Making Instant Pot Short Ribs couldn’t be easier! Try this recipe for tender, succulent, fall off the bone braised short ribs, made even more delicious with a secret ingredient! 🙂
I first owned a pressure cooker in 2011, when I first moved into my own apartment. Instants pots weren’t around at the time, and it was simply called a “multi cooker”. Thanks to my lack of proper meal planning, I quickly learned to appreciate the pressure cooker function on my multi cooker. The fact that you can get a kick ass meal made in less than 30 minutes, starting from frozen meat was a god send to me!
I think I’ve come quite far now in terms of meal planning, but the Instant Pot is still a beast! 🙂
This Best Instant Pot Short Ribs recipe is one I’ve used countless times, and I’ve used this same recipe for lamb chops as well. It works beautifully for any kind of red meat, really, but it’s just perfect with beef short ribs. The flavors here are simple but robust, and complement each other well. Plus, I’ve got a secret ingredient that makes these pretty much the BEST instant pot short ribs in the world! 🙂
Rinsed and dried short ribs, seasoned with salt
So what’s my secret ingredient?
BOURBON WHISKEY! You can use Scotch whiskey if you prefer as well, but bourbon is my choice over Scotch. The taste that it leaves behind is subtle, but it really adds to the depth of flavor in these instant pot short ribs.
Can I skip the alcohol?
If you’re worried about the alcohol content, you need not be! These braised short ribs are cooked at high pressure, so the alcohol in the bourbon whiskey evaporates completely, leaving behind just the flavor of the bourbon.
These pressure cooker short ribs are braised in my own homemade beef and chicken stock, but you can braise them in a good quality beef stock instead too. These instant pot short ribs are cooked to perfection in a slightly sweet and slightly spicy base. I added cayenne pepper and paprika to give these short ribs a little spicy kick. I usually add up to 2 tsp of cayenne pepper (even then, it’s only slightly spicy for us). But I’ve adjusted it to a milder level in this recipe. But feel free to adjust the level of spice to your liking.
Caramelizing the short ribs prior to braising them is an important step to add flavor.
The first step to making these instant pot short ribs is preparing the short ribs. This step is all the labor required for this recipe on your part!
- Soak the beef short ribs in COLD WATER for just a couple of minutes to wash off any excess blood and bone dust.
- Pat dry each rib with paper towels. Wet short ribs take AGES to sear and to form that beautiful golden crust, so make sure they are dry.
- Season GENEROUSLY. You can even cover the short ribs and leave them to marinate for about one hour if you wish. But honestly, you don’t have to. The instant pot (or pressure cooker) will take care of that!
- SEAR each short rib in the instant pot. This step is important!
Searing the meat will caramelize the surface of these short ribs. The caramelization adds another layer of flavor to these braised short ribs. Make sure to do this in batches, so that you don’t overcrowd your instant pot. If the bottom of the pan is too crowded, you’ll end up “boiling” the short ribs instead of searing them. Not good. So this caramelization step requires a bit of patience and time on your part, but I promise the result will be deliciously tender, succulent, fall off the bone, braised short ribs!
After this step, everything else is hands-off. So while these pressure cooker short ribs are cooking, you can prepare the rest of the meal.
How do I serve these braised instant pot short ribs?
I served these with garlicky, creamy, mashed cauliflower. But here are some more ideas!
- Mashed potatoes
- Cheesy polenta
- Roasted root vegetables
- Roasted sweet potatoes
- Potato medallions
- Toasted crusty bread
I guarantee you will LOVE these instant pot short ribs! 🙂 What I cannot guarantee however are any leftovers! But just in case, here are some great options for leftover instant pot short ribs,
- AMAZING beef tacos
- Southwestern omelets
- Grilled cheese sandwiches with beef
- Steak and eggs with toast (for breakfast)
- Beef fried rice
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Ingredients
- 6 lbs short ribs about 8 short ribs
- Salt to season generously
- 1 medium onion sliced thickly
- ½ cup bourbon
- 1 tbsp paprika
- 1 tsp cayenne pepper or 2 tsp if you prefer it spicier
- 3 tbsp sugar
- 3 tbsp balsamic vinegar
- 6 cloves of garlic
- Thyme 2 - 3 fresh thyme sprigs
- 1 cup beef stock I used homemade chicken and beef broth
- 1 tbsp cornstarch (cornflour)
- 1 tbsp water
Instructions
Fill a large bowl or pot with cold water. Immerse the short ribs, and rinse the ribs in the cold water to wash off excess blood and bone dust.
Drain and pat dry the short ribs with paper towels. Generously sprinkle salt on all the ribs, on both sides.
Switch on the Instant Pot to the saute setting on high. When the instant pot is hot, pour about 2 tbsp of oil. When the oil is hot, place about 3 - 4 short ribs in the instant pot to caramelize or to sear. It's important not to overcrowd the bottom in order to get nice caramelization on your short ribs. Sear the short ribs on all sides, about 2 - 3 minutes per side. Place the caramelized short ribs on a plate.
Repeat with the rest of the short ribs.
For the next step, you will only need about 1 tbsp of oil in the instant pot. Discard the excess oil if there's more than 1 tbsp of it in the instant pot at this point.
Place the thickly sliced onion in the pot, and add the boubon. De-glaze the bottom of the instant pot to make sure that all of the caramelized bits on the bottom are mixed with the bourbon (de-glazing is an important step, so don't skip it). Add the paprika, cayenne pepper, sugar and balsamic vinegar. Then switch off the saute function on your instant pot.
Place the short ribs back in the instant pot, and add the garlic, thyme and a pinch of salt (how much salt to add at this point depends on how well you seasoned the short ribs earlier - be careful not to over-salt, since you can always add more salt at the end if needed).
Pour the stock over the short ribs. Close the instant pot. Choose the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, followed by a 10 - 15 minute natural release.
Gently remove the short ribs on to a plate, and turn the saute function back on for the liquid/broth in the instant pot.
Dissolve the cornstarch in the water and add it to the liquid/broth in the instant pot. Mix it in and bring it to a simmer until the liquid has thickened. Taste and season the liquid with more salt or balsamic vinegar, if needed. Transfer the short ribs back into the instant pot and switch off the saute function.
Optional step - once the short ribs have cooled off, place your instant pot cooker pot in the fridge (covered). Leave it overnight, or for at least 4 hours, until the fat has solidified on the surface. Then remove this layer of fat, and reheat the short ribs in the instant pot.
- Serve with creamy cauliflower mash or mashed potatoes.
Recipe Notes
Notes on cooking timeÂ
These bone in short ribs are about 0.75 lbs each in weight. If you are using bone in short ribs that are thicker or larger than the ones I used, you may need to increase the cooking time. If you are unsure, cook the short ribs according to the recipe and after 45 minutes. If the short ribs are not tender, cook them for a further 5 - 10 minutes more until they are tender.Â
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adam bilek says
June 24, 2019 at 16:31That looks amazing.. hope mine will turn out looking just as great:) I used only 1 tbsp of Cayenne and still the ‘sauce’ (before adding the broth) tasted a little too hot… hopefully the short-ribs turn out much milder…
anyways.. WELCOME to Canada:)
Michelle says
May 14, 2019 at 19:09If i only have about 3 lbs of bone in ribs, do i cut the time in half or still do 45 min?
Dini says
May 15, 2019 at 10:09Hi Michelle!
The cook time should be the same. The cook time usually depends on how thick the ribs are (and if they have a bone or not). So, if each of your bone in ribs are approximately 0.75 lbs in weight, the cook time shouldn’t change. Hope that helps!
Holly says
May 13, 2019 at 07:33Do you have a recipe for the cauliflower mash you served it with? It sounds great! I’m making these ribs tonight for dinner! Thanks for the recipe!
Adrienne says
March 26, 2019 at 16:02Absolutely delish!
Elizabeth L McIntyre says
February 25, 2019 at 17:22I want to try this recipe but would like some guidance on the thyme. Fresh or dry? How much? Thanks!
Dini says
February 26, 2019 at 15:21Hi Elizabeth!
I used 2 – 3 sprigs of fresh thyme for this dish. And thank you for letting me know! I don’t know how the quantity had disappeared from the recipe card, but I’ve included it again. 🙂
Jane says
February 2, 2019 at 12:54Can you just add mushrooms to the pot ..?
Dini says
February 2, 2019 at 13:05Hi Jane!
I haven’t added mushrooms to this recipe before. However, if I were to add mushrooms I would either
1) Slice crimini mushrooms and add them after cooking the short ribs (when you’ve removed the short ribs and sauteing the gravy to thicken it) and cook it for about 5 – 10 minutes OR
2) Add whole crimini mushroom heads to the pot with the short ribs and cook for the 40 – 45 minute high pressure cook time.
Because I haven’t tried this, I’m not sure how they would turn out in this recipe though. If you do give it a go, please let me know how it turned out 🙂
Suzette Guillen says
February 1, 2019 at 21:26This is easily one of our favorites! I am just learning the IP and this recipe made me feel like a pro 🙂 Absolutely delicious!
Erika C says
January 30, 2019 at 19:47We made these tonight and they were amazing! Had some boneless short ribs and we did 30 mins in the IP and they were perfect. So glad this recipe came up in my search!
Kelli says
January 28, 2019 at 20:28Made tonight just as written and we loved it! Tender and flavorful!
Chris says
January 24, 2019 at 16:37I just made these last night, but 45 minutes on high and 15 minute NR left some outer parts really tender but the majority of the meat wasn’t. I’ve made them in the crock pot before and they were literally falling off the bone, but definitely didn’t get that effect here. They were standard size bone in short ribs, and only 4 in the pot, so i’m not sure what went wrong here. Thoughts?
Dini says
January 24, 2019 at 21:36Hi Chris,
I’m honestly not sure what may have happened. The short ribs I used here are approx. 3/4 lbs each, and 45 minutes is more than enough for them to be fall off the bone tender for me. If by chance the short ribs you used were thicker or larger, they may require a longer cooking time – possibly about 5 to 10 minutes more. If you do find your ribs aren’t done after the recommended time, I would suggest cooking the ribs for a few more minutes (on the pressure cooker setting), until the ribs are cooked to your preference.
Sorry I couldn’t be of more help!
Jackie Pressley says
January 20, 2019 at 15:46I made this today to have for dinner tomorrow. I added sauteed mushrooms and will add steamed carrots just before serving over either fresh egg noodles or mashed potatoes. I have tasted it and it is very delicious! Can’t wait to see how it tastes tomorrow once I remove the excess fat and add the veggies!! Thank you!
Jackie Pressley says
January 23, 2019 at 16:16This was so delicious! And super simple! I served it over skinny mashed potatoes!! Can’t wait to make these again!
Pia says
January 19, 2019 at 14:46Hello! Will this recipe work with frozen short ribs? New to pressure cooking but I’ve seen people cook straight from frozen before! Thank you!
Dini says
January 19, 2019 at 19:53Hi Pia!
You can cook from frozen with an Instant Pot. But, you will still need to caramelize the short ribs to get the best flavor – and it will be hard to sear frozen food in the Instant Pot (though you could possibly do it in a Cast Iron Pan). I have cooked meals from frozen in the Instant Pot, but none that required me to sear the food first. You could skip the searing, but it may change the final flavor. If you do decide to cook from frozen, you will need to increase the cook time about 3 – 6 minutes too. I hope that helps!
Phil Bell says
January 16, 2019 at 19:16Dini, these came out delicious. Unbelievable.
Used the ribs over mozzarella/scallion grits. Just a beautiful dish.
Thank you so much!!!
Michele Montgomery says
December 31, 2018 at 20:52This recipe was amazing! I can’t wait to try some of your other recipes!
Thank you!
Charlene Roberts says
December 31, 2018 at 17:48OMGoodness!! This was my first time making short ribs and I would not change a thing.
Simply delicious, my family and I enjoyed it over white rice and side of broccolini (sauted in garlic and sesame oil) as our last dinner in 2018 and cant wait to make it again next year!
I used both bone in and boneless short ribs and cooked at 45 minutes, meat fell off the bone so easy. I can’t stop singing your praises. Thank you so much for sharing the recipe.
Barb says
December 30, 2018 at 19:40I made these tonight and they were to die for! I have never made short ribs before and came across your recipe. So glad I did! Will definitely make it again. My short ribs were boneless and I reduced the time to 40 mins. I saw the previous comment after the fact. Next time I will set the time for 35 mins. Regardless, it was still delicious!! Thank you for sharing
Dini says
December 30, 2018 at 20:46Hi Barb!
I’m so glad that the short ribs came out well for you! Thanks so much for letting me know 🙂
Ang says
December 29, 2018 at 21:14Words cannot describe the amazing flavor of this short rib recipe! I followed the recipe exactly except I added a tad more cornstarch and salt and pepper at the end. I served it over mashed potatoes. I was hesitant about cooking with bourbon because I can always taste wine in the recipe when I cook with it (I love drinking wine, but not the taste in my food), but you were right!! No trace of alcohol taste at all! This recipe is a keeper and I’m be making it for New Years. Thank you!
Dini says
December 29, 2018 at 22:29Thank you so much for letting me know Ang! I’m really glad you enjoyed the recipe! It’s a keeper in our household too. 🙂
Liz says
December 5, 2018 at 08:38I have an Instant Pot Ultra that I’m going to test out with these, but I’ve seen you need two cups of liquid minimum…. any insight, should I just double the stock or will that change the consistency?
Dini says
December 6, 2018 at 09:29Hi Liz! You would have to increase the liquid amount if that is the minimum required. I would use beef stock. However, because of the increased liquid amount the flavors would be more diluted too. The options would be to increase the spices and seasoning so that the resulting dish would not taste diluted, or to remove the ribs after cooking and to reduce the liquid amount by half using the saute function.
I probably would increase the spices and seasoning, to make sure the ribs are seasoned properly as they cook, but I cannot be certain since I own a 6qt instant pot. I’m sorry I couldn’t be of more help!
Gary Grant says
December 4, 2018 at 18:34A great side for these are wide egg noodles
Lise says
December 3, 2018 at 10:29Hi this recipe looks very yummy. I would like to make it for a dinner party of 8 people. Are there any changes that need to be made to the cook time and ingredients besides the number of ribs?
thanks
Dini says
December 4, 2018 at 08:34Hi Lise!
I haven’t doubled this recipe before, so I can’t be sure. But when I usually double recipes in the instant pot I always double the amount of spices in the recipe, but keep the quantity of liquid the same. For this recipe, the liquids are balsamic vinegar, bourbon and beef stock and I would keep the liquids the same, and the amount of sugar the same, and double all the other spices added. After the ribs are cooked, I would taste it and add more vinegar and sugar if it tastes like it could use a little more sweetness or acidity to balance out the flavors. As for the cornstarch slurry to thicken the dish, I would first add the stated amount and only add more if needed. I hope that helps!
Michelle says
November 26, 2018 at 21:24I just made this for my family. My husband has raved for the last half hour how delicious these are. Thank you very much.
Dini says
November 26, 2018 at 22:04I’m so glad your family enjoyed this recipe Michelle! 🙂 Thanks so much for letting me know.
Pam says
November 18, 2018 at 16:05OMGOSH!! This recipe is awesome. I am still new cooking short ribs. My husband always did them on the grill. I made them one time when he wasn’t home. He decided that the instapot was the best way. He loved this recipe. I served them over cheesy grits (we live in NC).
Fene Cartlidge says
November 17, 2018 at 06:02I’d like to make this for a dinner party this week. If I make them the night before and refrigerate what is the process to heat them up the next day? In the instant pot, but how without making them dry? Sauté? Keep Warm? How long until hot? Excited to try this!
Dini says
November 17, 2018 at 08:01Hi Fene!
Yes! You can keep it in the fridge overnight 🙂 I would recommend keeping the whole inner pot in the fridge (covered), with the ribs in the liquid.
To reheat it, you can choose to either set it to reheat, or set it to the low saute setting. I’m not able to give you an exact time frame, because I just keep an eye on it until the liquid heats up and the ribs are heated too. You may need to add a little extra water, if the liquid becomes too thick. I hope that helps!
Nona says
November 13, 2018 at 21:12Sounds like a great recipe! So I have beef Chuck short ribs.. will those work?
Dini says
November 13, 2018 at 21:32Hi Nona,
Thank you! Yes, this recipe should work because short ribs and chuck short ribs are essentially the same cut with the rib bone.
Cindy says
November 11, 2018 at 19:30Can you use chuck roast?
Dini says
November 11, 2018 at 20:44Hi Cindy
I haven’t used chuck roast for this particular recipe. But if you are looking to substitute the short ribs with chuck roast, you will have to increase the cooking time, because of the texture of the cut and the amount of meat in a chuck roast. About 60 – 70 minutes for a 3 – 4 pound chuck roast cut would give it the texture of a pot roast. Hope that helps!
Lindsay says
November 11, 2018 at 00:07I am excited to try this recipe and it looks delicious. However, I have a question about the alcohol. I understand that the actual alcohol will evaporated and all that will be left is a great flavor. I just do not keep alcohol in my home and I am wondering if there is anything else I can use instead of the bourbon or whiskey.
Dini says
November 11, 2018 at 20:39Hi Lindsay,
Yes! You can definitely substitute the bourbon. If you have leftover red wine, you can use that (it’ll change the flavor, but it’ll still be delicious!) or just use extra water or stock to replace the alcohol. I hope that helps 🙂
Karen says
November 2, 2018 at 19:36Trying this recipe as we speak. I am still a little new to the instant pot and I’m wondering why when I’m in the sauté mode that it seems to get hot and then cools off and then gets hot again. Trying to get the ribs to carmalize while this is happening doesn’t work very well. Any hints??
Thanks!
Dini says
November 4, 2018 at 07:17Hi Karen,
Usually I set the timer to 30 minutes for the saute option (high), and just cook while it’s on that setting. The temperature doesn’t (and shouldn’t) go high and low when I set it up this way. Unfortunately, I may not be able to help because I haven’t experienced this with my instant pot. If it does keep happening, you may need to contact Instant Pot customer service to find out what might be wrong. I wish I could be more helpful!
Monique Jose Duvall says
March 6, 2019 at 04:55I had an issue with the sauté function as well. I have an instant Pot Lux, specifically the Pioneer Woman. I ended up switching from the sauté function to the manual function. It got and stayed consistently hot.
Laura says
October 14, 2018 at 16:49All my grocery store has is boneless short ribs. Can I use boneless?
Dini says
October 14, 2018 at 17:59Hi Laura,
I haven’t made this with boneless short ribs before, but I can’t see any reason why it can’t be. I would reduce the cook time to about 35 minutes though.
I hope that helps!
Laura says
October 14, 2018 at 22:53Thank you! Excited to make this!
Dino says
August 17, 2018 at 00:02Loving your recipes! Looking forward to cooking this, but I don’t have an Instant Pot or pressure cooker. I do have a slow cooker and am wondering whether from step 8 I transfer to slow cooker instead? For how long would I cook it on Low setting?
Dino
Dini says
August 19, 2018 at 12:05Hi Dino!
Thank you so much 🙂
You can definitely make this in the slow cooker. I am not entirely sure of the exact amount of time, but I think about 7 hours might be enough on low. Let me know if they turn out well? 🙂
Jane Saunders says
August 14, 2018 at 02:56I wish I could reach into my screen and take a plate. That meat looks tender as anything and I love the sound of your recipe. I’d always choose bourbon over whiskey too.
Sandra says
August 13, 2018 at 21:47Oh, this IP RECIPE IS amazing! Fall off the bone delicious and great idea to add bourbon you to these short ribs. Trying the lamb next!