Instant Pot Short Ribs
These Instant Pot Short Ribs are fall-off-the-bone tender, swimming in a rich, glossy red wine and beef broth sauce that tastes like it simmered all day. The pressure cooker transforms this traditionally low-and-slow cut into a showstopping dinner in under 90 minutes, complete with a deeply savory sauce built on a proper sear, aromatic vegetables, and a splash of balsamic vinegar for brightness.
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
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
For the Sauce Thickener (Optional)
- 1 tbsp cornstarch
- 2 tbsp cold water for slurry
For Garnish
- fresh parsley chopped; to taste
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 8gProtein: 38gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 130mgSodium: 620mgPotassium: 680mgFiber: 1gSugar: 3gVitamin A: 35IUVitamin C: 6mgCalcium: 4mgIron: 22mg
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