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Tender, fall off the bone and cooked in a luscious sauce, these short ribs and placed on top of buttery mashed potatoes, making these Instant Pot Short Ribs the perfect comfort food!
It is all about the comfort food around here these days.
With temperatures below freezing, we need all the warmth we can get and these instant pot short ribs fit the bill.
Beef short ribs are placed into the instant pot with a flavorful sauce. When they’ve finished cooking place them on top of Idahoan® Mashed Potatoes and you’ve got dinner on the table in no time.
These instant pot short ribs are pure comfort food.
What comes to mind when you think of comfort food?
Comfort food to me is beef stew, meatloaf and mashed potatoes.
I’ve always loved mashed potatoes and so does my daughter therefore we stock up on Idahoan® Mashed Potatoes whenever we are at the store.
They’re convenient, delicious and take a matter of minutes to cook.
We love to pair them with Sheet Pan Meatloaves, One Pan Pork Chops with Apples and Cinnamon and of course these Instant Pot Short Ribs.
Idahoan® Mashed Potatoes are available in a variety of amazing flavors. There’s a flavor for every type of food pairing and that’s why my family loves them so much.
They’re perfectly blended with real cheeses and authentic seasonings, including: Buttery Homestyle®, Butter and Herb, Bacon & Cheddar Chipotle, Roasted Garlic, Four Cheese, and Buttery Golden Selects.
WHAT ARE SHORT RIBS?
Technical answer according to Wikipedia, “Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.”
To me, when cooked correctly short ribs are flavorful, rich, meaty, tender and fall of the bone delicious.
Short ribs take on whatever flavor you pair them with making them the ultimate dinner when you want to really wow a guest with little to no effort.
HOW TO MAKE INSTANT POT SHORT RIBS?
These instant pot short ribs are braised in a rich sauce with carrots and onions making them the perfect accompaniment to mashed potatoes. The rich sauce serves as a delicious and flavorful gravy.
Start by seasoning the short ribs with salt and pepper on all sides.
Set Instant Pot to saute and add oil. Place short ribs into the pot and sear on all sides. I saute the short ribs on 6 sides, which include the ends.
Once they’re sauteed, remove them from the pot and place onto a plate.
Add in garlic and onions and saute for 3 minutes.
Add in carrots, thyme and continue to cook for 2 minutes. Stir in tomato paste.
Pour in wine and beef stock and scrap up any browned bits from the bottom of the pot.
Place the short ribs and any juices from the plate, back into the pot and lock the lid in place.
Set pressure cooker on high pressure for 30 minutes.
After 30 minutes, allow to let stand and naturally release pressure for 15 minutes.
Remove short ribs from the pot. Bring sauce to a simmer and add in a slurry of 2 Tablespoons cornstarch and 1/4 cup cold water. Whisk to combine until sauce is thickened. Season with salt and pepper to taste.
To serve, place mashed potatoes into a bowl and top with a short rib and sauce.
MAKE THESE INSTANT POT SHORT RIBS IN THE SLOW COOKER
To make these short ribs in the slow cooker, use a heavy bottomed pan and in oil and heat over medium high heat. Sear short ribs on all sides.
Once they’re sauteed, remove them from the pan and place onto a plate.
Add in garlic and onions and saute for 3 minutes.
Add in carrots, thyme and continue to cook for 2 minutes. Stir in tomato paste.
Pour in wine and beef stock and scrap up any browned bits from the bottom of the pot.
Carefully pour vegetables and liquid into the slow cooker. Add in short ribs and cook on low for 6-8 hours or until meat is tender.
Remove short ribs from the slow cooker. Pour liquid into a sauce pot and bring to a boil. Add in a slurry of 2 Tablespoons cornstarch and 1/4 cup cold water. Whisk to combine until sauce is thickened. Season with salt and pepper to taste.
MAKE THESE INSTANT POT SHORT RIBS ON THE STOVE TOP
Into a large heavy bottomed pot, I use my 6 qt cast iron pot, sear all sides of the short ribs.
Once they’re sauteed, remove them from the pot and place onto a plate.
Add in garlic and onions and saute for 3 minutes.
Add in carrots, thyme and continue to cook for 2 minutes. Stir in tomato paste.
Pour in wine and beef stock and scrap up any browned bits from the bottom of the pot.
Place the short ribs and any juices from the plate, back into the pot, bring up to a boil and the reduce heat and simmer for 30 minutes.
Remove short ribs from the pot. Bring sauce to a boil and add in a slurry of 2 Tablespoons cornstarch and 1/4 cup cold water. Whisk to combine until sauce is thickened. Season with salt and pepper to taste.
Instant Pot Short Ribs are fall off the bone tender and irresistibly delicious!
Instant Pot Short Ribs
Prep
Cook
Inactive
Total
Yield 6 servings
Tender, fall off the bone and cooked in a luscious sauce, these short ribs and placed on top of buttery mashed potatoes, making these Instant Pot Short Ribs the perfect comfort food in under 30 minutes.
Ingredients
- 3 pounds bone in beef short ribs
- 2 Tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 cup carrots, peeled and chopped
- 3 sprigs fresh thyme
- 1 Tablespoon tomato paste
- 3/4 cup beef stock
- 3/4 cup dry red wine (Cabernet Sauvignon Merlot or Pinot Noir)
- 2 tablespoons cornstarch
Instructions
- Set Instant Pot to saute and add oil. Place short ribs into the pot and sear on all sides. I saute the short ribs on 6 sides, which include the ends.
- Once they're sauteed, remove them from the pot and place onto a plate.
- Add in garlic and onions and saute for 3 minutes.
- Add in carrots, thyme and continue to cook for 2 minutes. Stir in tomato paste.
- Pour in wine and beef stock and scrap up any browned bits from the bottom of the pot.
- Place the short ribs and any juices from the plate, back into the pot and lock the lid in place.
- Set pressure cooker on high pressure for 30 minutes.
- After 30 minutes, allow to let stand and naturally release pressure for 15 minutes.
- Remove short ribs from the pot. Bring sauce to a simmer and add in a slurry of 2 Tablespoons cornstarch and 1/4 cup cold water. Whisk to combine until sauce is thickened. Season with salt and pepper to taste.
To serve, place mashed potatoes into a bowl and top with a short rib and sauce.
Courses Dinner
Cuisine American
Nutrition Facts
Serving Size 6 servings
Amount Per Serving | ||
|---|---|---|
Calories 370 | ||
% Daily Value | ||
Total Fat 22 g | 34% | |
Saturated Fat 8 g | 40% | |
Cholesterol 88 mg | 29% | |
Sodium 266 mg | 11% | |
Total Carbohydrates 11 g | 4% | |
Dietary Fiber 1 g | 4% | |
Sugars 2 g | ||
Protein 30 g | 60% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These pressure cooker short ribs are simply amazing and MUST be paired with Idahoan® Mashed Potatoes for the ultimate experience in comfort food.
I guarantee this instant pot short rib recipe will become your family’s new favorite!
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