Instant Pot Short Ribs
User Reviews
5
Instant Pot Short Ribs
Description
This recipe begins by seasoning beef short ribs generously with kosher salt and black pepper. The ribs are browned in the Instant Pot using olive oil over the sauté setting, developing a crust that locks in flavor. Onions and diced garlic are then sautéed in the same pot to collect fond from the bottom. Tomato paste, thyme, rosemary, and beef broth are added to create a fragrant braising liquid. The ribs are nestled into the sauce, and the pot is sealed for pressure cooking on the stew setting for 30 minutes, allowing the meat to become tender. Once cooking is complete, a natural pressure release ensures further softness. The ribs are removed, and the sauce is thickened by whisking cornstarch with water and simmering until desired consistency is reached. This thickened sauce coats the ribs when served, providing a rich and hearty dish.
Instant Pot short ribs offer a satisfying option when tender beef is desired without long oven braising. Herbs and tomato paste add depth while pressure cooking dramatically reduces cook time. This method suits a comforting dinner and pairs well with mashed potatoes or root vegetables.
For different quantities of short ribs, refer to Instant Pot cooking time charts to adjust duration accordingly and ensure proper doneness.
Ingredients
- 6 beef short ribs about 3-3½ pounds
- 1 onion chopped
- 3 garlic diced cloves
- 2 tablespoon tomato paste
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 1 tablespoon olive oil or avocado oil
- 1 ½ cups beef broth
- 1 ½ tablespoon cornstarch or almond flour if keto
- ¾ tsp kosher salt
- ½ teaspoon black pepper
Instructions
- Generously salt and pepper short ribs. I always use Kosher salt.
- Heat Instant Pot on saute and add 1 tablespoon olive oil. Brown ribs on all sides. Let them sit on each side without moving them so they have time to brown. Around 10 minutes.
- Remove ribs. Add a little more oil if pan is dry. Add onions and garlic and saute in all that goodness in the bottom of pan. Saute for about 5 minutes then add all ingredients except cornstarch. Nestle ribs back down in the sauce.
- Put lid on to sealed and turn Instant Pot to the stew setting. Set timer for 30 minutes. Once the timer beeps let the pot naturally release and do not open. This is when the ribs get tender. If you use bone in ribs you will need to add 15 minutes to the time.
- Remove the meat to a plate and turn pot to saute. Add the cornstarch with 3 tablespoon water in a small bowl and whisk well. Add to sauce in bottom and pan and stir well. Get all those brown bits up from the bottom of the pan. Let cook until desired thickness is reached.
- Serve with cauliflower mash, mashed potatoes or rice. Salt and pepper to taste.
Notes
- Adjust cooking time based on the weight of short ribs using Instant Pot guidelines to achieve optimal tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 558mg | 23% |
| Potassium | 119mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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