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Instant Pot Short Ribs (Pressure Cooker Braised Beef)

Instant Pot Short Ribs (Pressure Cooker Braised Beef) - recipe card
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Fall-off-the-bone tender beef short ribs braised in a rich, savory red wine sauce with aromatic vegetables and herbs. This Instant Pot version delivers all the depth of a slow-braised classic in a fraction of the time, resulting in succulent, deeply flavored meat with a luxurious glossy sauce.

Ingredients

Scale
  • 4 bone-in beef short ribs (about 4 pounds total), trimmed of excess fat
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and cut into 1/2-inch rounds (about 1 cup)
  • 2 celery stalks, cut into 1/2-inch dice (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 cup unsalted beef broth (low-sodium preferred)
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Chopped fresh parsley, for garnish

Instructions

  1. Pat the short ribs dry with paper towels and season generously on all sides with the kosher salt and black pepper. Let sit at room temperature for 15–20 minutes to allow the seasoning to adhere and the meat to come to room temperature, which helps achieve a better sear.
  2. Set the Instant Pot to ‘Sauté’ mode on high heat and add 1 tablespoon of olive oil. When the oil shimmers, working in batches, place the ribs in the pot in a single layer, being careful not to overcrowd. Sear for 4–5 minutes per side until deeply browned on all sides. Transfer seared ribs to a plate and repeat with remaining ribs; add the second tablespoon of olive oil if needed for the second batch.
  3. After all ribs are seared, pour out excess fat from the pot but leave about 1 tablespoon. Add the onion, carrots, and celery. Sauté, stirring occasionally with a wooden spoon to scrape up any browned bits from the bottom (this is critical for flavor), until the vegetables have softened and begin to brown, about 5–6 minutes.
  4. Add the minced garlic and tomato paste. Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and the paste has darkened slightly, coating the vegetables. This step cooks out the raw tomato flavor and deepens the sauce.
  5. Pour in the red wine. Use a wooden spatula or spoon to deglaze the pot, scraping up all the browned bits from the bottom. Let the wine come to a boil and reduce by half, about 3–4 minutes. This step removes the alcohol and concentrates the wine flavor.
  6. Pour in the beef broth, then add the rosemary, thyme, and bay leaves. Stir to combine, then carefully return the ribs to the pot, nestling them into the liquid, bone side down. The liquid should come about halfway up the ribs – do not overfill beyond the max line of your Instant Pot.
  7. Close the Instant Pot lid and set the valve to ‘Sealing’. Cook on HIGH pressure for 40 minutes. After the cooking time is complete, allow the pressure to release naturally for 15 minutes (do not manually release – natural release keeps the meat tender). After 15 minutes, carefully turn the valve to ‘Venting’ to release any remaining pressure.
  8. Once the pin drops, open the lid. Use tongs to carefully transfer the ribs to a plate; they will be very tender, so support them from underneath. Tent loosely with foil to keep warm while you finish the sauce.
  9. Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface of the sauce with a large spoon or a fat separator. If you prefer a thicker sauce, set the Instant Pot to ‘Sauté’ mode on medium heat. Whisk the cornstarch slurry, then add it to the sauce, stirring constantly. Simmer for 2–3 minutes until the sauce thickens slightly – it should coat the back of a spoon.
  10. Taste the sauce and adjust seasoning with salt and pepper if needed. Place the ribs back into the sauce to coat them and warm through, about 2–3 minutes, turning gently with tongs.
  11. Serve the short ribs over mashed potatoes, creamy polenta, or buttered noodles. Ladle the vegetable-and-wine sauce over the top and garnish with fresh chopped parsley.

Notes

Storage: Store leftover ribs in the sauce in an airtight container in the refrigerator for up to 4 days. Freezing: The cooled ribs and sauce can be frozen in a freezer-safe container for up to 3 months. To reheat: Thaw overnight in the fridge, then place in a covered pot and reheat on the stovetop over medium-low heat, stirring occasionally, until heated through (165°F / 74°C). Alternatively, reheat individual portions in the microwave at 70% power for 2–3 minutes, or in a 350°F / 177°C oven for 15–20 minutes in an oven-safe dish covered with foil.

Nutrition

Keywords: instant pot short ribs, pressure cooker short ribs, beef short ribs, braised beef short ribs, red wine short ribs, pioneer woman instant pot, comfort food, easy dinner, one-pot meal

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