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! 🙂
These Instant Pot Ribs are a delicious & easy dinner recipe!
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! 🙂
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.
Since the alcohol in this recipe is being used to deglaze, it does evaporate a lot. However, if you prefer the alcohol to be completely gone, cook it a little longer before adding the other liquids. You can also add less burbon.
I have also had readers who substituted the bourbon with wine (which has less alcohol), and even coffee.
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.
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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Other recipes you may like,
Instant Pot Honey Soy Chicken Thighs
Korean BBQ Short Ribs (LA Galbi)
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
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Instant Pot Short ribs
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 2 tsp if you prefer it spicier
- 3 tbsp sugar use less if you prefer the dish to be less sweet
- 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.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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G says
Should I let the short ribs sit out to reach room temperature at all? Can’t wait to try this tonight! Thanks
Dini says
Hi G
The short ribs should be thawed, but doesn’t have to be at room temperature. Straight from the fridge is fine.
I hope that helps!
Yvonne says
This is my favorite recipe to make! Tender and delicious
Rose T says
This was great!
Natalie Travioli says
I made this recipe, and it was absolutely delicious!!!!! I served them over mashed potatoes with sauteed yellow squash. A must keep recipe, and a quick way to enjoy melt in your mouth short ribs. They were not too sweet and not too spicy, just right.
Di says
Made this recipe tonite and wasn’t crazy about it as others were. Made exactly as written except used boneless meat. The meat was super tender but the flavor was not there for my taste.
Jennifer Johnson says
Just incredible. This is my go to when I want to impress. The depth of flavor is perfection and everyone assumes I slaved over this. I never tell anyone how easy it really is. I get credit for being an accomplishes chef. From the first time I made it, it became my most requested meal from family and friends. I follow the ingredient list to a T but make some measurement adjustments for our preferences. Less sugar for me and less cayenne for my husband.
chrischime says
Delicious and easy. Meat fell right off the bone!
Cat C says
I am making tonight!! Can I have them on the slow cook setting to have it working all day vs rushing at night?
Dini says
Hi Cat C
Unfortunately I don’t know the slow cooker setting for this recipe. But it is possible to make this in a slow cooker as well!
Shar says
This was amazing! The flavor was incredible. Restaurant quality!
N. Wood says
Omigod — I didn’t have near the ingredients called for when found your recipe for short ribs (which I’d spot-purchased in a momentary red-meat crave), nor was what I did have of the ingredients in even the right amounts… but I took inspiration and general guidance from your recipe and winged it, and WOW, I was in beef nirvana last night! Thank you so much for an incredibly delicious meal!!!
Yvonne says
This is a great recipe! The bourbon makes it so flavorful! We love it so much it’s on the menu twice a month.
Sandy says
So good and so easy!!
Judy Blecha says
Loved this recipe. I used Madeira instead of bourbon. My husband loved the flavor of the gravy
Judy Blecha says
Could I use Madeira instead of Bourbon?
Matt says
Awesome. Absolutely perfect and tender fall off the bone. Didn’t have bourbon so I used Cabernet wine and it was perfect.
Melissa says
I no longer have to look for a short rib recipe because I have found my go to one for now on. We loved the flavor the Bourbon gives it instead of red wine like other recipes call for. The ribs were melt in your mouth and delicious served over mashed potatoes. Thanks for the great recipe.
Regan Coule says
Best short ribs I have ever had. Better than any restaurants I have tried, and I order them every time I see them on a menu, I made this recipe for the first time on my moms 70th birthday dinner, and the whole family RAVED about them!
They went perfectly with my sister’s mashed potatoes. Everyone is asking when I’ll make them again!
Kim d says
Do you use the rack when cooking?
Dini says
Hi Kim
No I don’t use a rack for this.
Ana says
This was amazing!! Restaurant grade braised short ribs! My husband was so surprised that I was able to pull this off in about an hour.
We served with garlicky mashed potatoes
Tiffany L says
I use this recipe to entertain and everyone thinks it’s restaurant quality. I use a craft bourbon that is sweeter and omit the sugar. Serve it with creamy cauliflower mash a side of roasted broccolini and it’s absolutely amazing
Marty says
Worked out great substituted sugar with bocca. corn starch / xanthum potatoes/ cauliflower
Cindy Foster says
These were fabulous!! I added 1 pack of Lipton dry soup mix at very end to add a little more flavor for gravy!! Will definitely share this recipe!!
Anna says
I didn’t have bourbon but found a bottle of fireball in the back of the cupboard. Omitted the sugar and added a couple of star anise. The flavour of the sauce was so rich and delicious, would make this again.
Tori says
We loved these ? Can’t wait to make them again. So tender and the sauce was delicious !!
Steve says
I have two questions. One I’m only using just under 2 pounds of short ribs what would be the cooking time? Second question; when you say chill for four hours overnight do you mean in some kind of marinade?
Dini says
Hi Steve
The cooking time generally depends on the thickness of the short ribs, and not on the amount. There might be slight changes in time, but it’s hard for me to guess the cook time accurately.
The chilling step comes after cooking the ribs and cooling them down. This optional steps helps separate the fat layer so its easier to remove.
Hope that helps
Helen McPeek says
My husband and I were both so impressed by this recipe! Pretty easy to make too!
Dini says
Thank you Helen, I’m so glad you enjoyed the recipe! 🙂
Karen says
I braised boneless beef short ribs, added beef broth and about 2 tablespoons of tomato paste and the rest of the ingredients above. Served them with cheese tortellini covered with the broth. Delicious!
Melanie says
Hello! I am about to make this. Should I use unsalted beef stock or regular? Thank you!
Dini says
Hi Melanie!
You can use either! But if you are using regular stock, you will need to be mindful of adding extra salt. I tend to use unsalted stock because I have better control of the seasoning.
Hazel Clark says
What is the amount of product your nutrition refers to?
Dini says
Hi Hazel
As mentioned on the recipe card, the nutrition information are n approximation only. The information provided is roughly for 1 serving (1/4 of the recipe)
Hope that helps
Hazel Clark says
Thank you. That is exactly what I need to know.
Tracy Baker says
(The BEST) Braised Short Ribs Recipe: we seared & cooked Five Marys Farm Club Short Ribs in our Instant Pot tonight. This recipe is delicious! We included the bourbon and, along with the other ingredients, the meat was SO tender + flavorful. Served over mashed potatoes. You won’t be disappointed!