Beef Short Ribs in the Instant Pot

These beef short ribs are tender and delicious. Make them quickly and easily with the help of your Instant Pot®.

We like to serve them over mashed potatoes or polenta, but egg noodles or spaetzle are another great option. These are perfect for a cozy family dinner or a dinner party with friends.

These ribs go beautifully with this Smoked Corn on the cob recipe too. YUM! Finish things off with this scrumptious and easy to make air fryer chocolate cake. And it’s ready in about half an hour!

Instant Pot® Beef Short Ribs Recipe

Prep time: 20 minutes
Active cook time: 60-65 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Ingredients:

3½ – 4 lbs. beef short ribs
Sea salt and black pepper, to taste
2-3 T. extra virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, sliced into chunks
3-4 cloves garlic
½ c. beef broth
¼ c. balsamic vinegar
¼ c. dry red wine
2 T. honey
1-2 whole bay leaves (I like to use 2)
2 sprigs fresh rosemary
2 sprigs fresh thyme

Directions:

1. Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
   
2. Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
   
3. Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
   
4. Pour in broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
   
5. Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
   
6. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
   
7. Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
   
8. With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
   
9. Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately. Enjoy! 

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Instant Pot® Beef Short Ribs

These beef short ribs are tender and delicious. Make them quickly and easily with the help of your Instant Pot®.

We like to serve them over mashed potatoes or polenta, but egg noodles or spaetzle are another great option. These are perfect for a cozy family dinner or a dinner party with friends.

Course Main Course

Cuisine American/Canadian

Prep Time 20 minutes

Cook Time 1 hour

Natural Release 10 minutes

Total Time 1 hour 30 minutes

Servings 6

Calories 558 kcal

Ingredients

• 3½ – 4 lbs. beef short ribs
• Sea salt and black pepper to taste
• 2-3 tbsp extra virgin olive oil divided
• 1 medium yellow onion chopped
• 2 large carrots sliced into chunks
• 3-4 cloves garlic
• ½ cup beef broth
• ¼ cup balsamic vinegar
• ¼ cup dry red wine
• 2 tbsp honey
• 2 whole bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
2. Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
3. Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
4. Pour in broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
5. Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
6. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
7. Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
8. With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
9. Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately. Enjoy!

Nutrition Facts

Instant Pot® Beef Short Ribs

Amount Per Serving

Calories 558 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 12g75%

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 156mg52%

Sodium 264mg11%

Potassium 1071mg31%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 9g10%

Protein 51g102%

Vitamin A 3416IU68%

Vitamin C 4mg5%

Calcium 41mg4%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.