Instant Pot Beef Short Ribs for Thanksgiving Dinner — 40g Protein

These instant pot beef short ribs for thanksgiving dinner are the Thanksgiving main that tastes like it braised all day — without taking all day. Bone-in short ribs pressure-cook in red wine, beef broth and cranberries until they are fall-off-the-bone tender, then the cooking liquid reduces into a glossy glaze — 40g of protein per serving, in 70 minutes total.

The trick is the sear and the natural release. Browning the ribs first builds the flavour, and letting the pressure come down on its own keeps the meat relaxed and juicy instead of seizing up.

Why you’ll love it

• 40g protein per serving, about 480 calories
• Fall-off-the-bone tender in 70 minutes, not 4 hours
• Red wine and cranberry glaze — properly festive, properly Thanksgiving
• The Instant Pot frees the oven for everything else

Ingredients

• 900g (about 2 lb) bone-in beef short ribs, cut into 4 pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 125 ml red wine
• 250 ml beef broth, low sodium
• 100g fresh cranberries
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 1 tsp coarse sea salt
• 1 tsp black pepper, freshly ground

Equipment used

• An Instant Pot or electric pressure cooker, for pressure-cooking the ribs tender
• Tongs, for turning the ribs while searing
• A wooden spoon, for scraping up the browned bits before pressure cooking
• A serving platter, for piling the glazed ribs high

Instructions

1. Season the short ribs with salt and pepper. Set the Instant Pot to Sauté, heat the olive oil, and sear the ribs in batches for 3–4 minutes per side, until deeply browned. Set aside.
2. Add the onion to the pot and cook for 4 minutes until soft, then add the garlic and tomato paste and cook for 1 minute more.
3. Pour in the red wine and scrape up the browned bits from the bottom. Let it bubble for 2 minutes.
4. Add the beef broth, cranberries, honey, balsamic vinegar and rosemary. Return the ribs to the pot, nestling them into the liquid.
5. Seal the lid, set to Pressure Cook on high for 45 minutes, then let the pressure release naturally for 10 minutes before venting the rest.
6. Lift the ribs onto a platter and keep warm. Set the pot to Sauté and reduce the cooking liquid for 5–8 minutes, until it turns into a glossy glaze.
7. Spoon the glaze and cranberries over the ribs and serve, with rosemary sprigs if you like.

Tips

• Don’t skip the sear — it is where most of the flavour comes from, and the pot can’t build it under pressure.
• Always use a natural release for at least 10 minutes. A quick release can make the meat tough.
• If the glaze is still thin, reduce it a few minutes longer; it thickens fast once it starts to coat a spoon.
• Leftovers keep 4 days in the fridge and reheat gently in the sauce.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
• Thanksgiving Beef Stew with Butternut Squash High Protein — 36g Protein
• Slow Cooker Cranberry Balsamic Pot Roast

FAQ

Can I use boneless short ribs? Yes — boneless ribs work in these instant pot beef short ribs for thanksgiving dinner and cook a little faster, so reduce the pressure time to 40 minutes. Bone-in ribs give a richer sauce, so use them if you can.

Is this instant pot beef short ribs for thanksgiving dinner recipe good for a crowd? Yes. Double the ribs and liquid in a 6-quart pot and keep the same 45-minute cook time — just sear in more batches so the pot stays hot.

Can I make the glaze ahead? Yes. Cook the ribs and reduce the sauce the day before, refrigerate them separately, then reheat together gently on Sauté until the ribs are hot through.

What do I serve with them? Mashed potatoes or cauliflower mash soak up the glaze best, with roasted Brussels sprouts or green beans on the side.

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