Instant Pot Short Ribs Recipe
These Instant Pot short ribs will be your family’s favorite weekend dinner because they are amazingly tender, succulent, and full of flavor. The red wine sauce in this short ribs dinner is out of this world! It will take you less than 2 hours to make this recipe from start to finish.
What Are Beef Short Ribs? Short ribs come from the areas of beef that include brisket, chuck, plate, or rib areas. It is the short portion of the rib bone and come in different thickness and amount of meat.
You can get them bone-in or boneless. Bone-in version is usually cheaper and personally, I like the bone because it adds a lot more rich and full flavor to the sauce.
Most of the time, you will find short ribs already cut into 2-inch rib portions. If you get a slab with several ribs, you will have to cut it yourself.
Most popular way to cook short ribs is by braising, which is searing the meat in a Dutch oven and then finishing in the oven slow and steady. Braised short ribs are fantastic but if you want to cut the cooking time quite a bit, Instant Pot is a great way to go.
How to Make Instant Pot Short Ribs
Prepare the meat. Let the meat adjust to room temperature for about 30 minutes, and pat it dry with paper towels. Then, season it generously with the coarse salt and black pepper on all 4 sides.
Slice and sear the vegetables. Slice the onion, carrot, and celery. Then, in the Instant Pot, add oil and sauté the veggies. Avoid stirring too much, that way you can let them get a nice golden sear!
Remove the vegetables. While the veggies are cooking, add the garlic and continue to cook together until fragrant. After that, remove everything from the pot and set the veggie mix aside.
Sear the meat. Working in batches of 3-4, sear the beef evenly on all 4 sides. Set all the ribs aside.
Pour the red wine. As you pour the wine, scrape the bottom of the pot. That’s where all the flavor is! Let it heat up for a moment, then return the beef and vegetables to the pot.
Mix in remaining ingredients. In a separate bowl, whisk together beef stock, balsamic vinegar, tomato paste, herbs, and seasoning. Once mixed, pour it into the Instant Pot. Then, add bay leaves and stir.
Cook the meat. Close and latch the lid. Switch the setting from sauté to stew/meat or high pressure for 45 minutes. After those 45 minutes pass, allow the pressure cooker to do a natural release for 10-15 minutes before doing the manual release of pressure. Then, remove the meat.
To Thicken The Sauce: After you take the meat out of the pot, change the setting back to sauté. In a separate bowl, mix the cornstarch and cold water, then whisk the mixture into the pot. Stir and simmer for a little while, creating a deliciously thickened sauce.
Serve with your favorite sides and pour the red wine beef sauce on top of the meat and the sides.
Storing and Freezing
- Store everything in an air-tight food storage container. In an airtight container, cooked short ribs will last anywhere from 3-5 days in the refrigerator! You can reheat individual portions in the microwave until heated through.
- Freeze cooked short ribs to extend the shelf life or as a make-ahead meal. Make sure to cool everything completely first. Transfer into an aluminum pan or a freezer safe food storage container and make sure it’s covered air-tight. Freeze for up to 3 months.
- To thaw, slow-thaw it in the refrigerator for about 24 hours.
More Instant Pot Beef Recipes To Try:
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Instant Pot Short Ribs
Ingredients
- 4.5-5 lbs bone-in beef short ribs cut in about 2-inch pieces
- 2 tbsp coarse salt
- 2 tsp cracked black pepper
- 2 tbsp canola oil
- 1 yellow onion
- 1 medium carrot
- 2 celery ribs
- 6 garlic cloves smashed and minced
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 3 tbsp tomato paste
- 1 tbsp dried parsley
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cracked black pepper
- salt to taste
To thicken:
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
Prepare short ribs:
- Take the short ribs out of the refrigerator and let them rest and warm up for about 30 minutes. Take them out of the package and pat them dry with paper towels.
- Season them well with coarse salt and pepper on all four sides.
- Slice onion, carrot, and celery and set aside.
Sear vegetables and short ribs:
- Set he Instant Pot to a "sauté" setting and let it preheat. Add oil and sauté the vegetables for a few minutes. Don't stir too much, let them get a golden sear for more flavor.
- Add garlic and sauté until fragrant. Take vegetables out of the pot and set aside.
- Add a little more oil if needed and sear the ribs in batches of 3-4, depending on the size. Make sure to sear on all 4 sides. Take them out and set aside.
Deglaze and cook:
- Pour in red whine into the pot while scraping the bottom of the pot. Let it simmer for a couple of minutes and add back the ribs.
- Add vegetables back to the pot as well.
- Whisk together beef stock, balsamic vinegar, tomato paste, herbs, and seasoning and pour it into the pot.
- Add bay leaves and gently stir everything.
- Close the lid on the Instant Pot and make sure that it's latched. Turn the steam valve to "seal." Cancel sauté setting if it's still on and set the pot to cook on "stew/meat" setting for 45 minutes. (If the your pressure cooker does not have the "stew" setting, set it to cook on high pressure for 45 minutes.)
- When the time is up, let it do a natural release for 10-15 minutes and then carefully turn the valve to manually release the pressure.
- Carefully remove the ribs so you can thicken the sauce.
- Set the cooking setting to "sauté" again.
- Mix cornstarch and cold water together and whisk the mixture into the sauce in the pot. Let it simmer for a few minutes and stir while it simmers and thickens. Turn off the heat when it's done.
- Serve with your favorite sides and sauce on top.
Video
Nutrition
Originally published on Will Cook For Smiles in November 2020.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Best ever!
Aw thank you, Mary!
Can I add raw potatoes to this?
Hi Diane, yes you can. You will want to add them towards the end and cook them for 8-10 minutes. You can see how I did that with my Instant Pot Pot Roast Recipe. Here is the link https://www.willcookforsmiles.com/instant-pot-pot-roast/
Followed recipe exactly and ribs were tender and very flavorful!
I am so glad you liked them, Amanda!
Turned out fine but was a lot of work to complete. Not sure it was worth the time to prepare and the short ribs were $8.50 per pound which made the meal somewhat expensive. I can get steak for a similar price. Served the short ribs with mashed potatoes and roasted zucchini. The gravy was good and worked well with the meat and potatoes.
Sauce was good. Ribs were super tough. Cooked at the 45 minutes and natural release for 15 minutes. Put back in and cooked another 20 minutes. So tough. Couldn’t even eat.
This sounds like an awesome recipe! Can it be made on top of the stove?