Ultimate Tender & Easy Instant Pot Beef Short Ribs with Rich Gravy
Discover the secret to making incredibly tender, fall-apart beef short ribs right in your Instant Pot. This recipe delivers succulent, pressure-cooked short ribs bathed in a rich, savory gravy, making it a surprisingly easy yet impressive dish perfect for any occasion. Forget long hours in the oven or slow cooker – the Instant Pot transforms tough cuts into melt-in-your-mouth perfection in a fraction of the time.
Why This Instant Pot Short Ribs Recipe is a Game-Changer
Ribs are a universally loved classic, celebrated for their deep, beefy flavor and incredibly tender texture. Whether slow-baked in the oven, grilled to smoky perfection, or simmered in a slow cooker, ribs promise a satisfying meal. However, making beef short ribs in the Instant Pot offers a distinct advantage: unparalleled tenderness and rich flavor in a fraction of the traditional cooking time, with minimal hands-on effort.
This Instant Pot method is truly an easy, hands-off approach to achieving restaurant-quality short ribs. The pressure cooker creates an intensely flavorful environment that breaks down tough connective tissues, resulting in ribs that are literally fall-off-the-bone tender. Beyond the initial searing – which is crucial for developing deep, complex flavors – the Instant Pot handles the rest, allowing you to focus on other aspects of your meal or simply relax. The enclosed cooking process ensures every rib is infused with the aromatic gravy, creating a dish that’s both comforting and gourmet.
By starting with a quick sear directly in the Instant Pot, you caramelize the exterior of the beef, locking in juices and building a foundational layer of flavor known as the Maillard reaction. Then, with the addition of a few simple gravy ingredients, the pressure cooker takes over, transforming these humble short ribs into a luxurious meal that tastes like it’s been simmering all day. This recipe simplifies a traditionally labor-intensive dish, making tender, juicy beef short ribs accessible for weeknight dinners and special occasions alike.
Key Ingredients for Flavorful Instant Pot Beef Short Ribs
Crafting these succulent Instant Pot beef short ribs requires a blend of quality ingredients that work together to create a harmonious and deeply satisfying flavor profile. Below, you’ll find an overview of the essential components. For precise measurements and detailed instructions, please refer to the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Each ingredient plays a vital role in developing the rich flavor and tender texture of these Instant Pot Beef Short Ribs. Here’s a closer look at what you’ll need and how you can adapt the recipe to your preferences or what you have on hand:
- BEEF SHORT RIBS – We recommend bone-in beef short ribs for this recipe. The bone adds extra flavor and moisture to the meat as it cooks, contributing to a richer final dish. Short ribs come in two main cuts: English style (typically cut into individual pieces with a good chunk of meat on top of the bone) and Flanken style (cut across the bone, often thinner, common in Korean BBQ). For this recipe, English style is preferred for its meaty portions. If you prefer, boneless short ribs can certainly be used with the same cooking instructions; however, cooking time might be slightly reduced, so keep an eye on tenderness. Look for ribs with good marbling (streaks of fat) as this indicates tenderness and flavor.
- OLIVE OIL – Used for searing the ribs. Extra virgin olive oil adds a subtle flavor, but any neutral cooking oil with a high smoke point (like canola, vegetable, or avocado oil) will work well for browning the meat without burning. Searing is a critical step for developing a deep, savory crust and locking in juices.
- GARLIC SALT & SMOKED PAPRIKA – This seasoning blend forms the flavor base for your ribs. Garlic salt provides a convenient combination of garlic and sodium, enhancing the beef’s natural taste. Smoked paprika adds a wonderful depth and a subtle smoky aroma, mimicking flavors often associated with slow-cooked ribs. You can adjust the quantities to your taste. For an even more complex flavor, consider adding a pinch of onion powder, black pepper, a bay leaf, or a sprig of fresh rosemary along with the thyme.
- LIQUID SMOKE – This ingredient is key to achieving a delicious smoky flavor without needing a smoker. A little goes a long way, so measure carefully. It enhances the overall profile of the gravy, giving it that slow-cooked BBQ essence. If you don’t have liquid smoke or prefer to omit it, the ribs will still be delicious, but they will lack that specific smoky note.
- BEEF BROTH – The cooking liquid for the Instant Pot. Use a good quality beef broth or stock for the best flavor. Low-sodium varieties are great for controlling the overall saltiness, allowing you to adjust seasoning at the end. If you have homemade beef stock, this is an excellent opportunity to use it for an even richer taste.
- MINCED GARLIC – Freshly minced garlic provides a pungent, aromatic kick that complements the beef beautifully. While jarred minced garlic is a convenient substitute, fresh garlic often offers a more vibrant flavor.
- FRESH THYME LEAVES – Fresh herbs elevate any dish, and thyme pairs perfectly with beef. Its earthy, slightly peppery notes infuse into the ribs during pressure cooking. If fresh thyme isn’t available, you can substitute with 1/4 teaspoon of dried thyme for every 1/2 tablespoon of fresh, but remember that fresh herbs always provide a more vibrant aroma. Fresh rosemary is another excellent herb that complements beef short ribs.
- BOURBON – This ingredient adds a layer of rich, caramel, and slightly oaky flavor to the gravy. The alcohol cooks out completely during the pressure cooking process, leaving behind only its delicious essence. If you prefer not to use alcohol, an excellent substitute would be additional beef broth, or a tablespoon of Worcestershire sauce or balsamic vinegar to add a similar depth of flavor. Even a splash of red wine can work as a substitute, offering a different but equally appealing complexity.
- CORNSTARCH & WATER (SLURRY) – This combination is used at the end to thicken the cooking liquid into a luxurious gravy. Cornstarch creates a smooth, glossy sauce without imparting a starchy flavor. Ensure you mix the cornstarch with cold water thoroughly before adding it to the hot liquid to prevent lumps. For an alternative thickener, all-purpose flour can be used, but it might require a bit more cooking time to eliminate any raw flour taste, and arrowroot powder also works as a gluten-free option, though it’s best added towards the very end of cooking.
Crafting Perfectly Tender Instant Pot Beef Short Ribs
These step-by-step photos and detailed instructions are designed to help you visualize and execute this recipe flawlessly. For a concise, printable version of this recipe, complete with exact measurements and instructions, simply Jump to Recipe at the bottom of this page.
- Prepare the Ribs: Begin by rinsing your beef short ribs thoroughly under cold water. This helps to remove any small bone fragments or impurities. After rinsing, it’s absolutely crucial to pat them completely dry with paper towels. Excess moisture can prevent a proper sear, which is essential for flavor development.
EXPERT TIP – Ensuring the ribs are thoroughly dry before seasoning and searing is a key step that many overlook. Moisture on the surface will steam the meat instead of browning it, preventing the delicious Maillard reaction from occurring. This reaction is what creates that deeply savory, crusty exterior and foundational flavor for your dish.
- Preheat the Instant Pot: Add 2 tablespoons of olive oil to the inner pot of your Instant Pot. Select the “Sauté” function and set it to “More” or “High” for maximum browning power. Allow the pot to heat for a few minutes until the oil shimmers.
- 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. With gloved hands (this makes for easier, less messy application!), generously massage this flavorful mixture all over all surfaces of the prepared short ribs. Ensure every rib is well coated for maximum flavor penetration.
EXPERT TIP – Don’t be shy with the seasoning! The surface area of short ribs is quite large, and a generous coating ensures a flavorful crust. Massaging the seasoning helps it adhere and work its magic deep into the meat.
- Sear for Flavor: Carefully place the seasoned ribs into the hot Instant Pot in a single layer, working in batches if necessary to avoid overcrowding. Overcrowding will steam the meat instead of searing it. Sauté the ribs for 3-5 minutes per side, until they are beautifully browned and a deep, flavorful crust has formed on all sides. This searing step is non-negotiable for incredible taste.
EXPERT TIP – Resist the urge to move the ribs too early. Let them sit undisturbed for a few minutes to get a really good sear before flipping. The browned bits at the bottom of the pot (called “fond”) are pure flavor and will become part of your delicious gravy.
- Remove Ribs: Once all ribs are seared, remove them from the Instant Pot and set them aside on a plate. Keep them warm while you prepare the liquid base.
- Deglaze and Build Flavor: Add the beef broth, bourbon, remaining garlic salt, remaining smoked paprika, minced garlic, liquid smoke, and fresh thyme to the Instant Pot. Immediately use a wooden spoon or spatula to scrape up all those browned bits (fond) from the bottom of the pot. This deglazing step is crucial for incorporating all the rich flavors into your gravy. Stir everything together until well combined.
EXPERT TIP – Make sure all the fond is scraped off the bottom. If any pieces remain stuck, it can trigger a “Burn” warning during pressure cooking.
- Pressure Cook to Perfection: Carefully return the seared ribs to the Instant Pot, nesting them in the liquid. Close the lid and ensure the venting knob is sealed. Select “Manual” or “Pressure Cook” on High pressure and set the timer for 45 minutes. Once cooking is complete, allow for a natural pressure release for about 15 minutes. This slow release helps the ribs become incredibly tender and prevents them from drying out. After 15 minutes, you can carefully quick release any remaining pressure.
- Rest the Ribs: Once the pressure is fully released, open the lid. Carefully remove the tender ribs from the Instant Pot and transfer them to a serving platter. Tent them loosely with foil to keep them warm and allow them to rest while you finish the gravy. This resting period helps the juices redistribute, resulting in more succulent meat.
- Thicken the Gravy: Turn the Instant Pot back to the “Sauté” function. In a small bowl, whisk together the cornstarch and water until no lumps remain, creating a smooth slurry. Pour this slurry into the simmering liquid in the Instant Pot. Whisk continuously and occasionally until the gravy thickens to your desired consistency, usually taking a few minutes. Taste and adjust seasonings if needed.
- Serve: Turn off the Instant Pot. Ladle the rich, flavorful gravy over the rested beef short ribs. Serve immediately and enjoy the fruits of your Instant Pot labor!
Frequently Asked Questions & Expert Tips for Instant Pot Short Ribs
Yes, searing your beef short ribs in the Instant Pot before pressure cooking is highly recommended and truly makes a significant difference. Searing creates a delicate, flavorful crust on the meat through the Maillard reaction, developing deeper, more complex flavors that you simply can’t achieve with just pressure cooking. It also helps lock in juices, resulting in a more succulent final product. Think of it as building the foundation for an incredibly rich and savory dish.
For 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) when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. Unlike steaks, where lower temperatures mean tenderness, short ribs benefit from higher cooking temperatures that allow the connective tissues to break down into gelatin, creating that signature melt-in-your-mouth texture. If your ribs aren’t as tender as you’d like after the initial cooking, simply return them to the Instant Pot with the lid secured and pressure cook for an additional 10-15 minutes, followed by another natural release.
Store any leftover beef short ribs and gravy in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm them on the stovetop over medium-low heat until heated through, or use the microwave in short intervals, stirring occasionally. Adding a splash of extra beef broth can help keep the ribs moist during reheating. You can also freeze cooked short ribs and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
Absolutely! While bone-in ribs often impart a richer flavor, boneless beef short ribs can be used following the same instructions. Keep in mind that boneless ribs might cook slightly faster, so monitor them for tenderness. The cooking time of 45 minutes on high pressure is usually sufficient for both types, but always check for that fall-apart texture.
If your gravy hasn’t reached your desired consistency, simply make another small slurry with 1/2 tablespoon of cornstarch mixed with 1 tablespoon of cold water. With the Instant Pot still on “Sauté” mode, slowly whisk this additional slurry into the gravy and continue to simmer until it thickens. Be patient, as it often takes a few minutes for the cornstarch to fully activate and thicken the sauce.
Delicious Serving Suggestions for Your Short Ribs
These Instant Pot Beef Short Ribs are incredibly versatile and pair wonderfully with a variety of side dishes. The rich, savory gravy is perfect for soaking up with absorbent sides. Here are some of our top recommendations:
- Creamy Mashed Potatoes: A classic pairing, the smooth and buttery mashed potatoes are ideal for absorbing every last drop of the rich beef gravy. Consider garlic mashed potatoes or even a parsnip and potato mash for a slight twist.
- Roasted Vegetables: A medley of roasted vegetables adds color, texture, and essential nutrients to your meal. Think about carrots (their sweetness complements the beef), tender cauliflower, crisp broccoli, vibrant asparagus, or even perfectly seasoned roasted green beans. Root vegetables like parsnips or sweet potatoes also roast beautifully.
- Polenta or Grits: For a comforting and rustic side, creamy polenta or grits provide a wonderful base that stands up to the robust flavors of the short ribs.
- Egg Noodles or Pasta: A bed of wide egg noodles or a hearty pasta like pappardelle can turn this dish into a more substantial, pasta-like meal, with the gravy clinging beautifully to the strands.
- Crusty Bread: Don’t underestimate the power of a good, crusty bread to sop up all that delicious gravy. A baguette or sourdough loaf makes for a simple yet satisfying accompaniment.
- Rice: Whether it’s fluffy white rice, brown rice, or even a flavorful wild rice pilaf, rice offers a neutral canvas that perfectly absorbs the savory sauce.
Explore More Delicious Instant Pot Recipes
The Instant Pot is a true kitchen hero, making quick work of everything from tender meats to flavorful seafood. If you love how easy and efficient it is to cook with a pressure cooker, you’ll want to explore these other fantastic Instant Pot recipes:
- Instant Pot Salmon: Flaky and perfectly cooked salmon in minutes.
- Instant Pot Beef Ribs: Another fantastic beef rib recipe for your pressure cooker.
- Instant Pot Pulled Pork: Tender, shredded pork perfect for sandwiches or tacos.
- Instant Pot Beef Stroganoff: A comforting classic made quick and easy.
- Instant Pot Mississippi Pot Roast: A super flavorful and easy pot roast.
- Instant Pot Ribs: General ribs recipe for all your pressure cooking needs.
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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 bone-in beef short ribs (approximately 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 (or additional beef broth for a non-alcoholic option)
- 1 Tablespoon cornstarch
- ¼ cup cold water
Equipment 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 to maximize flavor and tenderness. However, you can certainly use boneless short ribs with the same cooking instructions, though cooking time might vary slightly.
- The alcohol content from the bourbon in this recipe is cooked out during the pressure cooking process, leaving behind a rich, complex flavor. If you prefer to avoid alcohol, you can substitute the bourbon with an equal amount of additional beef broth, or a tablespoon of Worcestershire sauce or balsamic vinegar for a similar depth of flavor.
- For best results, do not skip the searing step. Browning the ribs creates a crucial layer of flavor that enhances the entire dish.
Instructions
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Rinse beef short ribs under cold water and thoroughly pat dry with paper towels.
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Add 2 tablespoons of olive oil to the Instant Pot and turn on the “Sauté” function (set to “More” or “High”).
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In a small bowl, mix the remaining olive oil with 1/2 tablespoon of smoked paprika and 1/2 tablespoon of garlic salt. With gloved hands, massage this seasoning mixture all over the ribs.
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Sear the seasoned ribs in the Instant Pot in batches if necessary, browning well on all sides (about 3-5 minutes per side). Remove seared ribs and set aside.
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Add beef broth, bourbon, remaining garlic salt, remaining smoked paprika, minced garlic, liquid smoke, and fresh thyme to the Instant Pot. Stir well, scraping up any browned bits from the bottom of the pot.
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Return the seared ribs to the Instant Pot. Secure the lid and ensure the vent is sealed. Cook on High pressure for 45 minutes.
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Once cooking is complete, allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
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Carefully remove the tender ribs from the Instant Pot and set them aside on a platter, tented with foil to keep warm.
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Turn the Instant Pot back to the “Sauté” function.
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In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Add this mixture to the simmering liquid in the Instant Pot. Whisk occasionally until the gravy thickens to your desired consistency.
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Turn off the Instant Pot, remove the rich gravy, and serve generously over the beef short ribs.
Nutrition Information
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.