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These Instant Pot Short Ribs are all about comfort and convenience. Bone-in short ribs are pressure-cooked to fall off-the-bone perfection, then served with the most gorgeous red wine gravy. It’s a cozy meal with gourmet flavors!
When I start craving juicy short ribs, I know it’s a sign to pull out my Instant Pot! From pot roast to chicken thighs to pork chops, the pressure cooker is a pro at turning ordinary proteins into incredible main dishes. So, it’s a give-in that I’d use my Instant Pot to make restaurant-quality beef short ribs.
This Instant Pot short ribs recipe is easy and mostly hands-off, making it perfect for both pressure cooker newbies and beef rib connoisseurs. Bone-in short ribs are submerged in a deeply flavorful and layered red wine gravy, then served over creamy mashed potatoes. Every bite is comforting, rich, and oh-so-delicious!
Recipe features
- Cooking short ribs in the Instant Pot is foolproof but gives you restaurant-worthy results every time.
- The tender and juicy beef ribs are cooked in and served with a heavenly homemade gravy.
- It’s an impressive meal that’s meant to be shared with friends and family. After all, this is comfort food at its finest!
Ingredients
Short ribs – This is a versatile and well-marbled cut of beef I love to serve as a main course and use in beef stew recipes. In this recipe, the fat marbling adds richness to the gravy while the connective tissue breaks down during pressure cooking, resulting in tender, melt-in-your-mouth bites.
Aromatics – Sautéing onions, carrots, and garlic forms the flavor base of the gravy.
Dry red wine – Opt for a bold and flavorful red wine you already enjoy sipping on, such as Cabernet Sauvignon, Merlot, or Malbec. Don’t use sweet or overly fruity wines, as they’ll overwhelm the gravy.
Beef broth – I like using homemade bone broth but store-bought beef broth works well, too. The broth tenderizes the meat and enhances the gravy’s depth of flavor, so you want to get your hands on a high-quality brand for the best results.
Balsamic vinegar – Just a small amount balances the savory flavors and adds a subtle tanginess.
Soy sauce – Feel free to swap this for tamari or coconut aminos if you’re gluten-free.
Brown sugar – This rounds out any bitterness from the wine or vinegar and enhances the overall richness of the gravy. Feel free to use a spoonful of honey or maple syrup instead.
Cornstarch – To help thicken the gravy.
Instructions
Step 1: Sear the short ribs. Heat the oil in the Instant Pot using Sauté mode. Season the short ribs with salt and ground black pepper, then sear half of them in the heated Instant Pot until browned on all sides. Set them aside, then repeat with the remaining ribs.
Step 2: Sauté the aromatics. Sauté the onion and carrots in the pot until softened. Add the garlic and cook for 1 more minute.
Step 3: Prepare the broth. Deglaze the pot with the red wine. Let it simmer for a minute before pouring in the beef broth, balsamic vinegar, soy sauce, brown sugar, and thyme. Stir well before returning the short ribs to the Instant Pot.
Step 4: Pressure cook. Close the lid and pressure cook for 45 minutes. When done, allow the pressure to naturally release for 15 minutes before manually releasing the remaining pressure. Transfer the short ribs to a serving dish.
Step 5: Make the gravy. Whisk the cornstarch and water together in a small bowl. Turn Sauté mode back on before pouring the cornstarch slurry into the sauce. Gently simmer until the gravy thickens.
Step 6: Serve. Serve the Instant Pot beef short ribs over mashed potatoes and drizzle the gravy over top. Enjoy!
Tips and FAQs
- Always sear the ribs before pressure cooking! This step caramelizes the surface, taking the flavors and textures to a whole new level.
- Sear the ribs in two batches to achieve an even crust on each one.
- Taste the broth as it simmers for the best results. Feel free to add a pinch of salt to round out the flavors, a splash of vinegar for an acidic punch, or extra thyme for an earthy freshness.
Tip
Some fat marbling on the ribs is a must for flavor and tenderness, but you want to trim most of the excess fat to avoid a greasy gravy. Use a sharp knife to slice off any large pieces of visible fat before searing.
Variations
- Red wine substitutes – You can use whiskey or bourbon instead of red wine. Just know they have notes of oak, caramel, and smoke, which will give the ribs and gravy a slightly different overall flavor.
- Alcohol-free – Skip the alcohol entirely and replace the red wine with an equal amount of beef broth or a combination of beef broth and balsamic vinegar. You can also use non-alcoholic red wine if you have it on hand.
- Flavor boosters – Give the dish an extra boost by stirring tomato paste, Worcestershire sauce, or miso paste in with the broth. More herbs, such as rosemary and bay leaves, are also great choices, as are dried mushrooms. If you like your ribs to be a bit smoky, stir in a pinch of smoked paprika or 1 to 2 chipotle peppers in adobo sauce.
Serving suggestions
First of all, make sure you’re serving the tender, beefy ribs over something indulgent, like mashed potatoes, polenta, or creamy pasta. Bringing beef, gravy, and something starchy and creamy together is the best!
Want a lighter option? Pair the ribs and gravy with cooked spaghetti squash or mashed sweet potatoes instead.
Complete the meal with simple sides, like broccoli or brussels sprouts and plenty of garlic bread to soak up the sauce! You can’t go wrong with chocolate mousse for dessert, either.
Is there a difference between beef ribs and short ribs?
Yes. The term beef ribs usually refers to the ribs cut from the rib roast or prime rib section of the cow. Short ribs are cut from the lower portion of the rib cage, closer to the brisket.
Short ribs are best when they’re braised low and slow because they’re quite fatty. Cooking them in the Instant Pot or crockpot dissolves the fat and breaks down the connective tissues over time, giving you tender and mouthwatering results. Beef ribs, as you can guess, are still meaty but not quite as fatty, so they’re best when grilled over high heat.
Should I use bone-in or boneless short ribs for this recipe?
I recommend using bone-in short ribs because the bone keeps the meat moist and tender while the bone marrow melts into the sauce. If you already have boneless short ribs at home, go ahead and use them, but know that you’ll need to shorten the cooking time and that the depth of flavor won’t be quite the same.
How long do you cook short ribs in the Instant Pot?
Six pounds of bone-in short ribs took about 40 to 45 minutes to cook through in the Instant Pot. Remember that boneless short ribs won’t take quite as long to cook (only 25 to 30 minutes).
Can I make this recipe in a slow cooker instead of an Instant Pot?
Absolutely! First, sear the short ribs in a skillet on the stovetop, then transfer them to a slow cooker with the remaining ingredients (except the cornstarch and water). Cook on Low for 8 to 10 hours or until the short ribs are tender. Stir in the cornstarch slurry in the last 30 minutes of the cooking time, then serve.
Storage
Refrigerator: Let the leftover short ribs with gravy cool to room temperature before transferring them to an airtight container. Store them in the refrigerator for 3 to 4 days.
Freezer: You can also freeze the ribs and gravy for up to 3 months. Let them thaw overnight in the refrigerator before reheating.
Reheat: Gently warm the leftover short ribs in a pot on the stove or for a few minutes in the microwave.
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If you made this pressure cooker short ribs recipe, be sure to leave a comment and star rating below. Thanks!
Instant Pot Short Ribs
These Instant Pot Short Ribs are all about comfort and convenience. Bone-in short ribs are pressure-cooked to fall off-the-bone perfection, then served with the most gorgeous red wine gravy. It’s a cozy meal with gourmet flavors!
Servings:
Instructions
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Season the short ribs with salt and pepper. Pour the olive oil into your instant pot, then press “saute” and set it for 8 minutes. Add HALF of the short ribs and brown on all sides, then transfer to a plate. Wait a few minutes for the instant pot to cool slightly so it doesn’t overheat, then add the remaining short ribs and brown those as well.
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Next, reset the “saute” function for 6 minutes, then add the onion and carrots and saute for 4 minutes. Then, add the garlic and saute for 1 minute. Pour in the wine and allow it to simmer for 1 minute.
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Pour in the balsamic vinegar, soy sauce, brown sugar, beef broth, and thyme and give everything a good stir. Add the short ribs back into the pot. Close the lid, ensuring the valve on top is in the “seal” position, then pressure cook for 45 minutes. Once the timer beeps, natural release the pressure for 15 minutes before manually releasing the remaining pressure. Remove the short ribs to a plate/bowl/serving platter.
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Whisk the cornstarch and water together in a small bowl. Press “saute” and set it for 5 minutes, then pour in the cornstarch mixture and allow the sauce to simmer until the timer beeps, which will allow it to thicken into a gravy-like consistency.
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Spoon gravy over the short ribs and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 536kcal | Carbohydrates: 7g | Protein: 53g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 161mg | Sodium: 381mg | Potassium: 1075mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3058IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 6mg
