Instant Pot Beef Short Ribs

Name: Instant Pot Beef Short Ribs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 people
Ingredients: kosher salt; 4 lbs bone-in beef short ribs; 2 tablespoon olive oil; 2 medium-sized carrots; 1 medium onion; 2 garlic cloves; 1 tablespoon tomato paste; ½ cup red wine; 1 cup beef stock; 1 teaspoon dried thyme; 1 bay leaf; freshly ground black pepper; 1 tablespoon light brown sugar

User Reviews

4.9

21 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 people
Calories
364 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Short Ribs

Kaitlin Leblanc

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These Instant Pot Beef Short Ribs are fall-off-the-bone tender and exploding with flavor. They take about an hour and a half from start to finish. The meat is so tender, in fact, removing them from the Instant Pot to a platter takes a steady hand and a metal spatula, or two. But wait until you take that first bite! Incredible. Goes beautifully with homemade mashed potatoes!

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Ingredients

Servings

kosher salt
4 lbs bone-in beef short ribs about 6 - 8 ribs, 2 inches in length each
2 tablespoon olive oil plus additional, if necessary
2 medium-sized carrots peeled and cut into ¼-inch rounds
1 medium onion chopped
2 garlic cloves minced
1 tablespoon tomato paste
½ cup red wine
1 cup beef stock
1 teaspoon dried thyme
1 bay leaf
freshly ground black pepper
1 tablespoon light brown sugar

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Instructions

Liberally salt the ribs on all sides.
Turn the Instant Pot to Saute on High.
Heat 2 tablespoons olive oil and then add the ribs in a single layer without overlapping (you'll probably need to do this in a couple batches).
Sear the ribs for 3 to 4 minutes on each side.
Transfer to a plate and set aside.
If pot is dry, add a little more oil.
Add the carrots, onion, and garlic.
Add ½ teaspoon salt and stir until vegetables soften, about 3 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the wine and stir, scraping the bottom to set loose any caramelized bits.
Bring the liquid to a boil and cook until reduced by about a third, about 4 to 5 minutes.
Add the stock, thyme, and bay leaf. Then nestle the ribs into liquid. They won't be completely submerged.
Lock the lid into place, turn the valve to Sealing. Press Cancel and then press "Meat" or "Meat/Stew" and set on High. and set the timer to 40 minutes.
After cooking, naturally release for 20 minutes, then quick release for any remaining pressure.
Unlock and remove the lid.
Carefully transfer the ribs to a platter. They will be very tender, so be gentle!
Tent the ribs loosely with foil while you finish the sauce.
Strain the sauce into a large pot through a coarse strainer and then pour into a fat separator (or use a spoon to remove the fat from the surface of the sauce).
Place the cooked vegetables on a serving dish and tent with foil.
Pour the sauce back into the pot
Select Saute and adjust the heat to Normal.
Add the brown sugar and then bring the sauce to a simmer, stirring frequently until the sauce is the consistency of gravy, about 10 minutes.
Taste and add more salt, if necessary.
Pour some sauce over the cooked ribs and pass the rest at the table.
Serves with vegetables. Enjoy!