Ultimate Fall-Apart Instant Pot Beef Short Ribs with Rich Gravy
Prepare to indulge in the most succulent, fall-apart tender beef short ribs you’ve ever tasted, all thanks to the magic of your Instant Pot! These pressure-cooked beauties are not only incredibly easy to make but are also generously coated in a rich, flavorful gravy that will have your family asking for seconds. Say goodbye to long hours of simmering and hello to melt-in-your-mouth perfection in a fraction of the time.
Why These Instant Pot Beef Short Ribs Are a Must-Try
Beef short ribs are a timeless classic, cherished for their rich, beefy flavor and the incredibly tender texture they achieve when cooked properly. While traditional methods like baking in the oven, grilling, or slow cooking can yield delicious results, the Instant Pot offers a hands-off, accelerated approach without compromising on quality or taste. This recipe excels for several compelling reasons:
- Unrivaled Tenderness: The high-pressure environment of the Instant Pot quickly breaks down the tough connective tissues in short ribs, transforming them into irresistibly tender, fall-apart meat in a fraction of the time compared to conventional methods.
- Deep Flavor Infusion: Searing the beef before pressure cooking creates a beautiful crust and locks in moisture, while the pressure cooker ensures that every fiber of the meat is deeply infused with the rich, aromatic gravy ingredients.
- Time-Saving Convenience: Achieving restaurant-quality short ribs typically requires hours. With the Instant Pot, you can have this impressive dish ready much faster, making it perfect for weeknight dinners or when you crave comfort food without the long wait.
- One-Pot Wonder: From searing the ribs to building the savory gravy, the entire cooking process happens in a single pot. This not only simplifies the cooking but also minimizes cleanup, making your culinary journey even more enjoyable.
- Foolproof Method: This recipe is designed to be straightforward, guiding you through each step to ensure perfect results every time, even for those new to pressure cooking.
Making beef short ribs in the Instant Pot is surprisingly simple. You’ll begin by searing the seasoned beef directly in the Instant Pot to develop a deep, rich flavor. Then, you’ll add the gravy ingredients and let the pressure cooker work its magic, transforming tough cuts into a tender, succulent meal.
Key Ingredients for Flavorful Instant Pot Short Ribs
To create these incredibly delicious Instant Pot Beef Short Ribs, you’ll need a selection of simple yet powerful ingredients that come together to form a rich and savory profile. Don’t forget to check the printable version at the end of this post for precise measurements and detailed instructions.
Ingredient Spotlight & Smart Substitutions
- BEEF Short Ribs: We opted for bone-in beef short ribs in this recipe, which contribute immense flavor and a deeper richness to the gravy. However, you can absolutely use boneless short ribs with the same cooking instructions if that’s your preference or what’s available. When selecting short ribs, look for good marbling – streaks of fat throughout the meat – as this ensures maximum tenderness and flavor. English-cut short ribs, cut across the bone, are most common for this type of recipe.
- Olive Oil: Essential for searing the short ribs, which is a crucial step for developing a rich, caramelized crust and enhancing the overall flavor of the dish. Any neutral cooking oil like vegetable or canola oil can be used as a substitute.
- Garlic Salt & Smoked Paprika: These spices form the backbone of our seasoning blend, offering a savory, smoky depth that complements the beef beautifully. You can adjust the quantities to your taste. If you only have regular garlic powder, you can use that and add a pinch of salt separately. For smoked paprika, it adds a distinct flavor; if unavailable, regular paprika can be used, but you might lose some of that smoky nuance.
- Liquid Smoke: This ingredient is a secret weapon for imparting an authentic, deep smoky flavor that often takes hours to achieve. Use it sparingly, as a little goes a long way. If you prefer not to use it, you can omit it, but the smoky profile will be less pronounced.
- Beef Broth: The liquid base for our savory gravy. Opt for a good quality, low-sodium beef broth to control the saltiness of the final dish. You can also use beef stock or even a robust bone broth for added nutritional benefits and flavor depth.
- Minced Garlic: Freshly minced garlic provides an aromatic punch that is unmatched. While jarred minced garlic can be used for convenience, fresh garlic will always offer a more vibrant flavor.
- Fresh Thyme Leaves: Fresh herbs elevate the dish with their bright, earthy notes. If fresh thyme isn’t available, you can substitute with about half the amount of dried thyme. Rosemary or bay leaves could also be interesting additions for an alternative herbal profile.
- BOURBON: The bourbon adds an incredible depth and complex, slightly sweet flavor to the beef and gravy. Rest assured, the alcohol content cooks out completely during the pressure cooking process, leaving behind only its rich essence. If you prefer to avoid alcohol, you can easily substitute the bourbon with an equal amount of additional beef broth or even a dash of balsamic vinegar for a tangy kick.
- Cornstarch & Water (for slurry): This simple mixture is used at the end to thicken the liquid into a luxurious, pourable gravy. It’s a key component for achieving that perfect consistency.
Step-by-Step Guide to Making Instant Pot Beef Short Ribs
These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. For a printable version of this recipe, complete with exact measurements and detailed instructions, please Jump to Recipe at the bottom of this post.
- Prepare the Ribs: Begin by thoroughly rinsing your beef short ribs under cold water. Pat them completely dry with paper towels. This step is crucial for achieving a good sear, as excess moisture will steam the meat instead of browning it.
EXPERT TIP: The ribs on the right plate in the image demonstrate what your short ribs should look like after being properly rinsed and patted dry – a clean surface ready for seasoning. This ensures a beautiful sear!
- Preheat Instant Pot for Searing: Add 2 tablespoons of olive oil to the Instant Pot insert. Select the “Saute” function and allow it to heat until the oil is shimmering. A hot pot is key for a good sear.
- Season the Ribs: In a small bowl, combine the remaining olive oil with 1/2 tablespoon of smoked paprika and 1/2 tablespoon of garlic salt. Wearing gloves, thoroughly massage this seasoning mixture all over each short rib, ensuring an even coating.
- Sear the Ribs: Carefully place the seasoned ribs into the hot Instant Pot, working in batches if necessary to avoid overcrowding. Sear them until beautifully browned on all sides, usually 3-4 minutes per side. A deep brown crust adds incredible depth of flavor.
- Remove Ribs: Once all sides are seared, remove the browned ribs from the Instant Pot and set them aside on a plate.
- Deglaze and Build Gravy Base: Turn off the “Saute” function. Add the beef broth, bourbon, remaining garlic salt, remaining smoked paprika, minced garlic, liquid smoke, and fresh thyme to the Instant Pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; this process, known as deglazing, is crucial for both flavor and to prevent a “burn” notice. Stir all ingredients together well.
- Pressure Cook the Ribs: Return the seared ribs to the Instant Pot, nesting them into the liquid. Close the lid and set the vent to the “Sealing” position. Cook on high pressure for 45 minutes. Once cooking is complete, allow for a natural pressure release for about 15 minutes. This slow release helps to keep the ribs incredibly tender and juicy. After 15 minutes, carefully quick release any remaining pressure.
- Remove Ribs and Keep Warm: Once the pressure is fully released, carefully open the lid. Remove the tender short ribs from the Instant Pot and transfer them to a platter. Tent loosely with foil to keep them warm while you prepare the gravy.
- Thicken the Gravy: Turn the Instant Pot back to the “Saute” function. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour this slurry into the remaining liquid in the Instant Pot. Whisk continuously as the liquid comes to a simmer. Continue to whisk occasionally until the gravy thickens to your desired consistency.
- Serve: Turn off the Instant Pot. Transfer the rich, thickened gravy into a serving dish or pour it directly over the short ribs. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
Absolutely, searing your beef in the Instant Pot before pressure cooking is a non-negotiable step for truly flavorful short ribs. This initial browning creates a delicious, caramelized crust on the exterior of the meat. This Maillard reaction adds a layer of deep, complex flavor that cannot be achieved through pressure cooking alone, mimicking what you would do in most other high-quality beef recipes. It also helps to lock in the juices, contributing to the overall tenderness and richness of the final dish.
For those perfectly juicy, fall-apart tender beef short ribs, you’re aiming for an internal temperature in the range of 190°F to 205°F (88°C to 96°C). This temperature range allows the connective tissues to fully break down, resulting in that desired melt-in-your-mouth texture. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone, for the most accurate reading.
Leftover Instant Pot Beef Short Ribs are just as delicious the next day! Store them in an airtight container along with the gravy in the refrigerator for 3-4 days. To reheat, gently warm them on the stovetop over medium-low heat until heated through, adding a splash of beef broth if the gravy has thickened too much. You can also microwave them in short intervals, stirring occasionally, until warm.
While it’s generally best to start with thawed short ribs for optimal searing and flavor development, you can cook frozen short ribs in the Instant Pot. You would need to skip the searing step (unless you thaw them first) and increase the pressure cooking time by about 15-20 minutes. Keep in mind that skipping the sear will result in a slightly less rich flavor profile, but the ribs will still be tender.
A ‘burn’ notice typically means there’s something stuck to the bottom of the pot, or insufficient liquid. The most common cause after searing is not properly deglazing the pot. Always ensure you scrape up all browned bits from the bottom after searing and before adding the liquid for pressure cooking. If you get a burn notice, release pressure, carefully remove the contents, clean the bottom of the pot, add more liquid if needed, and restart the cooking.
Yes, these Instant Pot short ribs are an excellent make-ahead meal. The flavors often deepen overnight. Prepare the ribs and gravy as directed, then cool completely and store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the oven, as described for leftovers.
Perfect Pairings for Your Short Ribs
These Instant Pot Beef Short Ribs are incredibly versatile and pair beautifully with a variety of side dishes. The rich, savory gravy is perfect for soaking up, so consider these options:
- Creamy Mashed Potatoes: A classic for a reason, fluffy mashed potatoes are the ideal canvas for the luscious gravy.
- Creamy Polenta or Grits: For a slightly different texture, serve over creamy polenta or cheesy grits.
- Egg Noodles or Pasta: Toss the short ribs and gravy with wide egg noodles or a hearty pasta like pappardelle for a comforting pasta dish.
- Roasted Vegetables: Complement the rich meat with roasted root vegetables such as carrots, parsnips, or potatoes. Other great options include roasted cauliflower, broccoli, asparagus, or green beans.
- Steamed Rice: A simple bed of white or brown rice is excellent for absorbing the flavorful sauce.
- Crusty Bread: Don’t forget some crusty bread to mop up every last drop of that amazing gravy!
- Fresh Green Salad: A light, vibrant green salad with a simple vinaigrette can offer a refreshing contrast to the richness of the ribs.
Explore More Instant Pot Delights
If you love the ease and efficiency of pressure cooking, you’ll want to try these other fantastic Instant Pot recipes:
- Instant Pot Salmon
- Instant Pot Beef Ribs
- Instant Pot Pulled Pork
- Instant Pot Beef Stroganoff
- Instant Pot Mississippi Pot Roast
- Instant Pot Ribs
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Instant Pot Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds beef short ribs around 7 ribs
- 3 Tablespoons olive oil
- 1 Tablespoon garlic salt
- 1 Tablespoon smoked paprika
- 2 Tablespoons liquid smoke
- 1 cup beef broth
- ½ Tablespoon minced garlic
- ½ Tablespoon fresh thyme leaves
- 4 Tablespoons Bourbon
- 1 Tablespoon cornstarch
- ¼ cup water
Things You’ll Need
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Instant Pot
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Vinyl gloves
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Whisk
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Measuring cups and spoons
Before You Begin
- We used bone-in beef short ribs for this recipe. You can certainly use boneless with the same instructions.
- The alcohol content in this recipe is cooked out, leaving only a rich, complex flavor. However, you can substitute the bourbon with additional beef broth if needed.
Instructions
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Rinse ribs in water and pat dry with paper towels.
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Add 2 tablespoons olive oil to the Instant Pot and turn on saute function.
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Mix remaining olive oil with 1/2 tablespoon of smoked paprika and 1/2 tablespoon of garlic salt. With gloved hands, massage mixture all over the ribs.
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Saute ribs in Instant Pot until browned on all sides.
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Remove ribs.
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Add broth, bourbon, remaining garlic salt, remaining smoked paprika, minced garlic, liquid smoke, and fresh thyme to the Instant Pot. Stir together and deglaze the pot.
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Add ribs back to the Instant Pot and cook on high pressure for 45 minutes. Do a natural release (about 15 minutes).
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Remove ribs and set aside to keep warm.
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Turn the Instant Pot to the saute function.
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Using a fork or small whisk, mix together the cornstarch and water. Add to the remaining liquid in the Instant Pot. Using the saute function, whisk occasionally until thickened.
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Turn off Instant Pot and remove gravy to serve with ribs.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.