Freezer Meal Recipes / Dinner / Instant Pot Tender Braised Short Ribs

Instant Pot Tender Braised Short Ribs

Cooked to fall apart tender perfection and infused with a rich red wine sauce, this version of our braised short ribs is prepared using the wondrous Instant Pot. Pair with creamy mashed potatoes or roasted brussels sprouts for a dinner to enjoy down to the last sumptuous forkful.
4 Servings Meet The Cook Print

Ingredients

  • 2 pounds Beef Short Ribs
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 ½ teaspoons Olive Oil
  • 1 ¼ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • ½ cups Red Wine
  • ⅓ cups Ketchup
  • 1 ½ tablespoons Soy Sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Brown Sugar
  • 1 individual Thyme, Fresh

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
  3. Set pressure cooker to saute and heat olive oil.
  4. Sear ribs on all sides in inner pot and remove.
  5. Add onions and cook until translucent.
  6. Add garlic and cook for 1 more minute.
  7. Place ribs back into pot.
  8. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour over ribs.
  9. Place sprigs of thyme on top of ribs.
  10. Lock cover into place and seal steam nozzle.
  11. Set to meat/stew setting or set manually for 35 minutes.
  12. Naturally release pressure for 5 minutes then quick release remaining pressure.
  13. Remove thyme sprigs.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
  3. Set pressure cooker to saute and heat olive oil.
  4. Sear ribs on all sides in inner pot and remove.
  5. Add onions and cook until translucent.
  6. Add garlic and cook for 1 more minute.
  7. In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
  8. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Seal and set to meat/stew setting or set manually for 35 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Remove thyme sprigs.

76 Comments

Join the discussion
    1. Hi Britt. Each of our recipes are already doubled, so you will have enough for two servings of each meal. The serving day directions are for one of the 2 meals you have prepared. Hope that helps!

  1. Should this be manual release or natural pressure release? Mine ended up quite rubbery when manually releasing after the 35 minutes. Waste of $30 of meat.

    1. Hi Andy, So sorry about the wasted meat! We tested this recipe in our own OAMM kitchen, as well as user test kitchens with manual release. As you know, different meat thicknesses can really contribute to done-ness and over done-ness. The rubbery description makes me think these were slightly over cooked. I made short ribs in my IP last week and they were big, thick ones. The 35 minutes was just enough. A few days later I grabbed some of the smaller left over pieces from the freezer and cooked them about for 10 minutes less. I know this doesn’t make up for the disappointment of rubbery meat though, big bummer!

    2. Same here… my ribs were not as tender as when I put them in the crockpot. I set the instapot for 35 minutes (manual) after browning the ribs. I am thinking next time I will set it to “meat/stew” and see how it turns out. For reference I had 4.02 pounds of bone in beef short ribs.

      1. Instructions have a NPR form5 min not NPR is when the juices redistribute and make it tender. I did an entire chuck roast cut into 2 inch squares for 35 min plus NPR for 15. Tender as could be!

    3. Made this recipe with 1 1/2 pound of boneless she rot rib.they came out delicious.This was so easy

    4. Before releasing the pressure put the setting on keep warm for a slow cool down for 15 minutes.
      Meat like ribs, roast gets rubbery if cooled down to quick.
      Once you pull the meat out of pot, let it sit for at least 8 – 10 minutes before cutting into it. The longer the rest time the better. Roasts and poultry need a lot of rest time.

    5. Before releasing the pressure put the setting on ‘keep warm’ for a slow cool down for 15 minutes.
      When you pull it out of pot, let it sit for 8-10 minutes before digging in.
      I just made it that way and it came out fork tender.

  2. I made this last evening and it was super easy and sooooo very tasty! I just had some leftovers for lunch and I have to say it is even better than it was last night! What a hit!

        1. Thanks Jessica! In that case, yes, there should be 2 tsp garlic cloves and they would be added after cooking the onion. 🙂

  3. Once I took the ribs out I used the liquid to make a BBQ sauce! I heated the liquid in a small pot, made a slurry (corn starch and water) and slowly mixed it in. Place on ribs and use your ovens broil for like 3-4 mins. The sauce needed a little extra salt but was excellent overall 🙂

  4. Made this and the meat did not turn out nearly as tender/fall off the bone as when I use the Crockpot. Sorry but it’s back to that for me.

    1. Sorry to hear it didn’t turn out as well for you. As stated in the directions due to the nature of pressure cooking there is always room for inconsistency.

  5. The flavors were so good but the 35 min time didn’t work for me. I ended up having to slow cook for another hour and a half to get any tenderness. But then it was tasty…but it was 9pm 🙂

  6. Wonderful! I knew we would be gone for 2 hours, so before we left, I prepped then put it on stew setting, adding a few minutes making it 38 minutes total. It naturally released and was on ‘warm’ when we got home.
    I served this tasty, tender dish over wild rice (Uncle Bens ready rice packet works great for our busy schedule).
    I halved the recipe then pretty much followed as written.
    It will definitely be a do again. Thanks!

  7. I loved this. I decreased the sugar to one tablespoon and did a full natural release as I do for all meat. I did two pounds worth of meat but the full amount of liquid. Two Buck Chuck from Trader Joe’s makes a very tasty sauce. It wasn’t greasy at all, meat falling off the bone. Thanks!

    1. As a member, you would have the ability customize serving sizes. If you have questions about membership, we’d love to chat with you in the bottom-right hand corner! We include a disclaimer on all of our IP recipes that states what the original serving size was when we made it fresh and that if cooking different amounts the time might need to be adjusted. We encourage you to consult the Instant Pot Time Tables for reference: http://instantpot.com/cooking-time/ Enjoy!

  8. Way off on the cooking time – totally inedible after only 35 minutes. I ended up running it through 2 more cycles of 35 so over 100 minutes total. The sauce is amazing, but meat is not something to be wasted.

    1. Hi, Ann – So sorry about the wasted meat! We tested this recipe in our own OAMM kitchen, as well as user test kitchens with manual release. As you know, different meat thicknesses can really contribute to done-ness and over-done-ness. We know this doesn’t make up for the disappointment of wasted meat, though, big bummer!

      1. Maybe it would help if you posted the thickness of the ribs that you used, so people could adjust if they have thicker or thinner ribs?

        1. Good question Amanda. This recipe calls for short ribs, which are a little different than other cuts. I would suggest using the time given in this recipe (unless your ribs look very small). Because if they are bigger or not quite as tender as you like, you can always add another 5-10 minutes of cooking time. Better to undercook than over cook. Hope than helps!

  9. Tried this recipe to “freeze for late”r and it was not done at all in the 35 minutes. I did another 35 minute cycle and it was delicious! ! If you want “fall off the bone tender” I wold recommend defrosting it first or cooking for 70 minutes rather than 35.

    1. We did a little research, and our times for this are similar to other recipes. However, there could be a variance in the size of your ribs verses the ones that we tested. So you can always feel free to add time if needed. That said, we will be testing this recipe soon, and will update it if we find these times to be too short. Thanks for your feedback!

  10. Yum, this was delicious. I checked the ribs at 35 minutes and they were still a bit tough, so I put them on for another ten minutes and they were perfect. I buy grass fed beef and I find it always needs to be cooked a little longer. Thank you for the recipe, it’s a winner.

    1. Oh Sarah that is so great to hear, and such a good thought on this recipe! We have had similar experiences with grass fed beef, so thank you for the feedback! We really appreciate it and hope you continue to enjoy this recipe!

  11. I can’t eat anything with tomatoes and my father in law is diabetic & can’t eat sugar. Any idea how this would turn out if deleting both catsup & sugar?

  12. I doubled the recipe so I bumped up the cook time to 45 minutes and went 8 minutes on the slow release… hands down amazing. My husband and 2 year old were in heaven ❤

    1. The answer is no, Karin. As you said, in order for the Instant Pot to come to pressure, it needs liquid to get there. However, it doesn’t HAVE to be water! It can be your meals sauce, marinade, and so on! It just needs a type of liquid to get to pressure. That recipe has plenty of liquid in it to come to pressure.

  13. So amazingly tender & delicious flavor. I left out soy sauce due to an allergy & the thyme. I also did a 25 min natural pressure release. Thank you for this lovely recipe.

        1. Absolutely! You should see social buttons on the left-hand side of the screen when you’re on the recipe page. If you have more questions please pop into chat in the bottom right-hand corner!

  14. I always look at this recipe from my phone & I found the Pinterest button when I looked at it from my computer. Sorry, so silly. 😊 Thanks again for the great recipe.

      1. Thanks…actually I just read minced is just fine chopping of the clove. Can you tell I really don’t cook? 🙂 I’ve only made soup once in IP a few months ago. This will be my first “real” meal using the IP. Thank you for the recipe!

      2. Thanks! So I made it and it was better than expected! Even my husband, who doesn’t like garlic or onions (gasp!) ate it all and loved it. I pretty much followed the recipe, but also made some changes because of the comments. I used boneless ribs. They were actually fairly thin cuts because I sliced them in half (worried that they wouldn’t cook through). I cooked for 38 minutes with a full natural release. They couldn’t have turned out better. Made fresh mashed potatoes and green beans. A wonderful meal.

        Thank you again! I look forward to more recipes as I gain confidence and I may have to even check out membership. 🙂

        1. Oh Deborah that is so great to hear! Let us know if you have more questions or need more assistance in the future! We are more than happy to help! Happy Cooking!

  15. So I used 4 lbs. of bone in ribs and I used I added another half to the sauce. I cooked them on manual for 60 minutes with 20 minutes natural release. My husband says they were “slap your mama,” fantastic.

    Thank you so much for this recipe. I will definitely be doing this again soon.

  16. Super easy, super good! I cooked it under pressure for 35 minutes and did natural release. Fall off the bone tender and the sauce was excellent.

    No freezing… Fresh is the best!

  17. We made this the other day and loved it! We did thicken the sauce when it was done and that made it even better, in my opinion.

  18. Turned out really good and so tender. I increased the cooking time to 45 with complete NPR as we ament out it stayed on keep warm setting for a few hours. Came home and a delicious dinner was ready for us in half the time and no having to sit home over it.
    Family loved it too! Will definitely be making this again.

  19. This recipe does not state to fill pot to one of the water lines. This was only my second time
    using the pot and I need specific directions. Luckily, after 10 minutes of wondering why it wasn’t starting
    to work I realized what I had not done and turned it off, let it cool down, and put in the water and started
    again. I had some burned spots so I wasn’t able to use much of the juices. You should make sure your recipes state to add water or some liquid for newbies like me. This could have really been a disaster.

    1. This recipe does not need water filled to a fill line. It has enough liquid in it for the Instant Pot to come to pressure without added water. It would have been just fine without the added liquid.

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