With the help of an Instant Pot® and some cola, these saucy short ribs will give you that “braised all day” flavor and tenderness in just under two hours. The acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 teaspoons sweet paprika
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces
- 3 tablespoons canola oil
- 2 cups thinly sliced yellow onions (about 1 large)
- 2 tablespoons tomato paste
- 4 cloves garlic, coarsely chopped
- 2 1/2 cups cola (not diet), such as Coca-Cola
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/2 cup plus 2 tablespoons low-sodium beef broth
- 3 tablespoons cornstarch
- Mashed potatoes, polenta or rice, for serving, optional
Instructions
- Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
- Set a 6-quart Instant Pot® to high saute (see Cook’s Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
- With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
- Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1324 |
| Total Fat | 117 g |
| Saturated Fat | 48 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 45 g |
| Cholesterol | 230 mg |
| Sodium | 1072 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1324 |
| Total Fat | 117 g |
| Saturated Fat | 48 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 45 g |
| Cholesterol | 230 mg |
| Sodium | 1072 mg |
Reviews
1/2 cup Beef Broth is not enough liquid to use in a pressure cooker. Something is missing.
Love this recipe, I have made it several times. I made polenta for the first time making this recipe. This will be one of my favorite go to.
I made this for the first time last night and my husband really liked it, but I was a little disappointed. It was not as flavorful as I thought it would be. I would make again though.
OMG I made this dish for my husband birthday dinner with polenta and fresh broccoli. This was my first time using my instant pot and I did everything in the pot. I used a small can of tomato paste, a little more Worcestershire sauce, salt, beef broth, seasoned the meat and let it set in the refrigerator overnight. My husband loved it.The meat felt off the bone and was tender. My great grandson is changing over from baby food to table food and wouldn’t eat his Mac n cheese (spit it out) so I put some of the gravy in it and put it in a bowl he ate it. Deborah Gray of Omaha NE
I don’t have an instant pot. Can I use an electric fry pan? This recipe sounds very good to me and I would like to make it.
Excellent!
It was delicious! Enough spices to make it interesting. I made the reduction and it came out great.
Can I use pepsi or shasta cola?☺
Did not love
Love this recipe. The short ribs turned out tender and didn’t even need a sauce – well that was until we used the leftover meat on a bun the next day with just a touch of sauce.