This pressure cooker short ribs recipe makes fall apart tender boneless beef short ribs in under an hour, using the Instant Pot or your favorite pressure cooker. You won’t believe it until you try it!
PRESSURE COOKER SHORT RIBS RECIPE -- WHAT YOU’LL LEARN
We take our beef seriously in this house. In fact we buy a whole cow every year, and teach our kids the real answer to “Where does beef come from mama?”. So in addition to the Pressure Cooker Short Ribs Recipe, I want to make sure to answer any questions you might have about boneless beef short ribs. Here’s what you’ll learn today:
- What are boneless beef short ribs?
- How to save money on boneless beef short ribs.
- How to cook boneless beef short ribs.
- Easy recipe for pressure cooker beef short ribs.
WHAT ARE BONELESS BEEF SHORT RIBS?
I was quite confused the first time I read a recipe calling for boneless beef short ribs. I imagined a half rack of ribs, with the bones painstakingly removed. Thankfully, I called up our local butcher to find out more, before ordering a rack of beef ribs.
So what are boneless beef short ribs? First let’s talk about short ribs in general. Short ribs are a cut of beef that can be taken from several different parts of cattle. Short ribs are from the brisket, chuck, plate, or rib areas.
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Flanken cut short ribs, which my butcher calls Korean short ribs, are cut across the bone to make thin strips of meat with several “coins” of bone in each. These are what I use in my traditional Kalbi Korean BBQ Recipe, which tastes just like the Korean short ribs I ate as a child in living in Seoul. These also make great pressure cooker short ribs.
Short ribs with the bone in are usually 3-6 inches in length, and can be individual ribs, or a few ribs together. Usually short ribs are sold attached in a short rib plate.
Boneless short ribs are cut from the chuck or plate, and are rib meat separated from the bone. You can buy these already cut from the butcher, you don’t have to remove the bones yourself.
But there is another kind of boneless short rib, which is the country style short rib. Country style short ribs are actually cut from the chuck, not the ribs.
HOW TO SAVE MONEY ON BONELESS BEEF SHORT RIBS
You can sometimes find a great deal on boneless beef short ribs, I know Costco often has them for a great price.
You can also save a good deal of money by making your own country style short rib from a chuck roast or chuck steak. Simply cut the beef into pieces about 2 inches long and 1.25-1.5 inches thick.
Make sure to cut against the grain, meaning you want the lines of the beef going across the ribs, not up and down the long way. If you’re not sure how to do that, I show you how to cut against the grain in our Zucchini Noodle Stir Fry Mongolian Beef Recipe video.
I’ve made these pressure cooker short ribs using cuts of meat labeled chuck roast, chuck steak, and shoulder steak. They’ve all turned out great! Sometimes, like in the video, I just cut them into big chunks and don’t even worry about getting the right size. What really matters is how good they are!
HOW TO COOK BONELESS BEEF SHORT RIBS
Country style boneless short ribs are best cooked in moist heat. Normally the ribs are braised low and slow, to help keep them tender.
But you don’t need to worry about tough beef if you’re using this pressure cooker short ribs recipe. The pressure cooker quickly cooks the meat in VERY moist heat, so it’s tender, juicy, and fall apart good!
MAKE SURE TO CHECK OUT OUR HEALTHY CARNITAS RECIPE FOR THE INSTANT POT!
EASY RECIPE FOR PRESSURE COOKER SHORT RIBS
Hopefully you now know everything you ever wanted to know about beef short ribs, and are ready to cook them!
I love making pressure cooker short ribs in my Instant Pot, because the saute setting adds extra flavor by letting me get those browned bits of caramelization on the meat. Then I add all the marinade ingredients and cook it on high pressure.
The sauce for these pressure cooker short ribs is very tangy, thanks to the red wine vinegar, with a bit of sweet from syrupy molasses.
The meat will give off a lot of liquid while it cooks under pressure, so the sauce ends up pretty thin by the end of cooking. If you would like the sauce to be thicker, just remove the meat, and turn your Instant Pot back onto the saute setting. Boil the sauce while stirring until it is reduced by half.
We like to serve our pressure cooker short ribs over mashed potatoes (like in the photos), or cauliflower mash (like in the video). Can you tell we eat these a lot?
PRESSURE COOKER SHORT RIBS SUPPLIES
Here are the supplies we use to make our pressure cooker short ribs. If you buy ANYTHING on Amazon from one of these links, we get a small commission without it costing you any extra. Thanks for supporting our family business!
PRESSURE COOKER SHORT RIBS RECIPE VIDEO
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- 2 1/2 lbs boneless beef chuck shoulder roast or steaks
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 3/4 cup red wine vinegar
- 3/4 cup molasses
- 1/4 cup chili sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 teaspoon chili powder
- 1/4 cup butter
- 1 cup chopped onion
- Use a sharp knife to cut your beef into strips or chunks, 1-1.5 inches thick. (We do chunks because our kids prefer to eat it that way, but you can do 2-3 inch strips to have them be more of a rib shape.) Trim and discard excess fat.
- Mix flour, salt, and pepper in gallon zip top plastic bag. Add the beef pieces and seal the bag squeezing out the air. Shake the bag well until all the beef is coated.
- In a bowl or big glass measuring cup, mix beef broth, red wine vinegar, molasses, chili sauce, tomato paste, Worcestershire sauce, garlic, and chili powder. Set sauce aside.
- Set your Instant Pot to Saute, and melt the butter in the pot.
- Dump the bag of beef into the pot and cook about 10 minutes, stirring occasionally, until beef is browned on all sides.
- Dump the chopped onion into the pot and pour in the sauce.
- Put the lid on, making sure it is set to sealing.
- Cancel the saute setting and press meat/stew, then press the - button to get the time to 20. The Instant Pot will switch to "On" as it starts, then back to 20 once it is up to pressure.
- When Instant Pot beeps that it's done and starts counting up, you can carefully use the quick release method, to eat right away. Or let the pressure release slowly if you're not in a hurry.
- Serve on their own, or over mashed potatoes or cauliflower mash.
Nutrition facts are just an estimate, and were calculated using only half of the sauce ingredients, since there is a lot of extra sauce after cooking.
Serving Size:8 Servings
Amount Per Serving: Calories: 337 Saturated Fat: 8g Cholesterol: 101mg Sodium: 563mg Carbohydrates: 15g Sugar: 9g Protein: 28g
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.