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Instant Pot Short Ribs Recipe

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4.1 from 7 reviews

Tender and flavorful Instant Pot Short Ribs cooked to perfection with a rich broth infused with garlic, thyme, and a blend of savory and slightly sweet seasonings. This easy one-pot recipe delivers melt-in-your-mouth beef ribs in under two hours, perfect for a comforting family dinner.

Ingredients

Short Ribs

  • 3 – 4 pounds beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon onion powder
  • 2 tablespoons coconut oil (or regular oil)
  • 2 – 4 sprigs fresh thyme

Broth Mixture

  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons honey

Thickening (optional)

  • 1 tablespoon water
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the Instant Pot: Select the Saute button on the Instant Pot and set it to normal heat to prepare for browning the meat.
  2. Season the Ribs: Sprinkle the short ribs evenly with salt, pepper, and onion powder to ensure a well-seasoned base flavor.
  3. Mix the Broth: In a medium-large bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, and honey until fully combined. Set this aside for later use.
  4. Brown the Ribs: Add the coconut oil to the Instant Pot to melt. Working in batches, add about 3-4 ribs at a time without crowding the pot. Brown each side for 3-4 minutes until a deep golden crust forms, then remove and set aside. Repeat until all ribs are browned.
  5. Deglaze the Pot: Press Cancel to stop sautéing. Pour a small amount of the broth mixture into the pot and use a wooden spoon to scrape up all browned bits from the bottom—these add rich flavor to the broth.
  6. Add Ribs and Broth: Return all the browned ribs to the pot and pour the remaining broth mixture over them. Add the sprigs of fresh thyme on top.
  7. Seal and Cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure or use the stew setting for 45 minutes to tenderize the meat perfectly.
  8. Natural Release: When cooking completes, allow the pressure to release naturally for 20 minutes. Then carefully perform a quick release to depressurize the pot fully.
  9. Serve: Remove the lid and serve the ribs hot directly from the pot.
  10. Optional Sauce: For a thicker sauce, remove the ribs and mix 1 tablespoon of water with 1 tablespoon of cornstarch in a small bowl. Pour this slurry into the broth in the pot, select the sauté function, and stir continuously until the sauce thickens to desired consistency.

Notes

  • Do not perform a quick release immediately after cooking; allow natural pressure release first to keep the ribs tender.
  • Browning the ribs in batches prevents overcrowding and ensures a good sear.
  • You can substitute coconut oil with any neutral cooking oil.
  • Use fresh thyme sprigs for the best flavor, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
  • If you want a stronger sauce, after thickening, season with salt or additional Worcestershire sauce to taste.

Find it online: https://flavorspath.com/instant-pot-short-ribs-recipe/