If you’ve been craving fall-off-the-bone beef that tastes like it simmered all day, this Instant Pot Short Ribs is exactly what you need tonight.
Short ribs are one of those cuts that typically require hours of braising to get them tender and saucy.
The Instant Pot changes everything. What used to take 3 to 4 hours in the oven or on the stovetop now comes together in under an hour and a half, with very little hands-on effort.
The result is deeply flavored, fork-tender short ribs swimming in a rich, glossy red wine and beef broth sauce.
It’s the kind of meal that makes your kitchen smell absolutely incredible.
This dish is impressive enough for a dinner party but simple enough for a weeknight that needs something special.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes (plus pressure build and release time) |
| Total Time | About 1 hour 30 minutes |
| Servings | 4 to 6 |
| Difficulty Level | Intermediate |
For another take on this classic cut, check out my Braised Short Ribs for the traditional oven method.
Why You’ll Love This Instant Pot Short Ribs
These short ribs deliver restaurant-quality flavor without spending the whole afternoon in the kitchen. The pressure cooker does all the heavy lifting for you.
The sear you do right in the pot builds a deep, caramelized crust on the meat. That flavor then gets absorbed back into the braising liquid, creating a sauce that tastes like it took all day.
You only need one pot from start to finish. That means less cleanup, which is always a win.
The recipe is also incredibly forgiving. Short ribs are naturally well-marbled, so they stay juicy and tender even if the cook time runs a few minutes long.
This is truly a make-ahead dream. The short ribs actually taste even better the next day after the flavors have had time to meld together.
You might also enjoy: French Onion Beef Short Rib Soup
Ingredients
Here is everything you need to make this Instant Pot Short Ribs Recipe from scratch.
Choose well-marbled, English-cut short ribs for the best results since they have plenty of intramuscular fat that keeps the meat incredibly juicy during pressure cooking.
- 3 to 3.5 lbs bone-in beef short ribs, English cut (about 4 to 6 pieces)
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1.5 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch (for sauce thickening, optional)
- 2 tablespoons cold water (for cornstarch slurry, optional)
- Fresh parsley, chopped, for garnish
Kitchen Equipment Needed
You do not need a lot of specialized equipment for this recipe, but a few key tools will make the process smoother and the results better.
- Instant Pot (6-quart or 8-quart) with the Saute function
- Tongs for handling the short ribs
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Fine-mesh strainer (for straining the sauce, optional)
- Fat separator (for defatting the sauce, optional but helpful)
- Small bowl (for cornstarch slurry)
- Whisk or fork
Read Also: Slow Cooker Short Ribs Recipe
Recommended Products for This Recipe
These are products I personally recommend based on experience making this recipe. They make a real difference in the quality of the final dish.
1. Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6-Quart
This is the workhorse of this recipe. The 6-quart size is perfect for 3 to 4 pounds of short ribs, and the built-in Saute function means you can sear and braise all in one pot without any extra pans.
The consistent pressure setting ensures perfectly tender ribs every single time.
2. OXO Good Grips Fat Separator
Short ribs release a lot of fat during cooking, and skimming it by hand never gets it all.
A fat separator makes it effortless to pour off the clean, rich braising sauce while leaving all the grease behind. Your sauce will be silky and professional-looking.
3. Kitchen Bouquet Browning and Seasoning Sauce
A small splash of this adds a beautiful deep mahogany color and extra savory depth to your braising sauce.
It is the secret ingredient many restaurant chefs use to make braised meats look as good as they taste.
4. Premium Beef Bone Broth
Using a high-quality, gelatinous beef bone broth instead of regular beef broth gives your sauce a richer body and a more complex beefy flavor.
It makes the sauce thicker and more restaurant-worthy without any extra work on your end.
Read Also: Beef Bone Broth Soup Recipe
Step-by-Step Instructions: How to Make Instant Pot Short Ribs
1. Pat the Short Ribs Dry and Season Them
- Remove the short ribs from the refrigerator about 20 to 30 minutes before cooking to let them come closer to room temperature. This helps them sear more evenly.
- Use paper towels to thoroughly pat each short rib dry on all sides. Removing surface moisture is critical for getting a proper sear; wet meat steams rather than browns.
- Season generously on all sides with kosher salt and black pepper. Do not be shy here; the seasoning needs to penetrate the meat and also flavor the braising liquid.
- Set the seasoned ribs aside on a plate while you prepare the Instant Pot.
2. Sear the Short Ribs in the Instant Pot
- Press the “Saute” button on your Instant Pot and select the “More” or “High” setting. Allow it to heat up for about 2 to 3 minutes until the display reads “Hot.”
- Add the 2 tablespoons of olive oil and swirl to coat the bottom of the insert.
- Place the short ribs into the pot in a single layer, bone-side up. Do not crowd the pot. If they do not fit in one layer, sear them in batches.
- Sear without moving for 3 to 4 minutes until a deep brown crust forms on the bottom. Resist the urge to move them early; they will release naturally when they are properly seared.
- Flip using tongs and sear the other meaty sides for another 2 to 3 minutes each. You want all meaty surfaces to have good color.
- Transfer the seared ribs to a plate and set aside. Leave the browned bits (fond) in the bottom of the pot; that is pure flavor.
3. Saute the Aromatics
- With the Instant Pot still on Saute mode, add the roughly chopped onion, smashed garlic cloves, carrots, and celery to the pot.
- Cook, stirring occasionally, for about 3 to 4 minutes until the onion becomes slightly translucent and the vegetables start to soften.
- Add the 2 tablespoons of tomato paste and stir it into the vegetables. Cook for another 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly in color. This step removes the raw, tinny flavor from the tomato paste and deepens the overall sauce.
4. Deglaze with Red Wine
- Pour in the 1 cup of dry red wine. Use a wooden spoon or spatula to scrape up all of the browned bits (fond) stuck to the bottom of the pot. This step is very important; if you skip it and leave bits stuck to the bottom, you risk a “Burn” warning from the Instant Pot during pressure cooking.
- Let the wine simmer for about 2 minutes, stirring, to cook off the harsh alcohol and reduce slightly.
- Add the 1.5 cups of beef broth, the tablespoon of Worcestershire sauce, and the tablespoon of balsamic vinegar. Stir everything together to combine.
5. Add the Ribs Back and Pressure Cook
- Nestle the seared short ribs back into the pot, bone-side up. They can be stacked if needed. Tuck the fresh rosemary sprigs and thyme sprigs around and between the ribs.
- Make sure the liquid comes up at least halfway up the sides of the ribs. If it does not, add a splash more beef broth.
- Press “Cancel” to turn off the Saute function.
- Secure the lid and make sure the valve is set to “Sealing.”
- Press “Pressure Cook” or “Manual” and set to “High Pressure.” Set the time to 45 minutes.
- The Instant Pot will take about 10 to 15 minutes to build pressure before the countdown begins.
6. Natural Pressure Release
- When the 45-minute cook time is up, allow the Instant Pot to naturally release pressure for 15 minutes. Do not touch the valve during this time.
- After 15 minutes, carefully switch the valve to “Venting” to release any remaining pressure. Use a kitchen towel or oven mitt to protect your hand from the steam.
- Once all pressure is fully released and the float valve has dropped, carefully remove the lid.
7. Remove the Ribs and Strain the Sauce
- Using tongs, very carefully remove the short ribs from the pot and place them on a serving platter or rimmed baking sheet. They will be very tender and may start to slide off the bone, so handle them gently.
- Remove and discard the rosemary and thyme sprigs.
- For the smoothest sauce, pour the braising liquid through a fine-mesh strainer into a saucepan or large measuring cup, pressing on the vegetables to extract all of their liquid. Discard the strained solids. If you prefer a more rustic sauce, you can simply skim the fat and leave the vegetables in.
- Use a fat separator or a large spoon to skim off as much of the fat from the surface of the liquid as possible.
8. Thicken the Sauce (Optional but Recommended)
- Pour the strained, defatted liquid into the Instant Pot (set to Saute mode) or into a small saucepan over medium-high heat.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth. This is your slurry.
- Pour the slurry into the simmering sauce while whisking constantly.
- Let the sauce simmer for 2 to 3 minutes, whisking frequently, until it thickens to a glossy, pourable consistency that coats the back of a spoon.
- Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the Short Ribs
- Spoon the glossy sauce generously over the short ribs on the platter.
- Garnish with freshly chopped parsley for a bright pop of color and freshness.
- Serve immediately alongside your chosen sides and enjoy.
Read Also: Smoked Beef Short Ribs Recipe
Tips for The Best Instant Pot Short Ribs
These tips will help you get the most out of this recipe every single time you make it.
- Do not skip the sear. It is tempting to dump everything in and hit go, but searing the ribs first builds an irreplaceable layer of flavor in the meat and in the sauce.
- Use bone-in ribs. Boneless short ribs work in a pinch, but the bone adds collagen and depth to the braising liquid that makes the sauce incredibly silky.
- Choose a wine you would drink. The wine is a significant component of the sauce. Avoid “cooking wine” from the grocery store shelf. Use any drinkable dry red.
- Do not skip the natural pressure release. A quick release after 45 minutes of high-pressure cooking can cause the meat to tighten up and become less tender. The 15-minute natural release allows the fibers to relax properly.
- Make it a day ahead. Short ribs are honestly better the next day. Store the ribs in the sauce overnight, then gently reheat. The flavor deepens significantly.
- Check for a burn warning. If you get a “Burn” notice, it means you did not deglaze thoroughly. Scrape the bottom well and try again.
My Slow Cooker Beef Stew with Onion Soup Mix uses a similar braising technique if you prefer the low-and-slow route.
Serving Suggestions
Instant Pot Short Ribs are a rich, saucy dish that pairs beautifully with something starchy and absorbent to soak up all that incredible sauce.
- Creamy mashed potatoes are the classic and most popular pairing. The buttery, fluffy potatoes are perfect for catching every drop of the braising sauce.
- Polenta or creamy grits offer a slightly different texture that complements the tender beef incredibly well.
- Egg noodles or pappardelle pasta are wonderful options if you want a more hearty, European-style presentation.
- Steamed white rice or cauliflower rice keeps things lighter and lets the richness of the ribs shine.
- Roasted root vegetables like parsnips, turnips, or roasted carrots alongside the ribs make a complete one-plate dinner.
- Crusty bread is essential for mopping up the sauce, especially that gorgeous glossy gravy.
Serve alongside my Creamy Mashed Potatoes for the ultimate comfort food combination.
Variations of Instant Pot Short Ribs
This recipe is a fantastic base that can be adjusted to fit different flavor profiles and pantry situations.
The classic red wine version is the most traditional, but here are some delicious directions you can take it.
- Asian-inspired: Replace the red wine with sake or dry sherry, swap Worcestershire for soy sauce, add a tablespoon of ginger, and finish with a drizzle of sesame oil and sliced green onions.
- Beer-braised: Use a dark stout beer like Guinness in place of the red wine for a slightly bitter, malty depth that works beautifully with beef.
- Tomato-forward: Add one 14-oz can of crushed tomatoes along with the broth for a heartier, Italian-style sauce that is excellent over pasta.
- Balsamic glazed: Double the balsamic vinegar and reduce the sauce further for a sweeter, tangier glaze.
- Boneless version: Boneless short ribs can be used; reduce the pressure cook time by 5 minutes to 40 minutes since there is no bone to conduct heat through.
- Herb swap: Substitute fresh sage or bay leaves for the rosemary and thyme for a slightly different aromatic profile.
Read Also: Flanken Beef Short Ribs Recipe
Storage and Reheating
Short ribs store exceptionally well and actually improve in flavor after a day in the refrigerator.
Store the cooked short ribs and sauce together in an airtight container in the refrigerator for up to 4 days. Keeping the ribs submerged in the sauce prevents them from drying out.
- Refrigerator: Place cooled short ribs and sauce in an airtight container. Store for up to 4 days. The fat from the sauce will solidify on top when chilled, making it very easy to lift off and discard before reheating.
- Freezer: Transfer cooled ribs and sauce to a freezer-safe container or zip-lock bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating from refrigerator: Place the short ribs and sauce in a covered saucepan or Dutch oven over low heat. Warm gently for 15 to 20 minutes, adding a splash of beef broth if the sauce has thickened too much. You can also microwave individual portions in a covered dish for 2 to 3 minutes, pausing to stir halfway through.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat as described above. Do not microwave from frozen as it can make the meat tough.
For more hearty winter dinner ideas, browse through my collection of Winter Dinner Recipes.
Nutritional Facts
The following is an approximate nutritional breakdown per serving, based on 6 servings with the sauce. Values will vary based on the exact cut of ribs and any sides served.
| Nutrient | Per Serving (approx.) | ||| | Calories | 540 kcal | | Protein | 38g | | Total Fat | 36g | | Saturated Fat | 15g | | Carbohydrates | 8g | | Fiber | 1g | | Sugar | 3g | | Sodium | 620mg | | Cholesterol | 130mg |
Note: Nutritional values are estimates and can vary based on specific ingredients and brands used. For precise tracking, use a nutritional calculator with your exact ingredient weights.
Health Benefits of Key Ingredients
While Instant Pot Short Ribs are an indulgent dish, several key ingredients bring genuine nutritional value to the table.
Short ribs, like other cuts of beef, are a rich source of complete protein, iron, zinc, and B vitamins, particularly B12, which supports nerve function and energy production.
The collagen released from the bones during pressure cooking converts to gelatin, which may support joint and gut health.
- Garlic contains allicin, a compound associated with immune-supporting and anti-inflammatory properties. It also adds significant flavor without any extra calories.
- Carrots and celery contribute vitamins A, C, and K, as well as dietary fiber. Even though they are strained out of the final sauce in this recipe, they impart their nutrients into the braising liquid.
- Fresh rosemary and thyme are rich in antioxidants and have been used for centuries for their potential anti-inflammatory properties. They also enhance flavor without adding sodium.
- Red wine (used in moderation as a cooking ingredient) contains resveratrol, an antioxidant compound found in grape skins. Most of the alcohol cooks off during the saute and pressure cooking steps.
- Balsamic vinegar contains polyphenols and acetic acid, which may support healthy digestion and blood sugar balance.
- Beef broth adds hydration, electrolytes, and trace minerals. Using a bone-based broth adds additional collagen and gelatin.
My Beef Stew Recipe shares many of the same wholesome braising ingredients if you are looking for a similar nutritional profile.
FAQs About Instant Pot Short Ribs
1. Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs work in this recipe. Reduce the pressure cooking time to about 40 minutes since there is no bone to help conduct heat.
The sauce may have slightly less body since bone-in ribs release more gelatin, but it will still be delicious.
2. Do I have to use red wine?
No, you can skip the wine entirely. Simply substitute it with an equal amount of extra beef broth and add a tablespoon of balsamic vinegar or a teaspoon of tomato paste for acidity and depth.
The flavor will be slightly different but still very good.
3. Why did I get a “Burn” warning on my Instant Pot?
This almost always happens because bits of browned meat or vegetables got stuck to the bottom of the pot and were not fully scraped up during the deglazing step.
Always scrape the bottom thoroughly after adding the wine before sealing the lid.
4. How do I know when the short ribs are done?
Properly cooked Instant Pot short ribs will be fork-tender and will show signs of pulling away from the bone.
The meat should slide off the bone with very little resistance. If they still feel slightly tough after pressure cooking, seal the lid and cook on high pressure for an additional 10 minutes.
5. Can I make this recipe ahead of time?
Absolutely, and it is highly recommended. Short ribs taste significantly better the next day after the flavors have had time to meld.
Make them up to 2 days in advance, store the ribs and sauce together in the refrigerator, and gently reheat on the stovetop before serving.
Instant Pot Short Ribs
Ingredients
- 3.5 lbs bone-in beef short ribs about 1.6 kg, English cut, 4-6 pieces; choose well-marbled ribs
- 1 tsp kosher salt plus more for seasoning
- 1 tsp black pepper plus more for seasoning
- 2 tbsp olive oil
- 1 medium yellow onion roughly chopped
- 4 garlic cloves smashed
- 2 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 2 tbsp tomato paste
- 1 cup dry red wine 240ml; Cabernet Sauvignon or Merlot recommended
- 1.5 cups beef broth 360ml; use bone broth for richer sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tbsp cornstarch
- 2 tbsp cold water for slurry
- fresh parsley chopped; to taste
Equipment
- Instant Pot (6-quart or 8-quart) Must have Saute function; 6-quart fits 3-4 lbs of ribs
- Tongs For handling and flipping the short ribs during searing
- Chef’s knife and cutting board For chopping aromatics
- Measuring cups and spoons
- Fine-mesh strainer (optional) For straining the sauce to a smooth consistency
- Fat separator (optional) For easily defatting the braising liquid
- Small bowl For mixing the cornstarch slurry
- Whisk or fork For whisking the cornstarch slurry into the sauce
Method
- Remove the short ribs from the refrigerator 20-30 minutes before cooking. Pat them thoroughly dry with paper towels, then season generously on all sides with kosher salt and black pepper.
- Press Saute (High) on the Instant Pot and heat the olive oil for 2-3 minutes until hot. Sear the short ribs in batches, bone-side up, for 3-4 minutes per meaty side until deeply browned, then transfer to a plate.
- Add the onion, garlic, carrots, and celery to the pot and cook for 3-4 minutes until softened. Stir in the tomato paste and cook for 1-2 more minutes until it darkens slightly.
- Pour in the red wine and scrape up all browned bits from the bottom of the pot. Simmer for 2 minutes, then add the beef broth, Worcestershire sauce, and balsamic vinegar and stir to combine.
- Nestle the seared ribs back into the pot bone-side up and tuck in the rosemary and thyme sprigs. Seal the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes.
- Allow the pressure to naturally release for 15 minutes, then carefully switch the valve to Venting to release any remaining pressure. Remove the lid once the float valve has fully dropped.
- Carefully transfer the short ribs to a platter using tongs and discard the herb sprigs. Strain the braising liquid through a fine-mesh strainer and skim or separate the fat from the surface.
- Return the strained liquid to the Instant Pot on Saute mode or to a saucepan over medium-high heat. Whisk together the cornstarch and cold water, pour into the simmering sauce, and cook for 2-3 minutes until glossy and thickened.
- Spoon the sauce generously over the short ribs, garnish with freshly chopped parsley, and serve immediately over mashed potatoes, egg noodles, or creamy polenta.
Nutrition
Notes
- Do not skip the sear. Browning the ribs before pressure cooking builds deep, caramelized flavor that cannot be replicated any other way.
- Always deglaze the pot thoroughly after searing. Bits stuck to the bottom will trigger a Burn warning during pressure cooking.
- Use a wine you would drink. Avoid shelf-stable “cooking wine” — a drinkable dry red like Cabernet Sauvignon or Merlot delivers the best sauce flavor.
- Bone-in ribs are strongly preferred. The bone releases collagen that gives the sauce a silkier, more restaurant-quality body.
- Do not use a quick pressure release. Always natural release for at least 15 minutes to allow the meat fibers to relax and stay tender.
- Make it ahead of time. Short ribs taste even better the next day. Store the ribs submerged in the sauce in an airtight container in the refrigerator for up to 4 days.
- To freeze, place cooled ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- If the ribs are still slightly tough after 45 minutes, seal the lid and pressure cook on High for an additional 10 minutes.
- For an alcohol-free version, replace the red wine with an equal amount of extra beef broth plus an extra tablespoon of balsamic vinegar and tomato paste for depth.
- The cornstarch slurry is optional but recommended. Without it the sauce is thinner and more broth-like; with it the sauce becomes glossy and coats the meat beautifully.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Instant Pot Short Ribs is one of those meals that feels genuinely special but requires far less effort than you might expect.
The pressure cooker transforms a tough, inexpensive cut of meat into something rich, silky, and deeply satisfying in a fraction of the traditional time.
Whether you are making this for a Sunday family dinner or to impress guests, the result is consistently stunning.
Give this recipe a try the next time you are craving something cozy and bold. I promise it will earn a permanent spot in your dinner rotation.
If you make it, drop a comment below and let me know how it turned out.
Recommended:
- French Onion Beef Short Rib Soup
- Slow Cooker Beef Stroganoff
- Crockpot Pot Roast
- Beef Barley Soup
- Instant Pot Sausage Rigatoni
