Instant Pot Short Ribs

My Instant Pot Short Ribs are made in half the time of their braised counterparts! They’re tender, meaty, and topped with the most gorgeous red wine sauce. Check out my detailed instructions to enjoy this recipe in your Instant Pot, the slow cooker, or braised in the oven!

Another Instant Pot recipe, I know! I’m just obsessed with this handy kitchen gadget. There’s nothing like being able to have a gorgeous dinner like this on a weeknight. No need to braise for hours and hours; this recipe can be done right after work. It’s no 30-minute-meal, but using a pressure cooker will get the job done much faster than the oven.

No Instant Pot on hand? Fear not! I have included instructions below to make this same recipe in your slow cooker, or in the oven. It’s so special no matter which method you choose. The deep, rich flavor is all made with extremely simple every-day ingredients. You will feel like a master chef no matter your skill level in the kitchen! Big thank you to my good friends, Dave and Lori, for supplying this beautiful meat for the blog!

Ingredients in Instant Pot short ribs

Click “Jump to the Recipe” at the top of the page or scroll on down to the recipe card for full ingredient amounts and instructions. Keep reading for substitutions and extra clarification on the recipe!

• Short ribs – I’m not talking about the thinly sliced rib cross-section style of short ribs. Today, we need the large, meaty pieces. Check with your local butcher and ask for braising short ribs if you have trouble finding these at the grocery store.
• Salt & pepper – Season to taste.
• Olive oil – For searing and sautéeing. Vegetable, canola, avocado, cornflower, sunflower, safflower, or grapeseed oils will work instead.
• Garlic – Whole cloves. Use as much or little as you like.
• Onion – I call for a medium onion. Use two halved small onions, or 3/4 large onion if that’s what you have.
• Carrot & celery – You can use more or little if you like.
• Tomato paste – Make sure you have tomato paste rather than sauce.
• Red wine – Check below for all the info you need on cooking with red wine.
• Beef broth – Chicken or veggie broth can be used instead.
• Balsamic vinegar – If you have a flavored balsamic on hand, make sure it’s something that will complement the flavors here such as truffle, cherry, fig, herbs, dark chocolate, espresso, etc.
• Herbs – Bay leaves, fresh or dried, and fresh thyme sprigs. You can add other herbs such as rosemary or parsley.

Using different types of meat

This recipe is a great opportunity to cook down types of meat that are a bit tougher. It breaks down all those connective tissues to give you the most tender meat, no matter what.

You can use boneless short ribs, brisket, or even stewing types of beef such as chuck or rump roast. If you’re a hunter like my friend who provided the meat for this recipe, you can use venison as well. You won’t find these big short ribs with venison, but you can make the ribs using this method or cut the meat into big chunks to simulate boneless short ribs.

The best wine for cooking beef

In this recipe, we’re using a full cup of wine to cook this beef down. You’ll want to choose a wine whose flavor you love, as well as a wine that will work with the flavors of the stew. Check out this easy guide to pick your bottle:

• Pinot Noir: This variety is lighter in body, and will work well if you want the wine to take a step down in the flavor of the sauce. It will tenderize the meat beautifully as it cooks, all while letting the meat and aromatics take the flavor reigns.
• Merlot: This easy-drinking fruit-forward wine is what you’ll want if that final sauce is going to be the pièce de résistance of the meal. Merlot cooks down silky smooth and the low tannins give it an equally smooth flavor.
• Cabernet Sauvignon: Looking for a bold wine for your ribs? This is your best friend! If you really want to feature the flavor of the wine and have it cook all the way into each bite, grab yourself a Cab Sav. This variety will also make your meat extra-extra tender.

How to make Instant Pot short ribs

1. Sear: If needed, cut the short ribs into pieces each containing one rib. Generously season the short ribs, on all sides, with salt and pepper. Turn your Instant Pot to the sauté setting. Once it’s hot, add the olive oil. Sear the short ribs on all sides until golden brown. Work in batches as to not overcrowd the pot.
2. Veg: Set the ribs aside in a bowl or plate. Add the garlic, onion, carrot, and celery to the pot. Sauté for 2-3 minutes, or just until you start to see some browning on the onion and garlic.
3. Deglaze: Stir in the tomato paste and let the veggies cook for one more minute. Add the wine and bring it to a bubble. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. Stir the broth, balsamic vinegar, thyme, and bay leaves into the pot.
4. Cook: Add the beef ribs back to the pot, submerging them as much as possible into the liquid. Secure the lid of your Instant Pot and turn the knob from “venting” to “seal”. Cook on high pressure for 50 minutes, then let the pressure release naturally for 15 minutes before quick-releasing the remaining pressure.
5. Sauce: Remove the short ribs from the pot, set aside on a large platter, and cover them with foil. Strain the liquid through a fine-mesh sieve, remove and chunks from your Instant Pot, and return the liquid to the pot.* Skim off as much fat as you prefer. Turn the sauté setting on and reduce the liquid until it has reached your desired consistency. Season to taste with salt and pepper.
6. Optional: If you’d like your sauce thicker, whisk 1-2 tsp cornstarch with 1-2 tsp water. Slowly add this slurry to the bubbling sauce, while whisking to avoid lumps, until it’s thickened to your preference.

How to make slow cooker short ribs

Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!

This method will require more broth, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll likely need an additional 1 1/2 – 2 cups of broth.

1. Follow step #1 as per the recipe in a large skillet over high heat, then transfer the seared short ribs directly to your slow cooker. Continue steps 2-4 in the same skillet, over medium-high.
2. Pour the contents of the skillet over the ribs. Add a bit more broth, as needed, until the ribs are almost submerged.
3. Cook on low for 6-8 hours or high for 3-4 hours, until the ribs are tender.
4. Strain the sauce into a saucepan and follow the recipe as instructed.

How to make oven-braised short ribs

Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!

This method will require more broth and wine, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll need 2 cups of red wine and 2-3 cups of broth.

1. Preheat the oven to 350F. Follow step #1 as per the recipe in a large dutch oven over high heat, then reduce the heat to medium-high for steps 2-4.
2. Add the short ribs back to the pot and arrange them so that they are completely submerged in the liquid. Add more broth if needed.
3. Bring the pot to a boil, cover with a lid, then transfer to the oven. Cook the ribs until they’re tender, about 2 – 2 1/2 hours.

How to serve Instant Pot short ribs

It’s typical to serve your short ribs over some mashed potatoes to soak up all that gorgeous sauce, but, I have a recipe that I prefer tenfold over potatoes for a recipe like this. I made my favorite creamy polenta (recipe coming on Wednesday). I find the flavor works even better with that rich red wine sauce.

Scoop a dollop of creamy polenta, or mashed potatoes, onto a plate. Place a short rib on top of the dollop, and spoon as much sauce as you like over the rib. Garnish with some fresh thyme to serve.

Storing leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. I like to store the sauce with the beef to keep it as tender as possible without drying out, but you can keep the sauce separate.

Reheat either in the microwave, or add both the sauce and meat to a small saucepan and simmer until heated through. Keep some broth or water handy to add to the pan if you find the sauce is reducing too much.

Your leftovers will also last 2-3 months in the freezer. Let them thaw overnight in the fridge before reheating.

Did you love this recipe? Try these!

• Instant Pot Pulled Pork
• Beef Stew with Carrots and Potatoes
• Chicken and Mushroom Coconut Curry
• Cheesy Baked Salsa Chicken
• Tortellini Soup
• Turkey Chili

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