Instant Pot Short Ribs are a great comfort food, and so much quicker to cook than the traditional version. Tomato and red wine make the perfect sauce.
How to cook Instant Pot Short Ribs
You can easily convert any short rib recipe to an instant pot recipe. The first several steps are exactly the same.
In my recipe, I brown the meat (1), saute carrots, celery, onion and garlic (2), saute tomato paste (3), deglaze with red wine and reduce it by half (4), add the remaining ingredients and cook on high pressure until everything is tender and delicious (5&6).
You can enjoy the short ribs straight from the pressure cooker, but I like to take the extra step to strain and reduce the sauce.
Can I make this Instant Pot recipe on the stove top instead?
Yep! You can follow most of the same steps using a Dutch oven or heavy bottomed sauce pot. In that case, the meat will need to simmer about 2 ½ to 3 hours to become tender. See the recipe notes for more details!
What can you serve with Beef Short Ribs?
There are a few staple side dishes I like to serve with my short ribs. I suggest you try my Garlic Mashed Potatoes or Creamy Parmesan Polenta. You can even change things up with my Pappardelle with Short Rib Ragu.
To round things out, you can serve your favorite green vegetable sauteed with garlic and red pepper flakes.
A salad might also be nice, such as my Kale and Apple Salad, Pear and Pomegranate Salad or Orange and Fennel Salad.
More Related Recipes:
- Italian Braised Beef Short Ribs
- Italian Instant Pot Meatballs in Sauce
- Braised Short Ribs with Sunchoke Puree
- Short Rib Ragu with Pappardelle Pasta
- Spaghetti Bolognese
- Pressure Cooker Carnitas
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Instant Pot Short Ribs in Tomato Wine Sauce
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Instant Pot Short Ribs are a great comfort food, and so much quicker to cook than the traditional version. Tomato and red wine make the perfect sauce.
Ingredients
- 3lb beef short ribs, preferably English cut
- 1 tbsp neutral flavored oil, such as canola or vegetable
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 carrots, cut into ½ inch pieces
- 2 ribs celery, cut into ½ inch pieces
- 2 cloves of garlic, lightly smashed but kept whole
- ¼ cup + 2 tbsp tomato paste
- 2 cups red wine*
- 1 ½ cups low sodium beef broth, or as needed*
- 1 sprig of thyme
- 1 bay leaf
Instructions
- Season and brown meat: Preheat instant pot on sauté setting on high. Pat meat dry. Season liberally on all sides with salt and pepper. Add neutral oil to pot, followed by meat. Sear about 5-8 minutes on all sides or until well-browned. Brown in batches as needed. Transfer to plate and set aside. Discard oil from pot.
- Cook vegetables: Reduce heat to the medium sauté setting. Add extra virgin olive oil to pot, followed by onion, carrots, celery and garlic cloves. Season with salt. Sauté, stirring occasionally, until soft and translucent, about 5-8 minutes.
- Cook tomato paste: Add tomato paste to pot and stir to combine with vegetables. Cook 5-6 minutes, stirring occasionally. The paste should turn a rust color as the sugars caramelize, but be careful to avoid burning.
- Add liquids and pressure cook: Add wine and scrape up any browned bits on the bottom of the pot. Increase heat back to high setting. Bring wine to a boil and cook until reduced by half, about 7-10 minutes. Add meat back to pot. Add enough beef broth so meat is covered most of the way up, but not fully submerged. Add thyme and bay leaf. Seal lid and pressure cook on high setting for 50 minutes.
- Release pressure: Allow pressure to release naturally for 15 minutes. Open valve to release the remaining steam from pot.
- Strain and reduce sauce: Transfer short ribs to a plate and cover to keep warm. Pour braising liquid through a fine sieve. Discard vegetables and herbs. Skim off excess fat from top of braising liquid. Pour liquid back into pot. Turn on sauté setting on high. Bring to a boil and reduce sauce until thick enough to coat the back of a spoon, about 10 minutes. Taste and add salt or pepper, if desired. Add short ribs back to pot and coat with sauce.
- Serve: Serve short ribs with side dishes of choice. Spoon over extra sauce on top, and garnish with thyme leaves, if desired. Enjoy.
Notes
I suggest using a dry, medium to full bodied red wine you enjoy drinking, but nothing too expensive as I feel it’s waste for cooking!
I prefer the lighter colored beef broths on the market, which are lighter in flavor. You can also use chicken broth.
Store leftover short ribs for up a week in the fridge or up to 3 months in the freezer.
To cook on the stove top, follow steps 1-4 on the stove top using a Dutch oven or heavy bottomed pot. Instead of pressure cooking, simmer partially covered for 2 ½ to 3 hours or until tender. You can also transfer the Dutch oven with lid on into a 350F oven and cook short ribs through in the oven, stirring occasionally.
For a similar version on the stove top try this recipe: Red Wine Braised Short Ribs
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Pressure cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 medium short ribs + sauce
- Calories: 460
- Sugar: 3g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
Outstanding! Instead of discarding the veggies at the end, I used my immersion blender at partially puréed them. Thanks for such an amazing recipe!
That’s a great idea! So happy you enjoyed the recipe!!
This was so tender, juicy, and flavorful! they fell off the bone. I had to fiddle with adding a little cornstarch for the reduction at the end but overall would 110% make again. Thank you!
So glad you enjoyed the recipe, Haley! If you reduce the sauce long enough at the end, it will thicken up nicely from the collagen in the bones, and you won’t even need the cornstarch. Although, adding cornstarch is a good idea too!