Easy Instant Pot Ribs – Asian Beef Short Recipe

Beef short Pot ribs are a traditional comfort food in Filipino cuisine, especially when cooked as paksiw—a savory, tangy, and slightly sweet stew that offers a perfect flavor balance. Using the Instant Pot speeds up this recipe while keeping the authentic richness and depth of flavor. In this guide, we’ll share a step-by-step recipe for Asian Beef Short Ribs in Instant Pot Paksiw style, along with cooking tips, storage advice, and serving ideas.

What is Paksiw?

Paksiw is a traditional Filipino cooking method where meat, fish, or vegetables are simmered in vinegar, soy sauce, garlic, and spices. Its name means “to cook in vinegar” and is loved for its tangy-sweet flavor profile. While pork and fish are common, beef short ribs take paksiw to another level, making it rich and hearty.

Why Use Beef Short Ribs for Paksiw?

• Tender and Flavorful Cuts – Short ribs have marbling that becomes tender when braised.
• Bone-In Richness – Bones add to the broth, making it deep and savory.
• Perfect for Instant Pot Cooking – The pressure cooker reduces cooking time drastically, making beef fall-off-the-bone tender in under an hour.

Ingredients for Instant Pot Beef Short Ribs Paksiw

Here is a complete list of ingredients to achieve authentic Filipino flavors:

• 2 ½ lbs. beef short ribs, bone-in
• 4 tbsp soy sauce
• ½ cup cane vinegar (or apple cider vinegar as a substitute)
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 2 tbsp brown sugar (adjust to taste)
• 1 tsp whole peppercorns
• 2 bay leaves
• 1 ½ cups beef broth (or water)
• 2 tbsp cooking oil
• 1 small banana (Saba or plantain), sliced (optional for an authentic Filipino touch)
• Salt, to taste

Step-by-Step Cooking Instructions

1. Prepare the Beef Short Ribs

• Dry the ribs and season with salt.
• Set Instant Pot to sauté mode, add oil, and sear ribs until browned on all sides.

2. Sauté Aromatics

• Add garlic and onion to the pot, and sauté until fragrant.
• This is the foundation of the dish.

3. Deglaze and Add Liquids

• Pour in soy sauce and vinegar. Don’t stir yet; let the vinegar boil for 2-3 minutes to mellow out.
• Add beef broth, sugar, bay leaves, and peppercorns. Mix gently.

4. Pressure Cook the Ribs

• Close the lid, set Instant Pot to Pressure Cook (High) for 45 minutes.
• Let it naturally release for 10 minutes, then quick release.

5. Final Adjustments

• Check seasoning. Add more sugar if you want it sweeter, or a splash of vinegar if you prefer a tangier flavor.
• For a thicker sauce, set the pot to sauté mode and reduce the liquid to your liking.

Serving Suggestions

With Steamed White Rice – The tangy-savory sauce goes well with fluffy rice.

With Garlic Fried Rice – For a bolder meal, serve paksiw with sinangag.

Topped with Pickled Vegetables – Atchara (Filipino pickled papaya) cuts through the richness.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.
• Reheating: Gently reheat on stovetop or microwave until warmed through. Add a splash of broth if the sauce thickens too much.

Health Benefits of Beef Short Ribs Paksiw

• High in Protein – For muscle repair and growth.
• Bone Broth Nutrients – Minerals from slow-cooked bones for joint and gut health.
• Vinegar’s Digestive Benefits – Promotes better digestion and balances flavors naturally.

Variations

• With Banana (Paksiw na Pata Style) – Adds sweetness and authenticity.
• Spicy Paksiw – Add chili peppers for a kick. * Veggie-Packed Paksiw – Add eggplant choy for extra nutrients.

Pro Tips

• Don’t Stir Vinegar Immediately – Let it boil to avoid a raw taste.
• Use Cane Vinegar for Authenticity – Apple cider vinegar works, but gives a fruity note.
• Brown the Ribs Well – Caramelization is key to flavor.
• Rest Before Serving – Let the ribs sit for 10 minutes; flavors meld better.