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This Instant Pot Low-Carb Short Ribs Recipe makes tender, delicious short ribs in a rich, savory sauce. The recipe can be part of a low-carb, keto, LCHF, diabetic, Atkins, gluten-free, grain-free and Banting diets.
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Who else loves short ribs?
Short ribs may be one of my favorite cuts of beef. This cut of beef delivers rich flavor that makes my mouth water just thinking about them. The only problem with short-ribs is that they can be a bit tough unless cooked for hours at a low temperature. Of course, when they cook for hours, they lose some of that flavor that makes them so good.
No worries! We can have flavor and tender, fall apart meat. To have the best of both, we just need to cook the short ribs under pressure. This breaks down the collagen without cooking out the flavor. The result is tasty, tender meat you can eat without a knife, though I do suggest a napkin to wipe up the sauce dripping down your chin.
An added bonus of cooking short ribs in an Instant Pot, is that while the results aren’t quite instant, the pot shaves hours off of the cooking time. So, we hold onto flavor, create tenderness, and save time–what’s not to love?
About this Instant Pot Low-Carb Short Ribs Recipe
This recipe takes rich, meaty short ribs, and adds even more flavor to them further by cooking them in wine and broth. The addition of tomato, onion, garlic and celery make the sauce divine. A touch of thyme and rosemary top off the masterpiece. I seriously can’t begin to describe how good these are.
I based this recipe on my recipe forLow-Carb Beef Bourguignon Stew. In both recipes, I thicken the sauce with tomato paste and a touch of xanthan gum. This creates the gravy-like consistency, while adding a bit of tomato goodness.
This recipe could be made without an Instant Pot. I have tested it by browning the meat and cooking the vegetables in a dutch oven, then covering it and putting it in a the oven at 350º Fahrenheit for 2 1/2-3 hours. My only issue with this was that the sauce has a tendency to separate. The ribs were still mouthwateringly delicious!
I love serving these short ribs over a mountain of mashed cauliflower with the sauce trickled overtop. For a side, I’ll add something simple, like a green salad or steamed broccoli. I keep the sides for this dish simple because I wouldn’t want anything to compete with the main event on the plate.
Love using your Instant Pot? You may want to check out my recipe for Instant Pot Spaghetti Squash,Low-Carb Italian Sausage Soup, this Instant Pot Keto Beef Stroganoff from Keto Cooking Wins, this recipe for Pesto Chickenfrom This Old Gal, or this recipe for French Garlic Chicken from Two Sleevers. Enjoy!
-Annissa
5 from 8 votes
Instant Pot Low-Carb Short Ribs Recipe
This Instant Pot Low-Carb Short Ribs Recipe makes tender, delicious short ribs in a rich, savory sauce. The recipe can be part of a low-carb, keto, LCHF, diabetic, Atkins, gluten-free, grain-free and Banting diets.
Course Main Course
Cuisine American, low-carb
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 166 kcal
Author Annissa Slusher
Ingredients
- 2 1/2 pounds bone-in short ribs
- sea salt
- black pepper freshly ground
- 4 ounces yellow onion finely chopped
- 2 stalks celery thinly sliced
- 1 clove garlic crushed
- 1/2 teaspoon xanthan gum
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon fresh parsley chopped, for garnish (optional)
Instructions
Cut ribs between the bones. Sprinkle short ribs with sea salt and pepper.
Select sauté setting on the Instant Pot. Preheat until the word "Hot" appears in the display. In batches, place the ribs, fatty side down, in the pot. (If you put them fatty side down first, you will not need any additional oil.) Ribs should not touch. Brown all sides, then remove from pot and place on a plate.
Discard all but 1 tablespoon fat from the Instant Pot. (If you have less than 1 tablespoon of fat, add a bit of oil/butter.) Continuing on the Sauté setting, add the onions and celery. Cook until edges are just starting to brown. Stir in garlic and xanthan gum. Cook for about 30 seconds or until garlic is fragrant.
Stir in tomato paste, then add the red wine. Continue to stir, scraping up browned bits. When mixture has thickened to gravy consistency, pour in the stock. Add the thyme and rosemary. Bring to as simmer (continuing on sauté setting), stirring occasionally.
When mixture has thickened, add the ribs and any accumulated drippings back into the Instant Pot.Close and lock the lid. Set the steam-release lever to "sealing" position. Select Meat Stew setting and press this button one to three times to select "More" mode. The timer should read 45 minutes and the pressure setting will be on high. When finished cooking, press cancel button and use the quick release method to release pressure before opening the pot. See manual for instructions.
Season to taste with salt and pepper. I used about 1/2 teaspoon salt and 1/4 teaspoon pepper, but this amount may be different for you depending on the saltiness of the broth used and personal preference. Skim off any fat that may be on the top. Serve short ribs with a bit of sauce drizzled on top. Sprinkle with parsley if desired.
Recipe Notes
Note: The nutrition facts assume that one consumes an entire fourth of the sauce. In reality, one may eat less sauce which will decrease the number of carbs consumed as most of them are in the sauce.
Serving Size: 1/4 recipe
Calories: 166
Fat (g): 4
Carbs (g): 8
Fiber (g): 2
Protein (g): 7
Net carbs (g): 6
Nutrition Facts
Instant Pot Low-Carb Short Ribs Recipe
Amount Per Serving
Calories 166 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 18mg6%
Sodium 519mg23%
Potassium 408mg12%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 7g14%
Vitamin A 200%4%
Vitamin C 9.1%11%
Calcium 20%2%
Iron 1.1%6%
* Percent Daily Values are based on a 2000 calorie diet.
Kathleen on May 30, 2018 at 8:25 pm
I made these tonight ~ they were absolutely delicious! I used boneless short ribs because that is what I had. I served it with a tossed salad. We’re looking forward to the leftovers tomorrow night!
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Harper and Annissa Slusher on May 30, 2018 at 10:47 pm
A tossed salad is all it needs! I’m so glad you enjoyed it!
-AnnissaReply
Britney on June 5, 2019 at 7:06 pm
Where do you add in the xanthan gun?? I did not see it in the instructions.
ThxReply
Britney on June 5, 2019 at 7:07 pm
Oops.. gum:-)
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Annissa on June 5, 2019 at 9:05 pm
Hi Britney,
You stir it in with the garlic. It’s under step #3. I hope you enjoy the recipe!
-AnnissaReply
Debra J West on August 16, 2018 at 1:15 pm
I don’t have an instant pot, can I use your recipe in a crock pot. I think I’d have to omit some of the liquid.
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Harper and Annissa Slusher on August 16, 2018 at 5:02 pm
This recipe should work perfectly fine in a crock pot. I would make the sauce on the stovetop and be sure it is the thickness you want before you put it in the crock pot as it won’t become any thicker as it cooks. If the sauce ends up too thin for your taste, just simmer it on the stove a bit before serving.
-AnnissaReply
Cindy @ The Sweet Nerd on October 10, 2018 at 1:53 pm
i don’t have an instant pot either but I’m thankful for your tips on separating the sauce. Thanks!
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Annissa on October 11, 2018 at 11:35 am
It’s become one of my favorite small appliances.
-AnnissaReply
See AlsoRoberta’s Pizza Dough Recipe
Lauren Vavala @ DeliciousLittleBites on October 10, 2018 at 2:08 pm
Oh I love short ribs. but haven’t made them in the Instant Pot yet! What a great idea – can’t wait to try this!
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Annissa on October 11, 2018 at 11:33 am
I think you’ll be happy with them! So much faster, but still a great texture.
-AnnissaReply
Teri on October 10, 2018 at 2:14 pm
This is great! I recently spotted short ribs on sale at my local store and didn’t get them…but now I wish I would have. Will definitely be making this soon.
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Annissa on October 11, 2018 at 11:32 am
Short Ribs are one of my favorite cool weather meals.
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Anvita on October 10, 2018 at 2:20 pm
I love hoe Instant Pot makes life so much easy. No extra utensils, nothing. Just one pot and it’s easy to clean too. Don;t know what I would do without my Instant Pot
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annonymous on November 1, 2018 at 7:28 pm
Once I added the short ribs I got the “burn” message a lot
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Annissa on November 2, 2018 at 5:59 pm
That’s strange. I’ve never had that happen.
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Ingrid on February 6, 2020 at 11:40 am
The “Burn” message is due to bits from the ribs that were browned and not all released from the bottom when you added the liquid. Simply run a wooden spoon along the bottom of pot to release bits from the bottom. This step must be done or the instant pot won’t start
Can’t wait to try this recipe
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Annissa Slusher on February 6, 2020 at 5:42 pm
Thanks for your input!That’s really helpful!
-AnnissaReply
Marlene on November 18, 2018 at 11:09 pm
Thank you for a delicious no fail recipe. So flavourful & tender. This will be my ‘go to’ short rib recipe going forward!
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Annissa on November 19, 2018 at 12:14 pm
Thanks so much!
-AnnissaReply
Susan on January 15, 2019 at 2:29 am
My first instant pot dinner and it was DELICIOUS! Spooned the gravy over cauliflower rice. Such a depth of flavor in a short amount of time!
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Annissa on January 15, 2019 at 8:24 pm
You’re going to love your Instant Pot!
-AnnissaReply
Z on January 21, 2019 at 9:31 am
Made these last night in my power pressure cooker XL. Amazing fall off the bone tender and so flavorful. I did a million substitutions (I only had chicken stock, added extra garlic, forgot to salt and pepper before I started the meat). No matter, amazing dish and delicious gravy!
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Annissa on January 21, 2019 at 2:07 pm
Thanks! This recipe is very forgiving. The one thing I don’t like about the Instant Pot is that if you forget an ingredient, you can’t just take off the lid and add it while it’s cooking. You have to wait util it’s done and the pressure has been released. Glad you enjoyed it!
-AnnissaReply
Demetra on April 3, 2019 at 3:57 pm
I also have a pressure cooker; what setting and for how long should I cook to adjust?
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Annissa on April 4, 2019 at 11:13 am
Demetra,
Honestly, I’m not really sure. I’ve only used a regular pressure cooker for canning. I don’t have any experience with it making short ribs and stews.
-AnnissaReply
Jamie on January 27, 2019 at 10:52 am
My husband just bought me an Instant Pot and this is going to be my first meal in it. How long to brown on each side?
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Annissa on January 27, 2019 at 6:47 pm
Yay! You’re going to love your Instant Pot! I just brown them until they develop a brown coating on each side.
-AnnissaReply
Margaret Bond on February 15, 2019 at 9:03 am
5 Stars! Made these for Valentine’s Day Dinner – served over a Mashed Cauliflower & Celery Root. Delicious!
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Annissa on February 15, 2019 at 11:58 am
Glad they were a hit!
-AnnissaReply
Janet on August 21, 2020 at 2:03 pm
Made this recipe last month and loved it Want to make tomorrow but with 4 lbs of ribs as we are having guests. Suggestions? Increase the time of cooking in instant pot from 45 minutes to ? Double all the other ingredients? I have the larger Instant Pot.
Thanks for your help.Reply
Annissa Slusher on August 21, 2020 at 10:26 pm
Janet,
You will want to be sure that you brown the ribs in batches. If I were doing this, I would double all of the ingredients so you have enough sauce for all of the ribs. Also, be sure not to overfill the Instant Pot. As far as the cooking time, the cuts of meat will all be about the same thickness so they should take the same amount of time to cook. It will probably take longer for the Pot to get under pressure since there is more liquid, but once it’s under pressure, so if anything you might want to decrease the time by a few minutes. i hope this helps!-Annissa
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