Basic Instant Pot Beef Short Ribs

by Angela Gallardo in Instant Pot, Lunch & Dinner, Recipes

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Update 2018: this short ribs recipe is one of many of the 36 recipes in my new Instant Pot for Beginners eBook!  Click below to get your copy!

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Beef short ribs have a regular place in my Paleo meals.  I love anything I can cook in large batches in the Instant Pot and particularly those cuts of meat that have a good amount of fat (and therefore flavor).

When I batch cook protein, I leave the seasoning fairly basic.  This allows me to add the meat to a variety of meals without it clashing with the other flavors.

I tend to rely on sauces to contribute the main flavor components of a dish and I prefer it that way.  It makes things more convenient when it comes to preparing the larger components of the meal (IE the protein) since I’m not constantly searching for new spice mixes.  And using sauces not only adds healthy fats but will generally elevate a meal from regular to gourmet.

The following recipe is my go-to for beef short ribs, which I keep portioned & frozen in the freezer pretty much at all times.  It works perfectly 9.5 times out of 10 and shout out to the Instant Pot for changing my life by making it so frickin easy to make these regularly!

Some tips to keep in mind when cooking short ribs:

• They are generally pretty thick pieces of meat, which means they will require a bit extra seasoning to come out flavorful!
• The slightly awkward, not-flat bottom of the IP bowl can require a bit extra cooking fat/oil than you might otherwise use.  Keep an eye on the meat and make sure there is at least some fat coming into contact with the meat (you can gently tip the IP to help this process along).
• Searing happens best in the IP when the display reads “hot.” When adding the meat, or sometimes when flipping it, the temperature can drop.  True searing times listed (for the most part) reflect the time during which the display is reading “hot.”
• Start your sear with the fleshy side down (the side opposite to where the bone runs).  Meat tightens up with heat and can bow and distort the shape.  Starting with the fleshy side ensures the most contact with the meat to the hot pan (and a greater amount of browning) since the meat is still relaxed.
• Browning = flavor
• Browning is a crucial part of the cooking process in getting this meat to be fall-off-the-bone juicy. If you skip it or if you don’t achieve a dark sear on all sides (can happen if the meat is too cold when cooking), the cook time under pressure will need to be increased.
• When searing the sides, lean the meat against the walls of the IP to get the best contact.
• Short ribs are fatty and a good cut to use with the quick steam release method (not recommended for leaner cuts of meat).

Get a printable PDF of the recipe

Basic Instant Pot Beef Short Ribs

Yields: 4 servings

2 large or 4 small to medium beef short ribs

(it is common for large ones to weigh about 1 lb. each)

Salt-free all seasons spice mix

Sea salt & black pepper

2+ tbsp. high-heat cooking fat of choice

1/4 c. dry white wine

1 c. bone broth or stock of choice

2 bay leaves

Directions:

1. 30 minutes before cooking, bring the short ribs out of the refrigerator.  Pat them dry with paper towels.
2. Season very generously on all sides.  Coat well with the all seasons, sea salt, and black pepper in even layers and leave them to rest so the seasoning has time to adhere to the surface of the meat.
3. Turn the Instant Pot on to “Sauté” and toggle to the “More” setting to set the heat to high.  When the display reads “Hot,” add the high-heat cooking fat and the short ribs, starting with the fleshy side down.
4. Brown on all sides, about 4-5 minutes per side and a total of 20 minutes to brown all sides.  Do not touch the meat in between flipping – this can disrupt the browning process!
5. Add the white wine and cook for 2-3 minutes to cook off the alcohol.  Add the bone broth and bay leaves.
6. Cover and set to “Manual” at “High Pressure.”  Move the time to 50 minutes and ensure the vent is directed toward the “Sealing” side.
7. Once it has completed cooking, turn the IP off.  Use natural steam release for the most flavorful result.  If using the quick steam release method, let the pot rest turned off for 10 minutes before doing so.
8. Remove the meat from the pot and cover with foil until serving.
9. Optionally, you can turn the IP back on to the “Sauté” setting to simmer the juices and reduce them down.  This can be strained and used as a jus, or if reduced down enough, a thicker gravy.  I prefer to add the juices straight back into my bone broth jar for later use.