Instant Pot Short Ribs Recipe (2024)

FAQs

Why is my short ribs tough in the Instant Pot? ›

Why are my short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough. If your short ribs aren't completely tender after 45 minutes, simply pop the lid back on and cook at High Pressure for another 5-10 minutes or until tender.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

The Instant Pot is the perfect vehicle to cook tender, fall off the bone meat in a short amount of time. Because you pressure cook the ribs, they are super tender, but they do need another quick cook either in the oven or on the grill to finish them off and give them a nice crust.

Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them. Most recipes are quite easy—once you've put everything on to simmer, the slow, moist heat does the work.

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Don't cut the ribs and stack them for cooking in the Instant Pot — they won't cook evenly. Instead, roll up the ribs and stand them up inside the pressure cooker on a trivet. It looks weird but works well.

Are short ribs better in the oven or crock pot? ›

Though they were all delicious ribs, the slow cooker definitely turned out the most tender meat. The baked ribs came in a close second, still with falling off the bone, succulent meat but just not quite as tender as the slow cooker ribs.

Start by trimming the fat down to the silverskin, then with your sharp knife remove it. There is also a heavy membrane on the backside of the beef ribs. It's best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.

These ribs are the bones that are cut off from a Prime Rib Roast. They may not be as meaty but they are just as delicious. Lay the beef bone side down and fat side up while cooking in the oven.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

What is the best way to cook ribs so that they are tender and not tough or chewy? Low and slow is the key. 250 degrees to 275 for 4 to 5 hours. Baste or squirt them with apple juice every 30 minutes.

Steam method

If you want to lessen the time required in the previous method, you can try steaming. After coating your meat, transfer it to the oven or a steamer and cook it over low until extra tender. The moisture will help pack in flavors and break down tough fibers.