Instant Pot Beef Short Ribs
Servings: 4 servings
Calories: 626kcal
Saucy and savoury, Instant Pot Beef Short Ribs are tender and flavourful - just the way ribs should be! Take the long, slow-braising, stovetop cooking method out of the equation with this faster instant pot recipe! The braising liquid easily doubles as a delicious gravy too!
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Ingredients
- 4 pounds beef short ribs (Do not use Asian-style short ribs for this recipe. Those ribs tend to be sliced thinly across the bone and will most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10-12 ounces each.)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/4 cup low sodium soy sauce
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 2 bay leaves
Instructions
- Pat the short ribs dry with paper towels. Use the salt and ground black pepper to liberally season the beef ribs.
- With your instant pot set to the saute function, add the olive oil and once hot, sear the beef ribs for 4-5 minutes per side just to brown them. Don’t overcrowd your instant pot. This will need to be done in batches. Once done, remove the beef ribs and set them aside on a plate.
- Next, add the garlic to the instant pot and cook for 1-2 minutes.
- Immediately add the beef broth, low sodium soy sauce, and tomato paste. Stir being sure to push the spoon against the bottom of the instant pot to release any stuck on bits.
- Add the beef ribs back to the instant pot; try to submerge them in the liquid as much as possible.
- Add the bay leaves and seal the pot.
- Cook the beef ribs on high for 50 minutes.
- Naturally release the steam for 10 minutes and use the quick release to get rid of any remaining pressure.
- The beef ribs are ready to enjoy and so is the sauce. If you’d like a thicker sauce, remove the ribs and set them aside.
- Switch the setting on the instant pot to saute and allow the liquid to come to a boil.
- In the meantime, whisk one tablespoon of cornstarch with one tablespoon of water. Once the liquid is boiling, add the cornstarch mixture while whisking. The sauce will thicken as it continues to boil.
- Once thickened to your liking, turn off the instant pot and transfer the sauce to a serving bowl.
Nutrition
Calories: 626kcal | Carbohydrates: 3g | Protein: 66g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 195mg | Sodium: 1626mg | Potassium: 1330mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 8mg