Introduction

Oh, hello there, my kitchen confidante! Remember those cozy Sunday dinners where the aroma of something truly special wafted through the house, promising pure comfort? Well, get ready to recreate that magic, but with an almost ridiculously easy twist. Today, we’re diving into the world of Instant Pot Boneless Short Ribs. Seriously, these are so incredibly tender and flavorful, you’ll wonder how you lived without them. They’re like a warm hug in food form, perfect for any night of the week when you crave something delicious without the fuss.

Why You’ll Love This Recipe

Fast: Despite their slow-cooked flavor, these come together in a fraction of the time thanks to the magic of the Instant Pot.
Easy: Minimal prep, maximum flavor. You basically toss everything in and let the pot do all the work.
Giftable: Once cooked, they make an absolutely stunning and thoughtful gift for friends, family, or neighbors. Package them up beautifully!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores a perfectly cooked short rib. They’re guaranteed to be a hit at any gathering!

Ingredients

2.5 lbs boneless beef short ribs: The star of the show! Look for good marbling – that’s where all the flavor lives. Cutting them into about 12 pieces helps them sear beautifully.
2 tsp sea salt: Just enough to bring out the natural beefiness.
1 tsp black pepper: A classic pairing that adds a little zing.
1 tbsp olive oil: For that gorgeous sear that locks in all the juices.
1 cup beef broth: The liquid base for our savory sauce.
1/4 cup coconut aminos: My secret weapon for a slightly sweet, umami-rich flavor. It’s a fantastic soy sauce alternative!
6 cloves garlic, minced: Because life is better with garlic, right?
2 medium dried bay leaves (optional): These little leaves add a subtle, aromatic depth that’s just lovely.
2 tbsp unflavored gelatin powder (optional): This is a little trick for an extra silky, luscious sauce. Don’t skip it if you can!

How to Make It

Alright, let’s get this party started! It’s super simple, I promise.

Prep & Season: First things first, grab those short ribs and give them a good pat-down with paper towels. This is super important for getting a nice, brown crust. Then, season them generously all over with your sea salt and black pepper. Don’t be shy!
Sear for Flavor: Pop your olive oil into the Instant Pot and select the ‘Sauté’ function. Let it get nice and hot – you’ll know when it’s ready. Carefully add your seasoned short ribs in batches, making sure not to overcrowd the pot. Sear them on all sides until they’re beautifully browned. Once they’re all golden and gorgeous, scoop them out and set them aside for a moment.
Deglaze the Pot: Now, pour in your beef broth. This is the fun part! Use a wooden spoon or spatula to scrape up all those delicious browned bits stuck to the bottom of the pot. That’s pure flavor gold!
Return the Stars: Gently place your seared short ribs back into the Instant Pot, nestling them into that flavorful broth.
Add the Aromatics: It’s time for the flavor boosters! Add your coconut aminos, the minced garlic, and those bay leaves if you’re using them. Oh, the aroma is already starting to be amazing!
The Gelatin Secret (Optional): If you’re using the gelatin, now’s the time. Whisk it into the liquid mixture until it’s all dissolved. This little step makes the sauce incredibly rich and smooth.
Seal and Set: Secure the lid on your Instant Pot, making sure the steam release valve is set to the ‘Sealing’ position.
Cook Under Pressure: Set your Instant Pot to cook on High Pressure for 45 minutes. Just imagine all that deliciousness happening inside!
Release the Pressure (Gently!): Once the cooking time is up, let the pressure release naturally for 15 minutes. This is called a Natural Pressure Release (NPR) and it helps keep the meat super tender. After 15 minutes, carefully turn the valve to the ‘Venting’ position to release any remaining pressure – a Quick Release (QR).
Serve and Enjoy! Carefully open the lid. Your boneless short ribs are ready! They should be fall-apart tender and swimming in a rich, savory sauce. Dig in!

Substitutions & Additions

While this recipe is fantastic as is, I love getting creative! Here are a few ideas:

Broth Swap: If you don’t have beef broth, chicken or vegetable broth will work in a pinch, though the flavor will be slightly different.
Soy Sauce Lover? If coconut aminos aren’t your thing, you can absolutely use soy sauce or tamari as a direct substitute.
Add Some Veggies: Feel free to toss in some roughly chopped carrots, celery, or onions along with the ribs for a heartier meal.
A Splash of Wine: For an extra layer of complexity, add a splash (about 1/4 cup) of dry red wine when deglazing the pot.
Herb Garden: Fresh rosemary or thyme sprigs can be added along with the bay leaves for a fragrant touch.

Tips for Success

A few little pointers to make sure your short ribs are absolutely perfect:

Don’t Skip the Sear: Seriously, that browning step is crucial for flavor development. It creates the “fond” at the bottom of the pot that we deglaze.
Pat Dry is Key: Moisture is the enemy of a good sear. Make sure those ribs are thoroughly patted dry before seasoning.
Natural Release for Tenderness: While Quick Release is faster, the Natural Release allows the meat to rest and reabsorb its juices, making it extra tender.
Prep Ahead: You can season the short ribs a day in advance and store them in the refrigerator. Just make sure to bring them closer to room temperature before searing for the best results.

How to Store It

Leftovers? Lucky you! Store your delicious short ribs in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavors meld. You can also freeze them in their sauce for up to 3 months. Just thaw them overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I make this in a slow cooker?

A: Yes! After searing the ribs and deglazing the pot as instructed, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until tender.

Q: What should I serve with Instant Pot Boneless Short Ribs?

A: Oh, so many delicious options! They’re incredible served over creamy mashed potatoes, polenta, or even a simple bed of rice. Steamed green beans or a fresh salad are also perfect accompaniments.

Q: My short ribs aren’t falling apart tender. What went wrong?

A: This can happen if the cooking time was slightly off or if your Instant Pot doesn’t reach pressure as quickly. For tougher cuts, an extra 5-10 minutes of high pressure can often do the trick. Always ensure the valve is properly sealed.

Melt-In-Your-Mouth Instant Pot Boneless Short Ribs

Incredibly tender and flavorful boneless short ribs made easily in the Instant Pot, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 4

Equipment

Instant Pot
paper towels
Wooden spoon
Spatula
Whisk Optional, for gelatin
Airtight container For storage

Ingredients

Main ingredients

2.5 lbs boneless beef short ribs Cut into about 12 pieces
2 tsp sea salt
1 tsp black pepper
1 tbsp olive oil
1 cup beef broth
0.25 cup coconut aminos
6 cloves garlic minced
2 dried bay leaves optional
2 tbsp unflavored gelatin powder optional

Instructions

Pat the short ribs dry with paper towels and season them generously all over with sea salt and black pepper.
2.5 lbs boneless beef short ribs
Add olive oil to the Instant Pot and select the 'Sauté' function. Once hot, sear the short ribs in batches until browned on all sides. Remove and set aside.
2.5 lbs boneless beef short ribs
Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
2.5 lbs boneless beef short ribs
Return the seared short ribs to the Instant Pot. Add coconut aminos, minced garlic, and bay leaves (if using).
2.5 lbs boneless beef short ribs
If using gelatin, whisk it into the liquid until dissolved.
2.5 lbs boneless beef short ribs
Secure the lid and set the steam release valve to 'Sealing'.
Cook on High Pressure for 45 minutes.
Allow a Natural Pressure Release for 15 minutes, then carefully perform a Quick Release for any remaining pressure.
Open the lid and serve the tender short ribs with their rich sauce.

Notes

These short ribs can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. They also make a thoughtful gift.