How to Cook Beef Short Ribs in the Oven or Instant Pot
There is a moment, about two and a half hours into a braise, when the whole house starts to smell like red wine, garlic, and browned beef. Someone wanders in from the other room and asks what is for dinner, and you just point at the oven. When you finally lift the lid, the ribs have slumped against each other in the pot, the meat has pulled back from the bone, and the sauce is dark, glossy, and bubbling softly. Short ribs have a reputation for being hard to get right, but they are one of the most forgiving things you can cook at home. You do not need special skills. You need a heavy pot or an Instant Pot, a little time, and the patience to leave the lid alone.
Quick answer: To cook beef short ribs in the oven, sear them, then braise them covered in broth and wine in a 300°F oven for about 3 hours, until the meat is fork tender. To cook them in an Instant Pot, sear them on the sauté setting, then cook on high pressure for 75 minutes with a 15 minute natural release. Rest the ribs in the liquid, skim the fat, and reduce the sauce.
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What Makes Short Ribs Different From Other Cuts?
Short ribs come from the rib section, and they carry a lot of meat, fat, and connective tissue around a bone. That mix is the reason they taste so rich. Cooked fast, the connective tissue stays tough and chewy. Cooked slowly in liquid, it melts into gelatin, which turns the sauce silky and makes the meat soft enough to cut with a spoon. The bone adds even more flavor to the liquid as it cooks. This is a cut that rewards patience, and it is hard to ruin as long as the meat stays in liquid and the heat stays low.
What Are Korean Style Short Ribs?
Short ribs are sold in two main styles. The English cut is a thick, meaty block with one bone, usually braised whole. The Korean style cut slices across the bones into long strips, so each piece has several small bones lined up in a row. That cut is traditionally grilled, but it also braises beautifully, and it has an advantage in the kitchen. The strips are thinner, so they cook a little faster than the thick blocks, and the meat is easy to pull off the bones in tender pieces for tacos, sandwiches, or rice bowls.
Why Do Pasture Raised Beef Short Ribs Work So Well for Braising?
Our Pasture Raised Beef Short Ribs are bone-in beef short ribs cut Korean style, and they are made for slow cooking. The marbling and connective tissue around the bones are exactly what turn rich and tender in a long braise. The product page notes that you can keep it very simple and cook them with just water and salt, and that the cooked meat is versatile enough to use in nachos, enchiladas, tacos, barbecue sandwiches, and even mac and cheese. That flexibility means one pot of ribs can turn into several different dinners.
What Goes Into the Braising Liquid?
A good braise needs only a few things. For a full batch, use two cups of beef broth, one cup of dry red wine, two tablespoons of tomato paste, one sliced onion, two chopped carrots, four smashed garlic cloves, a few sprigs of fresh thyme, a bay leaf, and a spoonful of Worcestershire sauce. If you would rather skip the wine, use an extra cup of broth and add a splash of red wine vinegar for brightness. The tomato paste adds depth and a little sweetness, and the wine adds acid that balances the richness of the beef. The liquid should come about halfway up the ribs, not cover them completely.
How Do You Cook Beef Short Ribs in the Oven Step by Step?
- Pat the ribs very dry and season them generously on all sides with salt and black pepper.
- Heat a heavy, oven-safe pot over medium-high heat with a little oil and sear the ribs in batches for 3 to 4 minutes per side, until they are deeply browned, then move them to a plate.
- Lower the heat to medium, add the onion and carrots to the pot, and cook for 5 minutes until they soften, then stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom of the pot, then simmer for 3 minutes.
- Add the broth, Worcestershire sauce, thyme, and bay leaf, then nestle the ribs back into the pot so the liquid comes about halfway up.
- Bring it to a gentle simmer, cover the pot tightly, and move it to a 300°F oven.
- Braise for about 3 hours, until the meat is fork tender and pulling away from the bones.
- Let the ribs rest in the covered pot for 15 minutes, then lift them out and skim the fat from the sauce.
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How Do You Cook Beef Short Ribs in an Instant Pot Step by Step?
- Pat the ribs dry and season them generously with salt and black pepper.
- Set the Instant Pot to sauté on high, add a little oil, and sear the ribs in batches for 2 to 3 minutes per side, then move them to a plate.
- Add the onion and carrots and cook for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom of the pot so nothing sticks and triggers a burn warning.
- Add one cup of broth, the Worcestershire sauce, thyme, and bay leaf, then stack the ribs in the pot, standing them up if you can.
- Lock the lid, set the valve to sealing, and cook on high pressure for 75 minutes.
- Let the pressure release naturally for 15 minutes, then turn the valve to venting to release the rest.
- Lift out the ribs, skim the fat from the sauce, and use the sauté setting to simmer the sauce for 10 minutes until it thickens.
Which Is Better, the Oven or the Instant Pot?
Both work well, and the right choice depends on your day. The oven gives you a deeper, more roasted flavor and a sauce that reduces gently as it cooks. The Instant Pot saves a lot of time and keeps the meat very moist. Here is a quick comparison.
| Method | Time | Best For | Result |
|---|---|---|---|
| Oven braise | About 3 hours at 300°F | Weekend dinners and deep flavor | Rich, roasted flavor and a silky sauce |
| Instant Pot | 75 minutes plus release time | Busy weeknights | Very tender, moist meat with a lighter sauce |
| Slow cooker | 8 to 10 hours on low | Hands-off, all-day cooking | Soft, shreddable meat |
Why Sear the Ribs First?
Searing builds a deep brown crust, and that crust is full of flavor. It gives the meat a roasted taste and adds richness to the whole pot of liquid. Skipping it leaves the finished dish tasting flatter. Pat the ribs very dry first, because a wet surface steams instead of browning, and cook them in batches so the pot stays hot. It takes about ten minutes, and it is the easiest way to make a big difference in the final flavor. Searing does not seal in juices, which is a common myth. It simply adds taste.
Why Keep the Liquid Halfway Up the Ribs?
If the ribs are fully covered, they boil in the liquid and the sauce stays thin and watery. If the liquid only comes halfway up, the bottom of the ribs braise while the tops roast in the steam, which gives you more flavor and a better sauce. The exposed tops also brown a little and turn dark and glossy. In an Instant Pot, you need less liquid, because the sealed pot holds in nearly all the moisture. About one cup is enough, and extra liquid just waters down the sauce.
How Do You Know the Ribs Are Done?
Go by feel, not the clock. The meat should be fork tender, and it should pull away from the bones with almost no effort. If you slide a fork in and it meets resistance, the connective tissue has not melted yet, so cover the pot and give it more time. For a pull-apart texture, the meat reaches about 200°F inside, though you do not need a thermometer to tell. The bones will also loosen and wiggle freely. Ribs that are done a little early are still delicious. Ribs that are underdone are tough, so it is better to err on the side of longer.
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How Do You Skim the Fat and Finish the Sauce?
Short ribs release a lot of fat as they cook, and that fat floats on top of the sauce. Spoon off as much as you can with a wide spoon, or pour the liquid into a tall container and let the fat rise so it is easier to remove. Then simmer the sauce in a wide pan over medium heat for 10 to 15 minutes, until it thickens enough to coat the back of a spoon. Taste it and add salt, a splash of red wine vinegar, or a little more Worcestershire sauce if it needs brightness. Spoon the sauce over the ribs right before serving.
How Do You Give Short Ribs a Sticky Glaze?
A glaze turns braised ribs into something special. Mix three tablespoons of soy sauce, two tablespoons of brown sugar, a minced garlic clove, a teaspoon of grated ginger, and a teaspoon of sesame oil. Brush it on the cooked ribs, place them on a sheet pan, and slide them under a hot broiler for 3 to 5 minutes, watching closely, until the glaze bubbles and turns sticky and dark. For a barbecue version, brush on your favorite barbecue sauce and broil the same way. Because the sugar can burn fast, stay by the oven.
What Can You Do With Shredded Short Rib Meat?
Once the ribs are tender, the meat pulls off the bones easily, and the possibilities are wide. Pile it into warm tortillas for tacos with pickled onions and cilantro. Spoon it over nachos with melted cheese. Stir it into mac and cheese, tuck it into enchiladas, or serve it on toasted rolls with a spoonful of the sauce for a sandwich. The product page suggests these same ideas, and all of them work well because the meat stays moist in the sauce. Save the bones for a rich, flavorful soup stock.
Can You Cook Beef Short Ribs in a Slow Cooker?
Yes. Sear the ribs first for the best flavor, then place them in the slow cooker with the vegetables, broth, wine, and herbs. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork tender. Keep the lid closed as much as possible, because each peek lets out heat and adds time. When they are done, lift out the ribs and finish the sauce on the stove the same way as in the oven method.
What Should You Serve With Short Ribs?
Short ribs are rich, so they pair well with something soft and creamy and something bright. Creamy mashed potatoes, soft polenta, or buttered egg noodles are perfect for catching the sauce. Steamed rice works well too, especially with the Korean glaze. For something fresh, add a green salad with a sharp vinaigrette, roasted green beans, or sauteed spinach with lemon. A little chopped parsley on top gives the plate color and a clean, herby finish.
What Are the Most Common Short Rib Mistakes?
Skipping the Sear
Without browning, the ribs and the sauce taste flat. Take a few minutes to brown every side.
Covering the Ribs Completely in Liquid
The ribs boil and the sauce turns thin. Keep the liquid about halfway up.
Cooking Them Too Hot or Too Fast
High heat makes short ribs tough. Stay at 300°F in the oven, and give the Instant Pot the full time.
Pulling Them Out Too Soon
If a fork meets resistance, the connective tissue has not melted. Cover the pot and keep cooking.
Skipping the Fat Skim
Extra fat makes the sauce greasy. Spoon it off before you serve.
Troubleshooting: What Went Wrong and How to Fix It
My Short Ribs Were Tough
They need more time. Return them to the pot, cover it, and keep cooking until a fork slides in with no resistance.
My Sauce Was Too Thin
Lift out the ribs and simmer the sauce in a wide pan for 10 to 15 minutes until it reduces and thickens.
My Sauce Was Too Greasy
Skim the fat with a wide spoon, or pour the sauce into a tall container and remove the fat that rises to the top.
My Instant Pot Showed a Burn Warning
Browned bits were stuck to the bottom. Deglaze well with the wine and scrape the pot clean before you lock the lid.
My Ribs Tasted Bland
Season the ribs heavily before searing, and finish the sauce with salt and a splash of vinegar.
Frequently Asked Questions
How long does it take to cook beef short ribs in the oven?
Plan on about 3 hours in a 300°F oven, until the meat is fork tender and pulling away from the bones.
How long do you cook beef short ribs in an Instant Pot?
Cook them on high pressure for 40 minutes, then let the pressure release naturally for 15 minutes.
Do I need to sear short ribs before braising?
It is not required, but it adds a lot of flavor to the meat and the sauce. A few minutes of browning makes a big difference.
Can I cook short ribs without wine?
Yes. Use extra beef broth and add a splash of red wine vinegar at the end to give the sauce some brightness.
What are Korean style short ribs?
They are short ribs cut across the bones into long strips, with several small bones in each piece. They braise well and cook a little faster than thick English cut blocks.
How do I know when short ribs are done?
They are done when a fork slides in with no resistance and the meat pulls away from the bones easily.
Where can I buy beef short ribs online?
You can order our Pasture Raised Beef Short Ribs online and have them shipped to your door.
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Ready to Cook Beef Short Ribs at Home?
If you want to buy beef short ribs online, we make it easy. You can order pasture raised beef online without a trip to a specialty butcher, and it ships right to your door, ready for your next slow-cooked dinner. Browse the full Angus beef collection to find the best place to buy beef online for roasts, steaks, and short ribs. For questions about how to cook beef short ribs or where to buy pasture raised beef short ribs, call us at 800-674-8426.