Instant Pot

Instant Pot Beer-Braised Short Ribs With Fresh Mint Sauce

by:
December  6, 2018
3.4
12 Ratings
Instant Pot Beer-Braised Short Ribs With Fresh Mint Sauce
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 2
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

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  1. Instant Pot short ribs
  2. 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.
  3. 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.
  4. Meanwhile, prepare the fresh mint sauce.
  1. Fresh mint sauce
  2. 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.
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  • Jesse Jou
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Eric Kim
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

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8 Reviews

Marametta@verizon.net
[email protected] January 3, 2021
Disappointing, and usually we love short-ribs. Seared would have given texture, meat didn’t fall off bone like I like them, flavor was only so-so.
 
Jesse J.
Jesse J. November 20, 2020
Curious why the short ribs aren't quickly seared first using the saute function for this recipe?
 
diana
diana January 24, 2020
I thought the sauce was very good, but I think this was a waste of short ribs. I love short ribs and this recipe just did not do it for me. My family ate it, but all agreed I should not make it again.
 
Anya
Anya September 13, 2019
At first, I thought how can a mixture of mint, water, sugar, vinegar, and salt become a sauce? I was skeptical, but when I tasted it, I was blown away. It was a perfect sauce for the short ribs. The jalapeño, garlic, and beer flavored the beef really well. This recipe is a winner! I love the simple ingredients. It’s almost unbelievable that such a simple dish can be so delicious!
 
Cesca B.
Cesca B. February 4, 2019
Will this still work as well if I were to double the recipe? I.e. For 4 people, 3 lbs ribs, 1 cup beer... or does the dish hinge on the ribs being nestled side by side at the bottom of the pot?
 
Anya
Anya September 13, 2019
I doubled it and it worked. I don’t have an instant pot, so I braised the ribs in a large Dutch oven so that the ribs would all fit in one layer (2.5 hours in a 350 degree oven).
 
Kelsey B.
Kelsey B. January 26, 2019
Could've been a smidge more tender but overall really good, fell off the bone, and the flavors were interesting for such an easy meal to throw together.
 
Charlotte
Charlotte January 14, 2019
Does it alter the cooking time if they're boneless short ribs? Thanks!