Instant Pot Boneless Beef Short Ribs
Discover how to create flavorful instant pot short ribs in no time. Perfectly paired with pasta, potatoes, or rice for a hearty meal.
Instant Pot boneless beef short ribs are one of those surprising dishes where the pressure cooker truly shines. The ribs become incredibly tender in a fraction of the usual braising time, and the rich sauce develops tons of flavor from the onions, garlic, and red wine. Everything cooks together in one pot, making the process simple and weeknight-friendly.
This is a cozy, hearty recipe that works just as well for Sunday dinner as it does for a make-ahead meal. The carrots soften into the sauce, the herbs add depth, and the combination of browned beef and a quick stovetop-style thickener gives you a silky, velvety finish that’s worthy of a slow-simmered braise.
What You’ll Like About This Dish
Deep, rich flavor. Browning the beef and cooking under pressure develops classic braised taste without the long simmer.
Perfectly tender meat. Boneless ribs become melt-in-your-mouth soft in the Instant Pot.
One-pot preparation. Sautéing, pressure cooking, and thickening all happen in the same pot.
Great with many sides. The sauce pairs beautifully with mashed potatoes, noodles, or rice.
Ingredient Notes
- Boneless beef short ribs: Look for evenly sized pieces so they cook at the same rate.
- Kosher salt and black pepper: Simple seasoning that boosts the beef’s flavor.
- Olive oil: Helps the ribs brown deeply during the sauté step.
- Butter: Adds richness and helps form the finished sauce.
- Onion and garlic: Build a savory base for the braising liquid.
- Carrots: Cut into large chunks so they hold their shape during pressure cooking.
- Red wine: Adds depth and body—choose a wine you enjoy drinking.
- Beef stock: Balances the richness and creates enough liquid for pressure cooking.
- Fresh herbs: Thyme, rosemary, and parsley add classic aroma.
- Flour: Mixed with butter to create a quick thickener (beurre manié).
Steps to Make Instant Pot Boneless Beef Short Ribs
- Pat the short ribs dry, season them, and brown them on all sides in the Instant Pot.
- Add the onions to the pot and cook until softened, then stir in the garlic briefly.
- Return the ribs to the pot with the carrots, red wine, beef stock, and herb bundle.
- Pressure cook until the ribs are tender, then allow a short natural release.
- Remove the ribs and carrots and thicken the cooking liquid using the butter-flour mixture.
- Return the meat and carrots to the pot and warm through before serving.
Tips
- Brown the ribs thoroughly for the best flavor foundation.
- Cut the carrots large so they stay firm during pressure cooking.
- Use a gravy separator to easily remove excess fat from the cooking liquid.
- Whisk the beurre manié in gradually to avoid lumps.
Recipe Variations
- Wine-free version: Replace the red wine with extra beef stock for a milder sauce.
- Herbier flavor: Add extra thyme or rosemary to intensify the aroma.
- Spicy short ribs: Include crushed red pepper or chili paste for heat.
- Mushroom braised: Add sliced mushrooms after sautéing the onions.
What To Serve With Short Ribs
- Serve the short ribs over garlic mashed potatoes, cauliflower mash, or creamy polenta.
- Pair with buttered noodles, risotto, or crusty bread or focaccia.
- Add a green vegetable, such as steamed green beans, sautéed spinach, or roasted Brussels sprouts.
- Spoon over rice for a hearty, gravy-soaked bowl.
- Turn leftovers into a sandwich on toasted ciabatta with melted cheese.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The sauce continues to improve in flavor.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens.
Instant Pot Boneless Beef Short Ribs
Ingredients
- 3 pounds beef short ribs, boneless
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, sliced into 2-inch chunks
- 1 cup red wine
- 2/3 cup beef stock
- 1 sprig each: thyme, rosemary, and parsley (tie together with a piece of twine)
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Sauté: Pat the short ribs with paper towels to dry. Sprinkle with salt and pepper. Choose the Instant Pot sauté button and add the olive oil. When the oil is hot and shimmering, add 1 tablespoon of the butter and short ribs. Cook until the beef is well browned on all sides. Remove the short ribs to a plate and add the onion to the pot. Cook, stirring, until the onion is tender. Add the garlic and continue to cook for 1 minute.
- Combine: Add the beef back to the pot along with the carrots, red wine, beef stock, and herbs.
- Pressure Cook:L ock the lid in place and ensure the steam release knob is in the sealing position. Choose the pressure cook button (or manual, high pressure) and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the knob to the venting position to quickly release the remaining pressure. Cancel the pressure cook function. With a slotted spoon, remove the beef and carrots to a plate. Discard herb sprigs.
- Thicken the Sauce: Pour the liquids into a gravy separator, then return the defatted stock and solids (onions) to the pot. Discard the fat. Choose the sauté button and bring the liquids to a simmer. In a small bowl, combine the butter and flour to form a very smooth paste. This is a beurre manie that will act as a thickener. Whisk the butter mixture into the simmering juices. Cook, stirring, until thickened. Add the meat and carrots back to the pot and heat through. Taste and adjust the seasonings.
- Serve: Arrange the beef on a platter and drizzle with the thickened sauce. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
