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 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.
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 Instant Pot 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 Sauté 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 Sauté function and add the onion and carrots, sautéing 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 Sauté 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.
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.
What to Serve with Short Ribs:
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:
- 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
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 @The.Roasted.Root on Instagram!
- 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
- 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.
- 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.
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.
*Omit the onion and garlic for Low-FODMAP and add 1 additional tablespoon of balsamic vinegar.
**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.
Nutrition InformationYield 4 Serving Size 1 Serving
Amount Per Serving Calories 523Total Fat 26gUnsaturated Fat 0gCarbohydrates 15gFiber 3gSugar 9gProtein 59g