Tender, fall-off-the-bone beef short ribs used to mean an all-day commitment to the oven or slow cooker. With the Instant Pot, you get that same deep, braised flavor in under an hour. These Instant Pot Short Ribs have become a regular in our dinner rotation, and once you taste the rich sauce, you'll understand why.
Instant Pot Short Ribs Recipe
This easy beef short ribs recipe produces incredibly tender meat every time, and the rich sauce is so good you will find yourself spooning it over everything on the plate.
I used to make beef short ribs in the slow cooker (and sometimes I still do), but the Instant Pot has completely changed how often we make this dish. Now we rotate Instant Pot short ribs into the meal plan at least twice a month.
This recipe is so insanely easy and delicious that you will want to make it on repeat.
Why You'll Love These Instant Pot Short Ribs
- Quick cooking time. It takes less than an hour from start to finish, with no babysitting required once the lid goes on.
- Gluten-free and sugar-free. This recipe is naturally gluten-free and sugar-free, making it a great option for a wide range of dietary needs.
- Tender and savory. The beef short ribs are incredibly tender and full of flavor, with a rich braising sauce that tastes like it cooked all day.
- Make-ahead friendly. This dish reheats beautifully. Make a full batch on Sunday and enjoy it for easy weeknight dinners.
What Are Beef Short Ribs?
Beef short ribs are cut from the chuck or plate section of the cow and feature a thick, generous portion of meat resting on a section of rib bone. They are one of the most flavorful cuts you can buy because of their fat content and collagen-rich connective tissue, both of which break down beautifully under pressure. What used to require 6 to 8 hours in the oven or slow cooker collapses into under an hour in the Instant Pot without any sacrifice in flavor.
You can also use beef rib fingers as a substitution in this recipe. Beef rib fingers are thin strips of beef cut from between individual ribs, essentially the rib without the bone. They are wonderfully tender when cooked correctly. Just reduce the cook time by 10 minutes if you go that route.
Ingredients in Instant Pot Short Ribs
Rosemary adds a savory, aromatic backbone to the spice rub.
Onion salt enhances the overall seasoning and provides a subtle onion flavor without any chopping.
Paprika adds a touch of smokiness and deepens the color of the crust.
Ground pepper adds mild heat and rounds out the spice blend.
Sage provides an earthy, slightly floral note that complements the beef.
Beef short ribs are the star of the recipe, known for rich flavor and tender texture after pressure cooking.
Olive oil is our go-to for searing. Use olive oil or another high-temperature oil to develop that caramelized crust that adds so much depth to the finished dish.
Tomato paste adds a rich, concentrated base to the sauce.
Beef broth or cold water provides moisture and helps build flavor in the sauce. Broth adds more depth, but water works fine too.
Balsamic vinegar adds acidity and a slightly sweet tang that balances the richness of the meat.
Dijon mustard enhances the sauce with tangy, slightly spicy notes.
Unsweetened cocoa powder is the secret ingredient. A small amount adds a subtle richness and depth to the sauce that is hard to put your finger on but impossible to leave out.
Garlic infuses the whole dish with pungent, aromatic flavor.
Carrots are optional but worth adding. They soften beautifully in the braising liquid and soak up the sauce while contributing a natural sweetness that balances the savory spice rub.
Equipment Needed for This Recipe
The Instant Pot is the main piece of equipment required. Any electric pressure cooker with a sauté function will work.
Tongs are essential for searing and handling the short ribs safely.
A wooden spoon or spatula is your best tool for stirring the sauce ingredients together and scraping up any browned bits from the bottom of the pot before pressure cooking. That step prevents the burn warning and adds flavor.
If you have any questions about making Instant Pot Short Ribs, please leave a comment below and we will get back to you as soon as possible.
How to Make Instant Pot Short Ribs
- Mix the first five ingredients (the spices) together in a small bowl.
- Rub the spice mixture over the outside of the beef short ribs and set aside.
- Set your Instant Pot to sauté and drizzle in the olive oil.
- Using tongs, lower the short ribs into the Instant Pot. If you are working with a large batch, sear them in two rounds rather than crowding the pot. Sear all sides until a deep brown crust forms.
- Remove the short ribs and set aside. Add the tomato paste, broth or cold water, balsamic vinegar, Dijon mustard, cocoa powder, and garlic to the Instant Pot.
- Use a wooden spoon to stir everything together and scrape up any browned bits from the bottom of the pot.
- Add the short ribs back in, nestling them into the sauce. Add carrots around the ribs at this stage if you are using them.
- Place the lid on the Instant Pot, lock it into place, and set to Pressure Cook (high pressure) for 40 minutes.
When the timer goes off, allow the Instant Pot to naturally release pressure for 10 minutes. After the natural release is complete, carefully vent any remaining pressure before opening the lid. Serve hot with extra sauce spooned over the top.
If you do not have an Instant Pot, you can still enjoy my traditional slow cooker Savory Beef Short Ribs. This Instant Pot Pot Roast is also super simple and deeply satisfying.
Serve them with Red Roasted Potatoes and a salad or grilled veggies for a complete meal. If you like to eat your beef short ribs with cornbread, check out my Gluten-Free Cornbread recipe.
You must give this Instant Pot Mongolian Beef a try too! When exploring different recipes for cooking meat in the Instant Pot, you might also enjoy the Paleo Instant Pot Pressure Cooker Beef Sirloin Tips and Gluten-Free Beef Stew. Both showcase the versatility of the Instant Pot for gluten-free meals.
Tips for Making the Best Instant Pot Short Ribs
Do not skip the sear. Taking a few minutes to get a good brown crust on all sides of the short ribs builds flavor that carries through the entire dish. If you are cooking a large batch, do this in two rounds to avoid steaming the meat instead of browning it. A large skillet on the stovetop works as an alternative if your Instant Pot feels crowded.
Follow the ingredient order. Add the sauce ingredients before the ribs go back in, and use a wooden spoon to stir and deglaze the bottom thoroughly. This prevents a burn notice and keeps all those caramelized bits in the sauce where they belong.
Let the pressure release naturally first. After cooking, let your Instant Pot sit and naturally release for a full 10 minutes before you vent the remaining pressure. This resting period helps the meat stay moist and tender rather than tightening up from a sudden pressure drop.
Spoon extra sauce over the ribs before serving. The sauce is rich and concentrated. A generous spoon over each serving makes a big difference in presentation and flavor.
Store leftovers covered in sauce. When refrigerating leftover beef short ribs, make sure the sauce covers the meat completely. This keeps them moist and prevents them from drying out during reheating. They keep well for up to 3 to 4 days.
How to Store and Reheat Instant Pot Short Ribs
Allow the short ribs to cool to room temperature, then transfer them with the sauce to an airtight container. Refrigerate for up to 3 to 4 days, keeping the meat fully submerged in the sauce.
To freeze, let the cooked short ribs cool completely in the refrigerator first, then move them and the sauce into a freezer-safe container. Remove as much air as possible, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Instant Pot Short Ribs
- Air Fryer Corn on the Cob
- Gluten-Free Biscuits
- Lemon Wok Asparagus
- Air Fryer Green Beans
- Cheesy Potatoes
- Gluten-Free Green Bean Casserole
I like to serve mine with bok choy and mashed sweet potatoes. These pressure cooker beef short ribs are naturally gluten-free and sugar-free, making them Paleo and Primal friendly as well.
For dessert, we recommend pairing this dinner with Black Raspberry Ice Cream, or this gluten-free tiramisu if you want something a little more elegant.
For more meal ideas, check out my Pressure Cooker Recipes or these Gluten-Free Main Dishes.
Frequently Asked Questions
How long do you cook short ribs in the Instant Pot?
Cook on the Pressure Cook setting at high pressure for 40 minutes, followed by a 10-minute natural release. After that, carefully vent any remaining pressure before opening the lid. For frozen short ribs, add 5 minutes to the cook time. Forty minutes sounds like a lot, but compare that to 6 to 8 hours in a slow cooker or low in the oven and the Instant Pot starts to look pretty good.
Which Instant Pot setting do I use?
Use the "Pressure Cook" setting, also called the manual setting on some models. This is different from the slow cooker setting, which makes the Instant Pot act like a conventional slow cooker. The high pressure setting is what breaks down the connective tissue and makes the short ribs fall-off-the-bone tender.
Can I make these ahead of time?
Yes. Follow the recipe fully, allow the short ribs to cool, and store them submerged in the sauce in an airtight container. Reheat gently on the stovetop or in the microwave when you are ready to serve. The flavor actually deepens overnight, making these a great make-ahead dinner.
Can I cook Instant Pot short ribs from frozen?
Yes. Start with frozen beef short ribs and simply add 5 minutes to the cooking time. No need to thaw first.
Can I quick release instead of natural release?
You can. For best results, let the Instant Pot naturally release for 10 minutes first and then vent the remaining pressure. The short ribs will still be fall-off-the-bone tender with a full quick release, but the brief natural release helps them retain a bit more moisture.
Why are my Instant Pot short ribs tough?
Tough ribs almost always mean the cut was too thick or the cook time was too short. Look for racks that weigh around 3 lbs each, and cut the slab in half before it goes into the pot. Larger pieces just need more time for the pressure to fully penetrate the meat.
Do you have to brown short ribs before pressure cooking?
There is no rule requiring it, but browning takes only a few minutes and adds rich, caramelized flavor that makes a real difference. If your Instant Pot feels crowded, do the searing in batches or use a large skillet on the stovetop instead. Crowding the pan steams the meat rather than browning it.
Can I add red wine to Instant Pot short ribs?
Adding wine is a great way to build more flavor into the braising liquid. Use a splash of dry red wine suitable for drinking. Cabernet Sauvignon is a classic choice here and adds a deep, slightly tannic note that pairs beautifully with the cocoa and balsamic in the sauce. Pinot Noir or Merlot also work well.
What are good substitutions for this recipe?
For the oil, any high-temperature cooking oil works. Olive oil is our preference. For the short ribs themselves, beef rib fingers are a great substitution and cook faster (reduce time by 10 minutes). For the balsamic vinegar, red wine vinegar with a small pinch of sugar works in a pinch. If you want to add vegetables, carrots and celery are natural choices that hold up well under pressure.
Should I cook the short ribs directly in the pot or on a rack?
I cook them directly in the braising liquid, and that is what this recipe is designed for. The meat soaks up the sauce as it cooks, which gives you that deep, infused flavor. Using a rack keeps the ribs out of the liquid and results in a slightly leaner finish. Either approach works depending on your preference.
How do I choose good short ribs at the grocery store?
Look for short ribs with a bright red color and good marbling throughout. Marbling refers to the thin streaks of fat running through the meat. That fat keeps the meat juicy and tender during cooking. Try to choose pieces of similar size so they cook evenly. Bone-in short ribs have more flavor, while boneless are easier to eat. When in doubt, ask the butcher.
Can you overcook short ribs in the Instant Pot?
You can, though it is less common than with slow cooking. If short ribs cook too long under pressure they can turn mushy and lose their structure. Stick to 40 minutes for most bone-in short ribs of average thickness and adjust from there based on size.
How many short ribs per person should I plan for?
Plan for 1 to 3 bone-in short ribs per person depending on the size of the cut. Leftovers reheat beautifully with the sauce, so making a full batch is always a good idea.
What are some different flavor variations for this recipe?
Here are a few directions worth trying:
- Asian-inspired: Add gluten-free soy sauce, fresh ginger, garlic, and a touch of honey for a savory, slightly sweet profile.
- Mexican-style: Use chili powder, cumin, smoked paprika, and a chipotle pepper or a spoonful of adobo sauce for a smoky, spicy variation.
- Mediterranean: Lean into dried oregano, thyme, rosemary, and a splash of red wine or balsamic vinegar.
- Barbecue-style: Combine tomato paste, a bit of brown sugar, Worcestershire sauce, mustard, and smoked paprika for a classic backyard flavor.
What does perfectly cooked pressure cooker short ribs look like?
Perfectly cooked short ribs are tender enough to pull apart with a fork but not falling apart into mush. The meat should be moist and juicy, with the flavors of the spice rub and sauce fully absorbed throughout. If you used bone-in ribs, the meat should pull away from the bone cleanly.
Is it better to slow cook or pressure cook short ribs?
Both methods produce great results. Beef short ribs are thick cuts that benefit from long, moist cooking either way. The Instant Pot gets you to the finish line in about an hour versus up to 6 hours in a slow cooker or a few hours in the oven. When time is the deciding factor, the Instant Pot wins easily.
Instant Pot Short Ribs
Tender and fall-of-the-bone good, these Instant Pot Beef Short Ribs are going to be a new favorite. It's the best pressure cooker beef short ribs recipe, in my opinion.
Ingredients
- 1 teaspoon rosemary
- 1 teaspoon onion salt
- ½ teaspoon paprika
- ½ teaspoon ground pepper
- ½ teaspoon sage
- 2 lbs. beef short rib
- 2 tablespoons high temperature oil
- 1 6oz can tomato paste
- 1 and ½ cups water or broth
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon unsweetened cocoa powder
- 6 cloves garlic, whole
Instructions
- Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.
- Set your instant pot to sauté.
- Drizzle oil into instant pot.
- Using tongs, lower short ribs into Instant Pot.
- Sear all sides.
- Remove short ribs; set aside.
- Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined.
- Add short ribs.
- Place lid on Instant Pot and lock into place.
- Make sure your steam vent is turned to closed.
- Turn the settings to "Pressure Cooker", and set the timer for 40 minutes.
- Once the 40 minutes are up, let the Instant Pot sit for 10 minutes.
- Carefully press the pressure release valve.
- Once all the pressure is released, unlock the lid.
- Spoon sauce over each piece of beef short rib and serve warm.
Notes
Please note that the nutritional information may not be accurate. It depends on how many short rib you make, and how big they are. Also, how much sauce you drizzle over the short ribs plays into the total nutritional count.
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Nutrition Information:
Yield:
6Serving Size:
2 short ribsAmount Per Serving: Calories: 563Total Fat: 40gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 152mgSodium: 617mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 41g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this Instant Pot short ribs recipe, please stop back by and let me know what you thought! You can leave a starred rating and a comment below.
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DID YOU MAKE THIS RECIPE?
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Kelly
I haven't tried short ribs in my IP yet, but you just gave me inspiration. Can't wait to try!
Kortney
The insta pot sounds like such an amazing gadget. I have been an anti-gadget girl and then I got a vitamix, and then a stand mixer, and feel like an insta pot will be making its appearance soon!
Leslie
These short ribs look so tender! Amazing how quickly you can get a meal on the table with the right equipment
Kristina
we LOVE our instant pot - my husband can call on his way home, and I'll START dinner and it will be ready when he gets here! 🙂
Sarah
I still don't have an Instant Pot and all these recipes being posted are making me really debate one!
JoAnn
You will not be sorry to get an Instant Pot. I bought one last week and have used it everyday. I love it ! I find my recepies on the internet or make recepies from ones that I have.
Audrey
I've been looking for new recipes for my Instant Pot. I can't wait to try this! Yum!
Jen
These are my husband's favorite but I've never made them in the IP. Can't wait to try this!
Alisa Fleming
I got my sister a multi-cooker for Christmas, but have actually never used one (or a pressure cooker for that matter). So now I'm wondering how to make these amazing short ribs in the oven - the flavor sounds delicious!
Lindsey
It all looks so good! This is a very appetizing meal.
Amanda
I have an Instant Pot obsession, too! I will have to try these short ribs. I love the idea of making my own bone broth.
Nicole Dawson
Glad to see I'm not the only one without an IP yet, but the more delicious recipes I see, the closer I get to getting one!
Brielle @ Breezy Bakes
The instant pot is everywhere now! I think I need to jump on this bandwagon. And this may be the first recipe I make. Looks delish!
Megan
Ummm...hello--the lighting on that first pic is DREAMY.
Jereann Zann
I just got an Instant Pot and am looking for recipes, so this is perfect timing! The ribs look delicious.
Tommy Coulter
I am searching for short rib recipes and came across yours. I see you add cocoa powder. What does this bring to the final dish? I am curious.
chrystal
Hi Tommy,
In this recipe it lends color, body, and additional flavor. It also helps to enhance the other flavors. You could leave it out if you'd like. I have forgotten the cocoa before and it still turned out lovely.
Best,
Chrystal
sandy
made this last nite its delicious!
chrystal
Thank you for stopping back by and letting me know!
Best,
Chrystal
Margy
Can I double the recipe? I have about 5 pounds of short ribs. Would it take longer to cook them?
Thanks!
chrystal
Hi Margy!
Yes, you can double the recipe. I would add about 10 minutes to the timer, no need to double the time.
Best,
Chrystal
Jenna
This looks delicious! How many servings would you say this makes? Thanks!
chrystal
It makes 4-5 pieces of short rib, but with the sauce, you could go up to at least 8 pieces. I serve two pieces per adult, personally.
Best,
Chrystal
Suzanne
How would I change the cooking time for boneless beef short ribs?
chrystal
Hi Suzanne,
Depending on how thick your ribs are cut, you could decrease the time by 5-10 minutes.
Hope that helps!
Chrystal
Andrew
Holy shit this sauce is unreal.
chrystal
Hi Andrew,
I'd have to agree 🙂 So glad you like it. Thanks for letting me know.
Best,
Chrystal
Heather Whitehouse
I just made these and accidentally put in way too much dijon....1/2 cup! I don't have time to start over. They're in the Instant Pot now. EEEK!!
chrystal
It might be a little tangy 😉 But probably still tasty!
Best,
Chrystal
Denise
What brand of baksamic vinegar do you use? There are so many varying strengths. I currently have 3 ranging from very mild and thin, to very strong, and thick...somewhat like a glaze.
chrystal
HI Denise,
You can use a mild, and thin one. I don't typically use the thicker balsamic in this recipe. 🙂
Best,
Chrystal
Gina Kelley
Do you use Low Pressure or High Pressure setting o. Instant Pot?
chrystal
Hi Gina,
The model I have has a control for "meat". I believe it's considered high pressure.
Best,
Chrystal
Daphne
Really surprising recipe! It is a sort of mole, as in Mexican cooking. I love the thickness and complex flavor of the sauce, and the beef was tender and delicious. I was concerned about the amount of balsamic vinegar, as both my spouse and I have issues with acidity. Next time I would only use a tablespoon (I used less than 1/4 cup this time). Also, I do not like the off flavor of powdered onion, so next time I would think about very finely diced onions instead. (Although I do realize that part of the appeal of this sauce was its smoothness).
Otherwise, this was fantastic.
chrystal
Hi Daphne,
Thank you so much for stopping back by and letting me know. I know not all recipes work for every person. I'm glad you enjoyed it and have ideas on how you'll make it work more to you and your husband's taste next time. 🙂
All my best,
Chrystal
Irina
Tried the recipe. Modified only slightly the ingredients. It came out delicious. But 40 mins was not enough. Had to restart the pot for another 20 mins on high power.
chrystal
Hi Irina,
So glad you liked it! I've always cooked mine on high pressure for 40 minutes, then did slow release. Is that what you did?
Best,
Chrystal
Yen
I made this last night and it turned out great. Thank you for this easy and quick recipe. It was a big hit with my family and guests. The meat was so tender. I added one diced onion and a few mushrooms and left out the dijon mustard and cocoa.
Christjna
What cooking time would you recommend forif cooking ribs from frozen? (New IP owner her)
chrystal
I haven’t tried cooking them from frozen, but add about five more minutes.
I haven’t tried cooking them from frozen, but I would add five more minutes.
Best,
Chrystal
Linda
I do not have a slow release button on my IP. I am really new at this. So am I missing something in the translation? Is is the release valve on top? Please help!
chrystal
Hi Linda,
No worries at all. After the beef short ribs are doing cooking, let them sit for about 15 minutes during the "cool down" cycle. Then press the button on top to release the steam. Hope that helps!
Best,
Chrystal
Kellie
My husband thinks my pressure cooker is ridiculous, but when I made this recipe oh boy did he change his mind! He wouldn’t stop talking about the meat. It was tender and flavorful, perfect! Thank you for the great recipe.
chrystal
Hello Kellie,
I love that this recipe changed his mind about your pressure cooker 😉 Thank you so much for taking time to leave a comment and let me know.
Best,
Chrystal
Paw
In various places in the article and recipe you say to release the pressure after 5 minutes, 10 minutes, and 15 minutes. Which one works best?
chrystal
Hi Paw,
Thanks for the catch. I'm not sure what happened. I have updated it, it should be 10 minutes.
Best,
Chrystal
Linda C Richardson
Do you put the ribs right in the pot with the juices or on a rack?
chrystal
Linda,
After you mix the sauce ingredients you add the short ribs straight into the instant pot with the sauce.
Best,
Chrystal
KayDee
I made these last night, from frozen. Added 8 minutes to suggested time and cooked them on high. They were very good. I did not have dijon mustard so substituted mustard seasoning instead. This will be my go to recipe; however, I will adjust the seasonings a bit.
I have a new instant pot so ran into a few problems. I got the burn error message because the tomato paste stuck to the bottom. Next time, I will turn off saute before adding the sauce ingredients and adjust the amount of liquid.
Highly recommend, bookmarked and shared with my friends. Much better than another short rib recipe I've tried. Will also make great short rib taco recipe..yum.
If you are on the fence give it a try.
Thanks so much!!
chrystal
Hi KayDee,
I am so glad you like these short ribs. They are a favorite of ours. Thank you for stopping by.
Best,
Chrystal
Aiden
Great recipe - I didn’t have cocoa. Like all things insta - you can adjust here and there and of course it turns out awesome.
I used the water (actually beef broth I made) to deglaze the pot after searing. I find deglazing helps with avoiding burn notices.
Between instapot and my airfryer i may never use my stove again .
Thank you for the awesome recipe !
Dorita Hatchett
what did you use instead of cocoa, if anything?
chrystal
You can leave it out if you like.
Best,
Chrystal
Mike
You remind me of my 1st time using the InstantPot-air fryer mode... halfway through the timer set, it beeps and says, "TURN". I thought it said BURN, LOL! If you add the liquid (I used half beef stock and half water) to deglaze, THEN add the tomato paste and the rest, it shouldn't stick:). Cheers!
Veronica
Hi Chrystal, I made this last night. Doubled the recipe but used boneless rib fingers instead. I do not have an instant pot but I used my pressure cooker instead. The meat came out super tender and the sauce was delicious. I think that the cocoa powder makes the dish! There is an added umami that would not be there otherwise.
Having said that, I too had burning on the bottom of my pot that took extra work to clean. I think it was a combination of the tomato paste, balsamic vinegar, and possibly cocoa that made it burn and stick to the bottom and you know that once you have the lid on the pressure cooker, there's no way that you can stir while it is cooking!
Any tips?
Thanks!
chrystal
Hi Veronica,
I personally have never had it burn in my Instant Pot (I have the Ultra). It may be the temperature difference with the pressure that you have with your pressure cooker. Next time, add a 1/2 cup of water or beef broth, or 3/4 of a cup if you double it again.
So sorry to hear that it burned on the bottom.
Best,
Chrystal
Elli
Hi Chrystal,
I love the idea of this recipe! My finished ribs were a little tough + chewy. I followed the above to a T. Any ideas? Would love to try again and get the same tenderness all other reviews are raving about. Thank you!
chrystal
Hi Elli,
I'm not sure why yours would be tough. What type of an instant pot do you have? Did you cook from fresh or frozen? It could also be the beef short ribs you used in the recipe. I'll try to help you figure it out.
Best,
Chrystal
Taylor Blair
Is the cooking time for frozen or thawed?? I have thawed ribs.
chrystal
Thawed.
Best,
Chrystal
Michekle
Do you mince the garlic?
chrystal
We add the cloves whole to this recipe 🙂 You can mince it if you like.
Best,
Chrystal
Lori
Can you use fresh herbs?
chrystal
Yes, we often like to use fresh herbs.
Best,
Chrystal
Shannon
Hi, I was preparing to make this recipe but realized I accidentally bought the Flanken style cut short ribs instead of the English cut (which looks like you used in this recipe). I don't want to have to go to the grocery store again. Do you know if I could still make this recipe but adjust the cook time to say 20 min instead? Thanks!
chrystal
Hi Shannon,
Flaken style shortribs are usually much thinner. For 1 - 2.5 lbs of flaken short ribs I would cook them for 6 minutes and let them naturally release for 10-15 minutes.
Best,
Chrystal
Shannon
Great, thank you so much!
Nitika Chopra
Hi there! I can't have tomato sauce - I follow the AIP protocol - is there a substitute you can help me with? Thank you!
chrystal
Hi Nitika,
Wine isn't strictly prohibited, if you can do wine, you can add 1/2 cup more of broth and 1/2 cup of red wine. If you can't do wine, add 1/2 cup more broth and 1/4 cup of cooking sherry.
Best,
Chrystal
Kat
Hi, I'm cooking this recipe as I type! It's the first time I've used my Insta Pot.
I noticed you stated "Turn the settings to pressure cooker"and "slow release".
What setting is "slow release"? I've googled it but to no avail. Is that the same as "natural release"? Are you talking about the valve & not a button?
Welp, I'll let you know how they turn out!
Thanks,
Kat
chrystal
Hi Kat,
Yes, I just updated the instructions to be more clear. After they cook, let them sit for 10 minutes, then press the release valve. So sorry for the confusion.
Best,
Chrystal
Kat
Thanks so much! They turned out amazing! I will definitely be making them again.
Cheers,
Kat
chrystal
Ah, I'm so glad Kat. Thank you for letting me know.
Best,
Chrystal
Jean Mallett
I did not use the cocoa; will this have much effect on this.
chrystal
Some prefer it without cocoa 🙂 Enjoy!
Best,
Chrystal
Kristy Yonyon
My instapot (which I have only used a handful of times) has a setting for low pressure or high pressure. Not sure which I should be using for this recipe, but I’m going to try low in hopes this helps them not be tough.
chrystal
Low pressure should be fine but you might need to cook them a bit longer.
Best,
Chrystal
Christine
Yes, I was confused b/c I thought I read in your description of the process that you let the ribs sit in the pot (slow release) for 30 minutes, but the recipe says 10. Which is it? Thanks
Wendy Stoltz
Hi Christine,
I have edited it to 10 minutes.
Anni C
I'm doing a "Chopped" cooking challenge with my family that requires using both bourbon and cocoa. I want to make braised short ribs in my IP and am trying to find a recipe that combines both the cocoa and bourbon. I've seen the cocoa used both as a rub (in one recipe with ground coffee and brown sugar, too) and just added to the sauce to bring out flavors. I'm thinking of deglazing the pot with bourbon after browning the cocoa-rubbed short ribs, but wondering if you have any thoughts about substituting bourbon for the balsamic and tomato paste here. I may have to experiment without the short ribs - since I don't want to take a chance on ruining them - unless you or your readers have experience with this combination.
chrystal
HI Anni,
I haven't used bourbon in this recipe, but I do think you can use it in place of the vinegar. You could still add the tomato paste, and maybe a touch of brown sugar. Best of luck during your family chopped contest.
Best,
Chrystal
J. Cadis
Delicious! Big hit for dinner tonight! I used frozen boneless chuck ribs from our Texas grocery store, H-E-B.
After I seared the ribs, I removed them & deglazed the pot with a small amount of water before I added all the ingredients into the pot. I also stirred the cocoa into the balsamic vinegar and water, before adding to the pot. It didn’t mix in well, but it may have helped a little. Once that liquid was in the pot, I stirred in the tomato paste until it dissolved. I added another 1/4 cup of water, just to be sure it wouldn’t burn. I only cooked these skinny ribs for 20 minutes & NPR for 5 minutes. They were tender and yummy. I would probably add 3- 5 more minutes to cook time so ribs would melt in your mouth, but since I had a different cut of meat that was frozen, I had to experiment. Sauce is very flavorful! Bravo!
chrystal
I am so glad you liked them. I'll have to try boneless chuck ribs with this recipe sometime. Beef short ribs have been harder to find lately. Thanks for sharing!
Best,
Chrystal
Marianna
Hello,
I want to try making this beef short ribs recipe. You don't mention anywhere if the beef short ribs are bone in or bone out. So are the beef short ribs in your recipe bone in or bone out?
thanks so much!
Marianna
chrystal
Hi Mariann,
You're right! I'm not sure how I didn't mention that I use bone in. Thanks for the catch. You can use either though.
Best,
Chrystal
Jacqueline
I just made this recipe exactly as instructed and it was far too vinegary for me. Are you sure it calls for 1/2 cup vinegar, or was that a typo? All I could taste was the vinegar. Also, I opened the lid and the meat was completely submerged in this vinegary thin soupy liquid with an inch of oil floating on top. Just don’t know what went wrong.
chrystal
Yes, 1/2 cup vinegar is correct. You can reduce it to 1/4 cup next time if you felt it was too strong.
Best,
Chrystal
Peri
Hi Crystal,
I’m wondering how critical the cocoa is? The rest of the recipe looks delish, but I’m allergic to cocoa/chocolate/caffeine! Yes, I know it stinks!
Hoping to make these, this week!
Peri
chrystal
Hi Peri,
You can leave the cocoa out completely. You can also add additional spices. Rosemary and sage are fantastic in this recipe.
Best,
Chrystal
Crystal O'Toole
What pressure should the pot be on i have it on high it doesn't state this tho so wondering thank you
chrystal
It says "Pressure cook" which is a high pressure. If your IP doesn't have that button, you can use manual or meat.
Best,
Chrystal
Peri
Hi Crystal,
I forgot to ask about fresh rosemary & sage as I have those growing, in my garden.
Peri
Donasiah
Can I substitute making the sauce with barbecue sauce? Or should I still make it and just add barbecue sauce at the end?
chrystal
You can use BBQ sauce. I'd add 1/2 cup of water or broth as well, because of how thick it is.
Best,
Chrystal
DAWN K WALLANT
This is great! I am a new Instant pot user--the meat literally fell off the bone! Tasty and delicious! I've never been a fan of the slow cooker--I have always detected an undertone quality/taste that I've never been able to tolerate. I think the pressure cooking avoids that chemical reaction that occurs in the all-day slow cooking process. I am a very experienced traditional cook as well as adventurous. The only thing I'd adjust in the recipe -- and I know it's needed to assist in tenderizing--is a bit less of the tomato paste--maybe half of a can? Anyway, thanks so much for this and I look forward to more recipes from you! Also just signed up for your newsletter.
Hannah J Parrish
You can cook frozen meat in a crockpot as long as your crockpot gets up to temperature and stays there for at least 4 hours. There are recipes out there!
Lindy
If you have frozen, are you still searing them before hand?
chrystal
Great question, I don't sear them if they are frozen.
Best,
Chrystal
Jennifer
I tossed 2.58 lbs FROZEN Bison Short Ribs (bone-in weight) into my Instant Pot with 2 cups Water. Pressure Cooked on High for 60 Minutes with Natural Release. They came out perfect! Falling off the bone and delicious! The Broth that was created was super hearty, fatty, and yummy!
Thank you for the inspiration and guidance!
chrystal
You are very welcome.
Best,
Chrystal
Cara
I needed a new instant pot recipe to make, and this one did not disappoint! The sauce was so good with mashed potatoes. I'll be making this one often I think.
Crystal
I headed out to the grocery today planning to make this tonight. Naturally, not a short rib to be found in my town. Fingers crossed that a chuck roast cut into rib-like chunks will turn out as a sub!
Jason
I'm would like to make it for a larger crowd. I was going to make 7lbs (thawed) in the insta pot. How much more would that increase the cooking time?
chrystal
Hi Jason,
I would cook 7 lbs of short ribs for 65 minutes and do a natural release.
Best,
Chrystal
Karin N
Hi Chrystal,
This recipe looks great and I plan to try it today. I have to say the bok choy in the picture look amazing too. Can we get the recipe for that too. I'd like to try it with the short ribs!
Karin N
chrystal
Hi Karin,
We cleaned and trimmed the bok choy and sautéed it over low heat with some butter and garlic until the leaves started to wilt 🙂
Best,
Chrystal
Jen
I'm not a fan of sage, can i leave it out?
chrystal
Yes, you can leave it out.
Best,
Chrystal
abigail
what would the cook time be for 2lbs of thawed boneless short ribs?
Lindsay
Hi Abigail! Boneless ribs take about the same amount of time as the bone-in ones. Let me know how you like the recipe when you're finished!
Steve
If you use bison short ribs does that change the time in the instant pot
Wendy Stoltz
Hi Steve,
I have not tried this, but bison short ribs are generally leaner. I would suggest you reduce the time and then check it, and then if it is not done cook it for a bit longer. I hope this helps a bit.
Lora
I have made this recipe Multiple times and HANDS DOWN it is the BEST recipe EVER!!!! so absolutely divine!!! I am making again tonite and thought I would finally leave a review...Of note--I have used several different cuts of meat too. Costco sells Boneless beef chuck short ribs and boneless flap meat. Both turned out amazing with this recipe!!! thanks for Publishing!
Wendy Stoltz
Hi Lora,
That's fantastic to hear! I'm thrilled that you've had such success with the Instant Pot Short Ribs recipe and that you find it to be the best recipe ever. It's always satisfying when a recipe turns out absolutely divine.
It's great to know that you've experimented with different cuts of meat, such as boneless beef chuck short ribs and boneless flap meat, and that they all turned out amazing with this recipe. It's wonderful to have that flexibility and still achieve fantastic results.
Thank you for taking the time to leave a review and share your positive experience. Your feedback is valuable and will surely inspire others to give this recipe a try. Happy cooking, and I hope your short ribs turn out just as delicious tonight!
Darlene
Are the herbs used in your recipe fresh or dried? I was wondering if I need to change the quantity depending on what form I use. Thanks!
Jim Markus
Either will work! I prefer to use fresh when they're in season.
Julie
I followed the instructions exactly, and the result was delicious. I wouldn’t change a thing, except maybe to try one of the other varieties you suggested. I have about a quart of leftover sauce. Do you have any suggestions for what I can use it for?
Jim
That could be good with meatballs!