Paleo Instant Pot Short Ribs

Tender, flavorful short ribs made with tart cherry juice for a paleo-friendly short rib recipe. Serve these Paleo Instant Pot Short Ribs on top of mashed sweet potatoes for a complete, satisfying meal!

Instant Pot Short Ribs made paleo-friendly with tart cherry juice. Serve them atop mashed sweet potatoes for a delicious complete meal. | TheRoastedRoot.com #grainfree #glutenfree #healthyrecipe

Words can’t adequately describe how much I love this recipe for Paleo Instant Pot Short Ribs. I’ve made short ribs countless times over the years, and the Instant Pot version is by far my favorite approach. 

I shared these recently with my mom and her partner, and they officially dubbed them, “Disappearing Short Ribs.” …let’s just say they do not disappoint. 😉

Cooking short ribs in the Instant Pot requires far less time than the stove top, oven, and slow cooker approach. For the longest time, I reserved short ribs for very special occasions because of the length of time required…but this method only takes just over an hour, if you can believe it!

The end result is so consistently amazing – mouth-wateringly tender, fall-of-the-bone bliss…le sigh…

This is the life.

Instant Pot Short Ribs made paleo-friendly with tart cherry juice. Serve them atop mashed sweet potatoes for a delicious complete meal. | TheRoastedRoot.com #grainfree #glutenfree #healthyrecipe

I developed a short rib recipe for my upcoming cookbook, Paleo Power Bowls, before I bought an Instant Pot and now I wish I could change the instructions to the Instant Pot method. So if you acquire the book, be sure to refer back to this post for the IP method. 😉

In the past, I’ve always used red wine for braising ribs, but this time around I wanted to take a different approach. Rather than using red wine, I used tart cherry juice.

Because tart cherry juice is relatively low in sugar, it works marvelously as a braising liquid – yielding a great deal of flavor with just the right tang-to-sweet balance.

If you keep red wine on hand and prefer using red wine, simply swap out the cherry juice for wine. You can absolutely use broth, but I find using a tangy-sweet liquid yields a much tastier result than broth.

So let’s get into it..

How to Make Instant Pot Short Ribs

Start by searing the meat. To do so, put your Instant Pot on Saute mode and allow it to heat up for a couple minutes. Place the short ribs on the hot surface (no oil needed) and cook for 5 to 7 minutes, until the meat is golden-brown. Flip and cook an additional 3 to 5 minutes.

You’ll likely need to brown the meat in two batches, as there won’t be enough room to fit all of the short ribs at the same time. Once the meat is browned, transfer it to a plate.

Leave the Instant Pot on the Saute function and add the onion and carrots, sauteing them in the beef fat.

Once the veggies have softened up a bit, place the meat back in the Instant Pot and add the cherry juice and remaining ingredients.

Secure the lid on the Instant Pot, put it on the Stew/Meat mode and set the time for 45 minutes for bone-in short ribs or 35 minutes for boneless short ribs.

Once the IP is finished with Stew mode, allow it to go into the Keep Warm mode for 15 minutes (in other words, don’t touch it..let it do its thing).

Now you can turn the venting to Fast Natural Release to release the pressure. If you skip the keep warm portion of the recipe and quick release too soon, the meat can turn out tough, so the keep warm setting is pretty pivotal in this application.

To glaze or not to glaze?

If you’d like, you can make a sassy little sauce for this adventure. To do so, remove all the meat from the Instant Pot when it has finished cooking and skim the fat off the top of the braising liquid (if you don’t have a fat skimmer, you can leave it but the sauce won’t get quite as glazey).

Put the Instant Pot back onto the Saute mode and allow the liquid to boil and reduce until it reaches your desired thickness. This process will take about 20 to 30 minutes.

Serve your short ribs on top of mashed sweet potatoes with some sauce and a sprinkle of fresh thyme and you’re set for a super swanky, sexy meal.

Instant Pot Short Ribs made paleo-friendly with tart cherry juice. Serve them atop mashed sweet potatoes for a delicious complete meal. | TheRoastedRoot.com #grainfree #glutenfree #healthyrecipe

Slow Cooker Method:

If you have the time, you can absolutely make short ribs in your slow cooker. You’ll simply follow the first two steps using a skillet on the stove top, then transfer everything to your slow cooker. Slow cook for 8 to 10 hours on low for the best result.

Serving Options:

I love the combination of short ribs and mashed sweet potatoes (in fact, these go marvelously with my Maple Bourbon Mashed Sweet Potatoes), but you can do this up with all sorts of side dishes. Here are some of my favorites:

Instant Pot Short Ribs made paleo-friendly with tart cherry juice. Serve them atop mashed sweet potatoes for a delicious complete meal. | TheRoastedRoot.com #grainfree #glutenfree #healthyrecipe

Questions? Holler at your girl.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Instant Pot Short Ribs made paleo-friendly with tart cherry juice. Serve them atop mashed sweet potatoes for a delicious complete meal. | TheRoastedRoot.com #grainfree #glutenfree #healthyrecipe

Paleo Instant Pot Short Ribs

Course: Main Course
Cuisine: American
Keyword: keto, low-carb, paleo, short ribs, whole30
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Julia

Paleo Instant Pot Short Ribs with mashed sweet potatoes is a healthy grain-free dinner recipe

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Ingredients

  • 2 to 3 pounds bone-in beef short ribs
  • 1 yellow onion chopped*
  • 2 large carrots chopped
  • 5 cloves garlic *
  • 2 cups tart cherry juice **
  • 1 tsp dried rosemary
  • 5 sprigs fresh oregano
  • 1/2 tsp sea salt to taste
  • 3 Tbsp balsamic vinegar

Instructions

  1. Press "Saute" on your Instant Pot and allow it to heat up for a couple minutes. While the pot is heating, sprinkle the short ribs liberally with sea salt. Place the short ribs on the hot surface (no oil needed) and cook for 5 to 7 minutes, until the meat is golden-brown. Flip and cook an additional 3 to 5 minutes. This will likely need to be done in 2 batches depending on the amount of meat. Once the meat is browned, transfer it to a plate.

  2. Leave the Instant Pot on the Saute function and add the onion, carrots, and garlic, sauteing them in the beef fat.

  3. Once the veggies have softened (about 3 to 4 minutes), place the meat back in the Instant Pot and add the cherry juice, dried rosemary, oregano, and sea salt.

  4. Secure the lid on the Instant Pot, put it on the Stew/Meat mode and set the time for 45 minutes for bone-in short ribs or 35 minutes for boneless short ribs. 

  5. Once the IP is finished with Stew mode, allow it to automatically go into the Keep Warm mode for 15 minutes.

  6. After the 15 minutes, Turn the venting to Fast Natural Release to release the pressure. 

To Make the Sauce (optional):

  1. Use tongs to remove all the meat from the Instant Pot and transfer to a plate. Skim the fat off the top of the braising liquid.

  2. Put the Instant Pot back onto the Saute mode, add the balsamic vinegar, and allow the liquid to boil and reduce until it reaches your desired thickness. This process will take about 20 to 30 minutes. Taste the sauce for flavor along the way and add sea salt and more balsamic vinegar to taste.

  3. Serve your short ribs on top of mashed sweet potatoes with some sauce and a sprinkle of fresh thyme and you’re set for a super swanky, sexy meal.

Recipe Notes

*Omit the onion and garlic for Low-FODMAP.

 

**Use 100% pure tart cherry juice, not sweetened cherry juice, and not regular cherry juice. You can replace the tart cherry juice with red wine if you'd like.

Paleo Instant Pot Short Ribs (with a slow cooker option) - Whole30, primal, tender, fall-off-the-bone short ribs made with tart cherry juice | TheRoastedRoot.com #glutenfree #slowcooker #pressurecooker #instantpot

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Comments

  1. Shirley

    This is the best short rib recipe ever, and I am a huge fan of short ribs! This recipe is sure to be made time and again. A sure recipe to serve to guests!

    Reply
  2. Pam

    I love short ribs and this recipe sounds great! What type of IP do you use as I am interested in purchasing one! Thank you!

    Reply
    1. Julia Post author

      Hi Kelli!

      2 pounds of bone-in ribs will serve 2 very hungry people or 3 people if you add a couple sides 😀 You can double the recipe if serving more people, or you can select bone-less short ribs which will give you more meat and free up some room in the pot.

      Reply
  3. RK

    I’m just making this recipe…. garlic isn’t included in the instructions & the vinegar is only indicated at the end of the sauce. I’m guessing what to do but could you clarify how you make it? Thank you!

    Reply
    1. Julia Post author

      Sorry about that! Great catch! You saute the garlic with the onion and carrots and add the balsamic vinegar just before reducing the sauce. Let me know if you have any other questions! I hope you love them as much as we did! 😀

      Reply
  4. Stella

    Looking forward to trying this recipe! It’s in the pressure cooker now (I have a manual). Don’t make the mistake of putting the balsamic in with the tart cherry juice.. I should’ve read the instructions all the way through before I tackled this.. fingers crossed it’ll still taste good.

    Reply
  5. Sabrina

    I’ve held off instant pot because of gadget overload, seriously, but for a recipe like this I may have to reconsider, and while I do that, even make it in my slow cooker because of your lovely photographs, thank you!

    Reply
    1. Julia Post author

      Hi Sarah! I’m so happy you like the short ribs!

      My friend Paul made the bowls. Unfortunately, he doesn’t sell them, but you can follow him on Instagram at @PaulYooPottery xoxo

      Reply
  6. DANIELLE

    I made this tonight and it was *unbelievably* good!! At the end I dissolved some arrowroot into a small amount of the stock from the pot and then tossed it back in instead of waiting for it to reduce-so amazing and fast too! Thank you for this amazing recipe that us literally helping my body to get back on track after a nasty lupus flare up ♡

    Reply
    1. Julia Post author

      I’m so happy you enjoy the recipe, Danielle! I appreciate the kind words and love your idea of adding arrowroot for the gravy. I hope you feel better soon! xoxo

      Reply
    1. Julia Post author

      Ooh that sounds amazing! I would use a small amount – no more than say 2-3 Tbsp during cooking. You can always add more to the sauce after cooking if you’d like 🙂 Hope you love the short ribs!

      xoxo

      Reply
  7. Tiffanie

    I’ve never cooked short ribs before and was a little nervous. These were so tender and had excellent flavor, definitely putting them on rotation!

    Reply
  8. ThisGirl

    This was fantastic, and I’ll go back to this recipe again and again. Pomegranate juice was on sale here so went with that rather than cherry – YUM!

    Reply
    1. Julia Post author

      Hi Kelly,

      Ooh, that’s a great question. I’m guessing boneless would work great too, although I haven’t tested it, so I’m not sure what the proper amount of time would be. I would think they need less time, but I’m not certain. xoxo

      Reply

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