Instant Pot Short Ribs with Gravy

A black bowl filled with creamy mashed potatoes is crowned with three pieces of tender Instant Pot short ribs, garnished with parsley and coarse salt. The dish rests on a white surface, accompanied by a silver fork nearby.

Instant Pot Short Ribs with Gravy

Ready to wow the table without working overtime? These Instant Pot short ribs bring big flavor with minimal fuss. We’re talking fall-apart tender meat, bold, savory marinade, and a whole lot of “Where has this been all my life?” energy. They’re fancy enough for company but simple enough to pull off on a Tuesday.

Course Main

Cuisine American

Keyword beef

Prep Time 15

Cook Time 56

Total Time 1 11

Servings

Calories 325kcal

Author Wendy Polisi

Equipment

Instant Pot

Ingredients

½ cup soy sauce
½ cup water or beef broth
⅓ cup light brown sugar
2 tablespoons sesame oil
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon fresh grated ginger
½ teaspoon black pepper
3 pounds bone in short ribs
2 tablespoons butter
1 yellow onion finely chopped
1 tablespoon cornstarch

US Customary - Metric

Instructions

In a medium bowl, whisk together the soy sauce, water, brown sugar, sesame oil, salt, garlic powder, ginger, and black pepper.
Place the ribs in a shallow dish and pour the sauce over.
Allow to sit at room temperature for an hour, or refrigerate overnight.
Set your Instant Pot to HIGH saute, and add the butter.
When the butter is melted, add the onion. Cook for 6 minutes, stirring occasionally. If you have a lot of brown on the bottom of your Instant Pot, use a measuring spoon to remove ⅓ cup of the marinade from the beef ribs and pour in the pan. Scrape up the brown bits with a spoon. (This will prevent the burn signal.)
Hit cancel and place the trivet in the bottom of the Instant Pot.
Use tongs to transfer the ribs to the Instant Pot and pour the marinade on top of the meat.
Lock the lid in place and select HIGH pressure.
Cook for 45 minutes, and allow the pressure to release naturally.
Carefully remove the ribs and trivet from the pot.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water.
Select high saute and bring the liquid to a boil. Add the cornstarch slurry, and cook until the sauce thickens about 5 minutes.

Nutrition