Easy Beer Braised Beef Short Ribs

Delicious beer braised beef short ribs with carrots over mashed cauliflower

5 from 24 votes

Easy Beer Braised Beef Short Ribs

Make tasty Beer Braised Beef short ribs in the Instant Pot! Have an amazingly flavorful meal in 45 minutes! The most tender beef short ribs filled with flavor from Guinness Beer! This will be a family favorite. Oven braised recipe included.

Course Main Course

Cuisine American

Keyword easy main dish, instant pot

Prep Time 20

Cook Time 9

building pressure 7

Total Time 36

Servings servings

Calories 531kcal

Author Eileen xo

Ingredients

Short Ribs

4 pounds beef short ribs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Kosher salt
1 teaspoon black pepper

Beer Braising Liquid

1 teaspoon olive oil
1 large onion, peeled and sliced thin
3 large carrots, peeled, sliced 1 inch thick
2 cloves garlic, peeled and diced
1 cup Guinness Beer
14.5 ounce can fat-free beef broth
1 Tablespoon Worcestershire sauce
1 teaspoon tomato paste
4 sprigs fresh thyme
2 sprigs fresh rosemary
4 sprigs fresh parsley
½ teaspoon black pepper
salt, to taste Note 1
1 Tablespoon corn starch

US Customary - Metric

Instructions

In a small bowl, combine garlic powder, onion powder, Kosher salt, and ground black pepper. Rub the short ribs with the garlic powder mixture.
Set the Instant Pot to saute on High. Add the olive oil, when it reads hot, add the seasoned short ribs to brown. (see note 2) Once browned, remove ribs from the Instant Pot, set aside.
Keep the Instant Pot on Saute, add the onions, carrots, and garlic to the pot. Let saute about 5 minutes. Add in the Guinness Beer( see note 3). Use a wooden to release the brown bits that have stuck to the bottom of the pot. Hit "Cancel" on the Instant Pot (Note 4)
Add in the beef broth, Worcestershire Sauce, and tomato paste. Stir to blend the tomato paste into the liquid. Add the seared short rib back into the pot. Also add in the thyme, parsley, and rosemary. (Note 5)
Place the lid on the Instant Pot and Seal it. Turn the Vent Knob to closed. Press "Stew" and set for 35 minutes, on high.
Once the timer goes off, let it do a natural release for about 10 minutes. Then open the valve to release the remaining pressure in the pot. Hit "Cancel". Remove cover, remove the ribs and carrots to a large bowl and cover with foil.
Make a slurry with the cornstarch and some of the liquid and mix well, until smooth. Pour into the Instant Pot and press "Saute" adjust heat to medium heat. Let it cook for about 10 minutes to thicken the sauce.
Serve the short ribs over mashed cauliflower, mashed potatoes, or egg noodles and enjoy!

Notes

Note 1: I limit my sodium, I find this has enough salt without any extra. Taste the sauce before adding salt.

Note 2: Let the short ribs sear about 5 minutes. Don't move them around. It is best to let them sear by leaving them alone to brown. Then flip to brown the other side.

Note 3: When adding the Guinness into the Instant Pot, it is important to use a spoon to scrape all the brown bits off the bottom of the pot. ** If you do not remove all the brown bits you may get a burn notice on the Instant Pot** Plus those brown bits are added flavor to the gravy.

Note 4: It is important to shut the Instant Pot off after the "Saute" of the beef and veggies are done and the Guinness is added "Saute". This prevents the "Burn" message. Don't switch from the saute to stew button.

Note 5: If you do not have fresh herbs, they really add amazing flavor, add dried herbs about 1 teaspoon each.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition