Instant Pot Short Ribs are rich and delicious. Braised in a flavorful sauce with wine, beef broth, herbs, and veggies. You will enjoy these tender, pressure cooker beef short ribs in a little over an hour! Served on mashed potatoes, these beef short ribs make a hearty meal.
Instant Pot Short Ribs
I love cooking ribs in my Instant Pot®. They are done so much faster than any other method I have tried. Pressure cooker short ribs cook for less than an hour, and the whole process takes a bit over that with the browning of the meat and veggies. And the bacon! Yes, bacon!
Short ribs are funny looking little things, with a layered look, and they are often cut into neat little rectangles. Short ribs are basically the beef equivalent of pork spare ribs.
The key to getting the most flavorful Instant Pot Short Ribs is to brown them before you pressure cook them. Browning the short ribs not only makes a nice crust on the ribs, it adds flavor to the sauce.
By leaving behind that wonderful “fond” in the bottom of the pot (those browned bits), the flavor gets into the sauce when you scrape the bottom of the pot while cooking the veggies. Yum!
The braising liquid for Instant Pot Short Ribs is half red wine and half beef broth. If you don’t like to cook with wine, then use all beef broth. Or you can use all red wine.
The veggies, garlic, and herbs will flavor this sauce and really make it taste rich and delicious! This is a great recipe to make for guests. Or even a date night in.
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Instant Pot Short Ribs are rich and delicious. Braised in a flavorful sauce with wine, beef broth, herbs, and veggies. You will enjoy these tender, pressure cooker beef short ribs in a little over an hour!
- 3/4 cup Flour
- 1 tsp Salt
- 3/4 tsp Pepper
- 3-4 lbs Beef Short Ribs (6 to 8 pieces)
- 6 slices Bacon, chopped
- 1 lg Onion, chopped
- 2 lg Carrots
- 1 rib Celery, diced
- 5 cloves Garlic, minced
- 1/2 cup Red Wine
- 1/2 cup Beef Broth, low sodium
- 2 sprigs Fresh Rosemary
- 3-4 sprigs Fresh Thyme
- 1 Tbsp Tomato Paste
- 2 tsp Balsamic Vinegar
Mix together the flour, salt, and pepper. Dredge the short ribs in the flour mixture, lightly coating all sides, and set aside. Discard the flour mixture.
Turn on the Sauté setting and add the chopped bacon. Cook until fat is rendered out and the bacon is just crisp. Remove bacon to a plate and set aside. Remove the bacon fat (don't throw it out), keeping 2 Tbsp in the pot.
Turn the Sauté temperature to the high setting. Brown the short ribs in the pot on all sides. Add more of the bacon fat if needed. Then remove them to a plate and set aside.
Add the onions, carrots, and garlic to the pot. Cook, stirring frequently for 1 minute.
Add the wine and beef broth and stir, scraping up the browned bits from the bottom of the pot. I like to use a wooden spoon for this.
Add the rosemary, thyme, and reserved bacon to the pot and stir.
Add the tomato paste but don't stir. This keeps the liquid from getting too thick.
Place the short ribs in the pot, nestling them down into the veggies and broth. They don't need to be covered, just sitting in there.
Cancel the Sauté setting and place the lid on the pot, setting the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 40 minutes. High Pressure. It will take a few minutes to come to pressure.
When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
When the pin in the lid drops down, open the lid and carefully remove the short ribs using tongs. Set them on a plate.
Carefully skim off the fat from the top of the cooking liquid and remove the bay leaf and rosemary & thyme stems. Discard.
Stir the balsamic vinegar into the cooking sauce.
Serve the short ribs on a bed of mashed potatoes, mashed cauliflower, or alone, with some of the sauce poured over them.
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