Inside: You’ll find an easy beef short ribs recipe you can make in your pressure cooker.
Where to Buy Beef Short Ribs
I love buying my short ribs at Costco or Sam’s. When you buy in bulk, you save a fortune!
If you’re having a hard time finding beef short ribs, look for them under their other names: barbecue ribs, braising ribs, or fancy cut ribs.
Are Beef Back Ribs the Same as Short Ribs?
Beef spare ribs, also known as beef back ribs, are a type of braised meat dish. They require long periods in the oven or on the stove to cook thoroughly (or you can use an Instant Pot!).
Short rib dishes can be quickly grilled for faster results though they will not come out quite as tender and juicy like those cooked with slow cooking methods such as stewing or boiling, especially using a pressure cooker.
Beef short ribs differ significantly from their longer counterparts which have more fat marbled throughout them due to where it is cut from on an animal’s body (near its spine). In contrast, these meats need only quick grilling before serving because they contain less fats than other types of cuts typically used for stews and soups that take time simmering over low heat.
How to Prepare Beef Short Ribs for the Instant Pot
We’ve given the full instructions below on how to prepare beef short ribs.
How Many Beef Short Ribs per Person?
Our recipe calls for four pounds of beef short back ribs to feed 4-6 people. When doing your meal planning we suggest calculating 2-3 short ribs per person although this will vary depending on the quality of the cuts.
How to Precook Beef Short Ribs
For this recipe you will need to give the beef short ribs some time to come to room temperature before cooking to allow the meat to cook more evenly. You will also need to sear the beef ribs before pressure cooking by using the sauté function on the Instant Pot.
How to Cook Beef Short Ribs in the Instant Pot
Alrighty y’all, let’s get cooking!
- 3½ - 4 lbs. beef short ribs
- Sea salt and black pepper, to taste
- 2-3 T. extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 large carrots, sliced into chunks
- 3-4 cloves garlic
- ½ c. beef broth, preferably organic
- ¼ c. balsamic vinegar
- ¼ c. dry red wine
- 2 T. honey, preferably local
- 2 whole bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
- Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
- Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
- Pour in broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
- Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
- With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
- Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately. Enjoy!