Paleo Instant Pot Short Ribs with Cherry Reduction
Tender bone-in beef short ribs braised in tart cherry juice with roasted aromatics, rosemary, and oregano in the Instant Pot. This paleo-friendly version skips added oil, using rendered beef fat to sauté vegetables, then pressure-cooks to fall-apart tenderness in under an hour. Serve with the concentrated pan sauce for a sophisticated weeknight dinner or special occasion meal. The cherry-balsamic glaze adds brightness and depth that distinguishes this from traditional meat-heavy preparations.
Ingredients
- 2 pounds bone-in beef short ribsbeef chuck roast2-3 lbs cubedlonger cook time +15 min
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- 1 yellow onion, chopped
- 2 large carrots, chopped
- 5 cloves garlic, minced
- 2 cups tart cherry juicepomegranate juice1:1acidicfruit-forward
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- 1 tsp dried rosemary
- 5 sprigs fresh oregano
- ½ tsp sea salt, to taste
- 3 Tbsp balsamic vinegar(optional)
Instructions
- 1
Heat Instant Pot on Saute mode for 2 minutes.
- 2
Season short ribs generously with sea salt. Sear in batches until golden-brown, 5-7 minutes per side. Transfer to plate.
- 3
In the same pot, sauute onion, carrots, and garlic in rendered beef fat until softened, about 3-4 minutes.
- 4
Return short ribs to pot. Add cherry juice, dried rosemary, oregano sprigs, and sea salt.
- 5
Secure lid. Set to Stew/Meat mode: 45 minutes for bone-in, 35 minutes for boneless short ribs.
- 6
Allow automatic Keep Warm mode for 15 minutes.
- 7
Switch venting to Fast Natural Release to depressurize.
- 8
If making sauce, transfer ribs to plate and reduce braising liquid on Saute mode until concentrated.
Tips
Sear short ribs in batches to avoid crowding; this ensures even browning and builds flavorful fond for deglazing.
For deeper flavor, reserve braising liquid before serving, then reduce on high heat until syrupy for a concentrated cherry-balsamic glaze.
Tart cherry juice adds natural acidity and slight sweetness; unsweetened versions work best to maintain paleo compliance.
Good to Know
Refrigerate braised short ribs and sauce in airtight container up to 4 days. Fat will solidify on top; remove before reheating to reduce richness if desired.
Prepare through step 3 (seared ribs and sauteed aromatics) up to 8 hours ahead. Refrigerate separately, then reassemble and pressure cook. Total time increases by ~5 minutes from cold start.
Divide short ribs among bowls or plates. Spoon concentrated cherry-balsamic sauce over meat. Pair with roasted root vegetables, cauliflower rice, or leafy greens to balance richness. Serves 4 as main course.
Common Mistakes
Do not skip searing to avoid losing umami depth and caramelized flavor.
Do not release pressure immediately to avoid tough, shredded meat; allow Keep Warm phase to tenderize residual connective tissue.
Do not reduce sauce before serving if using Keep Warm mode; liquid will evaporate during hold time.
Substitutions
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FAQ
Can I use boneless short ribs instead?
Yes. Reduce pressure-cooking time from 45 to 35 minutes. Boneless cuts lack collagen, so they tenderize faster. Check for fork-tenderness at 35 minutes; do not exceed to avoid mushy texture.
What if I don't have tart cherry juice?
Substitute pomegranate juice 1:1, or use 1.5 cups beef broth plus 0.5 cups balsamic vinegar for a wine-based braise. Acidity levels differ; taste and adjust salt accordingly.
How long will short ribs keep after cooking?
Refrigerate in airtight container up to 4 days. Sauce and meat keep together well. Freeze up to 3 months. Thaw overnight in fridge; reheat gently on stovetop on low heat to prevent drying.