# Snake River Farms Beef Tallow Instant Pot Braised Short Ribs > Rich, deeply flavored braised short ribs cooked in Snake River Farms Beef Tallow using the Instant Pot for fast, reliable tenderness. The tallow gives exceptional browning and mouthfeel while pressure braising locks in savory, beefy depth for a restaurant-worthy weeknight or dinner-party centerpiece. Canonical URL: https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 3, 2026 ## About This Recipe This version of braised short ribs leans into the things that make beef taste like beef: concentrated fond, glossy unctuousness, and slow-cooked collagen rendered into silky mouthfeel. Using Snake River Farms Beef Tallow to sear the ribs gives the crust a deeper, almost beefy butteriness that you don’t get from neutral oil — it encourages a darker caramelization without burning and layers extra flavor into the braising liquid. The Instant Pot does the heavy lifting, turning bone-in short ribs into fork-tender pieces in under two hours while keeping the kitchen tidy and the oven-free for sides. Bring this to a weeknight when you want something impressive without babysitting a pot all afternoon, or serve it as a dinner-party centerpiece with a spoonable sauce and a few bright garnishes. The recipe thrives on a brief rest and a good reduction: lift the ribs, skim and reduce the braise until glossy, and you’ll have a sauce that clings to the meat. Bone-in short ribs add marrow and body; if you like a more rustic finish, spoon the reduced jus over creamy polenta or buttered egg noodles for comfort with balance. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 80 minutes - Total Time: 100 minutes - Servings: 4 - Difficulty: Medium - Category: Instant Pot ## Ingredients ### Pat and season the short ribs - 4 lb Bone-in beef short ribs - 2 tsp Kosher salt - 1 tsp Freshly ground black pepper ### Sear the short ribs in tallow - 3 tbsp Snake River Farms Beef Tallow ### Build the braising liquid - 1 large Yellow onion, chopped - 4 cloves Garlic cloves, smashed - 2 tbsp Tomato paste - 1 cup Dry red wine - 2 cups Beef stock - 4 sprigs Fresh thyme sprigs ## Ingredient Guide ### Snake River Farms Beef Tallow Rendered beef fat sold under the Snake River Farms brand (a U.S. premium meat producer). Tallow is a traditional cooking fat used in many cuisines and has a rich, beefy, savory aroma with a high smoke point, making it excellent for searing, roasting, and adding depth to braises. You can find it at upscale groceries, specialty butchers, or online (Snake River Farms website, Whole Foods, Amazon); if unavailable, substitute with beef suet/fat from a butcher, lard, or a combination of unsalted butter and a neutral oil. ## Instructions ### 1. Pat and season the short ribs Pat the short ribs dry with paper towels to ensure good browning. Generously season all sides with kosher salt and freshly ground black pepper and let sit at room temperature for 15–20 minutes while you prep the other ingredients. ### 2. Sear the short ribs in tallow Set the Instant Pot to Sauté (Normal/high) and heat the Snake River Farms Beef Tallow until shimmering. Working in batches if needed, brown the short ribs on all sides, about 3–4 minutes per side, until deeply caramelized; transfer browned ribs to a plate. ### 3. Build the braising liquid Add the chopped onion to the pot and sweat in the remaining tallow until translucent, then add smashed garlic and cook 30–45 seconds. Stir in tomato paste and cook until it darkens slightly, 1–2 minutes; pour in the red wine to deglaze, scraping up browned bits and simmering 2–3 minutes to reduce. Add beef stock and thyme sprigs, stir to combine, then nestle the seared short ribs back into the liquid. ### 4. Pressure braise until tender Lock the lid and set the Instant Pot to High Pressure for 50 minutes. When the timer ends, allow a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure. Remove the short ribs to a serving platter and tent with foil to keep warm. ### 5. Reduce the sauce and finish Set the Instant Pot to Sauté and simmer the braising liquid until slightly thickened, about 6–10 minutes; skim excess fat if desired. Taste and adjust seasoning, then spoon the reduced sauce over the short ribs and garnish with a few thyme leaves before serving. ## Nutrition Estimated nutrition per serving (16 oz rib): - Calories: 1021 kcal - Protein: 90.5 g - Carbohydrates: 14.6 g - Fat: 60 g - Saturated Fat: 26.3 g - Trans Fat: 2.2 g - Fiber: 1.4 g - Sugar: 1.8 g - Added Sugars: 0 g - Cholesterol: 343 mg - Sodium: 1759 mg - Potassium: 1660 mg - Calcium: 72 mg - Iron: 12.2 mg - Vitamin D: 0.5 mcg ## Tips ### Dry and rest meat Pat ribs very dry and let them sit at room temperature for 15–20 minutes so they brown instead of steaming when they hit the hot tallow. ### Don’t crowd the pot Sear ribs in batches so each piece gets full contact with the hot tallow; overcrowding lowers the temperature and prevents a good crust. ### Scrape the fond After adding wine, scrape the browned bits from the bottom thoroughly — those solids are the backbone of the braise’s deep flavor. ### Natural pressure release Allow a 15-minute natural release before quick-releasing: it finishes collagen breakdown and prevents the meat from tightening up. ### Reduce for gloss Finish the sauce on Sauté until slightly thickened, skimming excess fat for a balanced, spoonable jus that clings to the ribs. ## Variations and Substitutions ### Red wine swap Replace the dry red wine with equal parts robust beer (stout or porter) for a roasty, malty depth, or use 1 cup balsamic + 1 cup beef stock for a slightly sweeter, tangy glaze. ### Dairy-free mash Serve over parsnip or cauliflower purée instead of buttered potatoes to keep the plate rich and dairy-optional while retaining silky mouthfeel. ### Short-cut boneless ribs Substitute boneless chuck short ribs if bone-in isn’t available, reducing pressure time to 45 minutes to avoid overcooking; flavor will be excellent though slightly less gelatinous. ### Aromatics twist Add a halved carrot and a celery stalk when sweating the onion for a more classic mirepoix base, and toss in a star anise or two for a subtle exotic note. ## Notes Using Snake River Farms Beef Tallow to sear the short ribs adds a glossy, beef-forward finish you can't get with neutral oils. This recipe shines for special dinners but is easy enough for a satisfying family meal. ### Storage and Make-Ahead Cool the ribs to room temperature, then refrigerate in an airtight container for up to 3–4 days; store the sauce separately if possible to make reheating easier. To freeze, wrap tightly or place in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through, adding a splash of stock to loosen the sauce if it has thickened. ### Serving Suggestions Spoon the reduced sauce over the ribs and serve with creamy mashed potatoes, buttered egg noodles, or a celery root purée to soak up the jus. Brighten the plate with quick-pickled red onion or a gremolata of lemon zest, garlic, and parsley to cut the richness, and pair with a full-bodied red wine like Zinfandel or Cabernet Sauvignon to match the beefy flavor. ## Frequently Asked Questions ### Can I use vegetable oil instead of tallow? Yes, neutral oil will sear the meat, but you’ll lose the extra beefy richness and mouthfeel that tallow contributes; if you want some of that depth without tallow, add a knob of butter when you reduce the sauce. ### Why do I need a natural release? A short natural release lets the collagen relax and finish converting to gelatin; releasing all pressure immediately risks the meat tightening and becoming less tender. ### My sauce is too thin — how do I thicken it? Simmer it on Sauté until it reduces and coats the back of a spoon, or whisk a beurre manié (equal parts butter and flour) into a small amount of the hot sauce and then stir back in to thicken without losing gloss. ### Can I halve the cook time for small short ribs? Smaller or boneless ribs may need less time; reduce to 45–50 minutes under pressure and check for tenderness — they should shred easily with a fork when done. ### Should I skim fat from the sauce? Yes, skim excess fat after removing the ribs for a cleaner finish, but leave some for flavor and silky mouthfeel; chilling the sauce separates fat if you want to remove it entirely before reheating. ## Related Recipes and Guides - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Instant Pot Top Round Roast for Tender Sliced Roast Beef](https://www.topshelf.recipes/recipes/instant-pot-top-round-roast-tender-sliced-roast-beef) - [Instant Pot Steel-Cut Oats with Apples and Cinnamon (Make-Ahead)](https://www.topshelf.recipes/recipes/instant-pot-steel-cut-oats-apples-cinnamon-make-ahead) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)