Instant Pot Short Ribs

Calling all rib fans! These tender, saucy Instant Pot short ribs will wake up your senses with their bold flavor. They're deliciously addictive and insanely easy, perfect when you're short on time but still want a satisfying meal.

Course dinner

Cuisine African, American, Asian, Southern

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 415kcal

Author Imma

Ingredients

4-4½ pounds bone-in beef short ribs (English-style or thick-cut)
2 teaspoons salt
1 teaspoon black pepper, freshly ground
2 tablespoons olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
2 large carrots, chopped
1 stalk celery, chopped
1 tablespoon tomato paste
1 tablespoon brown sugar
½ cup dry red wine
½ cup beef broth
2 sprigs fresh thyme
1 sprig fresh Rosemary
1 tablespoon balsamic vinegar
kosher salt and black pepper to taste
green onion, for garnish
2 tablespoons cornstarch
2 tablespoons short ribs broth

Instructions

Pat the short ribs dry with paper towels, and generously season them with salt and pepper. Set aside.
Set a large (6-quart is good) electric Instant Pot on saute setting. Once the setting has reached hot, sear as many short ribs as possible without overcrowding the pan. Sear them until golden brown (about 3 minutes per side). Repeat with the rest of the ribs, adding olive oil as needed. Transfer your short ribs to a plate and set aside.
Add the onion, garlic, carrots, and celery to the Instant Pot. Saute for 2-3 minutes or until the vegetables soften. Next, add tomato paste and brown sugar. Cook, stirring frequently, until thoroughly combined.
Pour the wine and broth in to deglaze the pot. Stir and scrape the pan's bottom to get all those delicious browned bits. Simmer for 1-2 minutes, then add the thyme and rosemary.
Return the beef ribs into the Instant Pot in an even layer and pour in the juices that accumulated on the plate. Secure the lid and make sure the pressure valve is sealed. Set to cook on Manual/High Pressure for 45-50 minutes.
When the cooking time has finished, set the pressure cooker to Natural Release and leave it undisturbed for 10-12 minutes. After that, turn the steam release knob to the venting position to release the remaining pressure. When the pin in the lid drops (indicating all pressure has been released), open the pot and carefully remove the ribs with tongs to a plate and cover to keep warm.
Carefully skim the excess fat from the top of the cooking liquid using a spoon. Remove the thyme and rosemary and discard. Then, stir the balsamic vinegar into the sauce.
Turn the Instant Pot knob to saute and bring the sauce to a simmer. Make the cornstarch slurry in a small mixing bowl with about 2 tablespoons of the beef broth and the cornstarch. Whisk to thoroughly combine and form the slurry. Slowly pour the cornstarch slurry into the liquid and whisk as the sauce thickens. Continue adding the cornstarch until the sauce reaches the desired thickness.
Season with salt and pepper to taste.
Return the short ribs to the pot, season with green onions, and serve them over your favorite creamy mashed potatoes and a spoonful or two of the gravy.

Notes

Try to get racks of ribs weighing about three pounds each. You could ask your butcher to cut the short ribs into 4-inch lengths so they fit into your Instant Pot.
For the best beefy goodness, cook the ribs meat-side down in the liquid. This will help them absorb all those tasty juices.
When buying ribs, choose bright red meat with no spots of grey. It should have some marbling, but avoid excessively fatty ribs.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition