Instant Beef Short Ribs

These Instant Pot Beef Short Ribs have all the flavor of slow-cooked braised short ribs, but cook them faster in the Instant Pot. They’re tender, juicy and delicious to eat with a quick and easy mashed cauliflower or mashed potatoes!

This decadent dinner is naturally Paleo and Keto and Whole30 friendly, and when paired with a quick cauliflower mash, it’ll be a hit at the dinner table!

Easy Recipe for Beef Short Ribs in the Instant Pot

When I think of comfort food, braised pork is one of the first things that come to my mind. These Instant Pot Beef Short Ribs have quickly become one of my favorites!i love mine Slow Cooker Ribs But there’s something special about the Instant Pot!

These ribs have all the flavor of meat that’s been simmered for hours, but thanks to the Instant Pot, they’re ready in no time.This recipe is short and sweet for perfect ribs every time!

It also includes a 5-ingredient cauliflower puree to serve with ribs!

required ingredients

This Easy Ribs Recipe includes tender beef, a simple sauce, and a mashed cauliflower recipe to serve with ribs! Here’s what you need (scroll down for the full recipe).we used this instant pot for the recipe!

Beef ribs

• Beef ribs: I use boneless chops, but bone-in would work too. Keep in mind that bone-in chops will take slightly longer to cook. as follows.
• Fine sea salt and black pepper: All we need is a few simple seasonings to prepare the meat before cooking.
• Avocado Oil: For barbecue.
• Aromatics: We’re creating a flavor base that combines shallots, garlic, carrots and rosemary.
• Red Wine and Beef Soup: Provides a sweet, rich and delicious base for our cooking liquids. If you don’t want to use red wine, substitute it for extra beef broth.
• Balsamic vinegar: Adds a bright, full-bodied flavor that balances the richness of the wine and broth.
• coconut candy: Reduces acidity and adds a hint of sweetness.
• Gegen: Helps thicken the sauce if needed.

Cauliflower Mashed Potatoes

Perfect for low carb, keto, paleo and Whole30.you can also divide Instant Pot Mashed Potatoes!

• cauliflower: You will need 2 medium heads of cauliflower, cut into florets.
• seasoning: We season the mashed cauliflower with a simple mixture of salt, pepper, and garlic powder.
• Butter or olive oil: Add moisture to the mash.

How to Make Instant Pot Beef Short Ribs

These Instant Pot Ribs are ready in just 15 minutes!

1. Roast beef: Season the ribs with salt and pepper, then heat the Instant Pot with SAUTE. Add the oil and fry the beef on both sides until crusted. Remove from Instant Pot.
2. Fried spices: Add shallots, garlic, carrots and rosemary to the Instant Pot. Cook until softened.
3. Pressure cooker for 40 minutes: Pour the red wine and broth into the pot, scrape up the browned bits from the bottom, and turn off the sauté function. Put the beef back, cover and cook on high pressure for 40 minutes.
4. To finish the sauce: Release naturally for 10 minutes, then quickly release the rest of the pressure. Remove beef from Instant Pot and add vinegar and coconut sugar. Sauté for 10 minutes or until the sauce thickens. If desired, add arrowroot slurry to thicken further.
5. Serve: Return the beef to the pot, let it sit for a few minutes, then serve with the mashed cauliflower and enjoy!

NOTE: It’s even better the next day, so you can make this ahead of time if you want and reheat when you’re ready to serve!

How Long to Cook Ribs in an Instant Pot

Boneless Ribs Start with a quick sear, then they only need 40 minutes of pressure cooking for a soft texture that falls apart.

If you decide to use Bone-In Ribsincrease the pressure cooking time to 50 minutes.

Can you overcook beef short ribs?

In theory, yes. However, it is very difficult to overcook ribs. especially if you cook them in the instant pot.

Since the Instant Pot is a very humid cooking environment, there is very little chance of a marbling beef cutlet like a beef chop becoming dry and overcooked.

Having said that, I do not recommend cooking your ribs longer than the 40 minutes listed. Cooking them too long will turn them into shredded meat instead of crumbled tender meat.

hint

• Fry the beef first. Beef is first browned to crisp and caramelize the outer skin for better texture and flavor.
• Deglaze the Instant Pot. Scraping off any brown bits from the bottom of the Instant Pot will help prevent burn notices.
• Use good quality red wine. Whenever you cook with red wine, drink it with something that tastes great so the flavors come out.
• Do it in advance. These Instant Pot Beef Short Ribs taste better the next day, so they can be made a day ahead and reheated when you’re ready to serve.
• Can there be no instant? look at mine Slow Cooker Ribs instead!

Service suggestion

I highly recommend making a quick batch of the homemade cauliflower mash listed here to serve with these ribs.You can also serve them with whatever you like best side dish! A few of my favorites are:

How to store

Leftover beef chops will keep for 3-4 days in an airtight container in the refrigerator or 1-2 months in the refrigerator.

reheat, If frozen, thaw overnight in the refrigerator, then heat “sauté” with the sauce on the stove or in the Instant Pot until heated through.

More Instant Pot Entrees to Try

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Instant Beef Short Ribs

These Instant Pot Beef Short Ribs have all the flavor of slow-cooked braised short ribs, but cook them faster in the Instant Pot. They’re tender, juicy and delicious to serve with a quick and easy cauliflower puree!

• author: Lexi
• Preparation time: 15 minutes
• Cooking time: 1 hour
• total time: 1 hour 45 minutes
• yield: 4 1X
• category: dinner
• method: instant pot

Beef Short Ribs:

• 3 Pound Boneless Beef Ribs
• 2 teaspoons fine sea salt
• 1 teaspoon black pepper powder
• 2 tablespoons Avocado Oil
• 3 shallots, sliced
• 6 cloves garlic, chopped
• 2 large carrots, diced
• 2 rosemary sprigs
• 1 cup red wine (see note) or extra beef broth
• 1 cup beef soup
• 3 tablespoons balsamic vinegar
• 1 tablespoon Coconut Sugar (Omit for Keto or Whole30)
• 2 teaspoons Pueraria (optional)

Cauliflower puree:

• 2 medium cauliflower head, cut into florets, stems removed
• 1–1/2 a teaspoon of salt
• 1 teaspoon pepper pepper
• 1 teaspoon garlic powder
• 2 tablespoons grass-fed butter or olive oil

Beef Short Ribs:

1. Season the ribs generously with salt and pepper.
2. In a 6 or 8 quart Instant Pot, press the wok function to heat the pot. Once hot, add oil.
3. Roast beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.
4. Add the shallots, garlic, carrots, and rosemary to the pot and cook, stirring occasionally, until just beginning to soften, about 3 minutes.
5. Add red wine, beef stock to the pot, scraping the browned bits from the bottom to deglaze the pot. Turn off the cooking function. Return the beef to the pot and cook on high pressure for 40 minutes.
6. When done, use the natural release for 10 minutes, then use the quick release to release any remaining pressure.
7. Once the pin comes off, turn on the pressure cooker and remove the meat from the pot and set it aside. If there is a lot of fat on top of the liquid, skim and discard (see Notes).
8. Add the balsamic vinegar and coconut sugar (if using) and turn on the sauté function to reduce the liquid for 10 minutes.
9. If you want to thicken the sauce: Add 2 teaspoons arrowroot to a small bowl. Remove 2 tablespoons of sauce from the pot, add arrowroot powder and stir until smooth. Return the slurry to the pot and continue to boil for 1 minute.
10. Return the meat to the pot and let it cool slightly.
11. Serve with mashed cauliflower (recipe below).

Cauliflower puree:

1. Fill a large pot with 1 inch of water, place in a steamer basket and bring the water to a boil. Reduce heat to simmer, add cauliflower florets, cover and steam until tender, about 12-14 minutes.
2. In a bowl, use a hand mixer (or food processor) to combine the steamed cauliflower with the salt, pepper, garlic powder, and oil until well combined. Taste and adjust seasonings if needed.
3. Keep warm until ready to serve.

notes

• If using red wine, make sure you are using a red wine that tastes good! Whenever cooking with wine, you always want to make sure their wine tastes good enough to drink because the flavor can come out!
• If you cook this ahead of time, it will be easier to remove the fat once the sauce has cooled, so you can skip this step and wait for it to cool. If you are eating it fresh and want to remove excess fat, use a spoon to gently skim it off.
• We chose to use boneless beef chops in our recipe, but this recipe is for bone-in chops and takes a little longer to cook (add 10 minutes).