Instant Pot Short Ribs are made quick and easy in the pressure cooker! These juicy beef short ribs smothered in a mouthwatering red wine sauce make the perfect cozy meal for any occasion.
- 4 lbs boneless short ribs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1?2 cup finely diced shallots
- 4 cloves garlic, finely minced
- 1 1?4 cup beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon worcestershire sauce
- 2 tablespoons brown sugar
- 2 bay leaves
- 2 tablespoons fresh thyme, stems removed
- 1 cup red wine
- 2 tablespoons butter
- chopped fresh parsley, optional garnish
- Season the ribs on both sides with salt and pepper.
- Turn your Instant Pot on to saute mode and add oil. Once the oil is heated and shimmering, add the short ribs and brown on both sides, about 2-3 minutes per side. You may need to do this in batches to prevent overcrowding and “steaming” of the ribs rather than browning. Remove from the Instant Pot and set aside.
- Add more oil if the Instant Pot has gone dry. Add shallots and garlic and cook until slightly softened and fragrant, about 1 minute.
- Pour in beef broth and scrape the bottom with your cooking utensil to release any browned bits.
- Turn off saute mode and add in balsamic vinegar, worcestershire sauce, brown sugar, bay leaf, and thyme. Stir, place the trivet into the Instant Pot, and then place the short ribs on top.
- Close the Instant Pot lid and cook on high pressure for 45 minutes. Let naturally release for 10 minutes, and then open the vent to release any remaining pressure.
- Remove the short ribs, trivet, and bay leaves from the Instant Pot and turn on saute mode.
- Pour in red wine. Simmer on saute mode and whisk every few minutes until it has reduced by half, about 20-25 minutes. It won’t be as thick as a gravy, but it should lightly coat the back of a spoon.
- Add in butter and whisk in until melted and smooth. Pour the sauce over the short ribs, garnish with parsley, and serve immediately.
Bone-in short ribs can also be used. The cook time will remain the same with the Instant Pot.
The red wine shouldn’t be peppery or overly dry. Try to aim for a slightly sweet, mild wine. Pinot noir was used for the testing of this recipe.
For a thicker wine sauce: After reducing by half for 20-25 minutes, whisk in a slurry of 2 teaspoons of cornstarch with equal parts warm water. Cook for 2-4 minutes until thickened.
To omit the wine and create a gravy: After removing the short ribs, trivet, and bay leaves from the Instant Pot, turn on saute mode and allow the liquid to come to a low boil. Create a cornstarch slurry by combining 1 1/2 tablespoons of cornstarch with equal parts warm water. Add to the Instant Pot and whisk until thickened, about 2-4 minutes.
For every tablespoon of fresh thyme, you can substitute a teaspoon of dried thyme.
Store short ribs in an airtight container in the refrigerator for up to 3-4 days.
Keywords: pressure cooker short ribs, beef short ribs, instant pot beef recipe