Instant Pot Boneless Beef Short Ribs

Beef short ribs are rich, meaty, and deeply flavorful—and with the Instant Pot, they’re also quick and fuss-free. These boneless short ribs are pressure-cooked in a red wine and beef stock mixture with aromatic vegetables and herbs, creating a savory, velvety sauce reminiscent of beef bourguignon. Finish the dish with a simple beurre manié to thicken the sauce, or stir in a splash of cream or sour cream for added richness. It’s an elegant dish made weeknight-easy with the pressure cooker.

Recipe Variations

• Add a splash of balsamic vinegar or tomato paste to deepen the flavor.
• Substitute pearl onions for the chopped onion or add them with the carrots.
• Use bone-in short ribs, adjusting the pressure cooking time to 45 minutes.
• Stir in 2 to 3 tablespoons of heavy cream or sour cream after the sauce has thickened.
• Add sliced mushrooms for an earthier dish.

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.

Instant Pot Boneless Beef Short Ribs

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Tender, melt-in-your-mouth beef short ribs are quick and easy to prepare with the Instant Pot electric pressure cooker. 

• Author: Diana Rattray
• Prep Time: 15 minutes
• Pressure time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Beef, Short Ribs, Instant Pot
• Method: Instant Pot

Ingredients

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• 3 pounds boneless beef short ribs
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil (divided)
• 3 tablespoons butter
• 1 cup chopped onion
• 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

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Instructions

1. 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.
2. Combine: Add the beef back to the pot along with the carrots, red wine, beef stock, and herbs.
3. Pressure Cook: Lock 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.
4. 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.
5. Serve: Arrange the beef on a platter and drizzle with the thickened sauce. Enjoy! 
   

Nutrition

• Serving Size:
• Calories: 560
• Sugar: 2.4 g
• Sodium: 489.7 mg
• Fat: 34.8 g
• Carbohydrates: 9 g
• Fiber: 1.3 g
• Protein: 47.3 g