Food Recipes Instant Pot Spiced Short Ribs 5.0 (2) 1 Review Enjoy some meltingly tender short ribs with the press of a button. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on November 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 40 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Jump to recipe The magic of a pressure cooker turns these short ribs into a meltingly tender feast. Pair the ribs with classic vegetables—onion, carrots, and celery—and serrano chiles for a kick. A little dark brown sugar brings a hint of deep, molasses flavor to every bite, while allspice adds a touch of fall flavor. Finish the dish with a can of small great northern beans, which sop up the delicious sauce without overwhelming the flavors. If you have leftovers, shred and toss the meat with pasta for another tasty dinner. Ingredients 3 lb. bone-in beef short ribs (about 6 short ribs) 1 tablespoon kosher salt, divided 1 tablespoon olive oil 1 onion, chopped (1½ cups) 4 carrots, cut into 1½-in. pieces (about 2 cups) 2 stalks celery, chopped (about ¾ cup), plus leaves for serving 2 serrano chiles, seeded and finely chopped (1 Tbsp.) 2 tablespoons dark brown sugar 1 ½ teaspoon ground allspice 1 cup unsalted beef stock 1 15-oz. can great northern beans, drained and rinsed Directions Season short ribs with 2 teaspoons salt. Select the sauté setting on a programmable pressure multicooker (such as an Instant Pot). Select the high temperature setting and preheat for 2 to 3 minutes. Add oil. Add half the short ribs; cook, flipping once, until browned on both sides, about 4 minutes per side. Transfer to a large plate. Repeat with remaining short ribs. Reserve 1 tablespoon of drippings in cooker; discard remaining drippings. Add onion to drippings in cooker; cook until softened, about 5 minutes. Stir in carrots, celery, chiles, sugar, allspice, short ribs, and remaining 1 teaspoon salt. Add stock. Press Cancel, lock lid, and turn steam-release handle to sealing position. Pressure-cook on high for 45 minutes. Carefully turn steam-release handle to venting position; let steam fully escape. Transfer short ribs to a plate. Let mixture in cooker stand for a few minutes to allow fat to rise to the top. Using a large spoon or ladle, discard fat. Stir in beans. Serve short ribs with bean mixture. Top with celery leaves. Rate it Print Nutrition Facts (per serving) 553 Calories 26g Fat 29g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 553 % Daily Value * Total Fat 26g 33% Saturated Fat 10g 50% Cholesterol 134mg 45% Sodium 1443mg 63% Total Carbohydrate 29g 11% Dietary Fiber 6g 21% Total Sugars 15g Protein 50g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.