If there’s one dinner that feels like a big warm hug, it’s a plate of fall-off-the-bone Instant Pot Short Ribs. And when the Instant Pot is doing the heavy lifting? Even better. These Instant Pot Short Ribs are rich, tender, beautifully seasoned—and made extra special with a surprising splash of bourbon that brings out layers of deep, comforting flavor.
Why You’ll Love This Recipe
Let’s be honest—short ribs usually sound like a “special occasion” kind of dish. But this recipe turns them into an any-night comfort food classic. The Instant Pot speeds things up while still giving you all the goodness of a slow braise. That means hearty, flavorful ribs with minimal effort and maximum reward.
What Makes These Short Ribs Extra Special?
A little bourbon. Yep, just a splash goes into the pot to deglaze the pan and give your sauce a subtle, smoky richness. It’s not overwhelming—but it adds depth that’ll make everyone wonder what your secret is. Don’t have bourbon? A bit of red wine, a shot of espresso, or even a splash of strong coffee works beautifully too.
Here’s What You’ll Need
- Beef Short Ribs – Bone-in is the way to go here. Give them a quick rinse and pat them bone-dry so they sear like a dream.
- Salt & Pepper – Be generous—this is your first layer of flavor.
- Garlic & Thyme – Aromatic, earthy, and essential.
- Onion & Carrot – These build that classic braised base.
- Paprika & Cayenne – Just enough heat to warm things up.
- Bourbon (or wine/coffee) – That secret splash!
- Beef or Chicken Stock – Homemade or good quality store-bought—whatever you’ve got.
- Tomato Paste or Crushed Tomatoes – For depth and body.
Step-by-Step: How to Make Instant Pot Short Ribs
Prep and Sear the Ribs
This is your hands-on moment. Rinse the ribs under cold water to remove bone dust, then dry them thoroughly—really thoroughly—with paper towels. Wet meat won’t sear well.
Generously season with salt and pepper. You can let them sit and soak up the seasoning for a bit, but no need to marinate for hours. The pressure cooker takes care of the flavor-building magic.
Sear the ribs in your Instant Pot using the sauté function. Don’t crowd them—do it in batches so you get a good crust. This caramelization step adds so much flavor.
Build Your Braising Base
Once the ribs are done, toss in your chopped onions, carrots, garlic, and herbs. Sauté just long enough to soften and pick up all the goodness from the bottom of the pot.
Pour in the bourbon (or your choice of deglazing liquid) to loosen up those flavorful brown bits. Let it simmer for a minute or two to cook off the alcohol.
Pressure Cook to Perfection
Return the ribs to the pot. Add your broth, tomato paste, paprika, cayenne, and any extra seasonings. Seal the lid, set your Instant Pot to high pressure, and cook for about 45 minutes. Let it naturally release for 15 minutes, then do a quick release if needed.
The result? Incredibly tender, juicy short ribs swimming in a rich, savory sauce.
What to Serve with Short Ribs
These ribs are the star of the show—but they’re even better with the right sides. Here are a few favorites:
- Creamy mashed cauliflower or mashed potatoes
- Cheesy polenta or grits
- Roasted root vegetables
- Crispy potato medallions
- Crusty sourdough to mop up the sauce
Got Leftovers? Here’s What to Do
If (and that’s a big if) you have leftovers, they reheat beautifully—and make for some seriously creative meals:
- Beef tacos with slaw and crema
- Breakfast omelets with shredded rib meat and peppers
- Grilled cheese with short rib filling
- Beef fried rice or noodle stir-fry
- Steak and eggs on a lazy weekend morning
Instant Pot Short Ribs
These Instant Pot short ribs are fall-off-the-bone tender with deep, rich flavor thanks to a balance of sweet bourbon, tangy balsamic, and just the right amount of spice.
Ingredients
- 6 lbs short ribs (about 8 short ribs)
- Salt, to season generously
- 1 tsp cayenne pepper (2 tsp if you prefer it spicier)
- 3 tbsp sugar (use less if you prefer it less sweet)
- 3 tbsp balsamic vinegar
- 2 to 3 fresh thyme sprigs
- 1 cup beef stock (or homemade chicken and beef broth)
- 1 tbsp cornstarch (cornflour)
- 1 tbsp water
- 1 medium onion, sliced thickly
- 1/2 cup bourbon
- 1 tbsp paprika
- 6 cloves of garlic
Instructions
- Start by rinsing the short ribs in cold water to wash off any excess blood or bone fragments. Pat them dry with paper towels and season all sides generously with salt.
- Turn on the Instant Pot to sauté (high setting). Once it’s hot, add about 2 tablespoons of oil. Working in batches, sear 3–4 short ribs at a time, browning each side for 2–3 minutes. Don’t crowd the pot—this helps them brown nicely. Set the seared ribs aside on a plate and repeat with the rest.
- If there’s more than 1 tablespoon of oil left in the pot, pour out the excess. Add the sliced onions and pour in the bourbon. Scrape the bottom of the pot to lift all those flavorful browned bits—this deglazing step is key. Stir in the paprika, cayenne, sugar, and balsamic vinegar, then turn off the sauté setting.
- Return the short ribs to the pot. Tuck in the garlic cloves and thyme sprigs, and add a little more salt if needed (taste as you go—better to under-salt now and adjust later). Pour in the beef stock.
- Lock the lid and set your Instant Pot to pressure cook on high for 45 minutes. Let the pressure release naturally for about 10–15 minutes afterward.
- Carefully remove the short ribs and place them on a plate. Turn the sauté function back on. In a small bowl, mix the cornstarch and water until smooth, then stir it into the broth. Let the sauce simmer until it thickens to your liking. Taste and adjust with more salt or balsamic vinegar if needed.
- Return the short ribs to the sauce and turn off the heat. They're ready to serve—or chill overnight for even deeper flavor.
- Optional Tip: Let the ribs cool and refrigerate them in the pot for 4+ hours or overnight. The fat will solidify on top and can be easily removed before reheating.
- Serve warm with mashed potatoes or creamy cauliflower mash.
Notes
- Short Rib Size: The recipe is based on bone-in short ribs that weigh about 0.75 lbs each. If your ribs are thicker, you might need to pressure cook for an extra 5–10 minutes.
- Sweetness & Spice: If you prefer a more savory profile, reduce the sugar slightly. For more heat, bump up the cayenne.
- Deglazing Is Key: Don’t skip deglazing with bourbon—it lifts all that caramelized flavor from the bottom of the pot and gives the sauce depth.
- Make-Ahead Bonus: Letting the ribs chill overnight not only makes it easy to skim the fat but also deepens the flavor even more.
- Serving Idea: Pair with mashed potatoes, polenta, or even creamy grits to soak up all that sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 2165Total Fat 154gSaturated Fat 69gTrans Fat 10gUnsaturated Fat 85gCholesterol 680mgSodium 755mgCarbohydrates 20gFiber 2gSugar 13gProtein 175g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.