I’ve always had a soft spot for short ribs, ever since I tried them at a cozy restaurant a few years back.

They’ve got that rich, melt-in-your-mouth tenderness that makes every bite a little bit of heaven. But, honestly, I used to think they were a bit intimidating to cook at home.

That was until I got my Instant Pot. After hearing all the rave reviews, I decided to give it a shot—and now, I can’t imagine cooking without it!

The best part? This recipe takes just over an hour from start to finish, including time to make mashed potatoes and a simple side of veggies.

No need to spend hours waiting for dinner, and you still get that fall-off-the-bone goodness. I love how easy it is to cook these Instant pot beef short ribs.

It takes the stress out of cooking, and the result is always perfect. I’ve made a few tweaks to a recipe I found online, but honestly, it’s pretty much perfect as is.

And, even if you don’t have an Instant Pot, you can still make this recipe in a regular oven—just allow for a little more cooking time. Either way, you’re in for a treat.

Instant Pot Beef Short Ribs Recipe

Ingredients

• 3 to 6 thick beef short ribs (or lamb ribs for an alternative)
• 2 onions, sliced
• 6 garlic cloves, smashed
• 2 large carrots, chopped into thick slices
• 2 celery sticks, sliced
• 125 ml grape juice
• 125 ml beef stock
• 2 tbsp balsamic vinegar
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 bay leaves
• Pinch of dried thyme
• Salt and black pepper to taste
• 2.5 tbsp cornstarch
• 3 tbsp water

Instructions

1. Turn on your Instant Pot and set it to the “Sauté More” mode. Wait for it to reach the “HOT” setting (this prevents the ribs from sticking).
2. Add 1 tbsp olive oil to the pot. Season one side of the short ribs with salt and pepper, then add them to the pot. Brown each side for about 4 minutes. While they’re browning, season the other side with salt and pepper. Once browned, set the ribs aside on a plate.
3. Add the sliced onions to the pot and sauté for around 3 minutes, until softened. Then, add the garlic and sauté for another 30 seconds before adding the carrots, celery, bay leaves, and thyme. Sauté everything for about 3 more minutes.
4. Pour the grape juice into the pot to deglaze, scraping the bottom to lift any delicious bits of flavor stuck to the pot.
5. Let the grape juice simmer for a few minutes to cook off the alcohol, leaving only the rich flavor.
6. Pour in the balsamic vinegar, tamari sauce, date syrup, and beef stock. Stir everything to combine.
7. Add the browned ribs back into the pot, along with any juices that have collected on the plate.
8. Secure the Instant Pot lid and set it to cook on high pressure for 45 minutes. Afterward, let the pressure release naturally for 15 minutes.
9. Carefully take out the ribs once the cooking time is up and set them aside.
10. Turn the heat up on the Instant Pot and mix the cornstarch with the water to form a paste. Gradually add this to the sauce, stirring continuously until it thickens to your desired consistency.
11. Taste the sauce and adjust the seasoning with more salt or pepper, if needed. Add the beef ribs back in, coating them in the thickened sauce.
12. Serve the tender ribs over creamy mashed potatoes and your favorite vegetable sides for a complete meal.

Tips For Perfect Instant Pot Short Ribs

When making Instant Pot short ribs, you want to ensure they come out tender, flavorful, and juicy. Here are some practical, game-changing tips to make your ribs stand out:

• Brown the Ribs Well: Don’t rush the searing process. Brown the ribs on all sides for at least 4-5 minutes per side to build a deep, rich flavor. This step is key for that “crust” that makes the ribs so tasty.
• Use a Balanced Liquid: For a rich and flavorful sauce, use a mix of broth and wine (or balsamic vinegar). Avoid just using water or stock alone. A good balance of liquids will help create a thick, flavorful sauce while keeping the ribs moist.
• Layering is Key: If you’re adding vegetables, make sure they go in after the meat. Layering the ribs at the bottom and veggies on top ensures everything cooks evenly and the veggies don’t get overcooked and mushy.
• Pressure Cook with Care: Don’t overdo the cooking time. Ribs need 45 minutes on high pressure, but if you’re cooking them longer, they could become too soft and fall apart before you want them to.
• Natural Release for Tenderness: After the cooking time ends, let the Instant Pot naturally release for 15 minutes. This helps the ribs stay juicy and tender, giving the meat time to rest and absorb all the flavors.

Best Side Dishes To Pair With Instant Pot Beef Short Ribs

Short ribs are hearty and flavorful, so pairing them with the right sides can take your meal to the next level. Here’s a list of some great options:

• Creamy mashed potatoes
• Roasted garlic brussels sprouts
• Steamed broccoli with lemon
• Green beans almondine
• Sautéed mushrooms with thyme
• Buttery corn on the cob

How To Store And Reheat Leftover Beef Short Ribs?

Want to enjoy your short ribs later? Here’s how to store and reheat them without losing any flavor:

• Cool the Ribs Before Storing: Let the short ribs cool completely to room temperature to prevent condensation, which can make them soggy.
• Store with Sauce: When putting them in the fridge, store the ribs with the sauce. This keeps them juicy and flavorful when reheated.
• Use an Airtight Container: Store them in an airtight container to keep the meat tender and the sauce from evaporating.
• Freezing Tip: If you want to freeze your short ribs, wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. Freeze for up to 3 months. When reheating, thaw them overnight in the fridge and heat gently to keep them from drying out.
• Reheat Slowly: To keep the ribs moist, reheat them in a pan with a bit of the sauce or in the Instant Pot on the “keep warm” setting. This helps the ribs stay tender without overcooking them.

Why Are My Beef Short Ribs Tough In The Instant Pot?

If your short ribs turn out tough despite using the Instant Pot, there could be a few reasons behind it. Let’s break down the common culprits and how to fix them:

• Not Enough Cooking Time: If the ribs aren’t cooked long enough, they will be tough. Short ribs need a minimum of 45 minutes at high pressure in the Instant Pot to become tender. Make sure to follow the recommended cooking time.
• Insufficient Liquid: The Instant Pot relies on steam to cook the meat. If there’s not enough liquid in the pot, the pressure cooker can’t work properly, and the meat can end up tough. Always make sure there’s enough liquid—at least 1 cup of broth or water.
• Cut of Ribs: Sometimes, even after cooking, tougher cuts of ribs may still be chewy. If you’re using beef short ribs with more connective tissue, it may take longer to break down. You can try increasing the cooking time slightly or choosing a more marbled cut of meat.
• Natural Release: The natural pressure release helps tenderize the meat even more. If you quick-release the pressure, the ribs can be tougher. Allow at least 15 minutes for a natural release after cooking.

Is It Better To Slow Cook Or Pressure Cook Ribs?

The decision between slow cooking and pressure cooking for ribs comes down to your time and the result you want. Let’s look at the differences:

• Slow Cooking: This method involves cooking ribs for several hours (typically 6-8 hours) on low heat. It gives the meat a chance to break down gradually, resulting in very tender and flavorful ribs. However, it takes more time and needs constant attention to prevent drying out.
• Pressure Cooking: Using the Instant Pot, you can cook ribs in about 45 minutes. The high pressure forces the juices into the meat, making it tender in less time. Pressure cooking is faster, but you might miss out on some of the depth of flavor you get from slow cooking.

If you’re short on time but still want tender, fall-off-the-bone ribs, pressure cooking is the way to go. If you have more time and want to develop a richer, deeper flavor, slow cooking is your best bet.

Do Short Ribs Get More Tender The Longer You Cook Them?

Yes, short ribs become more tender the longer they cook, but there’s a catch! Here’s how it works:

• Cooking Time: The connective tissues in short ribs (collagen) break down into gelatin over time, which gives the meat its tender texture. The longer the ribs cook, the more tender they’ll become. However, this process has its limits. Cooking ribs too long can cause them to become mushy and lose their texture.
• Pressure Cooking Limit: In the Instant Pot, the cooking time is quite forgiving because the pressure speeds up the process. After about 45 minutes on high pressure, short ribs will be tender without overcooking. For slow cooking, you can let them go for 6-8 hours to achieve maximum tenderness.