Why Instant Pot Short Ribs (Beef Bone-In) Will Ruin All Other Meals for You

Picture this: fall-off-the-bone beef short ribs so tender they melt in your mouth, bathed in a rich, savory sauce that makes you want to lick the plate. No fancy chef skills required—just an Instant Pot and 90 minutes. This isn’t just dinner; it’s a culinary cheat code.

Why spend hours braising when your pressure cooker does the heavy lifting? And yes, it’s stupidly easy. If you’ve ever overcooked a steak or dried out a roast, this recipe is your redemption arc.

Ready to make your kitchen smell like a Michelin-starred steakhouse? Let’s go.

What Makes This Recipe So Damn Good

First, beef short ribs (bone-in, because flavor) are the MVP here. They’re marbled with fat that renders into pure luxury under pressure.

The Instant Pot locks in moisture and infuses every fiber with the sauce—no dry, stringy meat here. Plus, the cooking time drops from 6 hours (traditional braising) to under 2. The result?

Meat so tender it’s basically beef butter. And the sauce? A glossy, umami-packed reduction that’ll make you question why you ever bought store-bought gravy.

Ingredients You’ll Need

• 4 lbs beef short ribs (bone-in, because we’re not monsters)
• 2 tbsp olive oil (or whatever oil won’t burn)
• 1 large onion, chopped (tears optional)
• 4 garlic cloves, minced (or 5, we don’t judge)
• 1 cup red wine (cheap is fine, but don’t use cooking wine—yuck)
• 2 cups beef broth (low-sodium, unless you love salt)
• 2 tbsp tomato paste (the secret umami weapon)
• 1 tbsp Worcestershire sauce (try pronouncing it, we’ll wait)
• 1 tsp thyme (dried or fresh, but don’t skip it)
• Salt and pepper (to taste, but be generous)

Step-by-Step Instructions

1. Sear the ribs. Set your Instant Pot to “Sauté,” add oil, and brown the ribs on all sides (2–3 mins per side).

   Do this in batches—crowding the pan is a one-way ticket to steamed meat sadness.

2. Sauté the aromatics. Toss in onions and garlic, cook until soft (about 3 mins). Scrape up the browned bits (a.k.a. flavor gold).
3. Deglaze. Pour in the wine, let it simmer for 2 mins to burn off the alcohol (unless you’re into that).
4. Add everything else. Stir in broth, tomato paste, Worcestershire, thyme, salt, and pepper. Return the ribs to the pot.
5. Pressure cook. Seal the lid, set to “High Pressure” for 45 mins, then natural release for 15 mins.

   Yes, patience is required.

6. Reduce the sauce. Remove ribs, set Instant Pot to “Sauté,” and simmer the liquid until it thickens (5–10 mins). Pour over ribs. Boom.

How to Store Leftovers (If They Exist)

Let the ribs cool, then stash them in an airtight container with the sauce.

They’ll last 3–4 days in the fridge or 3 months in the freezer. Reheat gently on the stove or microwave—just don’t nuke them into rubber.

Why This Recipe Is a Game-Changer

It’s faster than braising but tastes just as deep and complex. Short ribs are packed with collagen, which turns into gelatin under pressure—hello, silky texture.

Plus, it’s a one-pot meal (less cleanup, more happiness). Serve it over mashed potatoes, polenta, or just eat it straight from the pot. No shame.

Common Mistakes to Avoid

• Skipping the sear. Browning = flavor.
  Read moreWho Knew No-Soak Refried Beans Could Taste This Good?

  Don’t cheat yourself.

• Overcrowding the pot. Steam isn’t a sear. Batch-cook those ribs.
• Using full-sodium broth. The sauce reduces, and salt intensifies. FYI.
• Quick-releasing too soon. Natural release keeps the meat tender.

  Impatience = toughness.

Alternatives for the Adventurous

• No wine? Swap in extra broth + 1 tbsp balsamic vinegar.
• Boneless ribs? Fine, but reduce cook time to 35 mins.
• Vegetarian? …This might not be the recipe for you.

FAQs

Can I make this in a slow cooker?

Sure, but it’ll take 8 hours. Instant Pot wins for speed. If you go slow cooker, still sear the ribs first—trust us.

Why natural release?

Quick-release can toughen the meat.

Natural release lets the fibers relax. Science, baby.

Can I double the recipe?

Yep, but don’t exceed the Instant Pot’s max fill line. And sear in more batches.

IMO, it’s worth it.

What if my sauce is too thin?

Simmer it longer. Or mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and cook for 2 mins. Problem solved.

Final Thoughts

This isn’t just a recipe—it’s a life upgrade.

Tender beef, rich sauce, minimal effort. Whether you’re impressing guests or treating yourself, these Instant Pot short ribs deliver every time. Now go forth and make your taste buds happy.

You’re welcome.