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! 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.
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
If you liked this best instant pot short ribs recipe (braised short ribs), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing.
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 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.
Tips & Tricks
Nutrition Information:
![Habenero and Peach BBQ Pork Ribs - Marinated with a sweet and spicy habanero peach BBQ sauce, these pork baby back ribs can be cooked completely in the oven, or finished off on the grill for a glorious smoky flavour. This is a foolproof recipe that results in deliciously juicy meat with a rich, dark brown crust on top, that pulls off the bone cleanly. SAVE to repin. CLICK to get the recipe. #MyKCMasterpiece [ad] #TheFlavorBender](https://www.theflavorbender.com/wp-content/uploads/2016/06/Peach-BBQ-Pork-Ribs-7154-Copy-3-699x699.jpg)
Pam Gleason says
Delicious!!!
Jen says
So good. I’ve had short ribs in the freezer for ages but couldn’t decide what to do with them. I’ve gotten really into using my instant pot over the last month and decided to give this recipe a shot and so glad I did. The only change I made was using dried thyme instead of fresh because I didn’t have fresh on hand. Served with mashed potatoes and some sauteed garlic and mushrooms. Definitely putting this recipe into the rotation.
Laura says
Thank you!
Made this with boneless short ribs, added half a pound of thick sliced portobello mushrooms and some chunked carrots. Instead of cayenne, I used Aleppo pepper. Instead of balsamic, used fig balsamic and cut sugar to 1 T.
So, I kind of made your recipe.
It was outstanding. Deep flavor, tender meat, a perfect rainy day dinner. Served with cauliflower mash for me, mashed potatoes for him. All it needed was a crisp salad.
Bernice Ordan says
This is my husband’s favorite recipe that I make with short ribs!
Bailey W. says
This looks delicious! Could you use pork short ribs instead of beef? Would the cooking time change?
Dini says
Hi Bailey!
Yes you can, but I haven’t tried it myself. The cook times should change to prevent overcooking, but since I haven’t cooked pork ribs in the IP I can’t be sure.
I’m sorry I couldn’t be more helpful!
Alice Hosley says
I made this last night and it was a huge hit. But I need HELP for next time. I have an 8 qt IP – based on a little research, I understood that I needed to have at least 1.5 cups of liquid in the IP – so I increased the amount of broth. There was already other liquid in the pot with the leftover oil and the onion rings at the bottom likely added more in the cooking process? In any event, it took over 30 minutes for the IP to come to pressure – I kept thinking it was broken. When it did come to pressure, I decreased the cook time by about 10 minutes. The meat was Ah-mazing. The onions, however, were charred into a 1/2 inch thick solid mass on the bottom of the pan. There was no possibility of adding the cornstarch and thickening the liquid – it was scorched earth under the ribs. I thought I was going to have to buy a new inner pot. I let it soak overnight and mostly resurrected after scraping for about 10 minutes.
So…my question – how do I avoid having my onions destroyed and burn but still have enough liquid for the 8 qt? I know that it is cooking before it reaches pressure, but with the added liquid, the onions didn’t stand a chance. Is there enough liquid in this recipe that I don’t need to add more broth for the 8 qt? I would love to make this recipe again…my family LOVED it. But I’m not willing to do that cleanup again. Any insight greatly appreciated.
Also, do you recommend having all the ribs touch the bottom and avoid stacking?
I’m new to the IP world…I’d love to be able to make it work – opens up so many possibilities but I’ve really struggled trying to figure out to make my 8 qt work for 6qt recipes. With the size of our family, an 8 qt is what makes the most sense.
Mario says
Wow, what can I say, Wow.!
Dianne says
I made this recipe for dinner tonight and they loved it! The only thing I changed was I added baby carrots. They loved that the gravy had a little kick! Thank you!!
Paula says
I am using boneless short ribs should I reduce cooking time
Dini says
Hi Paula!
I haven’t personally made this with boneless short ribs, but I have had readers who have. Their cook time has ranged from 40 – 50 minutes with perfect fall off the bone results. Since they are boneless I think a 35 – 40 minute cook time is sufficient, but it will depend on how thick the boneless short ribs are.
I hope that helps!
Alina says
Made this using boneless short ribs. Set my cooking time to 35 mins and they came out exquisite.
Neci Willis says
This turned out great despite the fact that I didn’t have all the ingredients. For instance, wine and fresh herbs. Bone broth and dried herbs worked. Thank you very much!
Lauren Iannatto says
If I’m cooking half the amount of meat, would I keep the same amount of liquid but do half the spice? Or keep everything the same? Thanks!
Dini says
Hi Lauren
The liquid in this recipe is the minimum amount of liquid needed for the 6 qt instant pot. If you are using the same pot, then I don’t recommend reducing the liquid because it could cause the instant pot bottom to burn.
Since the amount of water will be the same, I wouldn’t reduce the spices either because the resulting liquid would end up having very little flavor. So even if you halve the amount of meat, I would keep everything else the same!
I hope that helps 🙂
Solange says
Délicious !
Cecilia says
Great recipe and super easy!!!
Charlotte says
Do the garlic cloves go in whole?
Dini says
Hi Charlotte
I put them in whole, but it can be sliced, crushed or minced if you like. The instant pot softens the garlic completely and my husband loves eating the softened garlic cloves whole.
Danette Arnzen says
If I double recipe for 8 servings do I need to cook longer?
Dini says
Hi Danette!
They shouldn’t need to be cooked longer. If the short ribs are thicker then they may require extra time to cook.
Just be mindful of doubling the amount of liquid needed. You will need to double the seasoning and spices, but not the liquid (depending on the size of the Instant Pot you have)
Hope that helps!
Dini
Jeanne says
Simple recipe and delicious outcome.
Mindy Miller says
I’ve made this twice. I’ve always liked short ribs but this recipe has made me LOVE them.
Terry says
These were absolutely delicious. Very easy. Used the bourbon, but only one tablespoon of sugar, and additional garlic. Crazy good and super tender. Served with mashed potatoes. Will definitely make again.
Michelle says
Used this recipe as my first Instant Pot meal! While I definitely had to watch a few YouTube videos beforehand to ensure I felt comfortable diving into using the IP, recipe was awesome to follow.
I’ve made short ribs a number of times in a dutch oven so the searing process is key to a successful dish. Loved the hands off approach once you got your sear in place.
Admit I subbed wine for the bourbon mainly because I was drinking it and use red wine in my dutch oven recipes.
Thanks for the details and tasty recipe! Feels great to have finally used the IP!
Becky says
I was looking for a recipe for short ribs tonight and came across this one. It was amazing! We will be making it again!
Deb says
This is an awesome recipe! We loved it and have leftovers !! Soooo good !!
Patti says
I love this recipe and I’m making it again as we speak but using thawed short ribs…thick with bone in. What is the suggested cook time for instant pot?
Dini says
Hi Patti!
I’m so glad that you love this recipe 🙂
I do use bone in, thawed short ribs for this recipe as well, so you can follow the same recipe!
I hope this helps!
Ann says
Ok, I’ve never cooked short ribs before and I’ve been cooking for 50 years. This was wonderful, I did not add cayenne due to sensitivities and didn’t miss it at all. Gravy is drinkable it’s so good!
Tammy says
Your write up is beautiful. We will make these in the next few days, actually my husband will!! Love the mashed garlic cauliflower too. Will come back after eating but it sounds better than delish!
Diana says
This was excellent! Used coffee instead of bourbon. So good, thank you!
Jay says
Really good! Don’t freak on the cayenne. Wasn’t spicy
Liz says
Can I double this recipe in the insta pot? I have an 8 qt
Angela says
Best ever!! Happy husband tonight at dinner!
Terry E says
Good balance of spices. I used coffee instead of bourbon to get the additional umami. Bourbon is my choice of drink but I’ve never cared for alcohol in food. So anytime I see beer or liquor I use coffee instead.
Ann says
Thank you for the coffee suggestion.
Amanda says
Hi, What can I use instead of the Bourbon for similar flavours?
Dini says
Hi Amanda,
There isn’t a perfect non alcoholic substitute for bourbon unfortunately.
You could substitute the bourbon with stock instead with the addition of 1 tsp of vanilla extract if you like. It won’t be a perfect substitute, but it will still taste really great! If you’re ok with alcoholic substitutes, then you can use brandy, or red wine too. They aren’t exact substitutes, but they add great flavor.
Hope that helps!
Laura Buondelmonte says
Love this recipe! Easy elegant delicious
Nisrine Jorio says
I really love this receipt and I have done it a few times. But somehow this time it ended super spicy ! How can I save my dish ?
Dini says
Hi Nisrine
Sometimes changing the brand of chilli flakes can do this because some brands are spicier than others. Also if the chili flakes have more seeds then it can end up being spicy too.
Unfortunately I don’t know how to fix an extra spicy gravy/sauce in this recipe, other than to increase the water, and other flavors and seasoning. OR to add some cream to make a creamy gravy/sauce instead. I hope that helps!
Yana says
Omg!!! So good! Restaurant quality!
Angela says
Question, how can I adjust this recipe if I am using boneless short rib meat? Thank you!
Dini says
Hi Angela!
I haven’t personally made this with boneless short ribs, but I have had readers who have. Their cook time has ranged from 40 – 50 minutes with perfect fall off the bone results. Since they are boneless I think a 35 – 40 minute cook time is sufficient, but it will depend on how thick the boneless short ribs are.
I hope that helps!
Su Carnes says
I used this recipe using my Instapot for the first time. They were excellent! My husband said it was one of the best meals he’s ever had. I served them over Parmesan polenta
Heidi says
Therse were excellent! Even better day 2.
C lugget says
Please be aware that alchohol 100% burns off isn’t really true. This is especially worrisome for those who don’t drink for religious reasons. Good recipe, and I don’t have a problem with alcohol, but heads up.
Julie says
Delicious! The short ribs fell off the bones. After I cooked the ribs, I trimmed off the fat and removed the bones before I let the beef cool enough to put in the refrig. The fat hardened and rose to the top and I removed it w a spoon. I reheated the ribs on the stovetop and served them with mashed potatoes. Not at all greasy. Worth the time and effort to do this extra step.
Nicole Roy says
Made this for Christmas dinner and it was delicious. Definitely a do again recipe.
Michelle says
Family loved this. Used 3lb of short ribs, 1/4 cup of bourbon, full can of beef broth and a little water.
Phil says
I had to change recipe a little bit, I don’t drink but we had one of those little bottles of some cinnamon alcohol so used. Ended up being great and so tender!
Paula Rapp says
This recipe looks amazing. I do have a question though. How specifically do you reheat the ribs in the instant pot? If I am making this ahead of time, how long will it take to reheat the 6 lbs of short ribs?
Thank you!
Dini says
Hi Paula
Thank you 🙂
I sometimes reheat in the instant pot, and sometimes in the oven. In the instant pot, I use the saute function to reheat the ribs, and in the oven I just roast them so that they caramelize at the same time. Unfortunately I don’t have a time for how long it takes because it depends on the thickness and how many ribs you cooked. I usually reheat the ribs until the gravy is simmering and the meat is heated through, so I do check on it every few minutes until it’s done.
Jennifer Noe says
So tasty and tender. This is a keeper for sure. The whole family loved it.
Eva Saha Daniel says
Question for you, Dini. First of all, amazing recipe. Made it a while ago to tremendous response, but lost the printout. Thankfully found it online again!
I plan on making a couple of batches of this for a party. The last time I made it, we ate just one batch right away. I now see you even recommend leaving it overnight and then reheating, which will make it easy in terms of prep. The only issue is I’ll have too much to put back in one instapot to reheat. In your professional opinion, what would be the best way to reheat if not in the instapot?
Thanks!
Dini says
Hi Eva!
Thank you so much! I’m so glad you liked this recipe 🙂
As for reheating a big batch of these short ribs, the oven would be perfect for that! You can place the ribs and liquid in oven proof dishes and heat it in the oven at about 250 – 300°F. The time will depend on the size of short ribs and the dishes you use, so just check on it from time to time until it’s heated through. I hope that helps!
Jo says
Wow I never leave reviews bc most of the time I change parts of the recipe but just wow I did not change a thing and def will be making it again great recipe.
Dini says
So happy the recipe came out well for you Jo! 🙂 Thanks so much for letting me know.