When I think of comfort food, one of the first dishes that comes to mind is beef ribs. This recipe for Instant Pot Beef Ribs is one I’ve cherished for years, and it’s always a hit with my family. I remember a particularly cold winter evening a few years back, when my husband and kids came in from playing in the snow, their cheeks rosy and their spirits high. I had a pot of these savory ribs waiting for them, and the smiles and appreciative noises that followed are memories I hold dear.
This recipe combines the rich flavor of beef short ribs with a sweet and tangy sauce that is simply irresistible. What I love about this dish is not just how delicious it is, but also how quickly it comes together in the Instant Pot. In just over an hour, you can have fall-off-the-bone ribs that taste like they’ve been slow-cooked for hours.
For a slight variation, I sometimes substitute the plum preserves with apricot preserves. The apricots add a lovely sweetness that pairs perfectly with the spicy chili sauce and the tangy red wine vinegar. Another tweak I’ve tried is using honey mustard instead of Dijon for a subtle difference in flavor that my family enjoys.
One of the best things about using an Instant Pot is how it simplifies the cooking process without compromising on taste. Browning the ribs and onions directly in the pot before pressure cooking helps build a deep, rich flavor base. The pressure cooker then works its magic, tenderizing the meat in a fraction of the time it would take in a traditional oven or slow cooker.
Whether you’re looking for a weeknight meal that’s easy to prepare or something special for a family gathering, these Instant Pot Beef Ribs are sure to be a crowd-pleaser. Serve them with mashed potatoes or a side of steamed vegetables, and you’ve got a hearty meal that’s both satisfying and memorable.
How to Make Instant Pot Beef Ribs
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Ingredients
- 4 pounds bone-in beef short ribs, trimmed
- 2 tablespoons canola oil
- 1 large sweet onion, sliced and halved
- 1/2 cup water
- 12 ounces chili sauce
- 3/4 cup plum preserves (or preferred preserves)
- 2 tablespoons packed brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
Directions
- Activate the sauté mode on your 6-quart electric pressure cooker and set it to medium heat. Pour in the canola oil and brown the beef ribs in small batches, adding more oil if needed. After browning, take out the ribs and brown the onions in the same pot.
- Place the browned ribs back into the pressure cooker and add the water. Secure the lid and close the pressure-release valve. Set the pressure cooker to high pressure for 40 minutes. Let the pressure release naturally for 10 minutes before performing a quick release of any remaining pressure.
- In a small saucepan, mix together the chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, and ground cloves. Heat over medium heat, stirring until everything is well combined.
- Take the ribs out of the pressure cooker and discard the cooking juices. Return the ribs to the pot and pour the prepared sauce over them. Secure the lid again and close the pressure-release valve. Set to pressure-cook on low for 5 minutes. Let the pressure release naturally for 5 minutes before performing a quick release. Serve the ribs with the sauce.
Storing Suggestions:
To store leftover beef ribs, let them cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to eat, reheat in the oven at 350°F until warmed through, or reheat in the microwave.
FAQs:
Can I use a different type of ribs for this recipe?
Yes, you can use other types of ribs, such as pork ribs, but the cooking time might need to be adjusted. Pork ribs may cook slightly faster than beef ribs, so monitor the tenderness closely.
What can I substitute for plum preserves?
If you don’t have plum preserves, you can use other fruit preserves like apricot, peach, or even a berry mix. The flavor will vary slightly, but the sauce will still be delicious.
How do I make the ribs spicier?
To add some heat to the ribs, consider adding a teaspoon of crushed red pepper flakes or a few dashes of hot sauce to the sauce mixture. Adjust the amount to your taste preference.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time. Make the sauce as directed and store it in an airtight container in the refrigerator for up to a week. When ready to use, reheat it gently on the stove before adding it to the ribs.
Do I need to trim the fat from the ribs?
Trimming excess fat from the ribs is recommended to avoid a greasy sauce. However, leaving a little fat can add flavor and moisture to the ribs during cooking.
Can I use a slow cooker instead of an Instant Pot?
Yes, you can adapt this recipe for a slow cooker. Brown the ribs and onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the ribs are tender. Follow the same steps for making and adding the sauce.
Instant Pot Beef Ribs
Ingredients
- 2 tablespoons canola oil
- 4 pounds trimmed beef short ribs, bone-in
- 1 large sweet onion sliced and halved,
- 1/2 cup water
- 1 bottle 12 ounces chili sauce
- 3/4 cup plum preserves or preferred preserves
- 2 tablespoons brown sugar packed
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
Instructions
- Set your 6-quart electric pressure cooker to the sauté or browning mode and adjust to medium heat. Add the canola oil and brown the ribs in batches, adding more oil as necessary. Once browned, remove the ribs and brown the onions in the same pot.
- Return the ribs to the pressure cooker and add the water. Secure the lid and close the pressure-release valve. Set to pressure-cook on high for 40 minutes. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
- In a small saucepan, combine the chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, and ground cloves. Heat and stir over medium heat until well mixed.
- Remove the ribs from the pressure cooker and discard the cooking juices. Return the ribs to the pot and pour the prepared sauce over them. Secure the lid and close the pressure-release valve again. Set to pressure-cook on low for 5 minutes. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure. Serve the ribs with the sauce.
