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.

Angled view of a shallow bowl of mashed potatoes topped with Instant Pot Short Ribs with a red wine tomato sauce on an off white surface.

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.

Step by step process of making short ribs in an instant pot (pressure cooker): brown meat, saute vegetables and tomato paste, reduce red wine, add back meat and broth and braise.

Braised short ribs with red wine tomato broth in a metal bowl.

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 1/2 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.

Overhead view of a shallow bowl of mashed potatoes topped with Short Ribs made in a pressure cooker with a red wine tomato sauce next to copper utensils on an off white surface.

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Instant Pot Short Ribs in Tomato Wine Sauce

Author: Sabrina Russo
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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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.

Scale

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 1/2 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

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

Keywords: Instant Pot Short Ribs, Instant Pot Short Ribs with red wine, Instant Pot Beef Short Ribs