Quick Instant Pot Beef Short Ribs Recipe

There’s something so satisfying about tender, fall-off-the-bone beef short ribs. I’ve always loved making them on weekends when I have time to let them slow cook all day. But since getting my Instant Pot, I’ve discovered I can get those same amazing results in just a fraction of the time. No more planning ahead or watching the clock all afternoon.

These Instant Pot beef short ribs have become my go-to when I want to serve something that feels special without spending hours in the kitchen. The meat turns out perfectly cooked and so juicy that it practically melts in your mouth. Plus, the rich gravy that develops while cooking is perfect for spooning over mashed potatoes or rice.

Whether you’re new to pressure cooking or just looking for an easier way to make short ribs, this recipe won’t disappoint. I love that I can start cooking right after work and still have dinner on the table before everyone gets too hungry.

What Kind of Short Ribs Should I Use?

For this recipe, you’ll want to look for boneless beef short ribs, which come from the chuck or plate section of the cow. While bone-in short ribs can work too, boneless ones are easier to handle and serve. You’ll find two main types at the store – English-cut (which are shorter and thicker) or flanken-style (which are cut across the bone into thin strips). For this Instant Pot recipe, English-cut short ribs are your best bet since they hold up well during pressure cooking. When shopping, look for pieces with good marbling (those white streaks of fat running through the meat) since this will give you the most tender, flavorful results. Just make sure the meat has a bright red color and feels firm to the touch.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the dish just as tasty:

• Beef short ribs: While short ribs give the best results, you can use chuck roast cut into large chunks or beef brisket as alternatives. Just keep the cooking time the same.
• Avocado oil: Any neutral oil with a high smoke point works here – try olive oil, ghee, or even regular vegetable oil.
• Shallots: No shallots? Use one medium yellow or red onion instead. They’ll provide a similar sweet and mild onion flavor.
• Red wine: As mentioned in the recipe, you can use extra beef broth instead of wine. Add an extra tablespoon of balsamic vinegar to make up for the missing depth.
• Coconut sugar: Skip it entirely for keto/whole30, or replace with brown sugar, maple syrup, or honey if you’re not following a specific diet.
• Arrowroot starch: Cornstarch works just as well for thickening. Use the same amount and mix with cold water before adding.
• Cauliflower: You can serve these ribs over mashed potatoes, rice, or even parsnip puree if you’re not keen on cauliflower.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking short ribs in the Instant Pot is skipping the crucial step of searing the meat first – taking an extra 10 minutes to brown the ribs on all sides creates a rich, flavorful crust that makes all the difference in the final dish. A common error is overcrowding the pot during the searing process, so work in batches if needed to ensure each piece gets properly browned. When adding the liquid ingredients, be careful not to exceed the maximum fill line of your Instant Pot, as this could interfere with the pressure building process and affect cooking time. For the most tender results, let the pressure release naturally for at least 15 minutes before opening the valve – rushing this step can make the meat tough and chewy. If you’re thickening the sauce with arrowroot starch, be sure to mix it with cold liquid first to prevent clumping, and only add it after the cooking is complete using the sauté function.

What to Serve With Beef Short Ribs?

These rich and tender beef short ribs pair perfectly with sides that can soak up all that amazing sauce! While this recipe includes cauliflower, you might also want to try serving the ribs over creamy mashed potatoes, buttery polenta, or even egg noodles. A side of roasted Brussels sprouts or sautéed green beans adds a nice fresh element to balance out the richness of the meat. For a complete meal, I like to include a simple mixed green salad dressed with a light vinaigrette to cut through the richness of the short ribs and provide a crisp contrast to the tender meat.

Storage Instructions

Keep Fresh: These tender short ribs will stay good in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together. Store the cauliflower separately from the meat to maintain its texture.

Freeze: Short ribs freeze really well! Let them cool completely, then transfer to a freezer-safe container along with the sauce. They’ll keep for up to 3 months. I suggest freezing the meat and sauce separately from any sides you plan to serve it with.

Warm Up: To enjoy your leftovers, gently warm the short ribs and sauce in a covered pot over low heat, or pop them in the microwave at 50% power. Add a splash of beef broth if the sauce seems too thick. For frozen ribs, thaw overnight in the fridge before reheating.

Preparation Time	15-20 minutes
Cooking Time	60-80 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2400-2600
• Protein: 200-220 g
• Fat: 160-180 g
• Carbohydrates: 60-70 g

Ingredients

• 3 pounds boneless beef short ribs
• 2 teaspoons fine sea salt
• 1 teaspoon black pepper, ground
• 2 tablespoons avocado oil
• 3 sliced shallots
• 6 minced garlic cloves
• 2 large diced carrots
• 2 rosemary sprigs
• 1 cup red wine (or substitute with extra beef broth)
• 1 cup beef stock
• 3 tablespoons balsamic vinegar
• 1 tablespoon coconut sugar (optional for keto or whole30)
• 2 teaspoons arrowroot starch (optional)
• 2 medium cauliflower heads (stem removed and cut into florets)
• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons grass-fed butter or olive oil

Step 1: Prepare and Sear the Short Ribs

Start by seasoning the short ribs generously with salt and pepper.

Turn on the saute function in your 6 or 8 quart Instant Pot to heat it up.

Once the pot is hot, add some oil.

Sear the beef ribs for about 5-7 minutes per side, working in batches if necessary.

Once nicely browned, remove the beef from the pot and set aside for later.

Step 2: Cook Vegetables and Deglaze the Pot

Add shallots, garlic, carrots, and rosemary to the pot and cook them, stirring occasionally, until they start to soften, roughly 3 minutes.

Pour in red wine and beef broth to deglaze the pot, scraping up any browned bits from the bottom, which will add flavor.

Shut off the saute function after deglazing.

Step 3: Pressure Cook the Short Ribs

Return the seared beef to the pot.

Close the lid and set the Instant Pot to cook on high pressure for 40 minutes.

Once the cooking time is up, let the pressure release naturally for 10 minutes, followed by using the quick release function to release any remaining pressure.

Once the pressure pin has dropped, carefully open the pot and remove the meat, setting it aside.

Skim off any excess fat from the surface of the cooking liquid if necessary.

Step 4: Reduce and Thicken the Sauce

Add balsamic vinegar and coconut sugar (if using) to the remaining liquid in the pot.

Turn on the saute function to reduce the liquid for about 10 minutes.

For a thicker sauce, make a slurry by mixing 2 teaspoons of arrowroot with 2 tablespoons of sauce from the pot.

Stir the slurry back into the pot and boil for 1 minute to thicken.

Return the meat to the pot briefly to warm it through.

Step 5: Prepare the Cauliflower Mash

Fill a large pot with 1 inch of water and place a steamer basket inside.

Bring the water to a boil, then reduce the heat to a simmer.

Place cauliflower florets in the steamer basket, cover, and steam until tender, about 12-14 minutes.

In a bowl, blend the steamed cauliflower with salt, pepper, garlic powder, and oil using a hand blender or food processor until smooth.

Taste and adjust seasoning if needed.

Keep the cauli-mash warm until serving.

Step 6: Serve and Enjoy

To serve, place a portion of the cauli-mash on each plate and top with the braised short ribs and some of the flavorful sauce.

Enjoy this comforting and delicious meal!