Instant Pot Beef Short Ribs Recipe

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Fall-apart tender beef short ribs don’t have to take all day when you make this instant pot beef short ribs recipe. Rich, savory, and incredibly satisfying, these pressure cooker short ribs deliver restaurant-quality results in a fraction of the traditional braising time.

The beauty of using your pressure cooker for this dish is how it transforms a tough cut of meat into something fork-tender in under an hour of active cooking. The high-pressure environment breaks down the collagen and connective tissue quickly, creating that melt-in-your-mouth texture you’d normally wait 6 to 8 hours to achieve.

I started making these when I realized that my weeknight dinners didn’t have to be limited to quick-cooking proteins. The Instant Pot changed everything about how I approach comfort food cooking.

What makes this recipe special is the depth of flavor you build through proper browning and deglazing. Each step adds another layer of richness to the final sauce.

The combination of red wine, beef broth, and aromatics creates a sauce so good you’ll want to spoon it over everything on your plate. And the best part is that most of the cooking happens hands-off while you prep sides or just relax.

Table of Contents

Why You’ll Love This Instant Pot Beef Short Ribs Recipe

This recipe delivers maximum flavor with minimal effort, making it perfect for both weeknight dinners and special occasions. The pressure cooker does all the heavy lifting while you get the credit for an impressive meal.

Incredibly tender: The meat falls off the bone and practically melts in your mouth
Rich, complex flavor: Browning the meat and deglazing creates deep, savory notes
Much faster than traditional methods: Ready in about 90 minutes total instead of 6-8 hours
Hands-off cooking: After initial prep, the Instant Pot does the work
Makes its own sauce: The cooking liquid becomes a luxurious gravy
Perfect for meal prep: Reheats beautifully and tastes even better the next day
Impressive but easy: Looks and tastes like you spent all day in the kitchen

If you’re looking for more pressure cooker inspiration, try this Instant Pot Pho Recipe for another hands-off comfort meal.

Ingredients

This recipe uses simple, high-quality ingredients that work together to create incredible depth of flavor. The key is starting with well-marbled short ribs and building layers of taste through browning and deglazing.

4 pounds (1.8 kg) beef short ribs, bone-in (English-style cut preferred)
2 tablespoons olive oil
1 large yellow onion, diced (about 1½ cups or 200g)
3 medium carrots, peeled and cut into 1-inch pieces (about 1½ cups or 180g)
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup (240ml) dry red wine (Cabernet Sauvignon or Pinot Noir work well)
2 cups (480ml) beef broth, preferably low-sodium
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons all-purpose flour (for coating ribs)
2 tablespoons cornstarch (optional, for thickening sauce)
2 tablespoons cold water (if using cornstarch)
Fresh parsley, chopped (for garnish)

Kitchen Equipment Needed

Having the right tools makes this recipe even easier to execute. While the Instant Pot is obviously essential, a few other items will help you get professional results.

Instant Pot or electric pressure cooker (6-quart or larger)
Tongs for turning meat
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or silicone spatula for deglazing
Fat separator (optional but helpful)
Serving platter

Another great Instant Pot recipe to try is Caldo de Res, a hearty Mexican beef soup.

Recommended Products for This Recipe

These carefully selected products will help you achieve the best possible results with this recipe. I’ve tested each of these and found they make a real difference in the final dish.

1. Instant Pot Duo Plus 6 Quart

This is the perfect size for making short ribs for 4-6 people, with enough room to brown the meat properly without overcrowding. The sauté function heats evenly for excellent browning, and the pressure cook setting is precise and reliable.

Get it on Amazon

2. OXO Good Grips Fat Separator

This tool makes it incredibly easy to remove excess fat from your cooking liquid before making the sauce. The strainer catches any solid bits, and the bottom-pour spout means you get pure, flavorful liquid without the grease.

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3. Premium Beef Short Ribs

Look for bone-in English-style short ribs with good marbling throughout. The fat and connective tissue break down during cooking to create that signature rich, tender texture.

Get it on Amazon

4. Kitchen Tongs with Silicone Tips

Heavy-duty tongs with silicone tips won’t scratch your Instant Pot insert and give you a secure grip when turning the short ribs during browning. The locking mechanism makes them easy to store.

Get it on Amazon

For a different take on beef, check out this Air Fryer Beef Ribs Recipe.

Step-by-Step Instructions

Follow these detailed steps carefully for the best results. Taking time to brown the meat properly and deglaze thoroughly makes all the difference in the final flavor.

1. Prepare the Short Ribs

Pat the short ribs completely dry with paper towels (moisture prevents proper browning)
Season all sides generously with salt, black pepper, and smoked paprika
Lightly dust the ribs with flour, shaking off any excess
Let the seasoned ribs sit at room temperature for 15-20 minutes while you prep the vegetables

2. Brown the Short Ribs

Turn your Instant Pot to the Sauté setting and select “More” or “High”
Add 2 tablespoons olive oil and heat until shimmering (about 2 minutes)
Working in batches to avoid overcrowding, add the short ribs to the pot
Brown each side for 3-4 minutes until deeply caramelized and golden brown
Use tongs to turn the ribs, ensuring all sides get proper color
Transfer browned ribs to a plate and set aside
Repeat with remaining ribs, adding more oil if needed

3. Sauté the Aromatics

With the Instant Pot still on Sauté mode, add the diced onion and carrots to the pot
Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden
The vegetables will pick up all the browned bits from the bottom of the pot
Add the minced garlic and tomato paste
Stir constantly for 1-2 minutes until the tomato paste darkens slightly and becomes fragrant
The tomato paste adds umami depth and helps thicken the final sauce

4. Deglaze with Wine

Pour in the red wine, using a wooden spoon to scrape up all the browned bits stuck to the bottom
This step is crucial for preventing a “burn” notice and adds tremendous flavor
Let the wine come to a simmer and cook for 2-3 minutes to reduce slightly and burn off some alcohol
Make sure you’ve scraped the entire bottom of the pot clean
The wine should reduce by about one-third of its original volume

5. Add Liquids and Herbs

Pour in the beef broth and stir to combine with the wine mixture
Add the thyme sprigs, rosemary sprigs, and bay leaves
Stir everything together, making sure no ingredients are stuck to the bottom
Return the browned short ribs to the pot, nestling them into the liquid
Turn the ribs once to coat them in the braising liquid
The liquid should come about halfway up the sides of the meat

6. Pressure Cook

Turn off the Sauté function by pressing Cancel
Secure the lid on the Instant Pot and make sure the pressure valve is set to “Sealing”
Select the “Pressure Cook” or “Manual” setting on High pressure
Set the timer for 45 minutes (this timing works for most short ribs)
The pot will take 10-15 minutes to come to pressure before the cooking time begins
Once the timer goes off, let the pressure release naturally for 15 minutes
After 15 minutes of natural release, carefully turn the valve to “Venting” to release any remaining pressure
Wait until the float valve drops before opening the lid

7. Make the Sauce

Carefully remove the short ribs from the pot using tongs and transfer to a serving platter
Cover loosely with foil to keep warm
Remove and discard the herb sprigs and bay leaves from the cooking liquid
Use a fat separator or spoon to skim off excess fat from the surface of the liquid
Turn the Instant Pot back to Sauté mode on “Normal” or “Medium”
If you want a thicker sauce, mix the cornstarch with cold water to make a slurry
Whisk the slurry into the simmering liquid
Cook for 3-5 minutes, stirring frequently, until the sauce thickens to your desired consistency
Taste and adjust seasoning with additional salt and pepper if needed
The sauce should coat the back of a spoon when ready

8. Serve

Arrange the short ribs on serving plates or a large platter
Spoon the rich sauce generously over the meat
Garnish with freshly chopped parsley for a pop of color and freshness
Serve immediately while hot

You might also enjoy this Mexican Beef and Rice Skillet Recipe for another satisfying beef dinner.

Tips for Success

These tested tips will help you avoid common pitfalls and achieve perfect results every time you make this recipe.

Don’t skip the browning step: This creates the foundation of flavor for your sauce and adds visual appeal to the meat
Work in batches: Overcrowding the pot when browning lowers the temperature and causes steaming instead of searing
Scrape the bottom well: Any stuck-on bits can trigger the burn warning, so deglaze thoroughly with wine
Use bone-in ribs: They have more flavor and the bones help protect the meat from overcooking
Let pressure release naturally: Quick release can make the meat tough and stringy
Choose well-marbled meat: The fat breaks down during cooking and makes the ribs incredibly tender
Adjust cooking time for size: Larger, thicker ribs may need 50-55 minutes, while smaller ones are perfect at 40 minutes
Make ahead for better flavor: This dish actually tastes better the next day as the flavors continue to develop
Skim the fat: Removing excess fat from the sauce makes it more refined and less greasy
Don’t overfill the pot: Fill no more than two-thirds full to prevent clogging the pressure valve

Read Also: Air Fryer Beef and Broccoli Recipe

Serving Suggestions

These short ribs are incredibly versatile and pair beautifully with a variety of sides. The rich sauce complements both creamy and earthy accompaniments perfectly.

Creamy Mashed Potatoes: The classic pairing that soaks up all that delicious sauce
Polenta: Soft, buttery polenta provides a wonderful textural contrast
Garlic Mashed Potatoes: Add extra flavor to your potatoes
Roasted Root Vegetables: Carrots, parsnips, and turnips complement the rich meat
Buttered Egg Noodles: Simple and perfect for catching every drop of sauce
Crusty Bread: Essential for mopping up the sauce
Steamed Green Beans: A light, crisp side to balance the richness
Cauliflower Mash: A lower-carb alternative that’s equally delicious
Brussels Sprouts: Roasted until crispy, they add a nice bitter note
Red Wine: Serve the same wine you used for cooking for perfect pairing

Variations to Try

Once you’ve mastered the basic recipe, these variations will keep things interesting and let you customize the flavors to your preferences.

Asian-Inspired: Replace the wine with sake or rice wine, use soy sauce instead of some broth, and add ginger, star anise, and a cinnamon stick
Spicy Version: Add 1-2 teaspoons of cayenne pepper or red pepper flakes to the seasoning blend
Bourbon-Braised: Substitute ½ cup bourbon for half of the wine for a deeper, slightly sweet flavor
Balsamic Finish: Add 2-3 tablespoons balsamic vinegar to the finished sauce for tangy complexity
Smoky Chipotle: Stir in 2 tablespoons adobo sauce from canned chipotles
Korean-Style: Use gochujang paste, sesame oil, and add sliced pears for a Korean galbi-inspired version
Mushroom Addition: Sauté 8 ounces of sliced mushrooms with the onions for extra umami
Boneless Short Ribs: These work too, but reduce cooking time to 35-40 minutes
Root Vegetable Medley: Add parsnips, turnips, or celery root along with the carrots
Beer-Braised: Replace wine with a dark beer like stout or porter

For another hearty beef dish, try this Hamburger Soup Recipe.

Storage and Reheating

Proper storage ensures you can enjoy leftovers that taste just as good as the original meal. These short ribs actually improve with time as the flavors meld together.

Refrigerator Storage: Let the short ribs cool to room temperature, then transfer to an airtight container with the sauce. Store for up to 4 days in the refrigerator.
Freezer Storage: Place cooled short ribs in a freezer-safe container or heavy-duty freezer bag, cover completely with sauce, and freeze for up to 3 months. Remove as much air as possible to prevent freezer burn.
Thawing: Transfer frozen short ribs to the refrigerator and thaw overnight. For faster thawing, place the sealed container in cold water, changing the water every 30 minutes.
Reheating on Stovetop: Place short ribs and sauce in a large pot over medium-low heat. Cover and heat for 15-20 minutes, stirring occasionally, until heated through.
Reheating in Oven: Preheat oven to 325°F (165°C). Place short ribs in a baking dish, cover with sauce, and cover tightly with foil. Heat for 25-30 minutes until warmed through.
Reheating in Microwave: Place individual portions in a microwave-safe dish, cover, and heat on 50% power in 2-minute intervals, stirring between each, until hot.
Reheating in Instant Pot: Return short ribs and sauce to the pot, select Sauté mode on low, and heat for 10-15 minutes, stirring gently.
Sauce Adjustment: If the sauce has thickened too much during storage, add a splash of beef broth when reheating.

Another pressure cooker favorite is this Chicken Pozole Recipe.

Nutritional Facts

Per serving (based on 6 servings):

Calories: 680
Total Fat: 48g
Saturated Fat: 20g
Cholesterol: 185mg
Sodium: 520mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 5g
Protein: 45g
Vitamin A: 85% DV
Vitamin C: 8% DV
Calcium: 6% DV
Iron: 35% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes. Values are calculated before skimming fat from the sauce, so actual fat content may be lower.

Health Benefits of Key Ingredients

While this dish is definitely an indulgence, the ingredients offer some nutritional advantages that make it more than just comfort food.

Short ribs are an excellent source of high-quality protein, which is essential for muscle maintenance and repair. They also provide significant amounts of iron, zinc, and B vitamins, particularly B12, which supports energy production and nervous system health.

Beef Short Ribs: Rich in protein, iron, zinc, and B vitamins; contains conjugated linoleic acid (CLA) which may have health benefits
Carrots: Loaded with beta-carotene, which converts to vitamin A for eye health and immune function
Onions: Contain quercetin, an antioxidant with anti-inflammatory properties
Garlic: Has compounds that may support heart health and immune function
Tomato Paste: Concentrated source of lycopene, an antioxidant linked to reduced disease risk
Red Wine: Contains resveratrol and other polyphenols with potential cardiovascular benefits (in moderation)
Herbs (Thyme, Rosemary): Provide antioxidants and have anti-inflammatory properties
Bone Marrow: Contains nutrients that support joint health and immune function

Read Also: Beef Pozole Recipe

Frequently Asked Questions

1. Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work perfectly in this recipe with a couple of adjustments. Reduce the cooking time to 35-40 minutes since boneless ribs don’t have the bone to protect the meat from overcooking. The bone-in version has slightly more flavor due to the marrow, but boneless ribs are easier to eat and portion.

2. Why did my Instant Pot display a “burn” warning?

The burn warning usually means food is stuck to the bottom of the pot. This happens when the bottom isn’t properly deglazed after browning, or if the pot is too full. Make sure to scrape all browned bits thoroughly when adding the wine, and don’t fill the pot more than two-thirds full. If you get the warning, turn off the pot, release pressure, scrape the bottom, and add a bit more liquid before restarting.

3. Can I make this recipe in a slow cooker instead?

Absolutely! Follow the same browning and sautéing steps in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is fork-tender. The slow cooker won’t build pressure, so the texture will be slightly different but still delicious.

4. How do I know when the short ribs are done?

The meat should be so tender it easily pulls away from the bone with a fork. If you can cut through the meat with the side of a fork without much pressure, they’re perfect. If the ribs still seem tough after the initial cooking time, return them to pressure for another 10-15 minutes.

5. Can I double this recipe?

You can increase the recipe, but don’t fill your Instant Pot more than two-thirds full for safety. For a 6-quart Instant Pot, 1.5x the recipe is the maximum. If you need to double it, either use an 8-quart Instant Pot or make two separate batches. The cooking time stays the same regardless of the quantity.

For more instant pot inspiration, try this Turkish Lentil Soup Recipe.

Final Thoughts

This instant pot beef short ribs recipe has become one of my most-requested dishes for good reason. The combination of fall-apart tender meat, rich sauce, and hands-off cooking makes it perfect for both special occasions and regular weeknight dinners when you want something truly satisfying.

The beauty of this recipe is how it takes a traditionally time-consuming dish and makes it accessible for busy cooks. You get all the depth and complexity of long-braised short ribs without spending your entire day in the kitchen. Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you create or how you served them.

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