sauce will still be deeply flavorful and hearty.
Can I double the recipe?
Yes! As long as the ribs fit comfortably in your Instant Pot without going over the fill line, you can double up. The pressure cooking time stays the same—it just may take a little longer to come to pressure.
How can I thicken the sauce after pressure cooking?
For a glossy, thick sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water and stir it into the simmering sauce after removing the ribs. Give it a few minutes to bubble, and you’ll have a perfect consistency for drizzling.
What other herbs can I use instead of thyme and rosemary?
If you’re out of thyme and rosemary, try bay leaves, oregano, or even a little sage. Each will lend its own unique aroma and depth, making your Instant Pot Short Ribs special every single time.
Final Thoughts
Don’t be surprised if your kitchen becomes the go-to spot for comfort food cravings after people try these Instant Pot Short Ribs! With minimal fuss and maximum flavor, this recipe belongs in every home cook’s rotation. Give it a try—I can’t wait to hear what you think!
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Instant Pot Short Ribs Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful bone-in beef short ribs cooked to perfection in the Instant Pot with a rich red wine and herb-infused sauce. This easy and delicious recipe is perfect for a cozy night in or a special dinner.
Ingredients
Bone-In Beef Short Ribs:
- 3 pounds bone-in beef short ribs
Seasoning:
- Salt and black pepper to taste
Others:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season and Sear: Season short ribs with salt and pepper. Sear in Instant Pot until browned. Set aside.
- Sauté Aromatics: Sauté onion, garlic, and tomato paste. Add beef broth and red wine, scraping up browned bits.
- Cook: Add Worcestershire sauce, thyme, rosemary, and short ribs. Pressure cook for 45 minutes.
- Finish: Allow pressure release, then remove ribs. Thicken sauce if desired.
Notes
- For a thicker sauce, use a cornstarch slurry.
- Pair with mashed potatoes, polenta, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 3g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
