There’s nothing quite like the deep, savory comfort of perfectly cooked short ribs. But who has hours to spare? Enter the Instant Pot! This recipe delivers fall-off-the-bone tender beef in a luxuriously creamy and fragrant pepper sauce in just 40 minutes. It’s an elegant, soul-warming meal that tastes like it simmered all day, making it perfect for a cozy weeknight dinner or for impressing guests without the stress.
Ingredients
• 3 lbs / 1.4 kg bone-in beef short ribs
• 1 medium red onion, diced
• 4 cloves garlic, crushed
• 1 cup / 240 ml heavy cream
• 2 cups / 480 ml beef stock
• Spices
• 1 tsp Italian seasoning
• 2 tsp ground black pepper
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the diced onion and crushed garlic and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.2. Add the short ribs to the pot and pour in the beef stock. Sprinkle evenly with the Italian seasoning, black pepper, fresh thyme, and sage.3. Secure the lid and move the steam release valve to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on ‘High’ pressure.4. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position. Once the pin drops, open the lid.5. Stir in the heavy cream and press the ‘Sauté’ button. Allow the sauce to simmer for 10 minutes, stirring occasionally, until it has slightly thickened.6. Carefully transfer the tender short ribs to a serving platter and generously spoon the creamy pepper sauce over the top. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 416 | Total Fat: 21.2g | Net Carbs: 2.3g | Protein: 20.4g | Fiber: 0.5g
Pro Tips
• For a deeper, richer flavor, sear the short ribs on all sides using the ‘Sauté’ function before adding the other . Remove them temporarily while you cook the onions and garlic.
• If you prefer a thicker sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce until it reaches your desired consistency.
• These short ribs are fantastic served over creamy mashed potatoes, polenta, or wide egg noodles to soak up every drop of the delicious sauce.
FAQ
Q: Can I use boneless short ribs for this recipe
A: This recipe is optimized for bone-in beef short ribs, as the bone adds incredible flavor to the sauce during pressure cooking. If you choose to use boneless, you may need to slightly reduce the cooking time to prevent them from becoming too soft.
Q: How do I make the pepper sauce thicker
A: For a thicker, more luscious creamy pepper sauce, the pro tips suggest creating a cornstarch slurry. Simply whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while it’s simmering on the ‘Sauté’ function until it reaches your desired consistency.
Q: What should I serve with these Instant Pot short ribs
A: These fall-off-the-bone short ribs are perfect served over something that can soak up the delicious sauce. Creamy mashed potatoes, soft polenta, or wide egg noodles are all excellent choices for a complete and comforting meal.
Q: Is searing the short ribs necessary for this recipe
A: While the recipe is designed to be quick and doesn’t require searing, doing so will build a much deeper, richer flavor. For the best results, use the ‘Sauté’ function to brown the short ribs on all sides before pressure cooking.
