Beef Short Ribs Recipe Instant Pot

I’ve always loved making short ribs, but finding time for a slow braise on a weeknight is nearly impossible. This easy beef short ribs recipe instant pot changed everything for me, delivering deeply flavorful, fall-off-the-bone tender beef short ribs in just a fraction of the time. The aroma alone when you lift the lid is enough to make this dish a new staple in your home. This Instant Pot method makes a high-effort dish into a family-friendly weeknight meal for healthy eating. The Instant Pot does all the heavy lifting, pressure cooking the ribs to perfection while you focus on making the delicious smoky gochujang glaze.

Ingredients

• Bone-In Beef Short Ribs: 1.5 kg (3.3 lbs) cut into 5-7 cm (2-3 inch) pieces. Pat them dry thoroughly before searing to ensure a deep brown crust. Bone-in ribs offer the best flavor and texture for this recipe.
• Aromatics: 1 medium yellow onion (roughly chopped), 4 cloves garlic (minced), and 2.5 cm (1 inch) fresh ginger (grated). These form the flavor foundation of the braising liquid.
• Gochujang (Korean Chili Paste): 70 g (1/4 cup) total, divided. This provides a key sweet, smoky, and slightly spicy depth to the glaze. (You can swap with sriracha or another chili paste, but gochujang provides the best authentic flavor for this dish).
• Braising Liquids: 60 mL (1/4 cup) naturally brewed soy sauce, 60 mL (1/4 cup) rice vinegar, 500 mL (2 cups) vegetable broth (I use low-sodium to control the salt), and 250 mL (1 cup) water.
• Sweetener and Seasoning: 45 mL (3 tablespoons) honey, 5 mL (1 teaspoon) smoked paprika, and 2 whole star anise pods. The honey balances the gochujang’s heat and acidity for a perfectly sweet-savory glaze.
• Thickening Slurry: 15 mL (1 tablespoon) cornstarch and 30 mL (2 tablespoons) cold water. This slurry turns the braising liquid into a thick, glossy glaze. Whisk thoroughly before adding to hot liquid to avoid lumps.
• Crispy Sesame Gremolata: 30 mL (2 tablespoons) toasted white sesame seeds, 30 mL (2 tablespoons) finely chopped fresh cilantro, and zest of 1 small orange. This topping cuts through the rich glaze with fresh, bright notes for the perfect finish.

Instructions

1. Sear the Beef Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Set the Instant Pot to high ‘Sauté’ mode, add 15 mL (1 tablespoon) vegetable oil, and sear the ribs in batches for 3-4 minutes per side until deeply browned. Remove ribs after searing and set aside on a plate. The ribs should have a deep brown crust before pressure cooking; do not overcrowd the pot or they will steam instead of sear.
2. Sauté Aromatics: Add the chopped onion to the pot, sautéing for 3-4 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and grated ginger and cook for an additional minute until fragrant. If the pot base looks dry or a bit scorched after searing, add a splash of water or broth to loosen the bits before adding the onion.
3. Deglaze and Pressure Cook: Stir in the braising liquid ingredients: 30g (2 tablespoons) gochujang, soy sauce, rice vinegar, honey, smoked paprika, star anise, broth, and water. Bring to a simmer, then return the seared beef short ribs to the pot. Close the lid and set the vent to ‘Sealing’. Select ‘Pressure Cook’ on high pressure for 45 minutes. This high-pressure setting ensures these beef short ribs become incredibly tender.
4. Natural Release and Reduce Sauce: Once cooking completes, allow for a natural pressure release for 15 minutes, then quick release any remaining pressure. Remove the short ribs and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan to remove solids. Bring the strained liquid to a simmer over medium-high heat and reduce it by about one-third for 10-15 minutes to intensify flavor.
5. Thicken the Glaze: Whisk together the cornstarch slurry (15 mL cornstarch + 30 mL cold water). Whisk the slurry into the simmering braising liquid. Continue to simmer for 2-3 minutes until the sauce has thickened to a glossy, syrupy consistency. Stir in the remaining 40g (2 tablespoons) gochujang off-heat for a fresher, brighter flavor and vibrant red color in the final glaze.
6. Caramelize and Finish: Preheat your oven broiler to high. Line a large baking sheet with foil. Brush the cooked beef short ribs generously with the smoky gochujang glaze. Broil for 3-5 minutes, watching closely until the glaze bubbles and caramelizes. While broiling, prepare the gremolata by combining toasted sesame seeds, chopped cilantro, and orange zest. Serve immediately over rice or noodles for an incredible family dinner.

Side Dish Suggestions for Smoky Gochujang Beef Short Ribs

The rich, savory gochujang sauce from these beef short ribs needs something to soak it all up. Here are a few easy, family-friendly side dish ideas that balance the meal perfectly.

• Creamy mashed potatoes: The rich, buttery potatoes are the perfect canvas for soaking up the savory-sweet gochujang sauce.
• Steamed rice or noodles: A simple bowl of jasmine rice or thick udon noodles complements the Asian-inspired flavors of the glaze and provides a light accompaniment for this easy dinner idea.
• Quick side salad: A simple green salad or a quick pickled cucumber salad adds a refreshing, acidic counterpoint to the rich beef.

Instant Pot FAQs for Beef Short Ribs

Why sear the ribs before pressure cooking?

Searing creates a flavorful crust (Maillard reaction) on the meat that pressure cooking alone cannot replicate. This adds depth to the final flavor profile and improves the texture of the finished beef short ribs.

Can I use boneless short ribs?

Yes, you can substitute boneless short ribs for bone-in short ribs in this recipe. I find that bone-in short ribs offer a slightly richer, more complex flavor in the final sauce, but boneless cuts work well for a leaner option. The pressure cook time should remain about the same (45 minutes) to achieve the same tenderness, but keep an eye on them.

How do I adjust the spice level?

Gochujang has a mild to medium heat level. To reduce spice, decrease the amount of gochujang. For more heat, add a pinch of cayenne pepper during the braise. For a family-friendly version, I often start with half the gochujang and serve extra chili paste on the side.

What if my sauce isn’t thickening?

Ensure your cornstarch slurry is fully mixed before adding it. If the sauce still isn’t thick enough after simmering for a few minutes, mix another small slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and whisk it in. Reduction time is key; a proper reduction before thickening ensures a robust flavor and proper consistency for this particular beef short ribs recipe.

Can I freeze leftovers?

Yes, this recipe freezes beautifully, making it excellent for meal prep. Store the short ribs and sauce together in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave for a quick meal.

Conclusion

This Instant Pot beef short ribs recipe proves that tender, flavor-packed comfort food doesn’t have to be complicated or time-consuming. The combination of the smoky gochujang glaze and fresh gremolata creates a unique and unforgettable meal in a fraction of the time, perfect for busy family dinners. Pin this healthy, high-protein recipe to save for later, or go ahead and add the ingredients to your list to enjoy this incredible dish this week.

Print