Bring a little Texan BBQ into your kitchen with these succulent beef short ribs cooked in the Instant Pot smothered in smokey tomato sauce. Recipe from our favourite paleo pressure cooker cookbook! You will love these BBQ short ribs recipe!
Today’s gorgeous Instant Pot BBQ short ribs recipe is from Paleo Cooking With Your Instant Pot cookbook by Jennifer Robins. She is the whole-foodist behind the popular food blog Predominantly Paleo, and bestselling author of Down South Paleo, The New Yiddish Kitchen and Paleo Kids Cookbook.
Jennifer is a Texas girl, so BBQ cooking is part of her culinary blood. Living on the East Coast has left Jennifer loves to cure her BBQ cravings with simple dishes that remind her of the authentic grub back home. This Instant Pot must-try recipe is a perfect example of her Texas-inspired cooking.
Tips For Cooking Instant Pot Beef Short Ribs
If using a slow cooker, place all of the ingredients except for the cooking fat in the slow cooker basin and cook on low for 8 hours or high for 4 hours. Remove the ribs and ladle off any fat from the top of the sauce remaining in the slow cooker. Once you’ve ladled the desired amount of fat off, purée the sauce using an immersion blender or, alternatively, transfer it to a blender and purée. Serve ribs with the sauce and aforementioned side dish options.
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Bring a little Texan BBQ into your kitchen with these succulent Instant Pot beef short ribs smothered in smokey tomato sauce. Serve with a side of greens, rice, mash or sweet potatoes.
- 8 oz (227 g) short ribs
- Sea salt and pepper
- 3 teaspoon (15 ml) olive oil, avocado oil or lard
- 1 large onion, sliced into rings
- 1⁄2 cup (118 ml) high-quality store-bought ketchup
- 1⁄2 cup (118 ml) crushed tomatoes
- 1⁄4 cup (60 ml) local honey
- 1⁄2 teaspoon onion powder
- 1 teaspoon (5 ml) liquid smoke
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon sea salt
- Optional: 1 teaspoon (5 ml) gluten-free Worcestershire sauce
- Fresh thyme, optional
- To serve: Potato Salad & Steamed Greens (recipes in the cookbook)
- First season your short ribs with sea salt and pepper. Drizzle the cooking oil into the stainless steel bowl and press the Sauté button. After the oil heats, around a minute or so, transfer the seasoned ribs and onions into the oil. Cook the ribs on each side for about 3 minutes.
- Combine the ketchup, tomatoes, honey, onion powder, liquid smoke, garlic powder, sea salt and Worcestershire sauce in a bowl and stir. Now pour the sauce over the ribs, secure the lid and close the pressure valve. Press the Manual button, and set the time or press then the “-” button until the display reads 28 minutes. Allow the cooking cycle to complete. Quick-release the pressure valve and remove the lid once safe to do so.
- Remove the ribs from the sauce, which will become quite oily. Ladle off as much of the fat as you wish to before reducing the BBQ sauce. It’s okay to leave a little fat. Now press the Sauté button once more and allow the sauce to simmer for about 10 minutes. As it reduces, the onions and sauce could potentially stick to the bottom of the stainless steel bowl, so use a spoon to shift the contents if this begins to happen. Once the sauce has reached your desired texture and thickness, spoon it on top of the ribs and serve. Garnish with fresh thyme if desired.
- This dish is great paired with a potato salad and steamed greens with bacon, both of which can be found in the cookbook.
- Serving Size:
- Calories: 472
- Sugar: 51.9 g
- Sodium: 2443.7 mg
- Fat: 17.1 g
- Saturated Fat: 5.4 g
- Carbohydrates: 60.5 g
- Fiber: 2.3 g
- Protein: 24.1 g
- Cholesterol: 88 mg
Keywords: Ribs, BBQ, Texan