Instant Pot Beef Ribs

Cooked beef ribs on a bed of mashed potatoes with onions and carrots scattered around.

Rich and tender beef short ribs cooked in a flavorful broth with carrots and onions in your Instant Pot. Fall off the bone tender in 1-½ hours.

Course Dinner, Entree

Cuisine American

Prep Time 20

Cook Time 1

Natural Release 10

Total Time 1 30

Servings

Calories 725kcal

Author Anne Clark | My Kitchen Serenity

Equipment

Instant Pot/Pressure Cooker
measuring cup(s)
measuring spoons

Ingredients

4* lbs beef short ribs
light sprinkling of salt and black pepper
2-3 tablespoon extra virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, cut into chunks
3-4 cloves garlic
½ c beef broth
¼ c dry red wine
¼ c balsamic vinegar
2 tablespoon honey
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Bring short ribs to room temperature before cooking. Aim for at least 30 minutes, but no more than 2 hours. Season the ribs with a little salt and pepper.
4* lbs beef short ribs, light sprinkling of salt and black pepper
Add 1 tablespoon of olive oil to the Instant Pot. Activate the "Sauté" function on the Instant Pot. Place the seasoned short ribs and sear them on each side for about 2-3 minutes per side. If needed, work in batches, adding additional olive oil as required. Transfer seared ribs to a plate and set aside.
2-3 tablespoon extra virgin olive oil, divided
Add the remaining olive oil, yellow onion, and carrots into the Instant Pot. Sauté the mixture, stirring occasionally, until the vegetables achieve a golden brown color, typically taking around 4-5 minutes. Add garlic and continue sautéing for an additional 60 seconds.
1 medium yellow onion, chopped, 2 large carrots, cut into chunks, 3-4 cloves garlic
Pour in the broth, balsamic vinegar, red wine, and honey. With a wooden spoon, stir the ingredients to blend, gently scraping loose any browned bits off the bottom of the pot. Keep cooking for an additional 2-3 minutes before switching off the unit.
½ c beef broth, ¼ c dry red wine, ¼ c balsamic vinegar, 2 tablespoon honey
Place the seared short ribs back into the pot, and add the bay leaves and fresh herbs. Cover with the lid and secure it in place. Adjust the vent to "Sealing" and select the "Manual" setting for a duration of 45 minutes.
2 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh rosemary
Once the cook time is finished, allow the pressure to naturally release for 10 minutes. If needed, manually release any remaining pressure.
Take off the lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully move the short ribs and carrots to a serving platter, covering them to retain warmth. Set aside.
Use an immersion blender to smooth out the pan sauces. Taste and adjust the seasonings as desired.
Immediately serve the short ribs and carrots over a bed of mashed potatoes, cooked rice, cooked noodles, or mashed cauliflower. Drizzle with some of the sauce and serve promptly.

Notes

My favorite way to serve this is over creamy mashed potatoes or hot buttered noodles. You can also serve them over cooked rice or eat them as-is right out of the pot! Garnish with fresh parsley for a burst of color and a squeeze of lemon to brighten up the flavors.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

*You can use 3-½ to 4 pounds of beef short ribs.

lbs = pounds

tsp = teaspoon

tbsp = tablespoon

c = cup

Nutrition