Instant Pot Beer-Braised Short Ribs With Fresh Mint Sauce

December 6, 2018

Author Notes: You could just as easily skip the aromatics because the true star of this dish, if I'm being honest, is the fresh mint sauce. Its vinegary herbaceousness picks up the deeper unctuousness of the beef and keeps things clean and light. This way, too, you still taste the meat in all its brawny glory. As ever, I like to eat this with white rice and a cold beer.Eric Kim

Food52 Review: Featured in: The Instant Pot Short Ribs I Could Make in My Sleep.The Editors

Serves: 2
Prep time: 20 min
Cook time: 40 min


Instant Pot short ribs

  • 1 to 1 1/2 pounds bone-in short ribs (about 4 large pieces)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large jalapeño, halved
  • 4 cloves garlic
  • 1/2 cup your favorite beer (I like a nice bitter IPA)

Fresh mint sauce

  • 2 cups fresh mint, roughly chopped
  • 1/4 cup hot water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt, plus more to taste
In This Recipe


Instant Pot short ribs

  1. Generously season the short ribs with salt and pepper on all sides. Nestle into an Instant Pot or pressure cooker and add the halved jalapeño, garlic, and beer.
  2. Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook and set the pot at High for 40 minutes. At the end of the cooking time, flick the valve to release the pressure (be careful of the very hot steam), and let it go for about 15 minutes.
  3. Meanwhile, prepare the fresh mint sauce.

Fresh mint sauce

  1. For the mint sauce, stir together the mint, hot water, vinegar, sugar, and salt. Taste for seasoning: Does it need more acid (vinegar), more sweetness (sugar), more salt? Add accordingly until it's just right and to your liking. Enjoy with the ribs.

More Great Recipes:
Stew|American|Mint|Rib|Pressure Cook|Instant Pot|Kid-Friendly|Gluten-Free|Raw Food|Entree|Dinner