Description
Tender beef short ribs cooked in an Instant Pot until fall-apart tender, smothered in a tangy Carolina mustard BBQ sauce. These Instant Pot beef short ribs are perfect for a comforting and flavorful meal.
Ingredients
Scale
Beef Short Ribs:
- 3–4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup beef broth
- 1 large onion, sliced
- 4 cloves garlic, smashed
Carolina Mustard BBQ Sauce:
- ½ cup yellow mustard
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Season the Short Ribs: Season the short ribs with salt, pepper, garlic powder, and smoked paprika.
- Sear the Short Ribs: Sear the short ribs in batches in the Instant Pot on Sauté mode until browned on all sides. Remove and set aside.
- Sauté Onion and Garlic: Sauté sliced onion and smashed garlic in the pot for 2–3 minutes. Add beef broth and deglaze the pot.
- Pressure Cook: Return the ribs to the pot, pressure cook on High for 45 minutes, then natural pressure release for 15 minutes.
- Make BBQ Sauce: Whisk together all sauce ingredients, simmer until thickened.
- Finish Ribs: Brush ribs with BBQ sauce, broil if desired.
Notes
- Pair with coleslaw, cornbread, or baked beans.
- Sauce can be made ahead and stored for up to a week.
- Adjust cayenne or add hot sauce for more heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 short rib portion
- Calories: 520
- Sugar: 9g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
