Instant Pot Mississippi-Style Short Ribs

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    294

Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version— without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure. You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?) Beyond • For an 8-quart Instant Pot, you must increase the broth to 1 1/2 cups. • The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving— or just let it sop into crusty bread or even mashed potatoes. • For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6–8 minutes. Then stir in up to 1 cup buttermilk until smooth and bring the sauce back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.

Inspired by: https://recipes.instantpot.com/recipe/mississippi-style-short-ribs/

recipe updated May 11, 2020

Ingredients

  • Beef broth icon
    Beef broth
    1 cup (240g)
  • Pepperoncini icon
    Pepperoncini
    454g (about 2 cups)
  • Butter icon
    Butter
    about ½ cup (115g)
  • White onion icon
    White onion
    about ½ cup (82g)
  • Worcestershire sauce icon
    Worcestershire sauce
    ¼ cup (60ml)
  • Dried sage icon
    Dried sage
    1 tsp (1g)
  • Allspice icon
    Allspice
    about ½ tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (1g)
  • Beef short ribs icon
    Beef short ribs
    1 cup

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add beef broth, pepperoncini, butter, white onion, worcestershire sauce, dried sage, allspice and ground cinnamon to the inner pot
  2. Stir until combined
  3. Layer with beef short ribs evenly
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Meat, High, 45 min
  6. Cancel - Keep warm
  7. Natural release - 10 min
  8. Quick release
  9. Serve the short ribs in bowls, with the sauce ladled around them
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