Oh, you guys! Forget spending hours tending to a slow cooker or fussing over the oven. My absolute favorite way to make a show-stopping meal without all the drama is with this Instant Pot Short Ribs Recipe. Trust me, these ribs come out so incredibly tender, like, fall-off-the-bone perfection, and the flavor? Out of this world! I used to think making ribs like this meant a whole day in the kitchen, maybe even two. But ever since I discovered how amazing my Instant Pot is for shredding meat, these short ribs have become my secret weapon for whipping up something truly special, even on a weeknight. It just makes me so happy to serve something that tastes like it took *ages*, when really, it was mostly hands-off magic!
Why This Instant Pot Short Ribs Recipe is a Must-Try
Okay, so why should you ditch all your other short rib recipes for this one? Honestly, it’s a game-changer! Here’s the lowdown:
- Seriously Speedy: We’re talking fall-off-the-bone tender ribs in about an hour total. My old methods took all day, but the Instant Pot is just a miracle worker for tenderizing meat fast.
- Unbelievable Tenderness: That pressure cooking power gets the meat so soft and juicy, it practically melts in your mouth. No dry, tough ribs here, ever!
- Flavor Explosion: Browning the ribs first and then simmering them with all those delicious aromatics and deep flavors creates a sauce that’s pure liquid gold. It’s a taste sensation!
- Super Easy: Most of the time is hands-off! You toss everything in, set it, and forget it while the Instant Pot does all the heavy lifting. Minimal fuss, maximum reward.
Gather Your Ingredients for Instant Pot Short Ribs
Alright, let’s get down to business! To make these amazing Instant Pot Short Ribs, you’ll need just a few things. Don’t worry, they’re all pretty standard and easy to find! I like to grab good quality bone-in short ribs because, trust me, the bones add so much flavor to that sauce. It’s worth it!
Here’s what you’ll need:
- About 3 pounds of bone-in beef short ribs – get the nice, meaty ones!
- 1 tablespoon of olive oil – just your everyday cooking oil.
- 1 big ol’ onion, chopped up.
- 3 medium carrots, also chopped.
- 3 celery stalks, chopped nice and fine.
- 4 cloves of garlic, minced up – don’t be shy with the garlic!
- 1 cup of beef broth – any kind works, but I like a good quality one.
- 1 cup of dry red wine – this is for flavor depth, so use something you’d actually drink!
- 2 tablespoons of tomato paste – it adds that lovely rich color and taste.
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- And of course, salt and freshly ground black pepper to taste. You know, to make everything sing!
Step-by-Step Guide to Making Instant Pot Short Ribs
Alright, buckle up, because this is where the magic really happens! Making these Instant Pot Short Ribs is so straightforward, you’ll wonder why you ever bothered with other methods. Just follow these steps, and you’ll have melt-in-your-mouth deliciousness in no time.
Browning the Short Ribs for Maximum Flavor
First things first, we need to get a good sear on these ribs. This step is crucial! It’s not just for looks; browning creates this amazing depth of flavor, a little bit of caramelization that makes all the difference in your final dish. So, turn your Instant Pot to the ‘Sauté’ function, add that olive oil, and once it’s hot, carefully pop in your seasoned short ribs. Get them nice and browned on all sides. Then, take them out and set them aside for a minute. Trust me, this little bit of extra effort pays off BIG time!
Building the Flavor Base for Your Instant Pot Short Ribs
Now that the ribs are out, we’re going to build our flavor town right in the same pot. Add your chopped onions, carrots, and celery to the Instant Pot. Let them sauté for about 5 minutes, just until they start to get nice and soft. This mellows them out and brings out their sweetness. Then, toss in your minced garlic and let it cook for just another minute until it smells amazing – don’t let it burn! Next, stir in the tomato paste and let that cook for a minute too. It really deepens the flavor and gives our sauce that gorgeous color.
Deglazing and Assembling the Instant Pot Short Ribs
Okay, time for the deglazing step – this is super important for getting all those tasty brown bits off the bottom of the pot! Pour in that red wine and use a wooden spoon to scrape up everything that’s stuck. It might look a little messy, but that’s pure flavor right there! Once the bottom is clean, nestle those beautiful browned short ribs back into the pot. Pour in the beef broth, sprinkle in your dried thyme and rosemary, and give it a little stir. Make sure everything is cozy in there.
Pressure Cooking Your Instant Pot Short Ribs to Perfection
Now for the Instant Pot’s superpower! Put that lid on, make sure the little valve is set to ‘Sealing’, and set your Instant Pot to cook under High Pressure for 45 minutes. Once the time is up, this is the MOST important part: let it do a natural pressure release for at least 15 minutes. Seriously, don’t skip this! It helps the meat stay super tender and juicy. After the 15 minutes, you can carefully quick-release any remaining steam. Once it’s safe, open it up, take those gorgeous ribs out, and get ready for the best part – the eating!
Tips for Achieving the Best Instant Pot Short Ribs
Okay, so you’ve made these incredible Instant Pot Short Ribs, and they’re amazing, right? But let’s talk about making them *perfect* every single time. It’s all about a few little tricks I’ve picked up along the way. First off, quality ingredients really do matter here. Grab the best bone-in short ribs you can find – the marbling makes such a difference, and those bones are flavor gold! Don’t shy away from that browning step either; I know it’s tempting to just toss everything in, but that initial sear is where so much of the deep, rich flavor comes from. Honestly, it’s like the foundation of everything delicious.
And please, please, please, be patient with the pressure release! That natural release for at least 15 minutes is non-negotiable for super tender, juicy meat. It lets everything settle and finish cooking gently. Skipping it can sometimes lead to tougher ribs, and we just don’t want that! Also, don’t be afraid to taste and adjust the seasoning at the end. Sometimes the broth or wine can be salty, so giving it a quick taste before serving and adding a pinch more salt or pepper can really make the flavors pop. I also sometimes like to add a tiny splash of Worcestershire sauce when I deglaze for an extra layer of umami. It’s these little touches that elevate good ribs to absolutely unforgettable!
Serving Suggestions for Your Instant Pot Short Ribs
Okay, now that you’ve got these incredibly tender, flavor-packed Instant Pot Short Ribs, what are you going to serve them with? This is the fun part! My absolute go-to is creamy mashed potatoes. The way those ribs and their rich sauce just soak into fluffy mashed potatoes? Pure comfort food heaven! They’re like little fluffy clouds ready to catch all that deliciousness.
If you’re feeling a bit more rustic, a nice creamy polenta is fantastic too. It has that slightly different texture that’s just *chef’s kiss*. And honestly, you cannot go wrong with a big hunk of crusty bread. That’s what you need for mopping up every last drop of that incredible sauce. Oh, and don’t forget a simple green salad or some steamed green beans to cut through all that richness – makes it feel a *little* bit healthy, right?
Storage and Reheating Your Delicious Instant Pot Short Ribs
Don’t you hate it when leftovers just aren’t the same? Well, good news! These Instant Pot Short Ribs actually taste even better the next day, and reheating them is super simple. Just let them cool down completely, then pop them into an airtight container and stash them in the fridge. They’ll keep nicely for about 3-4 days. When you’re ready for round two, my favorite way to reheat them is in a saucepan with a splash of extra broth or water over low heat. This helps keep them nice and moist. You can also gently warm them up in the microwave, just stir them halfway through to make sure they heat evenly. Either way, you’re in for another delicious treat!
Frequently Asked Questions about Instant Pot Short Ribs
I get asked a lot of questions about making my Instant Pot Short Ribs, and that’s awesome! It means you guys are diving in and getting creative in the kitchen. So, let’s tackle a few of the most common ones.
Can I make these Instant Pot Short Ribs ahead of time?
Oh, totally! In fact, I kind of prefer it sometimes. Making them a day ahead lets all those flavors meld and get even deeper overnight. Just let them cool completely after cooking, store them in an airtight container in the fridge, and then reheat them gently on the stovetop or in the microwave the next day. They’re seriously delicious warm or cold!
What if my Instant Pot Short Ribs are tough?
Ugh, tough ribs are the worst, but don’t panic! The most common reason for this is not enough pressure cooking time or skipping the natural pressure release. If yours turned out a little chewy, it might mean they needed a bit more time under pressure. You can always put them back in the Instant Pot for another 10-15 minutes on high pressure with a quick release. Also, ensure you’re using good quality, bone-in ribs with some marbling – that fat equals tender meat!
Can I use boneless short ribs for this recipe?
You *can*, but I really, really recommend using bone-in. The bones add so much richness and collagen to the sauce as it cooks, which makes it way more flavorful and slightly thicker. If you absolutely have to use boneless, you might need to add a bit more beef broth and maybe a pinch of xanthan gum or a cornstarch slurry at the end to thicken the sauce since you won’t get that natural gelatin from the bones.
How do I make the sauce thicker if it’s too thin?
This happens sometimes, and it’s an easy fix! After you’ve taken the beautiful ribs out, simply turn your Instant Pot back to the ‘Sauté’ function on medium-high heat. Let the liquid simmer and reduce until it reaches your desired thickness. If you’re in a real hurry or want it super thick, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir that into the simmering liquid and cook for another minute until it thickens up beautifully. Easy peasy!
Nutritional Information (Estimated)
Now, about the numbers! Making these delicious Instant Pot Short Ribs is all about flavor and ease, but it’s good to have an idea of what you’re getting into, nutrition-wise. Keep in mind these are just estimates, and your exact numbers might change a bit depending on the specific ingredients and brands you use. But generally, you’re looking at around 550 calories per serving, with about 35g of fat and a whopping 45g of protein to keep you satisfied. They’re definitely a hearty meal!
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Instant Pot Short Ribs
- Total Time: 1 hour 15 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tender, fall-off-the-bone short ribs cooked quickly in the Instant Pot.
Ingredients
- 3 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil in the Instant Pot on the Sauté function. Brown the short ribs on all sides. Remove ribs and set aside.
- Add onion, carrots, and celery to the Instant Pot. Cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Return the short ribs to the pot. Add beef broth, thyme, and rosemary.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes.
- Allow for a Natural Pressure Release for 15 minutes, then carefully perform a Quick Release for any remaining pressure.
- Remove short ribs from the pot. Skim fat from the liquid if desired. Serve ribs with the sauce.
Notes
- For a thicker sauce, you can reduce the liquid on the Sauté function after removing the ribs.
- Serve with mashed potatoes, polenta, or crusty bread.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 ribs)
- Calories: 550
- Sugar: 5g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Instant Pot short ribs, beef short ribs, pressure cooker ribs, easy short ribs, tender short ribs