instant pot short ribs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 lb boneless beef short ribs, cut into about 12 pieces (or 3–3.5 lb bone-in ribs)
02 -
2 teaspoons sea salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
1 cup beef broth
06 -
1/4 cup coconut aminos
07 -
6 cloves garlic, minced
08 -
2 dried bay leaves (optional)
09 -
2 tablespoons unflavored gelatin powder (optional, for thickening sauce)
# Instructions:
01 -
Pat the short ribs dry with paper towels. Season generously on both sides with sea salt and black pepper.
02 -
Set Instant Pot to Saute (High). Add olive oil and heat until hot. Add ribs in batches and sear on all sides, about 2 minutes per side. Set aside once browned.
03 -
Add minced garlic to the Instant Pot and sauté for about 1 minute until fragrant.
04 -
Pour in the beef broth and coconut aminos. Scrape the bottom with a wooden spoon to deglaze. Turn off Saute mode.
05 -
Place ribs back into the pot in a single layer. Add bay leaves if using. Seal lid and cook on High Pressure for 40 minutes (50 if bone-in). Let pressure naturally release for 10 minutes, then quick release any remaining pressure.
06 -
Remove ribs and cover to keep warm. Set Instant Pot to Saute. Gradually sprinkle in gelatin while whisking continuously. Simmer 10–15 minutes until sauce thickens.
# Notes:
01 -
For bone-in ribs, use 3–3.5 lbs and cook for 50 minutes on high pressure.
02 -
Store leftovers in the fridge for 3–4 days with the liquid to retain moisture.
03 -
Freeze with cooking liquid for up to 3 months.