Instant Pot Beef Short Ribs


This recipe uses an Instant Pot or similar pressure cooker. If you prefer to use a slow cooker, sear the short ribs in a skillet and then cook the ribs for either eight hours on low or five hours on high.

  • 2 lbs bone-in beef short ribs  
  • 2 tbs extra-virgin olive oil 
  • 1 bunch green onions*, chop the white part and about 1-2 inches of the green.  Discard remainder 
  • 2 tbs Tomato paste 
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh thyme 
  • 1 cup balsamic vinegar 
  • 1/2 cup bone broth or low sodium beef broth 
  • 2 bay leaves 
  • ¼ cup wWater 
  • 2 tbs arrowroot flour** 
  • salt and pepper, to taste
  • fresh parsley, chopped — optional

  1. Set the Instant Pot to sauté mode. Add olive oil.
  2. When the oil is hot, brown the short ribs on sides, 8-10 minutes. Remove the short ribs and set aside.
  3. Add the green onion and minced garlic to the Instant Pot. Sauté until the onion is translucent. Stir to scrap the browned bits from the bottom of the pot.
  4. Deglaze the pot with the balsamic vinegar. Add the thyme and tomato paste. Stir to blend well. Add salt and pepper to taste (about 1/2 to 1 teaspoon). 
  5. Add broth and bay leaves and stir well. Add the short ribs back to the pot. 
  6. Lock the lid and set pressure on high for 60 minutes. When done, allow to natural release for 10 minutes before releasing valve and opening lid. Turn off Instant Pot.
  7. Remove meat carefully with tongs. Try to keep the meat on the bone.
  8. Remove bay leaves and discard. Pour about 1/4 cup of the cooking liquid into a small bowl. Add arrowroot and blend well. Set aside. 
  9. Turn the Instant Pot to sauté mode. When remaining liquid is bubbling, slowly pour the arrowroot mixture back into the Instant Pot and stir until gravy thickens.
  10. Plate the ribs and spoon over sauce. Garnish with fresh parsley.

Serves 4 | Prep Time 90 min