Name: The Best Instant Pot Short Ribs – Fall-Off-The-Bone Goodness
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 lbs beef short ribs (bone-in); 1 tbsp olive oil; Salt and black pepper, to taste; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine (or extra beef broth); 2 cups beef broth; 1 tbsp Worcestershire sauce; 2 large carrots, sliced; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 tbsp cornstarch (optional, for thickening)

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If you’re looking for a meal that’s rich, tender, and packed with deep, savory flavor, these Instant Pot short ribs are exactly what you need. They taste like they’ve been slow-braised for hours, but thanks to the pressure cooker, they’re ready in a fraction of the time. Perfect for a cozy dinner, these short ribs are sure to impress!

Why You’ll Love This Recipe

Super tender – The Instant Pot transforms tough short ribs into melt-in-your-mouth perfection.
Rich and flavorful – A bold, beefy flavor with a hint of red wine and aromatics.
Faster than traditional methods – No need to slow-cook all day when the Instant Pot does the work in just about an hour.
Great for special occasions – Fancy enough for entertaining but easy enough for a weeknight meal.

Ingredients You’ll Need

You’ll find the full list of ingredients below, but here are the essentials:

Beef short ribs – Bone-in ribs give the best flavor and texture.
Onion & garlic – The base for a rich, flavorful sauce.
Tomato paste – Adds depth and a touch of sweetness.
Beef broth – A must for braising the meat and making the sauce extra delicious.
Red wine – Helps tenderize the meat and adds richness (or use extra broth if preferred).
Worcestershire sauce – A secret weapon for umami goodness.
Fresh herbs – Thyme and rosemary pair beautifully with beef.
Carrots – Add a hint of sweetness and a pop of color.

Step-by-Step Directions

Sear the Short Ribs

Set your Instant Pot to Sauté mode and heat a little oil. Pat the short ribs dry and season them with salt and pepper. Sear each side until browned—this locks in flavor and gives the best texture. Remove and set aside.

Sauté the Aromatics

In the same pot, add onion and garlic, stirring until softened. Stir in tomato paste and cook for another minute to deepen the flavor.

Deglaze the Pot

Pour in the red wine (or extra broth), scraping up any browned bits from the bottom. This step adds tons of flavor to the sauce!

Pressure Cook the Ribs

Return the short ribs to the pot. Add beef broth, Worcestershire sauce, carrots, thyme, and rosemary. Secure the lid, set the Instant Pot to High Pressure, and cook for 45 minutes. Let it naturally release pressure for 15 minutes before opening the lid.

Thicken the Sauce

Remove the short ribs and set them aside. Switch the Instant Pot back to Sauté mode and simmer the sauce until it thickens. If needed, mix a little cornstarch with water to help it along.

Expert Tips and Tricks

Don’t skip the searing! It builds a deeper, more complex flavor.
Use quality broth – The better the broth, the better the sauce.
Strain the sauce – For an ultra-smooth, restaurant-style finish.
Let the ribs rest – This helps keep them juicy.

Recipe Variations and Substitutions

Swap the wine – If you prefer not to use wine, just add more broth with a splash of balsamic vinegar.
Make it spicy – Add red pepper flakes or chipotle powder for some heat.
Go keto – Skip the carrots and use a low-carb thickener for the sauce.

Serving and Pairing Suggestions

These Instant Pot short ribs are amazing with:

Creamy mashed potatoes – The ultimate comfort pairing.
Parmesan risotto – Fancy but easy and so creamy.
Buttered noodles – A simple side that soaks up all the sauce.
Roasted vegetables – Balance the richness with something fresh.

Storage and Reheating Tips

Store leftovers in an airtight container for up to 4 days.
Reheat on the stovetop over low heat or in the microwave with a little extra broth.
Freeze for later – The ribs freeze beautifully! Store in a freezer-safe bag for up to 3 months.

Frequently Asked Questions

Can I use boneless short ribs?

Yes! They’ll cook the same way but might be done a few minutes faster.

What if I don’t have an Instant Pot?

You can make these in a slow cooker (6-8 hours on low) or braise them in the oven at 325°F for about 2.5-3 hours.

Can I make this ahead of time?

Absolutely! The flavor gets even better the next day, so feel free to cook ahead and reheat before serving.

How do I make the sauce thicker?

Let it simmer longer, or mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.

Conclusion

These Instant Pot short ribs are the ultimate hearty, flavorful comfort food that tastes like it took all day to make. Whether you’re making them for a Sunday dinner or a special occasion, they’re sure to impress. Serve them over mashed potatoes, pour on that rich sauce, and enjoy every bite!

The Best Instant Pot Short Ribs – Fall-Off-The-Bone Goodness

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These Instant Pot short ribs are fall-off-the-bone tender with a rich, deeply savory flavor. Thanks to the pressure cooker, they taste like they’ve been slow-braised for hours but come together in just over an hour. Perfect for a cozy dinner or a special occasion!

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 45 minutes (plus 15-minute natural release)
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot / Pressure Cooking
Cuisine: American

Instructions

Sear the Short Ribs: Set the Instant Pot to Sauté mode and heat the olive oil. Season the short ribs with salt and pepper. Sear on all sides until browned, then remove and set aside.
Sauté the Aromatics: Add the onion and garlic to the pot, cooking until softened. Stir in the tomato paste and cook for another minute.
Deglaze the Pot: Pour in the red wine (or extra broth), scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Pressure Cook the Ribs: Return the short ribs to the pot. Add the beef broth, Worcestershire sauce, carrots, thyme, and rosemary. Secure the lid, set to High Pressure for 45 minutes, and let the pressure release naturally for 15 minutes.
Thicken the Sauce (Optional): Remove the ribs and set aside. Switch the Instant Pot back to Sauté mode and simmer the sauce until thickened. Mix 1 tbsp cornstarch with 2 tbsp water and stir it in if needed.
Serve: Spoon the sauce over the short ribs and serve with mashed potatoes, risotto, or buttered noodles.