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Beef short ribs are often forgotten because they are tougher and hard to cook properly – but with the right method, they are incredibly easy and are very wallet friendly.
This economical cut of beef is simple to prepare in a pressure cooker – either an Instant Pot or Ninja Foodi – just like other traditional beef cuts that are cheaper. They pack a huge punch for your tastebuds – without walloping your wallet!
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Spicy Instant Pot Short Ribs
Traditional recipes for these “cheaper” cuts of meat often call for hours of braising at low temperatures on the stove top or in the oven. However, when done right they have an amazingly deep and rich beef flavor that is easy to get in a fraction of the time with a pressure cooker – and it doesn’t heat your house up or require a ton of fussy work
Beef short ribs are one of the most flavorful, rich, and “beefy” tasting cuts of meat you can get. Once cooked, they’re versatile for many different meals. From tacos, to nachos, to served with rice and vegetables, these short ribs are a cheap and easy crowd pleaser!
This recipe doesn’t require a lot of active cooking time, and is great for a delicious and easy meal when unexpected guests show up or you’re stumped on what to make for dinner. It’s spicy, hearty, and full of melt in your mouth delicious hearty beef flavor – and can be easily adapted using spices and herbs you love to change to your tastes.
I hope you love this recipe as much as I do!
How To Make Instant Pot Beef Short Ribs
Beef short ribs are easy to make, with a simple process and unfussy ingredients!
To make this recipe, you’ll need:
Ingredients
- Beef short ribs – short ribs are not actually cut from the rib of a cow, but from the belly area, or the plate cut. They contain bone, like ribs, but it is easier to get at the meat – making them heartier and easier to use in a wide variety of recipes than spare ribs. Short ribs are known for a classic “beefy” flavor that is best cooked slowly so the surrounding fat and connective tissue can cook down.
- Onion – onion works to help tenderize beef, and brings an earthy flavor to beef that adds a rich, savory kick.
- Garlic cloves – garlic, like onion, helps to tenderize meat and adds a savory pungent flavor with less heat than onion.
- Red enchilada sauce – enchilada sauce is a blend of red chilies, vinegar, onions, garlic and spices, and works to soften and flavor the beef as it cooks.
- Chipotle chili powder – chipotle chili powder is a powder made from chipotle chilis – dried and smoked jalapeño peppers. It adds a lightly spicy, smoky, and earthy flavor to the sauce we’re making to serve over the cooked short ribs.
- Garlic Powder – raw garlic and garlic powder work differently in recipes – garlic powder has a more intense, pungeant flavor that is less earthy and vegetal than raw garlic – it adds a subtle heat to sauces and is great to flavor the liquid we’re cooking the shortribs in.
- Beer (or equal parts beef stock) – pressure cookers need a specific amount of liquid to come to pressure, and while we could simply use water for this recipe, adding a can of beer or beef stock adds a more intense layer of flavor to the sauce and infuses short ribs with a slightly sweet flavor that helps to intensify the beefy flavor of the meat.
- Avocado oil – avocado oil is a fruit oil with a higher smoke point than olive oil, with a light flavor that is great for browning meats and vegetables in.
- Salt and pepper – use a high quality sea salt and freshly cracked pepper for the best flavor.
One you’ve gathered your ingredients, we will use the following method:
If possible, take your beef short ribs out of the refrigerator about 30 minutes before cooking and allow them to come to room temperature. Bringing meat to room temperature helps to lock in the tender, juicy beef flavor by minimizing dehydration due the rapid temperature change in beef as the outside of the short rib heats up and the inside stays cold – causing all the juices to run out, and the meat to seize up and dry out. Allowing it to come to room temperature helps to reduce this effect.
- Pat meat dry with a paper towel. Any liquid that is left on the beef will prevent seasonings from properly sticking and prevent beef from fully browning. We’re looking for a rich browning for the ribs – we don’t want them to boil!
Once the meat is dry, heavily season the beef with salt and pepper.
Add 1 tablespoon of avocado oil when the cooker is hot. You can test how hot the pan is by getting your fingertips wet and then flicking several drops of water on the cooking surface. If the water steams and fizzes, you’re ready to sear. Make sure oil is very hot for the best sear possible.
- Maintaining space between short ribs as they sear is essential so steam can escape – make sure to space them out so they do not boil as you brown them on all sides.
- When the ribs are browned, add the onions, garlic cloves, spices, and enchilada sauce to the cooker. Add the beer (or beef stock) until the liquid reaches just shy of the top of the meat.
Select high pressure and and set the time for 50 minutes. Set steam vent to seal and hit start.
Let the pressure cooker come to pressure and cook for 50 minutes. Once the pressure cooker cycle has completed, allow the machine to remain warm, under pressure for 15 minutes
- After 15 minute initial natural release, switch release to vent any additional steam. Be sure to stand back and use caution when venting pressure as steam can cause burns.
Once the pressure is released, open the lid and remove the ribs.
- When the meat is removed, set the pressure cooker back to “sear” or “Saute” and set the heat to “High”. Allow the cooking liquid to reduce and create a rich an unictious “pan” sauce for your ribs.
- Use forks to shred meat, after removing bones, as the sauce reduces in the pressure cooker.
Tips and Tricks To Perfect Pressure Cooker Short Ribs and FAQs
Use more salt than you think. You’re cooking relatively large pieces of meat, and will be adding a significant amount of liquid and other unseasoned items to your cooker. Salt your meat more heavily than you might thing you need too.
Don’t crowd the pan. When you’re searing the meat, don’t crowd the pan. Leave room around each short rib for the water to escape as steam. If you don’t, your meat will steam instead of sear, and it will turn gray.
Like it spicy? What to kick up the heat on the beef short ribs? Add an extra tablespoon of chipotle chili powder. If you’re particularly brave, and really want to bring the heat, you can add half a can of chipotles in adobo. Adding the chili and the liquid will ramp up the heat to 11.
Don’t fear the pressure. Modern pressure cookers like the Ninja Foodie or Instant Pot cookers are incredibly safe and easy to use. Just follow the instructions, and you’ll have delicious food that tastes like it took all day to make.
FAQs
Substitute the chipotle chili powder for conventional chili powder, and add a teaspoon of cumin to the braising liquid. This will give you a nice southwestern flavor without quite as much heat.
You don’t have to shred the beef. You can serve the short ribs whole on the plate with the pan sauce over top. This will allow your guests to cut and enjoy their own piece of beef. Beware! The meat will be so tender your short ribs may fall apart!
You can absolutely substitute the can of beer of 10-12oz of beef stock. In a pinch you could even use chicken or vegetable stock instead of beer.
What to Serve With Instant Pot Beef Short Ribs
This easy recipe is a knockout with any of our easy side dish recipes – it is great in tacos and wraps, sandwiches, rice bowls, over rice pilaf or cilantro lime rice, or with shishito peppers, citrus margaritas, palomas,
The meat also tastes great in a taco with onions and cilantro on top. A dollop of sour cream or guacamole can help tame even the spicier sauce.
I love to serve these Instant Pot Beef Spare Ribs with my Green Chili Guacamole recipe, if you have lots of leftover meat, I think the spicy shredded beef makes a great addition to Loaded Nacho Fries, or as a replacement for chicken in my Easy Chicken Enchilada Pie Bake.
Be sure to visit the rest of our Taco Recipes archives.
Instant Pot Beef Short Ribs Recipe
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Instant Pot Beef Short Ribs Recipe
Equipment
- Ninja FD401 Foodi 12-in-1 Deluxe XL 8 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 5 qt. Crisper Basket, Deluxe Reversible Rack & Recipe Book, Silver
Ingredients
- 3 pounds short ribs
- ½ large white onion
- 6 garlic cloves
- 15 oz can enchilada sauce
- 2 tablespoons chipotle chili pepper
- 1 tablespoon garlic powder
- 1 can amber beer or 1 cup beef stock
- 1 tablespoon avocado oil
- salt and pepper to taste
Instructions
- Pat meat dry with a paper towel. Any liquid that is left on the beef will prevent seasonings from properly sticking and prevent beef from fully browning. We’re looking for a rich browning for the ribs – we don’t want them to boil!
- Once the meat is dry, heavily season the beef with salt and pepper.
- Add 1 tablespoon of avocado oil when the cooker is hot. You can test how hot the pan is by getting your fingertips wet and then flicking several drops of water on the cooking surface. If the water steams and fizzes, you’re ready to sear. Make sure oil is very hot for the best sear possible.
- Maintaining space between short ribs as they sear is essential so steam can escape – make sure to space them out so they do not boil as you brown them on all sides.
- When the ribs are browned, add the onions, garlic cloves, spices, and enchilada sauce to the cooker. Add the beer (or beef stock) until the liquid reaches just shy of the top of the meat.
- Select high pressure, and set the time for 50 minutes. Set steam vent to seal and hit start.
- Let the pressure cooker come to pressure and cook for 50 minutes. Once the pressure cooker cycle has completed, allow the machine to remain warm, under pressure for 15 minutes
- After 15 minute initial natural release, switch release to vent any additional steam. Be sure to stand back and use caution when venting pressure as steam can cause burns.
- Once the pressure is released, open the lid and remove the ribs.
- When the meat is removed, set the pressure cooker back to “sear” or “Saute” and set the heat to “High”.
- Allow the cooking liquid to reduce and create a rich and unctuous “pan” sauce for your ribs.
- Use forks to shred meat, after removing bones, as the sauce reduces in the pressure cooker.
