Instant Pot Beef Ribs
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
124 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Ribs
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These Instant Pot beef ribs, with their rich, mouth-watering flavor, are an absolute game changer. This simple yet flavorful dish promises to deliver tender, fall-off-the-bone ribs in a fraction of the time it takes to cook them traditionally.
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Ingredients
- 4 beef short ribs
- 1 tablespoon vegetable oil
- ½ large onion
- 2 large carrots
- 2 large stalk celery
- 2 cloves garlic
- ¼ cup brown sugar
- 1 tablespoon balsamic vinegar
- ½ cup red wine
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons cornstarch
- water
Instructions
- Add the oil to the pan. Brown the ribs on all sides. Remove them to a plate when they are done browning.
- Add more oil if necessary. Sauté the vegetables.
- Deglaze the pan with the wine. Scrape up all of the small bits from the bottom of the pan.
- Mix the brown sugar, thyme, water or broth, salt, and pepper. Add this to the instant pot. Put the ribs back in the pot.
- Secure and lock the lid of the instant pot. Turn the vent to sealed. Pressure cook on high for for 40 minutes. Let the pot natural release for ten minutes. Manually vent the rest of the pressure. Carefully remove the lid.
- Mix cornstarch and water together in a bowl.
- Remove the ribs to a plate. Add the thickener to the pot and cook for a few minutes on sauté mode, until the sauce is thick and bubbly. Add the ribs back to the sauce to warm. Serve.
Equipments used:
Notes
- What to Serve with RIbs
- These ribs are perfect served over mashed potatoes, egg noodles, spaetzle, or rice. Serve them with a green vegetable, like a simple, fresh salad, asparagus, broccoli, or Brussels sprouts.
- Variations
- How to Store Leftovers
- Store leftovers in the fridge in an airtight container for three days. They can be stored in the freezer, for longer storage.
- BBQ Style: Use BBQ sauce, homemade or store-bought, instead of the wine and stock. You can add the vegetables or do a pulled beef-type dish. If you want the meat to “pull”, pressure cook for 40 minutes.
- Asian-Inspired: Use soy sauce, garlic, ginger, and brown sugar for an Asian-inspired dish. Serve them with fried rice or steamed jasmine rice.
- Spicy Ribs: Add chili powder, cayenne pepper, or hot sauce to the gravy to give the dish a spicy twist.
- Herbs and Garlic: Rub the ribs with chopped fresh herbs like rosemary, thyme, sage, or herbes de Provance, and some pasted garlic.
- Beer Braised: Add beer instead of the wine for the gravy.
- Red Wine and Mushrooms: Add sautéed mushrooms to the other veggies in this recipe.
- Sweet and Sour Asian Style: Remove the wine and add vinegar, white sugar, and tomato sauce to this recipe. Serve them with fried rice or steamed jasmine rice.
- Mexican Style: Add cumin, coriander, paprika, Mexican oregano, and chili powder to the ribs. Replace the red wine with beer. Serve this version with Spanish Rice.
Nutrition Information
Show Details
Serving
1ribs
Calories
124kcal
(6%)
Carbohydrates
25g
(8%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Cholesterol
1mg
(0%)
Sodium
622mg
(26%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
6026IU
(121%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1ribs | |
| Calories | 124kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 622mg | 26% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 6026IU | 121% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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