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4.86 from 7 votes

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 gorgous red wine sauce. Check out my detailed instructions to enjoy this recipe in your Instant Pot, the slow cooker, or braised in the oven!
Prep Time5 minutes
Cook Time1 hour 5 minutes
Pressure release15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, French
Keyword: beef, instant pot, red wine, short ribs
Servings: 6
Calories: 389kcal
Author: Nicole Beaulieu

Ingredients

  • 3-4 lbs beef short ribs
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 tbsp olive oil
  • 4 cloves garlic crushed
  • 1 medium onion quartered
  • 1 medium carrot cut into large pieces
  • 1-2 ribs celery cut into large pieces
  • 2 tbsp tomato paste
  • 1 cup red wine Cabernet Sauvignon, Pinot Noir, or Merlot
  • 1/2 cup beef broth low sodium
  • 2 tbsp balsamic vinegar
  • 2 sprigs thyme
  • 2 bay leaves fresh or dried

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

*You can keep the carrot and onion to serve if you'd like. Otherwise, discard the remaining contents.
Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
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Slow cooker instructions: 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.
 
Oven braised instructions: 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.

Nutrition

Calories: 389kcal | Carbohydrates: 7g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 628mg | Potassium: 797mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1826IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 4mg