Instant Pot Beef Ribs

Beef Rib on top of a bowl of mashed potatoes with gravy.

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These Instant Pot beef ribs, with their rich, mouth-watering flavor, are an absolute game changer. This simple yet flavorful dish promises to deliver tender, fall-off-the-bone ribs in a fraction of the time it takes to cook them traditionally.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 124kcal

Author Beth Neels

Cost $10

Equipment

Instant pot

Ingredients

4 beef short ribs
1 tablespoon vegetable oil
½ large onion
2 large carrots
2 large stalk celery
2 cloves garlic
¼ cup brown sugar
1 tablespoon Balsamic Vinegar
½ cup red wine
2 cups water
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons cornstarch
water

Instructions

Add the oil to the pan. Brown the ribs on all sides. Remove them to a plate when they are done browning.
4 beef short ribs, 1 tablespoon vegetable oil
Add more oil if necessary. Sauté the vegetables.
½ large onion, 2 large carrots, 2 large stalk celery, 2 cloves garlic
Deglaze the pan with the wine. Scrape up all of the small bits from the bottom of the pan.
½ cup red wine, 1 tablespoon Balsamic Vinegar
Mix the brown sugar, thyme, water or broth, salt, and pepper. Add this to the instant pot. Put the ribs back in the pot.
¼ cup brown sugar, 2 cups water, 1 teaspoon salt, ½ teaspoon cracked black pepper
Secure and lock the lid of the instant pot. Turn the vent to sealed. Pressure cook on high for for 40 minutes. Let the pot natural release for ten minutes. Manually vent the rest of the pressure. Carefully remove the lid.
Mix cornstarch and water together in a bowl.
2 tablespoons cornstarch, water
Remove the ribs to a plate. Add the thickener to the pot and cook for a few minutes on sauté mode, until the sauce is thick and bubbly. Add the ribs back to the sauce to warm. Serve.

Notes

What to Serve with RIbs

These ribs are perfect served over mashed potatoes, egg noodles, spaetzle, or rice. Serve them with a green vegetable, like a simple, fresh salad, asparagus, broccoli, or Brussels sprouts.

Variations

BBQ Style: Use BBQ sauce, homemade or store-bought, instead of the wine and stock. You can add the vegetables or do a pulled beef-type dish. If you want the meat to “pull”, pressure cook for 40 minutes.
Asian-Inspired: Use soy sauce, garlic, ginger, and brown sugar for an Asian-inspired dish. Serve them with fried rice or steamed jasmine rice.
Spicy Ribs: Add chili powder, cayenne pepper, or hot sauce to the gravy to give the dish a spicy twist.
Herbs and Garlic: Rub the ribs with chopped fresh herbs like rosemary, thyme, sage, or herbes de Provance, and some pasted garlic.
Beer Braised: Add beer instead of the wine for the gravy.
Red Wine and Mushrooms: Add sautéed mushrooms to the other veggies in this recipe.
Sweet and Sour Asian Style: Remove the wine and add vinegar, white sugar, and tomato sauce to this recipe. Serve them with fried rice or steamed jasmine rice.
Mexican Style: Add cumin, coriander, paprika, Mexican oregano, and chili powder to the ribs. Replace the red wine with beer. Serve this version with Spanish Rice.

How to Store Leftovers

Store leftovers in the fridge in an airtight container for three days. They can be stored in the freezer, for longer storage.

Nutrition