Instant Pot Short Ribs

Tender Instant Pot short ribs are cooked to perfection in a rich red wine and herb sauce. This easy pressure cooker recipe makes fall-off-the-bone beef with deep, comforting flavors in less time than traditional braising. Perfect for family dinners, holidays, or a hearty weeknight meal, these short ribs pair beautifully with mashed potatoes, polenta, or rice.

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 beef short ribs
• Salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 1/2 cup dry red wine (such as Côtes du Rhône or Pinot Noir)
• 1 cup low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Cornstarch slurry: 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

1. Sauté the vegetables: Set the Instant Pot to Sauté mode. Heat 1 tablespoon of olive oil, then add the onion and carrots. Cook for 3–4 minutes, stirring frequently, until softened. Transfer to a plate and set aside.
2. Prepare the short ribs: Pat the ribs dry with paper towels. Season generously with salt and pepper, then coat evenly with flour. Add the remaining 2 tablespoons of olive oil to the pot. Brown the short ribs on all sides until golden. Remove and set aside.
3. Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
4. Build the sauce: Stir in the beef broth and tomato paste. Season with a pinch of salt and pepper. Return the short ribs and sautéed vegetables to the pot. Add the thyme and rosemary sprigs.
5. Pressure cook: Lock the Instant Pot lid in place. Cook on Manual/High Pressure for 45 minutes. Allow a natural release for 15 minutes before carefully venting the remaining steam.
6. Finish the sauce: Remove the short ribs to a plate and cover with foil to keep warm. Switch the Instant Pot back to Sauté. Stir in the cornstarch slurry and cook until the sauce thickens to a gravy consistency.
7. Serve: Spoon the rich sauce over the short ribs and serve with mashed potatoes, polenta, or rice.

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Tips

• Browning the ribs is essential for deep flavor—don’t skip this step.
• Use a dry red wine you’d actually drink; it makes a big difference in taste.
• If the sauce is too thick, thin it with a splash of beef broth.
• For easier cleanup, line the plate you place the browned ribs on with parchment paper.

Variations and Substitutions

• Wine-free version: Replace the red wine with extra beef broth for a non-alcoholic option.
• Herbs: Substitute dried thyme and rosemary if fresh isn’t available (1 teaspoon each).
• Vegetables: Add celery, mushrooms, or parsnips for extra depth.
• Meat swap: This recipe works well with lamb shanks or beef chuck roast.

FAQs

Can I make this ahead of time?
Yes! Short ribs taste even better the next day. Store in the fridge and reheat gently.

Can I freeze leftovers?
Absolutely. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Do I need to flour the ribs?
Flouring helps with browning and thickens the sauce, but you can skip it for a gluten-free option.

Serving Suggestions

• Classic mashed potatoes or creamy polenta soak up the rich sauce beautifully.
• Serve with roasted vegetables or a crisp green salad to balance the richness.
• A crusty loaf of bread is perfect for mopping up extra gravy.

Why You’ll Love This Recipe

These Instant Pot short ribs are melt-in-your-mouth tender, infused with savory herbs, and coated in a velvety red wine sauce. The pressure cooker makes them weeknight-friendly, delivering a dish that feels gourmet with minimal effort.