Instant Pot Short Ribs
Say goodbye to hours of cooking time. These Instant Pot Short Ribs are the way ribs should be. Fall-off-the-bone tender with a sweet and savory Asian-inspired honey sauce, this short ribs recipe is packed with flavor and made in a fraction of the time in an instant pot.
Servings: 8 servings
Calories: 667kcal
Equipment
- Instant Pot
Ingredients
- 4 lbs. beef short ribs, bone-in
- 1 Tbsp. olive oil for searing
Dry Rub
- 2 Tbsp. light brown sugar or sugar substitute
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 tsp. salt
- fresh cracked black pepper
Sauce
- 1 cup reduced-sodium beef broth
- 8 oz. hoisin sauce
- 1/4 cup coconut aminos or soy sauce
- 1/4 cup light brown sugar or sugar substitie
- 1/4 cup honey or maple syrup
- 4 cloves garlic minced
- 1 Tbsp. ginger minced
- 1 Tbsp. sesame oil
- 2 tsp. rice vinegar
- 3 Tbsp. cornstarch or arrowroot (use more if needed) for thickening the sauce
- 4-5 Tbsp. water mixed with cornstarch
- 1/2 tsp. chili paste or sriracha, for heat optional
Garnish
- green onions
- toasted sesame seeds
- red pepper flakes
Instructions
- Mix together all the dry rub ingredients. Apply generously to the beef short ribs, ensuring all sides are coated. I like to do this by sprinkling the rub onto a baking sheet and pressing the ribs into the rub. Allow the ribs to marinate on a baking sheet for at least 1 hour in the refrigerator.
- Turn on the Instant Pot's 'Sauté' function. Add olive oil. Once the oil is hot, add the ribs and sear on all sides until browned. Remove ribs and set aside. You may need to work in batches.
- Pour in a bit of beef broth to deglaze the pot, scraping up the brown bits from the bottom with a wooden spoon.
- In a bowl, mix together hoisin sauce, coconut aminos, brown sugar, honey, minced garlic, ginger, sesame oil, rice vinegar, and chili paste or sriracha (if using).
- Return the seared ribs to the Instant Pot, arranging so most, if not all, are in an even layer along the bottom of the pot. Pour the sauce mixture over them. Add the remaining beef broth. Secure the lid and set the pressure release to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' high pressure for 40 minutes.
- Once done, let the pressure naturally release for 15 minutes, then manually release any remaining pressure.
- Remove the ribs. Set the Instant Pot to 'Sauté' mode. Mix cornstarch (or arrowroot powder) with 4-5 tablespoons of water to form a slurry. Stir this into the sauce and let it simmer until thickened to a sticky consistency.
- Return the ribs to the pot to coat them in the sticky sauce. Plate the ribs and drizzle with additional sauce. Garnish with sliced green onions, toasted sesame seeds and red pepper flakes (optional).
Notes
- Nutritional information is an estimate and will vary with substitutions.
- I am not providing grams per serving on this one because there is no way to get the same with every person with this one. Depending on the fat of your meat, the length you simmer the sauce the amount of liquid expressed during pressure cooking, and the bones in the ribs, the weight of this dish will vary greatly from person to person. I suggest weighing your total meat, dividing by 8, plating your serving, doing the same with the sauce, and adding the sauce if you want to be as accurate as possible.
- If you’re not tracking or this is a special occasion you wish to not track, then eyeball and go for it!
- For crockpot and oven cooking methods see the blog post under "other cooking methods."
Nutrition
Serving: 1serving | Calories: 667kcal | Carbohydrates: 32g | Protein: 41g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 180mg | Sodium: 801mg | Potassium: 73mg | Sugar: 28g
