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!
Words can’t adequately describe how much I love this Instant Pot short ribs recipe. I’ve made short ribs countless times over the years, and the Instant Pot version is by far my favorite approach.
Not only does the meat turn out incredibly rich, flavorful, and fall-apart tender, but the recipe is so goof-proof that it is impossible to mess up.
So if this is your first time making Instant Pot beef short ribs, no sweat. Guaranteed success lies ahead.
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 off the bone tender meat in a delicious sauce. This is the life.
While short ribs are absolutely delicious when made on the stove top or in the crock pot, the electric pressure cooker has them ready in a fraction of the time with an absolutely amazing result.
Ingredients for Instant Pot Short Ribs:
Short Ribs: Bone-in beef short ribs are the star of the show here! You will need two to three pounds. Just note that short ribs shrink a lot during the cooking process, so buy more than you think you need.
Vegetables: Onion, carrots, garlic
Cooking Liquid: Tart cherry juice and balsamic vinegar. For the best result, use 100% cherry juice rather than sugar added juice.
Seasonings: Dried rosemary, dried oregano, sea salt and black pepper. This combination of seasonings is all we need to generate an herby rustic flavor.
Recipe Adaptations:
- If you love the flavor of tomato sauces with short ribs, mix 2 to 3 tablespoons of tomato paste in with the cherry juice before adding it.
- Love sweet sauces? Add 2 to 4 tablespoons of brown sugar.
- You can substitute beef broth for the cherry juice if necessary.
- Add 1 to 2 bay leaves if you have them on hand.
- Replace the balsamic vinegar with Worcestershire sauce or soy sauce if you’d like.
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.
Now that we’re familiar with the simple ingredients, let’s make it.
How to Make Instant Pot Short Ribs
Start by searing the meat. To do so, plug in your Instant Pot and press the Sauté function. Allow it to heat up for a few minutes until it is sizzling hot.
Place the short ribs on the hot surface at the bottom of the pot (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. Note: this process can be done in a cast iron skillet if your pressure cooker doesn’t get hot enough to sear.
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 Sauté setting and add the onion and carrots, sautéing them in the beef fat. Note: if not much fat rendered from the meat, add 1 to 2 tablespoons of avocado oil or olive oil).
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, press Manual or Meat/Stew and set the time for 45 minutes for bone-in short ribs or 35 minutes for boneless short ribs. Be sure your Instant Pot is set to its default of High pressure and that the pressure release valve is closed (set to ‘sealing’).
While this may seem like a long cook time for an Instant Pot recipe, the longer cooking time is well worth it because the finished product is just so perfect.
Once the IP is finished pressure cooking, allow it to naturally release and go into the Keep Warm mode for 15 minutes.
In other words, don’t touch it after it has finished pressure cooking and let it go into natural release mode.
If aren’t in a rush, allow it to naturally release for 30 minutes for the absolute best result. The extra time will yield incredibly tender beef.
Now open the pressure release valve to release the remaining 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.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
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).
Press Sauté, add 2 to 4 tablespoons of gluten-free all-purpose flour (regular all-purpose flour or a cornstarch slurry works too).
Allow the liquid to boil, stirring occasionally, 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.
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 crock pot. Slow cook for 8 to 10 hours on low for the best result.
You can also follow my recipe for Slow Cooker Beef Short Ribs.
What to Serve with Short Ribs:
I love the combination of beef short ribs and mashed sweet potatoes. In fact, these go marvelously with my Maple Bourbon Mashed Sweet Potatoes or my Creamy Instant Pot Mashed Sweet Potatoes.
If you prefer white potatoes, make my Caramelized Onion and Roasted Garlic Buttermilk Mashed Potatoes
You can do this up with all sorts of side dishes. Here are some of my favorites:
- Scalloped Sweet Potatoes
- Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette
- Pesto Smashed Potatoes
- Orange-Ginger Roasted Carrots
- Stir Fry Vegetables
- Butternut Squash Kale Salad
- Crowd-Pleasing Roasted Vegetables
If you love this recipe, also try my Instant Pot Red Wine Braised Short Ribs.
Questions? Holler at your girl.
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Instant Pot Short Ribs
Ingredients
- 2 to 3 pounds bone-in beef short ribs
- 1 yellow onion chopped*
- 2 large carrots chopped
- 5 cloves garlic minced*
- 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
- 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.
- Leave the Instant Pot on the Saute function and add the onion, carrots, and garlic, sauteing them in the beef fat.
- 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.
- 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.Â
- Once the IP is finished with Stew mode, allow it to automatically go into the Keep Warm mode for 15 minutes.
- After the 15 minutes, Turn the venting to Fast Natural Release to release the pressure.Â
To Make the Sauce (optional):
- 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.
- 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.
- 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.
Notes
Nutrition
I posted this recipe on November 12, 2018. I added more information to the post and updated the photos, but the recipe itself remains the same.
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
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!
I’m so glad you love it! It’s crazy how amazing it turns out with so little cooking time. Thanks for the love! xo
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!
Hi Pam! I use the 6-quart 7-in-1 Instant Pot. This is the one I use!: https://amzn.to/2RW8WpJ Hope you love it as much as I do! xo
How many people will this serve? Can’t wait to make it!!
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.
If I double the recipe do I keep the 1 hour cook time?
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!
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! 😀
@Julia, just bought an instapot and so excited to try this recipe! would the garlic cloves be sautéed whole, or do they need to be chopped as well?
Hi Maria!
Very exciting! I hope you love everything you make in your new Instant Pot! You’ll want to chop the garlic before sauteeing. Hope you enjoy the short ribs! xoxo
@Julia, thank you!!
@Julia, Cooked! Brought them for a New Years getaway weekend (doubled the recipe for 8 people) and they were a hit!!! Making them again for my mom’s birthday 🙂 Absolutely a fast favorite and came out exactly as you said- mouthwatering, fall off the bone, and sooo flavorful and tasty.
Yaaay that’s awesome! Thanks for letting me know, Maria! Happy New Year! xo
How did you cook your mashed sweet potatoes!?
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.
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!
This came out AMAZING! Thanks for sharing!
PS where are your bowls from?! Love them
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
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 ♡
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
I have cherry balsamic vinegar. Would it be too much (Overwhelming) if I used it during cooking?
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
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!
Yeeees! This is a family favorite! Crazy how easy it is. So happy you enjoyed them, Tiffanie! xo
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!
Oooh, I love the idea of using pomegranate juice in place of the cherry juice! Brilliant! I’ll be trying this soon 😀 xo
This sounds amazing!!! Could it work with boneless ribs?
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
Hi! If I double the recipe, can it altogether fit into the 6-qt instapot that you used? Or will I need an 8 qt instapot…
nevermind! I just read the part where you’d mentioned having to brown the meat in 2 batches, so I guess I’ll be making the recipe 2xs 🙂
I love this recipe! It is so good that we had to make it for Super Bowl Sunday. I have made this for many special occasions.
That makes me so happy! Thanks for the sweet note! xoxo
Delicious with the best tasting sauce I’ve ever tried. I can not say enough good things about the way this recipe turned out. YUM! Thank You for sharing it.
That’s so great to hear! The short ribs are a family favorite over here too! 😀 Thank you for the sweet note! xoxox
This looks delicious but part of that is what it’s served with in the photo. Sweet potato mash, or ???
Hi Kate! That’s correct – it’s mashed sweet potatoes. I linked to the two recipes I use in the post 🙂 xo
I just want to let you know that years after you’ve posted this recipe it’s still a staple in our household! We make it a few times a month and we never grow tired of it! We have eaten over garlic mashed potatoes, seasoned polenta (our fave so far), and mashed sweet potatoes. Just so good! Thanks again! 🙂
Wahoo! What great news! I’m so thrilled you enjoy the recipe. My family is positively obsessed with it too – we make it a couple times a year at least. Thanks for the sweet note! xo