• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
Home Recipes Courses Main Meals Soups & Stews
Posted:8/8/2018
Updated:6/24/2020

How to make the Best Instant Pot Short Ribs

1 hr 10 mins
Easy
Soups & Stews
Jump to Recipe Print Recipe
20.0Kshares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

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!

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

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! 🙂

A serving of braised short ribs with no wine, served on a plate of creamy mashed cauliflower.

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 Beef Short ribs, seasoned with salt on a white cutting board.
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. 

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.

Short Ribs that have been seared and caramelized on a white board with whole garlic cloves and thyme.
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!

All the ingredients for the short ribs in the Instant Pot, just before being cooked in the pressure cooker.

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.

These instant pot short ribs (or Pressure cooker short ribs) have been cooked and places in a serving dish.

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

An overhead view of two plates with braised pressure cooker short ribs with creamy mashed cauliflower.

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.

A close up of the braised instant pot short ribs with creamy mashed cauliflower with gravy on a plate.

Other recipes you may like, 

Instant Pot Honey Soy Chicken Thighs

Korean BBQ Short Ribs (LA Galbi)

Sri Lankan Chicken Curry

EQUIPMENT & TOOLS I USED FOR THIS RECIPE

Instant Pot

Silicone tongs

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!
4.96 from 100 votes

Instant Pot Short ribs

Cuisine: American
How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!
EASY - This is an easy recipe. However, it requires an Instant Pot or equivalent.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Total Time 1 hour 10 minutes
Difficulty Easy
Serves 4 people
Prep: 10 minutes
Overnight chilling (optional): 4 hours
Cook: 1 hour
Print Rate

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
US Customary - Metric

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

Note on cooking time
These bone in short ribs are about 0.75 lbs each, in weight. If you're using bone in short ribs that are thicker or larger than the ones I use here, you may need to increase the cooking time. If you're unsure, cook the short ribs according to the recipe, and if the short ribs are not tender after 45 minutes, cook them for a further 5 - 10 minutes, until tender. 

Nutrition Information:

Calories: 1006kcal (50%)Carbohydrates: 17g (6%)Protein: 96g (192%)Fat: 50g (77%)Saturated Fat: 21g (131%)Cholesterol: 293mg (98%)Sodium: 447mg (19%)Potassium: 1985mg (57%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 1025IU (21%)Vitamin C: 2.4mg (3%)Calcium: 58mg (6%)Iron: 11.4mg (63%)
Course:Dinner
Cuisine:American
Keyword:Beef, Instant Pot, Ribs, Short Ribs
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
20.0Kshares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • Instant Pot Honey Soy Chicken Thighs that is ready in 30 minutes and incredibly flavorful and easy to make! Perfect easy dinner for busy weeknights, and for meal prep lunches too. 
    Instant Pot Honey Soy Chicken Thighs
  • LA Galbi (Korean BBQ Short Ribs) - Sweet and savory, tender and delicious grilled beef short ribs. A Korean favorite that your family will love! Perfect for BBQs, or regular family dinners.
    LA Galbi - Korean BBQ Short Ribs
  • 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
    Habanero and Peach BBQ Pork Ribs

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tonya C. says

    January 20, 2021 at 08:32

    5 stars
    The best reciept for ribs ever! I didnt have any alcohol in the house so I used beef stock instead along with a whisk, worked pefectly. My husband could not get enough which is surprising. He says some of the reciepts I get offline are not good but he loved this one. This will be one I keep and use often. Thanks for sharing this great recipe!

    Reply
  2. Mae A says

    January 19, 2021 at 18:30

    5 stars
    I love this recipe. I substituted a couple of ingredients, but it was still very tasty! Big plus is that my husband loved it too. I used a regular pressure cooker.

    Reply
  3. Jane Q says

    January 17, 2021 at 10:31

    5 stars
    Most excellent recipe!! Very delicious. Even added some baby potatoes and carrots, and served with white rice.
    Pressure cooked for 45 mins, even though my largest rib was only 10 ozs. The beef was melt in your mouth tender. It seemed more tender cooked by IP than by oven.

    First time using my Instant Pot to cook beef short ribs, and won’t be the last time.
    Total time, from start to eating, was 2 hrs 15 mins (prep, brown, pressurize, cook, nat.release, skimming fat, thickening, etc).
    Takes 4+ hours from start to finish when I use the oven to cook beef short ribs.
    Who wouldn’t like to save 2 hours from slaving away in the kitchen??

    Reply
  4. Joanne says

    January 14, 2021 at 20:05

    5 stars
    These were so delicious. Loved the flavor of the sauce, fall apart tender. My husband had two plates full. Served with orange rosemary carrots and mashed potatoes. Thank you for such a wonderful recipe

    Reply
  5. Lisa Mariano says

    January 11, 2021 at 17:39

    5 stars
    These short ribs are to die for! And the leftovers make a delicious sub with some sautéed mushrooms and onions and melted cheese. I’ll be making this again!

    Reply
    • Lisa Mariano says

      January 11, 2021 at 17:45

      As an FYI – if you are not a big drinker, like me. 2 nip bottles of bourbon equals 1/2 cup. The nips were $1.00 each as opposed to $15 for a small bottle of bourbon.

      Reply
  6. Holly Slomski says

    January 11, 2021 at 15:42

    5 stars
    Seriously excellent. I used cabernet instead of bourbon, since that was all I had, and it was still very good. Honestly, I can’t believe how tasty these were!! My ribs were huge, and I definitely had to add time, but that didn’t matter. Having them as leftovers tonight, so I’m gonna learn how to reheat in the instant pot! Thank you!

    Reply
  7. Jayne says

    January 9, 2021 at 17:38

    5 stars
    This was a fantastic recipe! I just changed the sugar to monk fruit sugar and just 2 tbsp. Super easy and ohhhh so tender and delish!

    Reply
  8. Reacy Waller says

    January 8, 2021 at 15:53

    5 stars
    This was sooo easy and delicious fall of the bone tender.

    Reply
  9. Heather says

    January 8, 2021 at 10:41

    5 stars
    If you put the instapot in frig overnight, do you leave ribs in or out?

    Reply
    • Dini says

      January 8, 2021 at 11:57

      Hi Heather
      You can do either.
      I prefer to keep the ribs in, so that they mingle with all the flavors. The next day the fat layer can be removed and then reheat the dish and it’s ready to eat.
      Hope that helps!

      Reply
  10. JessinIA says

    January 3, 2021 at 20:09

    5 stars
    This was amazing! I followed the recipe almost exactly but used Jim Beam Maple Bourbon instead. Fantastic!!

    Reply
  11. Marti Bowland says

    January 3, 2021 at 07:27

    5 stars
    Husband Pat made this with our Scottish Highland short ribs. It came out perfectly wonderful. The gravy really developed as though it had been roasted all day. This is the first instant pot recipe we’ve tried that exceeded our expectations. We will look at more of your recipes now. Thank you.

    Reply
  12. Matt Engel says

    December 28, 2020 at 14:54

    This looks amazing and I can’t wait to try it on new years eve! At have 2 lbs of bone in short ribs though, cut into 4 large pieces… How would you suggest modifying the other ingredients and cooking time? Thanks so much!

    Reply
    • Dini says

      December 28, 2020 at 14:58

      Hi Matt
      With an instant pot, you have a minimum liquid requirement. So I probably wouldn’t want to change the other ingredients depending on the size of your instant pot.
      This means you may end up with a larger amount of liquid vs the short ribs. I might add a little salt, so I can season it later as well.
      I hope that helps!

      Reply
  13. Jo says

    December 19, 2020 at 18:43

    5 stars
    I followed all instructions, lovely sauce!! But my ribs were still tough…. should I have cooked for longer?

    Reply
    • Dini says

      December 20, 2020 at 09:20

      Hi Jo
      If your short ribs were thicker, then it will need more time to cook in the pressure cooker option in your Instant pot. I hope that helps!

      Reply
    • Josie says

      December 26, 2020 at 10:16

      5 stars
      This is the 5th time I made this recipe and my family and I absolutely loved it! I used bone-in short ribs and add 10 more minutes of cooking time. I also used flour instead of cornstarch but made sure I mix it with the water really well before adding it to the pot. Also used a whisk to mix and no lumps!

      Reply
  14. Nicole says

    December 18, 2020 at 18:03

    Can I substitute the cornstarch with flour?

    Reply
    • Dini says

      December 18, 2020 at 18:09

      Hi Nicole
      To use flour as a thickener you have to make a roux with it, to cook out the flour taste first. Otherwise, adding flour straight into the liquid, might result in a less than desirable flavor from the flour, especially since you have to add more to get the same thickening powder as the cornstarch.
      You can make a roux with butter and flour separately and then add some to thicken it if you like.
      Hope that helps!

      Reply
  15. Stelios says

    December 17, 2020 at 22:34

    Does it work for boneless short ribs??

    Reply
    • Dini says

      December 20, 2020 at 09:32

      Hi Stelios
      Yes. Boneless ribs can work. You may need to reduce the cook time a little though.
      I hope that helps

      Reply
  16. Barry Prowell says

    December 14, 2020 at 16:05

    5 stars
    I pretty much mad it as it except also poured 2 oz Bourbon into the cook. Do to my wife’s medical problems I used no pepper and less salt. Outstanding dish. Love it

    Reply
  17. Theresaq says

    December 12, 2020 at 21:11

    5 stars
    Okay, I admit that I took liberties. Only ribs, but they weighed two pounds. Half red, half white onion. Masala wine instead of bourbon. One teaspoon of agave syrup instead of the sugar. Au jus saved from a brisket cooked with spices including juniper. Flour paste instead of corn starch. Otherwise, I kept it all. The ribs were astounding.

    Reply
    • Theresaq says

      December 12, 2020 at 21:13

      I meant to say, only four ribs. Not six or eight.

      Reply
  18. Jay D says

    December 8, 2020 at 08:47

    5 stars
    I made this yesterday and it came out fantastic. They rival any short rib meal I’ve had a fine restaurant.

    Reply
  19. Lea says

    December 7, 2020 at 09:42

    5 stars
    These short ribs were absolutely delicious!! Will definitely be making again! Like some of the other reviewers I didn’t have bourbon so I substituted red cooking sherry, the flavour was amazing and the ribs were so tender.

    Reply
  20. Kenna Blair says

    December 5, 2020 at 23:17

    5 stars
    Fabulous Recipe even though we substitute Port as Bourbon is not a Canadian thing! Many compliments!

    Reply
  21. Sue says

    December 5, 2020 at 13:51

    5 stars
    I made this the other night for dinner. It was so so good. Thank you so much

    Reply
  22. Esther H Vandergugten says

    December 2, 2020 at 15:24

    I’m planning to make this tonight…just curious, did you cook them from frozen or thaw first? Thanks!

    Reply
    • Dini says

      December 2, 2020 at 16:32

      Hi Esther
      I do thaw out the short ribs before cooking them. I find that it is easier to sear short ribs that are thawed.
      I hope that helps!

      Reply
  23. Chris Z says

    November 24, 2020 at 17:06

    5 stars
    Perfection. Honestly, I feel like this meal dominates my instapot usage.

    Reply
  24. Dawn says

    November 22, 2020 at 14:23

    5 stars
    My husband begs me to make this over and over. Delicious and fairly easy

    Reply
  25. Donna R. says

    November 21, 2020 at 07:35

    5 stars
    I made this exactly as written. I did not weigh my ribs, They were 5 inches long X 3 inches thick. I only had 3. There was plenty of sauce. The large onions broke up into smaller pieces while cooking. Great flavor! This will go into my “go to” recipe book for future meal. Thanks!

    Reply
  26. Barbara says

    November 18, 2020 at 22:02

    5 stars
    Wonderful; (used sherry instead as that was on hand and doubled cayenne)

    Reply
  27. E C says

    November 16, 2020 at 02:48

    5 stars
    This recipe is easy to follow & the result is amazing

    Reply
  28. Nancy E says

    November 14, 2020 at 17:54

    5 stars
    Followed directions with one exception: used red wine to deglaze IP instead of bourbon. The ribs were so tender and delicious. And the gravy after adding cornstarch was marvelous. An excellent recipe with delicate yet scrumptious flavors.

    Reply
  29. Margaret says

    November 14, 2020 at 14:17

    5 stars
    I used this recipe and my short ribs sooo good!! I skipped the ingredients I didn’t have: the balsamic vinegar & the thyme sprigs. I used some Worcestershire sauce instead.
    I sent the recipe to my daughter with a package of short ribs. She has an Instant Pot, too but doesn’t know much about it.This may change her mind!

    Reply
  30. Charles Butterfield says

    November 4, 2020 at 19:29

    I couldn’t figure out from the recipe whether you place them on top of a trivet out of the liquid or place in the liquid. Let me know and thank you

    beef ribs

    Reply
    • Dini says

      November 8, 2020 at 18:16

      Hi Charles
      I don’t think I mentioned a trivet in the recipe? please let me know if I have, so I can fix it.
      The short ribs are placed in the liquid with the rest of the ingredients.
      I hope that helps!

      Reply
  31. Charise Edwards says

    November 3, 2020 at 20:39

    I followed the recipe except I added some carrots, celery and fingerling potatoes. I used 1/2 cup of Cabernet Sauvignon because I didn’t have Bourbon. Unfortunately, this was not my best stew. We just thought it was too sweet. It tasted like bbq not beef stew. I had something else in mind. Next time I would omit the sugar & balsamic, and add Worcestershire sauce.

    Reply
    • Dini says

      November 8, 2020 at 19:15

      Hi Charise
      Yes, this is a sweeter recipe with 3 tbsp of sugar added to the dish. However wine does make it even sweeter (especially as it is reduced at the end).
      Another substitute my readers have made is to use coffee instead of bourbon. But for a less sweet version, I do recommend reducing the sugar – but not the balsamic, as it adds a nice sour flavor to balance the other flavors.

      Reply
  32. Electric Violin Lady says

    October 31, 2020 at 23:44

    5 stars
    It’s a winner for me. I followed the recipe to the tea and everything came out wonderfully. A few bones detached from the meat, but that’s a good thing. Can’t wait to serve these for Sunday dinner tomorrow.

    Reply
  33. Tina says

    October 11, 2020 at 16:47

    5 stars
    This recipe was fantastic.

    Reply
  34. Deb sampson says

    September 29, 2020 at 09:33

    ♥️This is a great recipe. My husband requests this all the time

    Reply
  35. Aaron Johnson says

    September 24, 2020 at 15:14

    I mistakenly bought sliced short ribs. Can I still follow this recipe?

    Reply
    • Dini says

      September 25, 2020 at 15:34

      Hi Aaron
      You could, but since the ribs will be much thinner, the cook time will reduce alot too. Unfortunately I’m not sure how much time should be reduced to get the same results.
      I do also prefer to grill sliced short ribs (LA style ribs), after marinading them overnight, because they cook very quickly.
      I hope that helps

      Reply
  36. Nandita says

    September 18, 2020 at 21:03

    5 stars
    Amazing recipe! Didn’t use the broth…just plain water but followed everything else. Came out gorgeous.

    Reply
  37. Pamela Smith says

    September 17, 2020 at 11:47

    5 stars
    Delicious! I made the short ribs a day before serving to get rid of the fat in the sauce as you suggested.

    Reply
  38. Marianna says

    August 31, 2020 at 11:41

    Hello,

    The ingredients include “6 ibs short ribs about 8 short ribs”.

    This sentence confuses me because I am not sure how much total ibs of short ribs you mean.

    Do you mean to have “about 8 short ribs” in parenthesis?

    Is this what you mean to say: 6 ibs short ribs (about 8 short ribs)?

    Thanks!

    Marianna

    Reply
    • Dini says

      August 31, 2020 at 13:01

      Hi Marianna,
      That is correct. It’s 6 lbs of short ribs (i.e. about 8 short ribs). That’s why the “about 8 short ribs” part is in a lighter colored font. Let me know if you have any other questions!

      Reply
  39. Deborah says

    August 30, 2020 at 14:32

    5 stars
    My husband requested it for tonight. Delicious!!

    Reply
  40. Mark W says

    August 24, 2020 at 19:45

    Quick, easy, and delicious.

    Reply
  41. Jan H says

    August 13, 2020 at 21:35

    5 stars
    Made it. Used the whole amount of cayenne. Did not rinse off meat in cold water and dry. They had already been wrapped in paper for 4 days and looked pretty aged and dry.
    Did not have bourbon, so used half dry vermouth and half dry sherry.
    Used organic beef stock and 2 little packs of concentrated jellied beef stock. Came out super good!

    Reply
  42. RichD says

    August 9, 2020 at 17:05

    5 stars
    This is a fantastic recipe for an instant pot. I substituted dry red wine for the bourbon & it was delicious. I had to boil down the liquid a bit after the pressure cooking phase to thicken the sauce a little more. The flavor of the sauce makes this one of my favorite instant pot recipes.

    Reply
  43. JJ says

    August 9, 2020 at 12:16

    5 stars
    Top notch just as it is. Go to from now on

    Reply
  44. Beth Eisbrenner says

    July 15, 2020 at 17:59

    5 stars
    Very Good!

    Reply
  45. Jay says

    July 11, 2020 at 11:57

    Absolutely a hit!

    Reply
  46. Sue says

    July 11, 2020 at 09:59

    5 stars
    Best ribs ever and so easy to make

    Reply
Older Comments

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

This Classic Chocolate Cake is the only and best chocolate cake recipe you will ever need! It has layers of soft, airy chocolate cake layers, with a creamy, buttery, melt in your mouth Chocolate buttercream frosting. Perfect cake for Birthday cake, or any occasion. 

The Best Classic Chocolate Cake

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!