Instant Pot
Short Ribs
Thaw Time: 1 hr. Cook Time: 7-9 hr. Rest Time: 15 min
Total Time: 8-10 hr.
Makes: 2-4 servings
Macronutrients*: 18.3g protein · 0g carb · 35.7g fat (3oz)
*(broth not included-this will vary significantly depending on what broth/drippings are being used prior)
For a visual, see my instagram video here!
About the Dish:
Short ribs are one of my FAVORITES. They are one of the most savory & juicy cuts. If you are looking for a rich, pull apart, melt in your mouth type meal…this is it!
They are (of course) from the cows rib section, very close to the chuck and brisket sections. This cut is most similar to a chuck roast, so if you like that, then you will LOVE this.
See my recipe for chuck roast here!
This meat is so juicy it can actually be a bit oily, due to how big of a fat slab is attached. You can trim this down if you like, although I haven’t seen the need to.
This recipe can easily be used WITHOUT broth and just water, because the attached fat is going to richen the water during the long cooking process anyway.
This dish will FILL you up with very little meat because of how rich it is, I usually worry that it won’t be enough and I am always pleasantly satisfied.
About the Broth:
The hardest thing about documenting my recipes for others to try has been my constant use of leftover beef drippings.
I very rarely use store bought bone broth.
When I am slow cooking short ribs, chuck roasts, stew meat, etc. I ALWAYS keep the leftover drippings from the dish. This will drastically change the flavor of my dish depending on what the previous drippings were from. Therefore, when I use leftover drippings from another recipe, it is likely VERY RICH and FATTY.
I HIGHLY recommend saving all of your leftover meat drippings, especially slow cooked meals when you are yielding a lot of beneficial fatty juices. These slow cooked fatty deposits and even sometimes bone marrow (if slow cooking bone in meat), are so beneficial for you. It’s also a great alternative and money saver to store bought broth.
I store the drippings in a large wide mouth mason jar and either keep it in the fridge to use that week or store it in the freezer to use at a later time. As long as the fat layer on top remains in tact, in can stay fresh for a long while in the fridge (even a few weeks, just do a smell test before using if its been that long). It will stay good in the freezer for well up to a year or longer!
If you want to make your own bone broth from soup bones/leftover bones please see my recipe here!
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
Instant pot or slow cooker
Mason jars for broth
Ingredients:
Short Ribs (typically 3-5 bones long)
3-4 cups of broth (or water)
Want to make your own bone broth? Recipe here
2 Tbsp. Salt
Any other desired seasonings
(garlic, onion, rosemary, etc)
2 Tbsp. tallow or butter for searing
Want to utilize tallow from your homemade bone broth?
Recipe here!
Steps:
Remove short ribs from the fridge at least 1 hour prior to cooking. Always ensure they are completely thawed.
Cut the short ribs in half or thirds depending on how long they are. You can even cut them into individual ribs, this will cook much quicker if needed.
Turn your instant pot on sear and let it get hot.
If you are not using an instant pot, sear your ribs on a skillet (cast-iron preferably) and then transfer to a slow cooker or dutch oven.
Add your fat of choice (tallow or butter). I used tallow in my instagram video-see visual: https://www.instagram.com/p/Czb-ZnEu5lT/
Once the fat is melted, sear your ribs on all sides for 1 minute each side.
Once all of the ribs are seared, turn instant pot setting from sear to slow cook.
Place the ribs fat side down and add your broth or water until 3/4 covering the ribs.
Cover and cook on low for 7-9 hours. 7 hours for individual cut ribs and 9 if you keep it in 2 rib chunks or bigger.
Remove from the slow cooker and let it rest for 15 minutes. The bones might slide right off so be careful! I tend to use a spoon to catch the meat.
Don’t forget to store your savory juices, and enjoy!
For a visual, see my instagram video here!
Changes/Substitutions
You can cook short ribs several different ways:
Smoking/grilling
Dutch oven
Slow cooker/instant pot
Just be sure to cook them long enough that the connective tissues and fat melt down, leaving a tender and juicy product!
Keep checking back for updated recipes on these different methods :)
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
Please checkout my instagram account for videos of me making these recipes!
I also add daily meals to my story and other useful healthy content.
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