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.
- 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
- 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.
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
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Pressure cook
- Cuisine: Italian
- 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