Fall-Off-The-Bone Instant Pot Braised Short Ribs

If you ask me, short ribs are one of the most underrated cuts of beef out there.

This Instant Pot version turns tough meat into fork-tender goodness in a fraction of the time. Rich beef broth and aromatic vegetables create a sauce that’s perfect for spooning over mashed potatoes or rice.

The pressure cooker does all the heavy lifting while you go about your day. Just sear the ribs, add your liquids and seasonings, then let the magic happen.

It’s comfort food at its finest, and way easier than the traditional oven method that takes hours.

What Kind of Short Ribs Should I Use?

For braised short ribs, you’ll want to look for bone-in short ribs that are cut either English-style (cut parallel to the rib bone) or flanken-style (cut across the bones). English-cut short ribs are typically better for braising since they hold together nicely during the long cooking process and give you those picture-perfect individual portions. You can find short ribs at most grocery stores, but if you don’t see them in the meat case, just ask your butcher – they can usually cut them for you. Look for ribs that have good marbling with fat running through the meat, as this will break down during cooking and keep your ribs tender and flavorful.

Options for Substitutions

This braised short ribs recipe is pretty forgiving when it comes to swaps:

• Beef short ribs: Short ribs are really the star here and shouldn’t be substituted – they have the perfect fat content and connective tissue that breaks down into tender, fall-off-the-bone meat. Other cuts just won’t give you the same results.
• Red wine: If you don’t have red wine, you can use additional beef broth plus 2 tablespoons of balsamic vinegar to mimic that rich, tangy flavor that wine brings to the dish.
• Fresh herbs: No fresh thyme or rosemary? Use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary instead. Add them at the same time, but remember dried herbs are more concentrated.
• All-purpose flour: You can skip the flour coating if you’re avoiding gluten – the ribs will still be tender, just with a slightly thinner sauce. Or use gluten-free flour blend as a 1:1 substitute.
• Cornstarch slurry: For thickening, you can use flour instead – mix 3 tablespoons flour with 4 tablespoons cold water. Just cook it a bit longer to get rid of the raw flour taste.
• Yellow onion: White onions or even shallots work great here. Sweet onions will add a bit more sweetness to the final dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot short ribs is skipping the searing step, which creates a rich, deep flavor that you simply can’t get from pressure cooking alone – make sure to brown all sides of the ribs in batches to avoid overcrowding the pot.

Another common error is not letting the pressure release naturally for at least 15 minutes before doing a quick release, as this sudden change can make the meat tough and stringy instead of fall-off-the-bone tender.

Don’t forget to deglaze the pot properly after searing by scraping up all those brown bits with your wine or broth, and always check that your liquid covers at least one-third of the ribs to ensure even cooking.

Finally, if your sauce seems thin after cooking, use that cornstarch slurry gradually while the sauce simmers on sauté mode – adding it all at once can create lumps that are hard to smooth out.

What to Serve With Braised Short Ribs?

These rich, fall-off-the-bone short ribs are perfect over creamy mashed potatoes or buttery egg noodles that can soak up all that incredible braising sauce. I also love serving them with roasted root vegetables like parsnips or turnips, which complement the hearty flavors beautifully. For something a bit lighter, try them over polenta or with a simple side of steamed green beans to balance out the richness. Don’t forget some crusty bread on the side – you’ll want to mop up every drop of that amazing sauce!

Storage Instructions

Refrigerate: These braised short ribs actually taste even better the next day! Store them in the fridge in an airtight container for up to 4 days. The flavors really have time to meld together, and any fat will solidify on top making it easy to scrape off if you want.

Freeze: Short ribs freeze like a dream for up to 3 months. Let them cool completely first, then portion them into freezer-safe containers with all that delicious braising liquid. I like to freeze individual portions so I can thaw just what I need for dinner.

Warm Up: To reheat from the fridge, just warm them gently on the stovetop over medium-low heat until heated through. From frozen, let them thaw overnight in the fridge first, then reheat the same way. You can also use your Instant Pot on the steam setting for about 5 minutes if you’re in a hurry.

Preparation Time	15-20 minutes
Cooking Time	60-65 minutes
Total Time	75-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 180-200 g
• Fat: 160-180 g
• Carbohydrates: 50-60 g

Ingredients

For the short ribs and vegetables:

• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 tbsp olive oil
• Salt and black pepper (freshly ground for best flavor)
• 1 yellow onion (diced into 1/2-inch pieces)
• 3 carrots (chopped into 1-inch pieces)
• 1/2 cup dry red wine (Pinot Noir is a great choice here)
• 8 beef short ribs (English cut preferred)
• 1 cup low-sodium beef broth (I like Pacific Foods brand)
• 1/4 cup all-purpose flour
• 2 tbsp tomato paste

For thickening the sauce:

• 2.5 tbsp cornstarch
• 3 tbsp water

Step 1: Sauté the Vegetables

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, chopped

Turn the Instant Pot to the sauté setting.

Once hot, add 1 tablespoon of olive oil.

Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly until the vegetables start to soften.

Remove the vegetables to a plate and set aside.

Step 2: Prepare and Brown the Short Ribs

• 8 beef short ribs
• salt and ground black pepper, to taste
• 1/4 cup all-purpose flour
• 2 tbsp olive oil

Pat the beef short ribs dry with paper towels.

Season them on all sides with salt and ground black pepper, then coat all sides evenly with the all-purpose flour.

Add 2 tablespoons of olive oil to the Instant Pot.

Once heated, add the floured ribs and brown them on all sides, working in batches if necessary.

Remove the browned ribs to a plate.

I find that browning the meat really deepens the flavor of the finished dish, so don’t rush this step.

Step 3: Deglaze the Pot with Wine

• 1/2 cup dry red wine (such as Côte du Rhône or Pinot Noir)

Pour the dry red wine into the Instant Pot to deglaze.

Scrape the bottom thoroughly with a wooden spoon to release any flavorful browned bits.

Bring the wine to a boil and allow it to cook for about 2 minutes to evaporate some of the alcohol and concentrate the flavor.

Step 4: Pressure Cook the Short Ribs with Broth and Herbs

• 1 cup low-sodium beef broth
• salt and ground black pepper, to taste
• 2 tbsp tomato paste
• beef short ribs (from Step 2)
• sautéed vegetables (from Step 1)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Add the beef broth, an additional pinch of salt and ground black pepper, and tomato paste to the Instant Pot.

Stir everything together.

Return the browned short ribs (from Step 2) and the sautéed vegetables (from Step 1) to the pot.

Add the sprigs of fresh thyme and rosemary on top.

Secure the Instant Pot lid and cook on Manual/High Pressure for 45 minutes.

Allow a natural release for 15 minutes before opening the pot.

For an extra boost of flavor, I sometimes add an extra sprig of rosemary.

Step 5: Thicken the Sauce and Serve

• 2.5 tbsp cornstarch
• 3 tbsp water

Carefully remove the cooked short ribs to a plate and cover them to keep warm.

Set the Instant Pot to sauté mode.

In a small bowl, mix the cornstarch with water to make a slurry, then whisk it into the sauce in the pot.

Allow the sauce to simmer until it thickens to your liking, stirring frequently.

Serve the short ribs with a spoonful of the rich gravy over mashed potatoes or your favorite side.

I like to garnish with extra fresh herbs for a restaurant-worthy finish.