Instant Pot Short Ribs

Tender, flavorful, and cooked to perfection, these Instant Pot short ribs are a comforting meal that tastes like it simmered all day but it’s ready in a fraction of the time. With rich red wine, aromatic herbs, and a velvety sauce, this dish makes an impressive dinner for family or guests.

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Ingredients

• 3 Tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 beef short ribs
• Salt and pepper, to taste
• ¼ cup all-purpose flour
• ½ cup dry red wine (such as Côtes du Rhône or Pinot Noir)
• 1 cup low-sodium beef broth
• 2 Tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Cornstarch Slurry:

• 2½ Tbsp cornstarch mixed with 3 Tbsp water

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Instructions

1. Sauté the vegetables:
   Set the Instant Pot to Sauté mode and heat 1 tablespoon of olive oil. Add diced onion and chopped carrots, cooking for 3–4 minutes while stirring. Transfer the vegetables to a plate and set aside.
2. Prepare and brown the short ribs:
   Pat the short ribs dry with paper towels. Season generously with salt and pepper, then coat each rib lightly with flour.
   Add the remaining 2 tablespoons of olive oil to the pot and brown the ribs on all sides, about 2–3 minutes per side. Remove and set aside with the vegetables.
3. Deglaze the pot:
   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and cook for 2 minutes to let the alcohol reduce slightly.
4. Add the braising liquid and herbs:
   Stir in the beef broth and tomato paste. Return the browned ribs and sautéed vegetables to the pot, then tuck in the sprigs of thyme and rosemary.
5. Pressure cook:
   Secure the Instant Pot lid and set it to Manual / High Pressure for 45 minutes. Allow a 15-minute natural release, then carefully release any remaining pressure.
6. Thicken the sauce:
   Transfer the ribs to a plate and cover to keep warm. Set the Instant Pot back to Sauté mode, add the cornstarch slurry, and stir until the sauce thickens to your liking.
7. Serve:
   Spoon the sauce over the ribs and serve warm over mashed potatoes, polenta, or rice.

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Why You’ll Love This Recipe

• Rich and hearty: Deep, complex flavors from the wine and herbs.
• Effortless elegance: A restaurant-quality meal made in your Instant Pot.
• Time-saving: Tender, fall-off-the-bone ribs in under 90 minutes.
• Perfect for any occasion: Ideal for cozy family dinners or special gatherings.

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Tips

• Brown the ribs well: This step builds the foundation of flavor — don’t rush it.
• Deglaze properly: Scrape every bit off the bottom to avoid a burn warning.
• Choose the right wine: Use a dry red wine you’d enjoy drinking; it enhances the sauce.
• For thicker sauce: Add more cornstarch slurry in small amounts as it simmers.
• Make ahead: The flavors deepen overnight — perfect for meal prep or entertaining.

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Variations and Substitutions

• No wine: Replace with extra beef broth and 1 Tbsp balsamic vinegar for depth.
• Different herbs: Use dried thyme and rosemary if fresh aren’t available (½ tsp each).
• Add garlic: For extra flavor, sauté 3–4 cloves of minced garlic with the onion.
• Vegetable boost: Add celery or parsnips for more variety.
• Spicy version: Stir in a pinch of crushed red pepper flakes or smoked paprika.

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FAQs

Can I use boneless short ribs?
Yes — reduce cooking time to 35 minutes since they cook faster.

Can I double the recipe?
Yes, as long as your Instant Pot is large enough. Just ensure the ribs are mostly submerged in the liquid.

What if I don’t have an Instant Pot?
You can make this on the stovetop or in a slow cooker. Simmer on low for 3–4 hours (stovetop) or 6–8 hours (slow cooker) until tender.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

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Serving and Suggestions

Serve your Instant Pot short ribs over creamy mashed potatoes, buttered egg noodles, or soft polenta to soak up the flavorful sauce. Add a side of roasted vegetables or a fresh green salad for a balanced meal. For a finishing touch, sprinkle with chopped parsley or lemon zest for brightness.