Print

Instant Pot Short Ribs

short ribs served over polenta with gravy over top
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Instant Pot Short Ribs are a rich, melt in your mouth meat treat and done in a fraction of the time with the help of the pressure cooker!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 – 3 pounds short ribs – trimmed of excess fat if desired
  • 1 pear, cored and cut into thin slices
  • 1 lemongrass stalk, cut into rounds or 1 tablespoon of lemongrass paste (see note)
  • 1 inch piece of ginger, cut into rounds
  • 5 scallions, coarsely chopped
  • 1 cup beef broth or stock
  • ½ cup low sodium soy sauce
  • ¼ cup mirin (sweet cooking rice wine)
  • 2 tablespoons chili paste (like Sambal Oelek)
  • 2 tablespoons tomato paste
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon honey

For the gravy:

  • 2 tablespoons cornstarch
  • 2 tablespoons water

For serving: Creamy Instant Pot Polenta or Mashed Potatoes

Instructions

  1. Select saute or brown on the pressure cooker and add oil.  
  2. When the oil is hot, add meat and brown on each side (or at least two sides) for 3 – 4 minutes.  May need to be done in batches depending on how many short ribs there are.
  3. Turn pressure cooker off.
  4. Remove meat from the pot and set on a plate.
  5. Add a splash of beef broth to the pot and scrape up the browned bits from the bottom.  
  6. To the pot add pear slices, lemongrass, ginger, scallions, beef broth, soy sauce, mirin, chili paste, tomato paste, sesame oil, fish sauce, and honey; whisk to combine.
  7. Return meat to the pot, arrange in a single layer.
  8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 45 minutes.
  9. When cooking is complete, unplug the pressure cooker and let the pressure naturally release.  If in a hurry, wait at least 15 minutes, then release any remaining pressure.
  10. Set ribs on a cutting board to rest.  Pour drippings into a fat separator to strain solids, then pour back into the pot, discarding the fatty liquid on top.
  11. Combine cornstarch and water in a small cup.  Using the saute function, bring the drippings to a simmer and whisk vigorously as you add the cornstarch slurry.
  12. Continue stirring for 1 – 2 minutes as it thickens.  Set pot on a cooling rack or hot pad.
  13. Serve short ribs on a bed of creamy polenta or mashed potatoes.  Spoon a little (or a lot) of gravy over top.

Notes

  • In the meat department, look for “bone-in short ribs”  They are usually sold in a pack of 5 – 6 ribs.  Look for ribs that have plenty of meat on them.  Some have a lot of fat and very little meat.
  • I prefer bone-in short ribs because they are more tender and flavorful, but boneless can be used as well.
  • I prefer to trim large pieces of fat from the ribs before cooking.  However, don’t trim all of it because this is what keeps the meat moist and flavorful.
  • Don’t overcrowd the pot when browning the meat.  If you have more than 5, do them in batches.
  • Stalks of lemongrass can be hard to find.  If you can’t find it, look for lemongrass paste in a tube in the chilled produce section.  It’s very flavorful and will last 3-4 weeks in the fridge.
  • Mirin is a sweet cooking rice wine and can be found with other kinds of vinegar or in the oriental section of the grocery store.  Can also use white vinegar and add an extra tablespoon of honey to the cooking liquid.
  • Typically short ribs are served whole, but you can also shred the meat from the bone if you’d like. 

Find it online: https://instafreshmeals.com/instant-pot-short-ribs/