These Instant Pot Guinness Braised Short Ribs are so tender, full of flavor and the perfect addition to your St. Patrick’s Day menu! Made in the Instant Pot, they are hands off and end up SO delicious!
This post was originally published in March 2020 – I’ve since updated it with new photos, updated the mashed potato recipe and added helpful blog content. Enjoy!
You guysssssss. Not to be crazy over excited or anything but this recipe is absolutely the BEST. Ben said it was definitely in the top 3 recipes of all time that I have made – which is pretty high praise coming from him!
If you know me and my blog, you know I usually stick to protein like chicken or ground turkey or black beans. This was the very first time that I had ever made short ribs! I was so nervous – but wow, did they exceed my expectations!
It’s an incredibly simple meal – a classic meat + potatoes dish, yet it tastes so elevated. The ribs taste like they have been marinating/cooking for 8 hours instead of just the 45 minutes it takes!
Whether you are staying in and making classic Irish food or going out and drinking dyed green beer – I know this will be the perfect addition to your St. Patrick’s Day Menu!
Why You Will Love this Recipe:
First off, let’s just talk about how low-maintenance they are! By making them in the Instant Pot, you basically just let them do their thing in the pressure cooker and then you can do your own thing in the meantime. Like finish those 3 loads of laundry. Oh, that’s just me? Ha!
The meat is SO tender – you barely even have to use the fork to shred it, as it basically falls apart. It is so juicy and flavorful thanks to the broth/gravy/sauce/goodness that it cooks in.
The combination of fresh garlic, onion, beef broth and of course, Guinness, makes a gravy so delicious that you’re going to want to drink it straight from the pot. It’s that good.
Ohhhh and if you want to make this a super CLASSIC meal?! You have to add in those roasted garlic mashed potatoes. The short rib gravy on top of the mashed potatoes…oh my word. Pretty sure I want to just dive into my bowl – it’s that mouthwatering!
Okay enough talk about how delicious this meal is (although I’m sure I could go on..) let’s get into how to make it instead!
Ingredients You Need:
- Boneless short ribs – These can easily be found in the fresh beef section at your local grocery store.
- Guinness beer – I used the “extra stout” Guinness.
- Beef stock – This will be used to deglaze the Instant Pot and it adds so much flavor!
- Worcestershire sauce – another flavor bomb!
- Garlic + yellow onion – I used fresh garlic and yellow onion for this recipe.
- Yukon Gold (yellow potatoes) – These make for the ultimate creamy mashed potatoes!
- Salted Butter + Whole Milk – two staples needed for mashed potatoes!
- Salt and pepper – to season the mashed potatoes and if you need extra seasoning for the short ribs.
- Thyme for garnish – the green really pops!
- Cornstarch + Water – you use this to make a slurry to thicken the “gravy” sauce of the short ribs.
How to Make Short Ribs in a Few Simple Steps:
- Rub the salt into the short ribs at least an hour before you cook them. Set them aside for now. Dice the onion into long thin slices and mince garlic finely. Set aside.
- Place your Instant Pot on the saute function. Let it get hot and then add in about 2 tbsp of avocado oil (or any high heat oil). Once it’s hot, add in the short ribs and sear on each side for 1 minute each, using tongs to turn once the minute is up. (I set a timer which helped me!) Once they are seared and brown on each side, place them on a plate and set them aside.
- To the pot, add in another dash of oil, and then add in the onions and garlic. Cook for 1-2 minutes until fragrant and then add in the beef stock to deglaze the pan. Make sure to use a wooden spoon to get the brown bits of flavor off of the bottom of the pot – that’s the good stuff! To the stock/onion/garlic mixture, add in the Worcestershire sauce. Switch off of the saute function.
- Add the short ribs BACK into the Instant Pot and add in 1 cup of Guinness beer. Place the lid on top and then cook on manual high pressure for about 45 minutes and then let it naturally release for 10-15 minutes.
- Once it’s done, remove the lid. In a small mason jar, mix together cornstarch and water to make a slurry. Using tongs, carefully remove the ribs from the Instant Pot and set them on a plate.
- Turn the Saute function BACK on the Instant pot, and add in the cornstarch slurry. Set a timer for 5-7 minutes and consistently whisk the sauce in the Instant Pot until it begins to thicken to more of a gravy consistency. Once it has thickened, taste and adjust the seasoning if necessary.
- Pull apart the rib meat with forks (it should come apart very easily since it’s so tender) and then add it back in with the gravy. And you’re ready to eat!
If desired, serve over roasted garlic mashed potatoes. See recipe card below for the mashed potato recipe!
Best Tips for Success:
If possible, salt the short ribs for at least an hour beforehand. If not, no worries! Use your hands to ub in the salt – about 2 tsp worth – 1 tsp per side. It may seem like a lot but you’re going to want that flavor!
It really does help to either set a timer or watch the clock when you are searing each side of the short ribs in the Instant Pot – be sure to sear each side, even the bottoms and the tops! This will add so much flavor!
When you remove the seared short ribs and add in the beef stock, be sure to use some utensil to really get all of the flavored meat bits off the bottom of the pot! This will make your sauce SO good.
If you desire to make the roasted garlic mashed potatoes, see my cooking timeline in the recipe card below.
Storing Leftovers:
Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. To reheat, you can add to a pot on the stove or just microwave it until it’s warm to your liking. 
Y’all, this meal is so savory, creamy, full of flavor…the list goes on. Enjoy with a Guinness on the side!
Did you like this recipe? Here are a few others you might like:
Garlic Cheddar Irish Soda Bread
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Instant Pot Guinness Braised Short Ribs
These Instant Pot Guinness Braised Short Ribs are so tender, full of flavor and the perfect addition to your St. Patrick’s Day menu! Made in the Instant Pot, they are hands off and end up SO delicious!
Ingredients
Guinness Short Ribs
- 1.5-2 lbs boneless short ribs
- 3 tbsp avocado oil
- 2 tsp salt (plus more for extra seasoning if neccessary)
- 1 cup Guinness Stout Beer
- 1 cup beef stock
- 1 medium yellow onion, diced into long thin slices
- 4 cloves garlic, minced finely
- 2 tbsp cornstarch + 2 tbsp water to make a slurry
- 1 tbsp worcestershire sauce
Roasted Garlic Mashed Potatoes
- 3-3.5 lbs Yukon Gold potatoes, quartered (peeled if desired)
- 2 cups whole milk (more if needed)
- 12 tbsp (1 and 1/2 sticks) melted salted butter
- lots of salt to taste
- 2 medium bulbs of garlic, roasted
- 1 tsp garlic powder
Instructions
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SEE NOTES FOR COOKING TIMELINE!
Roasted Garlic Mashed Potatoes
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Preheat the oven to 450. Slice a full bulb of garlic to expose the tops of the cloves. Place the garlic on a sheet of aluminum foil, drizzle with a dash of olive oil, season with a pinch of salt and pepper and then wrap it up. Place directly in the oven and roast for about 30 minutes. Unwrap and let cool. Set aside.
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Dice and quarter the yukon gold potatoes. Place them in a large pot and then put enough water to cover them. Add a dash of salt to the water. Let this pot come to a rolling boil, stirring the potatoes occasionally to make sure they don't stick to the bottom.
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Let it boil on medium/high heat for about 7-10 minutes or the potatoes are easily pierced with a fork (fork-tender).
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Drain the potatoes and then place them back into the pot. Mash them until they are fully lump free and smooth. Place the oven eye on low and add in the melted butter, and whole milk. Stir until smooth. Taste and adjust seasoning. Add a generous pinch of salt and pepper until they are seasoned enough for you - if you like your potatoes extra creamy, add more milk if desired.
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Once the garlic is done cooling, carefully squeeze the bulb to remove the roasted cloves into a small bowl. Mash the cloves with a fork into a roasted garlic paste and then add it to the mashed potatoes and stir it in. Add in the garlic powder as well. Keep the mashed potatoes on low heat/warm until you're ready to eat.
Short Ribs
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If possible, salt the short ribs for at least an hour before hand. If not, no worries! Salt before you place them in the Instant Pot - use your hands to rub in 2 tsp of salt - 1 per side.
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Dice the yellow onions into long thin slices and finely mince the garlic. Set this aside for now.
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Place your Instant Pot on the Saute function. Let it warm up and then add in about 2 tbsp of avocado oil. Once it's hot, add in the short ribs carefully, using tongs, sear EACH side of the ribs for 1 minute. Either watch a clock or set a timer for this! Sear EVERY side of the short ribs.
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Once they have been seared on each side, remove them and set them on a plate.
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Add in another dash of oil to the Instant Pot and then add in the onions and garlic. Cook for 1-2 minutes until fragrant and then add in the beef stock to deglaze the pan. Make sure to use a wooden spoon to get the brown bits of flavor off of the bottom of the pot.
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Add in the worcestershire sauce and stir to combine. Turn off the Saute function.
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Gently add in the short ribs back into the Instant Pot as well as the cup of Guinness beer.
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Place the lid on the Instant Pot and cook on manual high pressure for 45 minutes, followed by the natural release of 10-15 minutes.
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Once it's done, carefully remove the ribs from the pot and put them back on the plate.
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Turn back on the saute function. In a mason jar, quickly mix 2 tbsp of cornstarch and 2 tbsp of water. Shake to mix and then add it to the pot. Whisk continually for 5-7 minutes or until the sauce thickens to more of a gravy texture.
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Once thickened, taste and adjust seasoning if neccessary. Serve over the roasted garlic mashed potatoes! Garnish with fresh thyme if desired! Enjoy!
Recipe Notes
COOKING TIMELINE: I would recommend starting with roasting the garlic. Once that's done, start the short ribs. While the short ribs are cooking in the Instant Pot, start the mashed potatoes. By the time the short ribs are done, the mashed potatoes should be done! Enjoy!
Couldn’t find ribs so just tried the roasted garlic mashed potatoes and they were delicious! Can’t wait to try the recipe again with the short ribs 🙂
Thank you so so much, Charlotte 🙂 So glad you enjoyed them!
I made the ribs, using a local, craft-brewed gluten free stout from Golden, CO (Holidaily) and they were delicious, even without the roasted garlic in the mashed potatoes! I will try the potato recipe soon. I love short ribs, and watch for the periodic sales on them at Whole Foods, when they’re almost half-price, and stock my freezer.
Thank you for the tip about the sales at Whole Foods, Scottee! I’ll be sure to keep an eye out myself. So glad you enjoyed this recipe! Also that stout sounds *amazing*! Happy holidays to you and your family!
WOW! I made this exact recipe for St. Patty’s day for my family of 2 kids and my husband and I, IT WAS DELIOUS! Never made anything like this before, super easy to follow! Amazing flavor and really liked how I wasn’t stressed making this meal. THANK YOU!
Ahhh! Sara, this review made me so happy! So so glad that you and your family loved this recipe 🙂
I made this for Sunday dinner today. I’m glad that I’m typing this because I’m speechless. This checks off all the boxes: Hearty ✅ Full of flavor (added a seasoning blend that I like) ✅ Easy✅ and The perfect Sunday meal ✅. Thank you for sharing!
Well this just made my day! Thank you so much for the awesome review, Tam!! 🙂
Amazing every time. Def a family favorite. The urge to tinker got the best of me tonight so I added to the braising liquid 2 tablespoons of tomato paste (hit of acidity) and 1/2 envelope of Good Seasons Italian dressing mix. Lots of smiling faces and clean plates.
Steve! This comment made me so happy! Thank you so much for the raving review. I will definitely have to try out your “tinkering” next time, lol. 🙂 – Haylie