Description
Fall-off-the-bone tender beef short ribs cooked quickly in the Instant Pot with a rich, savory sauce, perfect for a hearty main dish any time of year.
Ingredients
Beef Short Ribs
- 3–4 lb beef short ribs
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 1 cup beef broth
- 1/2 cup red wine or extra beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Herbs & Seasoning
- 1 tsp thyme
Instructions
- Season the Ribs: Generously season the beef short ribs on all sides with salt and pepper to enhance the flavor before browning.
- Brown the Ribs: Turn the Instant Pot to Sauté mode and heat the olive oil. Brown the short ribs on all sides to develop a rich crust, then remove them and set aside.
- Sauté Aromatics: Add diced onion and minced garlic to the pot; cook for about 2 minutes until fragrant and softened.
- Add Tomato Paste: Stir in the tomato paste, mixing it well with the aromatics to build depth in the sauce.
- Add Liquids and Herbs: Pour in the beef broth, red wine (or extra broth if avoiding alcohol), Worcestershire sauce, and sprinkle in the thyme. Stir everything together thoroughly.
- Return Ribs to Pot: Place the browned short ribs back into the Instant Pot, nestling them into the liquid mixture.
- Pressure Cook: Seal the Instant Pot lid and cook on High Pressure for 45 minutes to achieve tender, fall-off-the-bone ribs.
- Natural Release: Let the pressure release naturally for 10 minutes, then release any remaining pressure before opening the lid.
Notes
- For an alcohol-free version, substitute the red wine with an equal amount of beef broth.
- To thicken the sauce after cooking, mix a tablespoon of cornstarch with cold water to make a slurry, then stir it into the sauce and cook on Sauté until thickened.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (plus pressure building and natural release time)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
