Slow cooked beef short ribs

 Slow cooked beef short ribs

This recipe can be prepared in an Instant Pot, a Dutch Oven on the stovetop or in a Slowcooker and it is simple and tasty!

The recipe that follows was prepared in a 6 quart Instant Pot.  To make in a 3 quart, decrease the number of beef short ribs to 4 pieces.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Servings: 2 short ribs per person


6 – 7 beef short ribs

2 tbsp. vegetable or olive oil

2 carrots

2 ribs of celery

1/2 onion

salt and pepper to taste

1/2 tsp dried thyme spice

1 28 oz. can of diced tomatoes (Cento San Marzano style is a good choice)

14 oz. organic low sodium chicken broth



  1. Rinse bone in short ribs and pat dry.
  2. Season the ribs with salt and pepper to taste.
  3. Brown the short ribs on ‘saute' in the Instant pot or on the stovetop in 2 tbsp. of oil.
  4. Pour diced tomatoes and chicken broth into Instant Pot, crock pot or Dutch oven.
  5. Rinse carrots, celery, onions and slice in large pieces (3″ length).
  6. Add vegetables to the pot and the thyme.
  7. Set Instant Pot to ‘manual' 50 minutes (high pressure) and shut the steam valve.
  8. For Slowcooker set on high for 4 hours and low for 1-2 hours.
  9. For Dutch oven set on simmer for 4 hours.
  10. If using an Instant Pot, allow the  steam release naturally after cooking is complete.
  11. Skim fat from the tomato sauce after the short ribs are fully cooked and the sauce is cooling down.
  12. Use sauce as a gravy over the ribs.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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