If you want beef short ribs fast (as in 45–90 minutes instead of the usual 3–4 hours), you need high, moist heat and relatively small pieces. Here’s a clear, reliable way to do it plus a few “speed hacks.”

Quick Scoop

  • Use boneless or English-cut short ribs, cut smaller so they cook faster.
  • Brown them hard, then pressure cook or braise at a higher temp (Instant Pot or 375–400°F oven).
  • Aim for 45–60 minutes under pressure, or 60–90 minutes in the oven for tender, saucy ribs.

Fastest Methods (Ranked)

1. Pressure cooker / Instant Pot (≈ 45–60 min total)

This is the best mix of “fast but still tender.”

  1. Cut & season
    • Use 1–1.5 kg beef short ribs, ideally boneless or small bone-in pieces.
    • Pat dry, season generously with salt, pepper, and a little paprika/garlic powder.
  2. Sear
    • Use sauté mode with a splash of oil.
    • Brown ribs on all sides until deep golden, 2–3 minutes per side, in batches. Browning builds flavor similar to traditional braises.
  1. Build quick sauce
    • Remove ribs.
    • Add 1 chopped onion and 3–4 garlic cloves, cook 3–4 minutes until starting to soften.
    • Stir in 1–2 tablespoons tomato paste and cook 1–2 minutes to darken slightly (concentrates flavor, like in many braised short rib recipes).
 * Deglaze with ½–1 cup red wine or stout beer (optional), scraping browned bits.

 * Add 1–1.5 cups beef stock, plus herbs (thyme, rosemary, bay leaf) if you like.
  1. Pressure cook
    • Return ribs to the pot, mostly submerged.
    • Cook on high pressure for 35–40 minutes, then natural release 10–15 minutes.
    • This mimics braising for 2–3 hours in a fraction of the time. Similar cuts get tender around the 2‑hour mark when braised conventionally.
  1. Finish the sauce (optional but good)
    • Remove ribs, simmer sauce on sauté to reduce slightly.
    • Skim fat, taste, adjust salt/pepper.

Serve over mashed potatoes, polenta, or rice, like many classic short rib recipes.

2. High-temp oven braise (≈ 60–90 min)

Standard braised short ribs are often cooked at 300–350°F for 2–3+ hours. To speed that up:

  1. Preheat oven to 375–400°F (190–200°C).
  2. Season and sear ribs in a heavy pot (Dutch oven) until browned on all sides, about 3–5 minutes per side.
  1. Remove ribs, cook chopped onions and garlic in the same pot 3–5 minutes until just starting to brown.
  1. Add a spoonful of tomato paste, cook briefly, then add 1–2 cups beef stock plus optional wine/beer and herbs.
  1. Return ribs, liquid halfway up the sides, cover tightly.
  2. Bake 60–90 minutes, checking at 60. They won’t be “fall-off-the-bone like a 4‑hour braise,” but will be tender enough to eat and nicely saucy.

Many “simple braised short rib” recipes work in about 2 hours at 350°F, and nudging the temperature up plus using smaller pieces makes them faster while staying reasonably moist.

3. Fast grilled / broiled Korean-style (galbi-style vibe)

If by “fast” you mean a weeknight 30–40 minute cook and you’re okay with chewy but flavorful , thin-cut flanken-style short ribs are your friend. They’re commonly grilled after marinating (as with Korean galbi), and they cook in just a few minutes per side.

  1. Use thin flanken-style beef short ribs, about ¼–½ inch thick.
  1. Marinate at least 30 minutes (or overnight if you can) in a mix such as:
    • Soy sauce, sugar or honey, grated onion & garlic, sesame oil, a little ginger and pepper (classic galbi-type marinade).
  1. Grill or broil over high heat, 3–4 minutes per side, until nicely charred and just cooked through.

These are not “braised and shreddy”; they’re more like flavorful grilled steak on a bone.

Key Speed Hacks (Without Ruining Texture)

  • Smaller pieces = faster cooking
    Cutting short ribs into smaller chunks reduces the time needed to get tender, similar to how many recipes brown small pieces before braising.
  • Start with a hot sear
    Deep browning at the start gives you the rich flavor you’d expect from a long braise without extra time.
  • Use pressure or higher oven temps
    Classic short rib recipes call for 2–4 hours at moderate heat. Pressure cooking or braising hotter shortens that while still breaking down connective tissue.
  • Keep it moist
    Whether in a pressure cooker or oven, you need enough liquid to come halfway up the ribs and a tight lid to prevent drying out, as seen in many braised short rib methods.

Simple Serving Ideas (Fast Sides)

  • Mashed potatoes or parsnip–potato mash (popular with braised short ribs).
  • Buttered egg noodles or quick polenta.
  • Roasted or steamed carrots and green beans.

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