Instant Pot Short Ribs

• servings: 8 servings
• active time: 1 hour 10 minutes
• total time: 2 hours 10 minutes

Ingredients

4 lbs. beef short ribs, bone-in

1 Tbsp. olive oil (for searing)

2 Tbsp. light brown sugar (or sugar substitute)

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. smoked paprika

1 tsp. salt

fresh cracked black pepper

1 cup reduced-sodium beef broth

8 oz. hoisin sauce

1/4 cup coconut aminos (or soy sauce)

1/4 cup light brown sugar (or sugar substitie)

1/4 cup honey (or maple syrup)

4 cloves garlic (minced)

1 Tbsp. ginger (minced)

1 Tbsp. sesame oil

2 tsp. rice vinegar

3 Tbsp. cornstarch or arrowroot (use more if needed) (for thickening the sauce)

4-5 Tbsp. water (mixed with cornstarch)

1/2 tsp. chil paste or sriracha, for heat (optional)

green onions

toasted sesame seeds

red pepper flakes

Directions

Mix together all the dry rub ingredients. Apply generously to the beef short ribs, ensuring all sides are coated. I like to do this by sprinkling the rub onto a baking sheet and pressing the ribs into the rub. Allow the ribs to marinate on a baking sheet for at least 1 hour in the refrigerator.

Turn on the Instant Pot's 'Sauté' function. Add olive oil. Once the oil is hot, add the ribs and sear on all sides until browned. Remove ribs and set aside. You may need to work in batches.

Pour in a bit of beef broth to deglaze the pot, scraping up the brown bits from the bottom with a wooden spoon.

In a bowl, mix together hoisin sauce, coconut aminos, brown sugar, honey, minced garlic, ginger, sesame oil, rice vinegar, and chili paste or sriracha (if using).

Return the seared ribs to the Instant Pot, arranging so most, if not all, are in an even layer along the bottom of the pot. Pour the sauce mixture over them. Add the remaining beef broth. Secure the lid and set the pressure release to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' high pressure for 40 minutes.

Once done, let the pressure naturally release for 15 minutes, then manually release any remaining pressure.

Remove the ribs. Set the Instant Pot to 'Sauté' mode. Mix cornstarch (or arrowroot powder) with 4-5 tablespoons of water to form a slurry. Stir this into the sauce and let it simmer until thickened to a sticky consistency.

Return the ribs to the pot to coat them in the sticky sauce. Plate the ribs and drizzle with additional sauce. Garnish with sliced green onions, toasted sesame seeds and red pepper flakes (optional).

Nutrition

• Calories: 667 kcal
• Total Fat: 42 g
• Saturated Fat: 19 g
• Unsaturated Fat: 3 g
• Cholesterol: 180 mg
• Sodium: 801 mg
• Total Carbohydrate: 32 g
• Total Sugars: 28 g
• Protein: 41 g