How to Video
Instant Pot Beef Short Ribs
Making Instant Pot Beef Short Ribs may be fast and easy, but this decadent recipe results in a gourmet dinner! The silky savory sauce is to die for. Perfect for the holidays or a special birthday dinner.
Ingredients
- 1 cup beef broth
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce (Gluten-free: Use coconut aminos or gluten-free Tamari Soy Sauce)
- 1 tablespoon honey
- 4 cloves garlic, minced (sub: 2 teaspoons pre-minced garlic)
- 1/2 teaspoon red pepper flakes (increase if you want more heat)
- 2 teaspoons salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 5 lbs bone-in English-style beef short ribs, trimmed of excess fat and cut crosswise into 2-inch pieces*
- 2 tablespoons cornstarch (optional, but recommended)
- Fresh parsley, chopped (as garnish)
- *Ask your butcher to do this for you! You might even want to call ahead.
Instructions
- Prep Marinade: In a small mixing bowl, whisk together the beef broth, vinegar, soy sauce, honey, garlic, red pepper flakes, salt, and black pepper.
- Cook: Place the ribs in the Instant Pot. Pour the marinade over the top and stir to coat the ribs. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes (or longer if you prefer), then quick release the remaining pressure. Use tongs to transfer the ribs to a serving platter.
- Thicken Sauce: Optional, but recommended: Set the Instant Pot to “Saute” setting. In a small bowl, stir cornstarch and 2 tablespoons water until smooth. Whisk this into the sauce. Cook, whisking regularly, until thickened, about 2-3 minutes. Press “Cancel”.
- Serve: Drizzle some of the sauce over the ribs and garnish with chopped parsley. Season with more salt and pepper, if desired. Serve warm with extra sauce on the side. Tip: These are delicious served over warm mashed potatoes or polenta.
Freezer Instructions
To Freeze For Later: Follow Step 1. Place the ribs and marinade in either a 2-gallon or two 1-gallon freezer bags. Seal tightly and freeze.
Prepare From Frozen: Note: You will need cornstarch and parsley on hand to complete this meal. Thaw in the refrigerator completely*. Follow Steps 2-4.
(*We found in our tests that this recipe cooks unevenly from frozen in the Instant Pot, so we recommend thawing before cooking for best results.)
Notes/Tips
- Crockpot Version: Make this same recipe in your slow cooker instead with our Crockpot Beef Short Ribs recipe.
- Try This Recipe with Chuck Roast Instead: If you love this sauce but want a cheaper cut of beef, try making our Balsamic Shredded Beef. Delicious!
- How Long to Cook 4-Inch Short Ribs: If you weren’t able to get your short ribs cut into 2 inch pieces by your butcher, never fear. We tested the longer, 4-inch short ribs in the Instant Pot. Stack them on end, cover in sauce, and pressure cook on high for 70 minutes. Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure.
- Alternative Way to Serve Short Ribs: Shred the meat off the bones and serve with the thickened sauce over mashed potatoes or polenta.
- Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.
Nutrition
Calories: 518 kcal (26%) | Carbohydrates: 8 g (3%) | Protein: 54 g (108%) | Fat: 28 g (43%) | Cholesterol: 163 mg (54%) | Sodium: 1444 mg (63%) | Fiber: 0.2 g (1%) | Sugar: 5 g (6%)
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