If you are craving a rich, tender, and deeply flavorful beef dish that comes together with minimal hassle, then you have to try this Instant Pot Beef Short Ribs Recipe. The magic of cooking short ribs in the Instant Pot means you get melt-in-your-mouth meat infused with layers of savory goodness and a luscious sauce that coats every bite. This recipe is perfect for those special dinners or when you want a comforting meal without hours of slow cooking.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a role in building the complex flavors, inviting textures, and beautiful colors that make this dish unforgettable. From the hearty beef ribs to the fresh herbs and tangy tomato paste, here’s what you’ll gather:
- 3 lb bone-in beef short ribs: Look for nice marbling to ensure juicy, tender meat after cooking.
- Sea salt (to taste): Helps to enhance all the natural flavors in the dish.
- 2 tbsp olive oil: Used for searing the ribs, locking in their rich flavor.
- 3 shallots (quartered): Adds a subtle sweetness and depth to the sauce.
- ½ lb cremini mushrooms (quartered): They bring an earthy tone and lovely texture contrast.
- 2 tbsp tomato paste: Intensifies the sauce with a rich, tangy base.
- 2 tbsp Worcestershire sauce: Adds umami complexity to the flavor profile.
- 6 cloves garlic (finely chopped): For that inviting aromatic touch that pairs perfectly with beef.
- 6 sprigs thyme (fresh preferred): Offers a bright herbal note to balance the richness.
- ½ cup red wine (or substitute with balsamic vinegar): Provides acidity and depth, helping tenderize the meat and enrich the sauce.
- 1 ¼ cup beef broth: Forms the savory base of the cooking liquid.
- 2 bay leaves: Infuses subtle earthy flavor throughout the cooking process.
- Fresh herbs (for garnish): Adds a pop of vibrant color and freshness when serving.
- 1 tbsp cornstarch: For thickening the sauce into a silky gravy.
How to Make Instant Pot Beef Short Ribs Recipe
Step 1: Sear the Short Ribs
First things first, set your Instant Pot to the Sauté mode and heat the olive oil until shimmering. Season the beef short ribs generously with sea salt on all sides—this really helps to bring out the meat’s natural flavor. Place the ribs carefully in the hot oil and sear until they develop a beautiful brown crust all around, about 10 minutes. This step caramelizes the outside, sealing in the juices, which makes all the difference.
Step 2: Sauté Aromatics
Remove the browned ribs and set them aside for a moment. Toss the shallots and cremini mushrooms into the pot and sauté for about 7 minutes. You want these veggies soft and slightly caramelized because they form the flavor backbone of the sauce. If the pot gets too dry or sticky, splash in a bit of water to deglaze and scrape up those delicious browned bits left behind—that’s pure flavor gold. Add the garlic last and cook for an additional minute, seasoning lightly with salt to bring it all together.
Step 3: Build the Sauce
Now stir in the thyme sprigs, tomato paste, and Worcestershire sauce to coat the veggies well. Pour in the red wine and let it simmer for 2 to 3 minutes. This process cooks off some of the alcohol and intensifies the aroma with rich, tangy notes that complement the beef perfectly.
Step 4: Pressure Cook
Turn off the Sauté mode and pour in the beef broth along with the bay leaves. Mix everything gently to combine and nestle those beautiful short ribs back into the pot, spooning some sauce over them. Lock the lid securely and set your Instant Pot to High Pressure for 1 hour. This period allows the meat to become fall-off-the-bone tender in a fraction of the usual time. After cooking, allow a Natural Release for 10 minutes, then carefully release any remaining pressure and remove the lid.
Step 5: Thicken the Sauce
Carefully transfer the short ribs to a serving dish, keeping the meat on the bone. Take about 1/4 cup of the flavorful cooking liquid and whisk in the cornstarch until smooth. Pour this mixture back into the sauce and heat in a saucepan over high heat, whisking constantly for about 2 minutes until the gravy thickens into a silky, rich consistency. Taste and adjust salt as needed—this sauce is where everything comes to life!
Step 6: Serve and Enjoy
Finally, spoon your luscious sauce generously over the short ribs. The rich gravy clings to every bite, promising a hearty, comforting meal that’s sure to impress.
How to Serve Instant Pot Beef Short Ribs Recipe
Garnishes
Brighten up the plate by sprinkling freshly chopped herbs such as parsley or thyme over the ribs just before serving. These fresh touches add a lovely color contrast and a light herbal aroma that balances the richness beautifully.
Side Dishes
For the perfect pairing, creamy mashed potatoes or buttery polenta are your best friends—they soak up the savory sauce like a dream. Roasted root vegetables or a simple green salad can also add a fresh, vibrant crunch alongside the tender meat for a well-rounded meal.
Creative Ways to Present
Want to impress your guests further? Serve the ribs family-style on a large platter surrounded with colorful sides. Or create individual plates with a neat mound of creamy polenta topped with one large short rib and a drizzle of sauce for a restaurant-quality presentation that’s surprisingly easy to achieve!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover beef short ribs and sauce in an airtight container in the refrigerator. They keep well for 3 to 4 days, making an excellent next-day meal that tastes even better after the flavors meld.
Freezing
If you want to save the ribs for longer, freeze them in a freezer-safe container or bag with plenty of sauce to help preserve moisture. They’ll stay delicious for up to 3 months, perfect for easy dinners on busy nights.
Reheating
Reheat gently on the stove over medium-low heat or in the microwave. If the sauce thickens too much when chilled, add a splash of beef broth or water to loosen it as it warms up. This way, the ribs stay moist and tender just like fresh.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs will work, but the bone-in variety adds extra flavor and richness during cooking. If using boneless, simply reduce the cooking time slightly to avoid overcooking.
What can I substitute for red wine?
If you prefer not to use wine, balsamic vinegar is a fantastic substitute that lends lovely acidity and depth. You can also try cranberry juice or grape juice mixed with a splash of vinegar for a similar effect.
How do I know when the short ribs are done in the Instant Pot?
The meat should be incredibly tender and falling off the bone after 1 hour of high-pressure cooking. If it still feels tough, you can add 10-15 more minutes and check again.
Is it necessary to brown the meat first?
Browning the short ribs is highly recommended because it creates deep flavors and a rich color in the final dish. Skipping this step may result in less flavorful ribs.
Can I make this recipe without an Instant Pot?
Absolutely! You can slow cook the short ribs on low for 6-8 hours or braise in the oven at 325°F for about 3 hours. The Instant Pot just offers a much faster way to achieve that tender, flavorful result.
Final Thoughts
I can’t recommend this Instant Pot Beef Short Ribs Recipe enough if you want a soul-satisfying dish that looks and tastes like you spent hours in the kitchen, but you really didn’t. Tender, succulent meat combined with a rich, savory sauce will quickly become a family favorite. So grab those short ribs, fire up your Instant Pot, and get ready to enjoy a truly memorable meal filled with love and comfort.
Print
Instant Pot Beef Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Short Ribs recipe delivers tender, flavorful meat in a fraction of the traditional cooking time. Searing the ribs first creates a rich crust, while sautéing shallots and mushrooms builds a deeply savory base. Braised under high pressure with red wine, beef broth, and aromatic herbs, these short ribs become meltingly soft with a luscious, thickened gravy to spoon over them. Perfect for an impressive yet hands-off dinner for four.
Ingredients
Beef Short Ribs
- 3 lb bone-in beef short ribs
- Sea salt (to taste)
- 2 tbsp olive oil
Vegetables & Aromatics
- 3 shallots, quartered
- ½ lb cremini mushrooms, quartered
- 6 cloves garlic, finely chopped
- 6 sprigs fresh thyme
- 2 bay leaves
Liquids & Seasonings
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- ½ cup red wine (or substitute with balsamic vinegar)
- 1 ¼ cup beef broth
Thickening Agent & Garnish
- 1 tbsp cornstarch
- Fresh herbs (for garnish)
Instructions
- Prepare the Instant Pot: Set the Instant Pot to Sauté mode and add the olive oil, heating it until shimmering.
- Sear the short ribs: Season the ribs generously with sea salt on all sides. Place them in the pot and sear until browned on all sides, about 10 minutes. Remove and set aside.
- Sauté shallots and mushrooms: Add quartered shallots and cremini mushrooms to the pot. Sauté for 7 minutes, stirring occasionally. Deglaze the pot if needed with a splash of water, scraping up browned bits to deepen flavor.
- Add garlic and season: Stir in the finely chopped garlic and cook for 1 more minute. Season lightly with salt.
- Add flavorings and wine: Mix in fresh thyme sprigs, tomato paste, Worcestershire sauce, and red wine. Let the liquid simmer for 2 to 3 minutes to reduce slightly and cook out the alcohol.
- Add broth and bay leaves: Turn off Sauté mode. Pour in the beef broth and add the bay leaves. Stir everything to combine, then nestle the short ribs back into the pot.
- Pressure cook the ribs: Secure the Instant Pot lid and set to high pressure for 1 hour. After cooking, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. Carefully remove the ribs and keep the meat on the bones.
- Prepare the gravy: Take about 1/4 cup of cooking liquid from the pot and mix it thoroughly with cornstarch in a small bowl.
- Thicken the sauce: Pour the remaining cooking liquid into a saucepan and heat on high. Slowly whisk the cornstarch mixture into the liquid and cook for about 2 minutes until thickened. Adjust seasoning with salt as needed.
- Serve: Place the short ribs on a serving plate, spoon the rich gravy over the top, garnish with fresh herbs, and enjoy your hearty, comforting meal!
Notes
- If you don’t have red wine, balsamic vinegar is a great substitute to add acidity and depth.
- Use fresh thyme for the best flavor; dried thyme can be used but reduce the quantity to 1 teaspoon.
- For extra richness, skim some fat from the cooking liquid before making the gravy.
- Natural pressure release is essential to keep the meat tender and juicy.
- Leftovers reheat well and can be stored covered in the refrigerator for up to 3 days.
